Dessertscookingclassy5.0
Sticky Toffee Pudding
Delicious soft and moist, date infused cake topped with a sweet and sticky toffee sauce that soaks right into the cake. The perfect recipe for a holiday celebration!
👥 10 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- blender
- food processor
- bowl
- mixing bowl
- whisk
- pan
- knife
📝 Preparation Steps
1
Preheat oven to 350 degrees. Butter 10 wells of a muffin tin well and dust with flour, shaking out excess, set aside.
2
Add dates and water to a medium saucepan. Bring to a boil over medium-high heat then add baking soda and boil, stirring occasionally, ⏱️ 1 minute longer. Remove from heat, cover saucepan with lid and rest ⏱️ 10 minutes, then puree (the water and dates) in a food processor or blender. Set aside to cool.
hot water1 cup
3
In a mixing bowl whisk together flour, baking powder and salt for ⏱️ 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and brown sugar until mixture become lighter in shade.
baking powder1 tsp
4
Mix in egg then mix in egg yolk and vanilla extract. With mixer set on low speed, add in half of the flour mixture and mix until combined, then mix in pureed date mixture and finish by mixing in remaining half of the flour mixture.
large egg1large egg yolk1
5
Divide mixture among prepared cupcake pan, filling each about 2/3 full (about 1/3 cup at a time). Bake in preheated oven ⏱️ 17 - 19 minutes. Meanwhile prepare toffee sauce (about halfway through so it's still warm for serving).
cups (5.8 oz) all-purpose flour1 1/4cup (5.7 oz) packed dark brown sugar3/4cup unsalted butter1/3cup heavy cream2/3cup (5.2 oz) packed light-brown sugar2/3
6
Cool cakes in cupcake pan ⏱️ 5 minutes then run a butter knife around edges to loosen. Plate cakes (you can either serve the upright or rotate, if rotating to bottom side you may likely want to cut off about 1/2-inch just to level so they lay flat). Poke tops about 10 times with a toothpick then drizzle toffee sauce over tops. Serve warm.
7
For the toffee sauce:
8
In a small saucepan combined butter, cream, brown sugar and salt. Heat mixture over medium-high heat stirring constantly until mixture reaches a boil, then allow to boil ⏱️ 3 minutes, stirring occasionally. Remove from heat and stir in vanilla.
9
Serve warm over cakes. Store in refrigerator in an airtight container and reheat before serving.
Nutrition Facts
calories
389 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
2 g
sugar Content
41 g
sodium Content
234 mg
protein Content
3 g
cholesterol Content
86 mg
carbohydrate Content
57 g
saturated Fat Content
11 g
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