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Sticky Toffee Pudding
Sticky toffee pudding is the ultimate dessert recipe for the holidays! This Christmas treat stars a spiced sponge cake smothered in buttery, sweet toffee sauce.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●blender
- ●spatula
- ●baking dish
- ●baking sheet
- ●whisk
- ●saucepan
- ●knife
📝 Preparation Steps
1
For the pudding: Preheat the oven to 350°F.
2
In a medium bowl, combine the dates, baking soda, and 1 cup of boiling water. Cover and let stand until softened, ⏱️ 15 minutes. Transfer the date mixture to the container of a blender and process until smooth, ⏱️ 30 seconds to ⏱️ 1 minute. Scrape down the slides and bottom of the blender with a rubber spatula to ensure the mixture is smooth.
3
Butter 8 (6-ounce) ramekins and place them on a baking sheet. Or, butter a 2-quart baking dish and place it on a baking sheet.
4
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and cloves.
5
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy, 3 to ⏱️ 4 minutes. Scrape the bottom and sides of the bowl with a rubber spatula. Beat in the egg and vanilla, scraping the bowl as necessary. With the mixer on low speed, gradually add the flour mixture, alternating with the date mixture, beating until just combined.
large egg, room temperature1
6
Spoon the mixture into the prepared ramekins until two-thirds full, smoothing the tops. Or, spoon the mixture into the prepared 2-quart baking dish, smoothing the top.
7
Bake until a wooden pick inserted near the center comes out clean, 25 to ⏱️ 30 minutes for the ramekins, or ⏱️ 55 minutes to ⏱️ 1 hour for the baking dish. Remove from the oven and immediately use a fork or a wooden pick to poke holes through to the bottom, all over the pudding. Leave the oven on.
8
For the toffee sauce: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt and bring to a boil. Cook, whisking constantly, until the sugar is melted, 2 to ⏱️ 3 minutes. Whisking constantly, slowly stream in the heavy whipping cream. Cook until fully combined, smooth, and glossy. Remove the mixture from the heat and stir in the vanilla.
9
Pour 1 tablespoon of the sauce over each individual pudding. Or, pour 1 cup of the sauce evenly over the entire pudding.
10
Return the pudding to the oven and bake until the sauce is bubbly and starts to soak into the pudding, about ⏱️ 5 minutes for the ramekins, and ⏱️ 10 minutes for the baking dish.
11
If baking the pudding in ramekins, allow the pudding to cool at least ⏱️ 10 minutes before loosening the sides with a small knife and unmolding the cakes. Serve the pudding hot with the remaining sauce and vanilla ice cream. If baking in a 2-quart dish, transfer to a cooling rack and let cool for ⏱️ 30 minutes. Scoop the pudding while still warm and serve the pudding hot with the remaining sauce and vanilla ice cream.
Vanilla ice cream, to serve
Nutrition Facts
calories
703 Calories
fat Content
32 g
fiber Content
4 g
sugar Content
82 g
sodium Content
356 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
109 mg
carbohydrate Content
101 g
saturated Fat Content
20 g
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