How To Make Sticky Toffee Pudding

LeGourmetTV's picture

Mar. 12, 2019

How To Make Sticky Toffee Pudding - Did you know this quintessential "English" dessert actually came from Canada? We didn't either... but wherever it came from the cake smothered in toffee sauce is amazing!

Ingredients

Medjool dates 14 (whole about 224g)
Boiling water 175 Milliliter
Baking soda 5 Milliliter
All purpose flour 180 Gram (about 310 mL or 1 1/4 cup)
Baking powder 5 Milliliter (1 tsp)
Butter 85 Gram , softened
Dark brown sugar 140 Gram (about 125 mL or 1/2 cup)
Eggs 2
Pure vanilla extract 5 Milliliter (about 1 tsp)
Molasses 30 Milliliter (2 tbsp)
Milk 100 Milliliter
For the sauce:
Butter 100 Gram
Brown sugar 125 Gram
Molasses 15 Milliliter (about 1 Tbsp)
35 % whipping cream 300 Milliliter (about 10fl oz)
Pure vanilla extract 5 Milliliter (about 1 tsp)
Whisky 30 Milliliter (about 2 Tbsp)

Directions

GETTING READY:

1. Preheat oven to 180ºC (350ºF)

2. Grease a muffin tin (12).

MAKING:

3. Pit and chop the dates then soak in the boiling water and baking soda.

4. Soak for about 30 minutes, then mash a bit with a fork.

5. While the dates are soaking, make the batter.

6. Mix together flour, and baking powder.

7. Cream together butter and brown sugar until light and fluffy.

8. Add eggs one at a time, beating well between each.

9. Beat in molasses and pure vanilla extract.

10. Alternate between mixing in some flour and then some milk.

11. Repeat until everything is well incorporated.

12. Stir the soaked dates and the water into the batter.

13. Divide evenly between the tins and bake for 20-25 mins, until risen and firm.

FOR THE SAUCE:

MAKING:

1. put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted.

2. Bring to a boil, stirring for a minute.

SERVING:

3. Pour over the cakes and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 12