American cuisine

Easy

Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: ㅤ ㅤFor The Cake; 2 oz. Unsalted Butter; 1/2 cup Muscovado or Dark Brown Sugar; ㅤ ㅤFor The Egg; 1 Large Egg; 1/2 tsp. Vanilla Extract; ㅤ ㅤFor The Dates; 2 oz. Dates, Pitted; 3/4 cup Hot Water; 1 tsp. Baking Soda; ㅤ ㅤDry Ingredients; 1 cup All-Purpose Flour; 1 tsp. Baking Powder; 1/2 tsp. Salt; 2 oz. Unsalted Butter Sauce; ㅤ ㅤToffee Sauce; 1 cup Muscovado or Dark Brown Sugar; 1/2 cup Heavy Cream; 1 tsp. Lemon, Juiced; 1/2 tsp. Salt

Chef Eve Bergazyn

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Sticky Toffee Pudding is a fun dessert to make. The cake is moist and has just the right amount of sweetness. Along with the toffee sauce and a bit of whipped cream on top, this dessert is perfection.

Recipe

PRE TIME: 5 min

COOKING TIME: 25 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

ㅤ ㅤFor The Cake
2 oz. Unsalted Butter
1/2 cup Muscovado or Dark Brown Sugar
ㅤ ㅤFor The Egg
1 Large Egg
1/2 tsp. Vanilla Extract
ㅤ ㅤFor The Dates
2 oz. Dates, Pitted
3/4 cup Hot Water
1 tsp. Baking Soda
ㅤ ㅤDry Ingredients
1 cup All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Salt
2 oz. Unsalted Butter Sauce
ㅤ ㅤToffee Sauce
1 cup Muscovado or Dark Brown Sugar
1/2 cup Heavy Cream
1 tsp. Lemon, Juiced
1/2 tsp. Salt

Directions:

Step 1 For cake:

Heat oven to 170°C / 325°F.

Step 2

In the bowl of a mixer, sugar and butter.

Step 3

Add in egg and vanilla.

Step 4

Mix until smooth. Scrape down the sides of the bowl with a rubber spatula.

Step 5

Put baking soda and pitted dates in a heat-proof container. Pour boiling water to cover, then let sit for 30 minutes.

Step 6

Whisk together flour, baking powder, and salt.

Step 7

Add ⅓ to batter. Mix just until almost incorporated. Scrape the bowl down.

Step 8

Add in ⅓ date mixture. Add the remaining flour and date puree in thirds, scraping the bowl down after each addition of flour.

Step 9

Pour batter to ⅔ full into greased ramekins. Bake 25-30 minutes until cake tester inserted in the center comes out with a few crumbs on it. Do not overbake!

Step 10 For toffee sauce:

Bring sugar and butter to a boil in a saucepan. Cook on medium-low heat until sugar is completely dissolved.

Step 11

Off heat, add cream, salt, and lemon. Return to a simmer and whisk. Set aside until the cake is ready.

Step 12 To serve:

Unmold cake 10 minutes after removing from the oven and spoon warm toffee sauce on top. Serve with whipped cream or vanilla ice cream.

Step 13

Enjoy!

Note:

Cake and sauce can be separately stored up to 4 days in the refrigerator. To reheat, warm cake with a little sauce spooned on top in a 180°C / 350°F oven for 5 minutes. Then spoon on more warmed sauce to serve.