Ingredients
or molasses
Pinch
chopped
at room temperature
Sticky Toffee Pudding
Brown Eyed Baker (Michelle)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 30 min | 50 min | 80 min | 1 |
This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.
dessert
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Small bowl
Whisk
Oven
Toothpick
Medium saucepan
8.5-inch porcelain soufflé dish
Standing electric mixer
Freezer
Instructions
Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
2 cup Heavy Cream 0.5 cup Dark Brown Sugar 2.5 tablespoon Golden Syrup or molassesSalt Pinch
Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
6 ounce Pitted Dates chopped1 cup Water 1 teaspoon Baking Soda
In a small bowl, whisk together the flour, baking powder, and salt.
1.25 cup All-purpose Flour 1 teaspoon Baking Powder 0.5 teaspoon Fine Sea Salt
In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)
4 tablespoon Unsalted Butter 0.75 cup Granulated Sugar 2 Eggs at room temperature1 teaspoon Vanilla Extract
Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.
Sticky Toffee Pudding
Brown Eyed Baker (Michelle)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 30 min | 50 min | 80 min | 1 |
This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.
dessert
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Small bowl
Whisk
Oven
Toothpick
Medium saucepan
8.5-inch porcelain soufflé dish
Standing electric mixer
Freezer
Ingredients
or molasses
Pinch
chopped
at room temperature
Instructions
Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
2 cup Heavy Cream 0.5 cup Dark Brown Sugar 2.5 tablespoon Golden Syrup or molassesSalt Pinch
Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
6 ounce Pitted Dates chopped1 cup Water 1 teaspoon Baking Soda
In a small bowl, whisk together the flour, baking powder, and salt.
1.25 cup All-purpose Flour 1 teaspoon Baking Powder 0.5 teaspoon Fine Sea Salt
In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)
4 tablespoon Unsalted Butter 0.75 cup Granulated Sugar 2 Eggs at room temperature1 teaspoon Vanilla Extract
Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.