Sticky Toffee Pudding

The Starving Chef

Enjoy a moist and flavorful sticky toffee pudding drizzled with a creamy toffee sauce.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Dessert, International

Cuisine British, International

Servings

Equipment

Ingredients

1 cup dried dates chopped
1 ½ cup boiling water
¾ cup + 2 tablespoons flour
⅓ cup + 1 tablespoon demerara sugar
⅓ cup + 1 tablespoon dark brown sugar
5 teaspoons sea salt
1 teaspoon baking soda
1 teaspoon vanilla
3 tablespoons cold butter + more for greasing ramekins
2 eggs

FOR TOFFEE SAUCE:

½ cup cold butter chopped
1 ½ cup + 1/4 cup heavy cream separated
⅓ cup dark brown sugar
1 teaspoon salt

Instructions

Preheat the oven to 350°F (175°C). Butter four ramekins and set aside. Microwave about one cup of water for two minutes until boiling. Pour the hot water over the chopped dates and let them soak until softened, about five minutes.
In a food processor, combine the flour, demerara sugar, dark brown sugar, salt, baking soda, vanilla, and eggs. Pulse until crumbly. Measure out a half cup of the water used to soak the dates and add it to the food processor. Strain the remaining dates and add them to the food processor. Blend until smooth and bubbling, with small chunks of dates throughout the batter.
Place the greased ramekins in a 9x13 cake pan. Measure out even amounts of the batter into each ramekin—about 1/2 cup in each. The ramekins should be about half full. Pour water into the bottom of the cake pan then carefully transfer to the oven. Bake for 30-40 minutes, until the pudding is just set.
While the puddings bake, combine the remaining butter, heavy cream, dark brown sugar, and salt in a saucepan. Stir until creamy smooth (take care not to use too high a temperature and burn the sauce). Remove from the heat.
Remove the ramekins from their water bath and let cool for about five minutes. While they cool, turn the broiler on low and position a rack about 5-6 inches below.
Pour about 3-4 tablespoons of the toffee sauce onto the tops of each baked pudding. Place back into the oven and broil until the sauce is bubbly and browning—appearing to get stickier. Remove the puddings from under the broiler and let cool until the ceramic is cool enough to handle without burning your skin. Use a knife to loosen the edges of the pudding.
As the puddings cool, place the remaining toffee sauce back over medium-low heat. Pour in the remaining heavy cream and whisk until smooth and warmed through.
Place the serving dish on top of the ramekin and flip over the dish. Remove the ramekin and jiggle gently to release the pudding. It should hold its shape on the plate. Spoon the "extra sauce" over the pudding. Serve warm with a spoonful of vanilla ice cream or whipped cream. Enjoy!

Video

Keyword dates, pudding