Sticky Toffee Pudding
Sticky Toffee Pudding is a warm, sweet, and sticky dessert that combines the natural sweetness of dates with a rich toffee sauce. Then, each individual pudding is topped with whipped cream, more toffee sauce, and a sprinkle of kosher salt. This classic English dessert is sure to satisfy even the sweetest tooth!
Servings: 6 people
Calories: 854kcal
Ingredients
Pudding
- 1 package (8 ounces) dates, pitted
- 1 cup water
- 1 ¾ cups (219 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 ½ cups (300 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Toffee Sauce
- 1 cup (200 g) light brown sugar, packed
- 1 cup (238 g) heavy cream
- ½ cup (1 stick / 113 g) unsalted butter
- 2 teaspoons molasses
- 1 teaspoon vanilla extract
- whipped cream, for serving
- kosher salt, for garnish
Instructions
Pudding
- Preheat oven to 350°F. Grease 6, 6-ounce ramekins with cooking spray and place them on a large baking sheet.
- To a small pot over high heat, add dates and water. Bring to a boil.
- Reduce heat to low and cook until soft, broken down, and most of the water is gone (about 10 minutes). Break up any remaining chunks with a spatula until you have a paste.
- In a small bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment on medium speed, cream the butter and brown sugar together.
- On low speed, add eggs, one at a time, beating well after each addition.
- Add the date paste and vanilla to the butter mixture and beat together until just incorporated.
- Gradually add dry ingredients and mix until fully combined, scraping down the sides of the bowl as needed.
- Pour the batter evenly into the prepared ramekins, filling each about ¾ full. Place the baking sheet into the preheated oven.
- Bake for 38-40 minutes, or until a toothpick comes out with some moist crumbs clinging to it when inserted into the pudding.
- In the last 10 minutes of baking, prepare the toffee sauce.
Toffee Sauce
- In a medium saucepan over medium-high heat, combine the brown sugar, heavy cream, butter, molasses, and vanilla. Bring to a boil.
- Reduce heat to medium and continue to boil, stirring frequently, until the sauce thickens, about 10-12 minutes.
- Remove from heat. Set aside.
Assembly
- Using a skewer, poke 10-12 holes in each pudding.
- Pour 2 tablespoons of the toffee sauce over each pudding, allowing the sauce to soak in. Reserve the rest of the sauce.
- Once the sauce is soaked up, carefully remove the pudding from ramekins, and place them on individual serving plates.
- Top with whipped cream and the reserved toffee sauce. Sprinkle with kosher salt. Enjoy!
Nutrition
Serving: 1pudding | Calories: 854kcal