Sticky Toffee Pudding
Soft and sweet brown sugar sponge cakes soaked in a warm toffee sauce. Sticky Toffee Pudding is a rich and comforting dessert you will LOVE! This is a classic British dessert made of soft and sweet date cakes soaked, in a truly amazing toffee sauce. This is a perfect dessert for fall, winter, and the holidays.
Sticky Toffee Pudding
Ingredients Pudding Cakes
1 1/4 cups flour
1 1/4 cups whole dates, pitted, cut in half lengthwise
3/4 cup warm coffee
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup packed brown sugar
1 1/2 tsp vanilla extract
4 Tbsp butter, melted
8 Tbsp butter
1 cup packed brown sugar
2/3 cup heavy cream
1 Tbsp rum
1/2 tsp lemon juice
1. Preheat the oven to 350 degrees. Grease and flour 8 (4 oz.) ramekins and line the bottom of each with parchment paper cut to fit.
2. Combine the dates with the coffee and baking soda in a glass bowl and soak for 10 minutes. Drain the dates, reserving the liquid, and transfer the dates to a food processor.
3. Process the dates slightly and then add brown sugar, reserved liquid, eggs, and vanilla, and process until smooth. With the food processor running , pour the melted butter in a steady stream. 4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine the wet mixture with the dry, mixing until everything is well incorporated. Distribute the batter evenly among the prepared ramekins. Place the ramekins in a large roasting pan and fill the pan with enough boiling water to come halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil. Bake for about 40 minutes, or until the cakes are puffed. Immediately remove the ramekins from the water and cool on a wire rack for 10 minutes.
6. While the cakes are cooling, melt the butter for the toffee sauce in a medium saucepot over medium heat. Whisk in the brown sugar until smooth. Continue to cook, stirring occasionally, until the sugar is dissolved. Slowly pour in the heavy cream and rum, and whisk to combine, reduce the heat and simmer until frothy (about 3 minutes). Remove from the heat and stir in the lemon juice.
7. To serve, invert the ramekins onto a plate or shallow bowl. Remove the ramekin, peel off the parchment paper, and pour the toffee sauce over top.
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