Description
This classic Sticky Toffee Pudding recipe offers a rich, moist dessert featuring sweet date puree and a luscious toffee sauce. Perfectly baked in individual ramekins, this warm pudding pairs beautifully with a creamy toffee drizzle, making it an indulgent treat for any occasion.
Ingredients
Scale
Pudding
- 8 ounces Medjool Dates (pitted)
- 1 cup water
- 1/3 cup unsalted butter (softened to room temperature, plus 1 tablespoon extra for greasing the ramekins)
- 2/3 cup light brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 eggs (room temperature)
- 2 tablespoons molasses
- 1 2/3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
Toffee Sauce
- ½ cup heavy whipping cream
- ½ cup unsalted butter
- ¾ cup light brown sugar (packed)
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Ramekins: Preheat the oven to 350°F (175°C). Grease 6 ramekins with 1 tablespoon of softened butter to prevent sticking.
- Cook Dates: Pit and chop the dates, then add them to a small saucepan with 1 cup water. Sprinkle 1 teaspoon baking soda over the dates and stir quickly to combine.
- Boil Dates: Bring the date mixture to a boil, then turn off the heat and allow the dates to soften in the hot water for several minutes.
- Puree Dates: Use an immersion blender directly in the pan to puree the dates until smooth. Be cautious as the mixture is hot; alternatively, you may use a food processor.
- Cream Butter and Sugar: In a mixing bowl using a stand or hand mixer, beat 1/3 cup softened butter and 2/3 cup light brown sugar on medium speed until light and fluffy, avoiding graininess.
- Add Eggs: Add eggs one at a time to the creamed mixture, mixing well after each addition to ensure even incorporation.
- Mix in Molasses and Vanilla: Stir in 2 tablespoons molasses and 2 teaspoons vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 2/3 cups all-purpose flour, 1 ½ teaspoons baking powder, and a pinch of salt.
- Add Dry to Wet Mixture: Gradually add the dry ingredients to the wet mixture on medium-low speed, mixing just until no flour streaks remain to avoid overmixing.
- Fold in Date Puree: Gently fold the pureed date mixture into the batter with a wooden spoon or rubber spatula without overmixing to retain a light texture.
- Fill Ramekins: Place the greased ramekins on a baking sheet and evenly distribute the batter among them.
- Bake: Bake for 18-25 minutes or until a toothpick inserted into the center of the pudding comes out clean, indicating doneness.
- Cool and Remove: Remove ramekins from the oven and allow to cool slightly. Run a knife around the edges, then invert the ramekins to release the puddings carefully.
- Prepare Toffee Sauce: In a small saucepan over medium heat, combine ½ cup heavy whipping cream, ½ cup unsalted butter, ¾ cup light brown sugar, 2 teaspoons vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and thickened.
- Serve: Serve the warm sticky toffee pudding flat side up, generously drizzled with the warm toffee sauce for a decadent finish.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour and date puree are added to maintain lightness.
- The toffee sauce can be made ahead and warmed before serving.
- Use Medjool dates for their natural sweetness and soft texture.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
