Sticky Toffee Pudding
Indulge in this classic Sticky Toffee Pudding, featuring a moist, date-rich sponge topped with warm, buttery toffee sauce. Ideal for both individual servings and larger gatherings, this dessert is easy to prepare, adaptable for special diets, and perfect for cozy occasions.
Equipment
- 1 Food processor
- 1 12-Cup Muffin Tin
- 1 Measuring cups and spoons set
- 1 Saucepan
- 1 Mixing Bowls
Ingredients
For the Cake:
- 8 oz 225 g Medjool dates, pitted
- 1 cup 240 ml boiling water
- ⅓ cup 75 g unsalted butter, softened
- ⅔ cup 145 g packed light brown sugar
- 2 teaspoons 10 ml pure vanilla extract
- 2 large eggs at room temperature
- 2 tablespoons 30 ml molasses
- 1 ⅔ cups 200 g all-purpose flour
- 1 ½ teaspoons 6 g baking powder
- 1 teaspoon 5 g baking soda
- ¼ teaspoon 1.5 g salt
For the Toffee Sauce:
- ½ cup 120 ml heavy cream
- ½ cup 115 g unsalted butter
- ¾ cup 160 g packed light brown sugar
- Pinch of salt
- 2 teaspoons 10 ml vanilla extract
Optional:
- Chopped walnuts for garnish
Instructions
- Prepare Dates Soak: Place the pitted dates in a bowl and pour the boiling water over them. Allow the dates to soften and soak for about 5 minutes to help break them down and enhance moisture in the cake.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy. This step is crucial for creating a tender crumb in the cake.
- Incorporate Eggs and Flavors: Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in the molasses and vanilla extract to deepen the cake’s rich flavor profile.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This ensures even distribution of the rising agents and salt throughout the batter.
- Process Dates and Fold: Using a food processor, pulse the soaked dates until smooth. Stir the baking soda into the date puree, then gently fold this mixture into the batter. Avoid overmixing to keep the cake light.
- Bake the Cakes: Divide the batter evenly among a greased 12-cup muffin tin (or individual ramekins). Bake in a preheated oven at 350°F (175°C) for 18 to 20 minutes. Test doneness by inserting a toothpick in the center—when it comes out clean or with a few crumbs, the cakes are ready. For larger pans, bake slightly longer.
- Make the Toffee Sauce: In a saucepan over low heat, combine heavy cream, butter, brown sugar, and a pinch of salt. Stir frequently until the sugar dissolves and the sauce thickens slightly, about 7 to 10 minutes. Remove from heat and mix in vanilla extract.
- Serve and Garnish: Turn the cakes out onto plates, flat side up. Spoon warm toffee sauce generously over each cake. Sprinkle chopped walnuts on top if desired, adding a pleasant crunch.
Notes
- Date Substitution: If Medjool dates aren’t available or preferred, prunes provide a similar texture and natural sweetness.
- Alternative Sauces: For a twist, try substituting the toffee sauce with caramel or butterscotch sauce to suit your taste.
- Make-Ahead Tip: Both the cakes and sauce can be prepared up to five days ahead. Reheat the cakes gently in the oven or microwave and warm the sauce on the stovetop or microwave before serving.
- Freezing Instructions: Individually wrap cakes in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Gluten-Free Option: Replace all-purpose flour with 1 cup gluten-free flour blend plus 1 ¼ teaspoons xanthan gum to maintain structure.
- Vegan Modifications: Use vegan butter instead of regular butter. For eggs, substitute 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes). Replace heavy cream with a blend of ¾ cup plant-based milk (soy, almond, or coconut) plus ¼ cup neutral oil like canola or olive oil.
