how2heroes » Sticky Toffee Pudding

Dessert & Baked Goods » Sticky Toffee Pudding

Who would have thought that dates could play an integral role in one of the most delicious desserts ever? Soaking the cakes in the Toffee Sauce for 12 hours or more brings incredible flavor and texture to the cake that you will love. You can make this days ahead and even freeze the batter so it's very versatile. Top it off with some berries and ice cream and indulge!

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Ingredients

Yield: 18 small cakes (recipe can be halved)

Cake Batter

2¼ cups pitted dates
2 cups cold water
3 tsp baking soda
½ cup unsalted butter, softened
1¼ cups sugar
3 tsp vanilla extract
2 tsp salt
3 eggs at room temperature
1¾ cups flour

Sauce

2 cups light brown sugar
2 cups heavy cream

Garnish (optional)

fresh berries
vanilla ice cream

Special Equipment

ramekins, small martini glasses, muffin tins and 9 x 13 pan or plastic container for assembling the Sticky Toffee Pudding
cover or aluminum foil
non-stick spray

How-to

Prepare the Cake

Preheat oven to 350 degrees
Put dates, baking soda and cold water in a heavy saucepan and bring to a boil. Allow to boil for 4-5 minutes (it will begin to foam; adjust heat accordingly so it doesn’t boil over) and set aside for a few minutes
Cream butter, sugar, vanilla & salt together in a stand mixer or with a hand mixer
Blend in eggs slowly then scrape down the bowl and be sure all ingredients are well incorporated
Add flour and incorporate. Ensure there are no lumps
In a food processor, add the warm date mixture and blend until smooth. Add it to the batter and mix well
Coat 18 small ramekins or a dozen muffin tins (Sarah uses 4 oz. martini glasses, which can go in the oven) with non-stick spray and pour in the batter. You can also use muffin tins or one large casserole dish. Bake for 18-25 minutes or until top is firm to the touch

Prepare the Sauce

Combine light brown sugar and heavy cream in a saucepan
Bring to a boil and allow to boil for 5 minutes, then set aside to cool

Assemble the Sticky Toffee Pudding

Unmold the baked cakes, cut the tops off with a serrated knife.
Set them in a roasting pan, and pour the sauce over to cover.
Cover with a lid or aluminum foil and refrigerate the cakes for at least 12 hours

Plate and Serve

Plate one of the cakes and pour some of the sauce over it

Garnish with vanilla ice cream and/or fruit

Note: Will keep in refrigerator for 1 week. Warm at 300-325 degrees until sauce is bubbling

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Comments (1)

Posted Sunday, December 28, 2008, at 11:55 pm by Lynne:

i made this for christmas eve buffet at my mom's and christmas even lunch at my boyfriend's father's. the dessert was a huge hit at both. i would recommend making two batches of the sauce because i had to put the cakes in two separate containers because i had so many. i used cupcake tins for the cakes. HIGHLY SUPER recommend this recipe. thank you, sarah!!

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Sticky Toffee Pudding