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Sticky Toffee Pudding
Sticky Toffee Pudding is an English dessert that you are going to absolutely love! This moist sponge cake contains finely chopped dates, a rich toffee sauce, and served with vanilla ice cream.
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 45 min🔥 Cook: 45 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●food processor
- ●bowl
- ●whisk
- ●knife
- ●microwave
📝 Preparation Steps
1
prep
2
Preheat the oven to 350 degrees Fahrenheit. Butter 6 ½ cup ramekins and dust lightly with flour.
3
blend
4
In a small saucepan, simmer 6 ounces dates and 1 cup water together over medium-low heat for about ⏱️ 15 minutes, until the dates are nice and soft. Transfer them to a food processor and blend until smooth.
dates6 ounceswater1 cup
5
mix
6
In a small bowl, whisk together 1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. In the bowl of a stand mixer, use the paddle attachment to beat together ¼ cup unsalted butter and 1 cup brown sugar until combined. Add in 2 large eggs and 1 teaspoon vanilla extract. Scrape down the sides and the bottom of the bowl and add the date puree and beat until incorporated. With the mixer on low, add in the dry ingredients.
baking powder1 teaspoonbrown sugar (packed)1 cuplight brown sugar1 cuplarge eggs2vanilla extract1 teaspoon½ teaspoon vanilla extract
7
bake
8
Divide the batter evenly into the six ramekins. Bake for ⏱️ 30-35 minutes, or until a toothpick inserted in the center comes out clean. While the cakes are in the oven, prepare the toffee sauce. Let the cakes cool slightly before using a serrated knife to trim the tops of the cakes level with the rim of the ramekins. Invert them onto a wire cooling rack and clean out the ramekins. Give them a quick spray of cooking spray (one with flour works best) and spoon about a tablespoon of toffee sauce into each ramekin. Put the cakes back in the ramekins and bake for about ⏱️ 8-10 minutes, until the sauce is bubbling up the sides. Allow to cool for ⏱️ 2 minutes before inverting them out of the ramekins again.
9
serve
10
Serve the cake warm (either shortly after baking, or gently rewarmed if they are made ahead of time) with extra toffee sauce and whipped cream, ice cream, or a sprinkle of sea salt.
11
warm
12
If preparing the cakes ahead of time, remove them from the ramekins and store them in an airtight container. Warm each cake in the microwave for about ⏱️ 30 seconds before proceeding with putting the toffee sauce in the ramekins and heating them in the oven. Be sure to gently warm the toffee sauce before using.
13
Toffee Sauce
14
boil
15
In a medium saucepan, combine 1 cup light brown sugar, 1 ½ cups heavy cream, ½ cup unsalted butter, and ½ cup light corn syrup. Heat over medium until boiling. Lower the heat to medium-low and simmer, stirring frequently, for about ⏱️ 15-20 minutes until it begins to take on a deep amber color. Remove from the heat and stir in ½ teaspoon vanilla extract. Set aside to cool slightly before spooning into the ramekins and serving.
brown sugar (packed)1 cuplight brown sugar1 cupvanilla extract1 teaspoon½ teaspoon vanilla extract
Nutrition Facts
calories
967 kcal
fat Content
47 g
serving Size
1 serving
fiber Content
3 g
sugar Content
113 g
sodium Content
440 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
190 mg
carbohydrate Content
137 g
saturated Fat Content
29 g
unsaturated Fat Content
14 g
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