Sticky Toffee Pudding with Toffee Sauce Recipe

Introduction

Sticky Toffee Pudding is a classic British dessert known for its rich, moist sponge made with sweet dates and drenched in a luscious toffee sauce. Perfectly paired with whipped cream or ice cream, this comforting treat is sure to satisfy any sweet tooth.

Ingredients

• 6 ounces dates
• 1 cup water
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsalted butter
• 1 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup light brown sugar
• 1 ½ cups heavy cream
• ½ cup unsalted butter
• ½ cup light corn syrup
• ½ teaspoon vanilla extract (for toffee sauce)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Butter six ½-cup ramekins and dust them lightly with flour.
2. Step 2: In a small saucepan, simmer the dates with 1 cup of water over medium-low heat for about 15 minutes, until the dates are soft. Transfer to a food processor and blend until smooth.
3. Step 3: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer bowl, beat together the ¼ cup unsalted butter and 1 cup brown sugar until combined. Add the eggs and 1 teaspoon vanilla extract, then scrape down the sides of the bowl.
4. Step 4: Add the date puree to the mixer and beat until incorporated. With the mixer on low, gradually add the dry ingredients and mix until just combined.
5. Step 5: Divide the batter evenly into the prepared ramekins. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: While the puddings bake, prepare the toffee sauce: In a medium saucepan, combine light brown sugar, heavy cream, ½ cup unsalted butter, and light corn syrup. Heat over medium until boiling, then reduce to medium-low and simmer, stirring frequently, for 15-20 minutes until the sauce turns a deep amber. Remove from heat and stir in ½ teaspoon vanilla extract.
7. Step 7: Let the cakes cool slightly. Use a serrated knife to trim the tops of the cakes level with the ramekin rims. Invert cakes onto a wire rack and clean the ramekins.
8. Step 8: Spray the ramekins lightly with cooking spray (preferably one with flour). Spoon about a tablespoon of toffee sauce into each ramekin, then place the cakes back inside. Bake for 8-10 minutes until the sauce bubbles up the sides.
9. Step 9: Let the puddings cool for 2 minutes, then invert them out of the ramekins again. Serve warm with extra toffee sauce, whipped cream, ice cream, or a sprinkle of sea salt.

Tips & Variations

• For a deeper date flavor, soak the dates overnight in warm water before cooking.
• Use Medjool dates for a sweeter, softer pudding.
• To make it vegan, substitute butter with vegan butter and use flax eggs instead of regular eggs.
• Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.

Storage

Store any leftover cakes removed from ramekins in an airtight container in the refrigerator for up to 3 days. When ready to serve, warm each cake in the microwave for about 30 seconds, then add the toffee sauce in the ramekins and heat in the oven until bubbling. Be sure to warm the sauce gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sticky Toffee Pudding ahead of time?

Yes, you can bake the cakes ahead and store them in an airtight container. Reheat as directed in the storage section before adding toffee sauce and serving.

What can I serve with Sticky Toffee Pudding?

This pudding pairs beautifully with whipped cream, vanilla ice cream, or a simple sprinkle of sea salt to enhance the toffee flavor.