Sticky Toffee Pudding

Individual sticky toffee pudding cakes on green plates.

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Prep Time35

Cook Time40

Total Time1 15

Course: Dessert

Cuisine: British

Keyword: recipe for sticky toffee pudding, recipe sticky toffee pudding, sticky toffee pudding, sticky toffee pudding cake, sticky toffee pudding recipe

Servings:

Calories: 606kcal

Ingredients

For the Sticky Toffee Cakes

⅔ cup water
½ cup chopped dried dates
½ teaspoon baking soda
½ cup unsalted butter softened
½ cup light brown sugar
1 egg large
½ teaspoon vanilla extract or vanilla bean paste
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt

For the Sticky Toffee Sauce

½ cup granulated sugar
⅓ cup water
¼ cup heavy cream
1 tablespoon unsalted butter
⅛ teaspoon kosher salt

US Customary - Metric

Instructions

To Make the Sticky Toffee Cakes

Preheat the oven to 350 degrees F and grease and flour four 6-ounce ramekins.
Soften the dates by adding them to a pot with the water and heating over medium-high until boiling; then reduce the heat and simmer until soft (approx. 5 minutes).
Remove the pot from the heat and stir in the baking soda.
Puree the mixture in a food processor or with a hand blender.
Cream the butter and brown sugar in a large mixing bowl.
Add the egg and vanilla and mix until combined.
Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the reserved date mixture, flour, baking powder, and salt.
Divide the mixture equally between the prepared ramekins, and bake until a cake tester comes out clean or with a few moist crumbs (approx. 35 minutes).
Cool slightly and top with warm sticky toffee sauce.

To Make the Sticky Toffee Sauce

Place the sugar and water in a small pot and cook over medium-high heat, occasionally swirling the pan, until it turns a deep amber color.
Reduce the heat to low and whisk in the cream.
Stir in the butter and salt, and remove from the heat.
Cool for about 15 minutes before serving.

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