Sticky Toffee Pudding Recipe

This British staple has a dense sponge cake with dates and a luscious toffee sauce. Enjoy sticky toffee pudding with vanilla ice cream or alone! 

– 8 ounces pitted and chopped dates preferably medjool (226 grams) – 1 cup water (240 ml) – 1 teaspoon baking soda – 1 ¾ cups all-purpose flour spooned & leveled (220 grams) – 1 teaspoon baking powder – ¼ teaspoon salt – ½ cup unsalted butter softened (115 grams; 1 stick)

Ingredient

Direction

– ½ cup packed dark brown sugar (100 grams) – ¼ cup unsulphured molasses (80 grams) – 3 large eggs at room temperature – 2 teaspoon pure vanilla extract

Cook cake: Grease ten 6-ounce ramekins with nonstick cooking spray and preheat oven to 350°F (180°C). Heat chopped dates and water in a medium saucepan on medium-high. 

1

Stop cooking and cover the saucepan. Delay 10 minutes. Blend or process water and dates in a ventilated container. Make baking soda paste. Some cooling.

2

Fill a large bowl with flour, baking powder, and salt. Mix butter and brown sugar for 3–4 minutes in a stand mixer basin or handheld mixer with a paddle attachment. Mulled molasses.

3

Completely mix each egg. Essence of vanilla. Add date mixture and dry ingredients alternately. Start and finish with dry ingredients and blend until barely mixed.

4

Pour batter into ramekins, filling each about ⅔ full. Each ramekin needs 105g batter. A toothpick inserted into ramekins should come out clean after 23–28 minutes.

5

Also See: 

Easy Fudge Recipe