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Sticky Toffee Pudding

Sticky Toffee Pudding: An Indulgent Treat for Cozy Nights

Enjoy a delightful Sticky Toffee Pudding, a perfect indulgent treat for cozy nights.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine British
Servings 12 servings
Calories 386 kcal

Equipment

  • muffin tin or ramekins
  • food processor
  • Saucepan

Ingredients
  

Pudding Ingredients

  • 8 ounces medjool dates, pitted
  • 1 cup boiling water
  • ⅓ cup butter, room temperature
  • ⅔ cup light brown sugar, firmly packed
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 2 tablespoons molasses
  • 1 ⅔ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Toffee Sauce Ingredients

  • ½ cup heavy whipping cream
  • ½ cup butter
  • ¾ cup light brown sugar, packed
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • chopped walnuts optional

Instructions
 

Pudding Instructions

  • Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins.
  • Add the dates to the bowl of a food processor or blender and pour boiling water on top. Set aside for 5 minutes.
  • Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add molasses and vanilla and mix.
  • Sift together the flour, baking powder, and salt, then stir into the batter.
  • Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter and fold in gently to combine.
  • Pour batter into prepared pan. Bake for about 18 – 20 minutes or until toothpick inserted comes out clean. Don’t overbake.
  • Serve muffin cakes flat-side up, with warm toffee sauce on top.

Toffee Sauce Instructions

  • Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, about 7-10 minutes.
  • Remove from heat and stir in vanilla.
  • Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.
  • Store the cakes and sauce separately for up to five days in the refrigerator.

Notes

If you don't like dates, prunes make a good substitute. The cake and sauce can be made up to five days in advance. Wrap the cakes and freeze for up to 3 months.

Nutrition

Serving: 1sliceCalories: 386kcalCarbohydrates: 56gProtein: 3gFat: 17gSaturated Fat: 11gCholesterol: 75mgSodium: 277mgPotassium: 302mgFiber: 2gSugar: 41gVitamin A: 607IUCalcium: 79mgIron: 1mg
Keyword cozy nights, Dessert, indulgent treat, pudding, Sticky Toffee Pudding
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