Sticky Toffee Pudding

I absolutely adore Sticky Toffee Pudding, it’s one of those classic British desserts that never fails to satisfy my sweet tooth. Made with tender sponge cake soaked in a delectable toffee sauce, it’s a true indulgence that brings warmth and comfort to any occasion.

The combination of rich dates, buttery caramel, and a hint of vanilla creates a luscious and sticky texture that simply melts in your mouth. Served with a dollop of fresh cream or a scoop of vanilla ice cream, this timeless treat is guaranteed to leave you smacking your lips in pure delight. Trust me, once you try this heavenly dessert, there’s no turning back!

Common queries about making Sticky Toffee Pudding

Can I make Sticky Toffee Pudding in advance?
Yes, you can make Sticky Toffee Pudding ahead of time. Once baked, you can store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat it in the microwave or oven and drizzle with warm toffee sauce.

Can I freeze Sticky Toffee Pudding?
Absolutely! Sticky Toffee Pudding freezes well. Allow the pudding to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating and serving.

What can I use as a substitute for dates?
Dates are a key ingredient in Sticky Toffee Pudding and provide moisture and natural sweetness. If you don’t have dates on hand or prefer to use an alternative, you can substitute them with prunes or raisins. Soak the prunes or raisins in hot water for about 15 minutes to soften them before pureeing or chopping.
Troubleshooting tips for common issues

My pudding turned out too dry. What went wrong?
If your Sticky Toffee Pudding turned out dry, it may be due to overbaking. Keep in mind that oven temperatures can vary, so it’s important to check the pudding for doneness at the minimum recommended baking time. Additionally, make sure you are measuring your ingredients accurately and not overmixing the batter, as this can result in a drier texture.

Why is my toffee sauce too runny?
If your toffee sauce is too runny, it may not have been cooked for long enough. Toffee sauce needs to reach a caramel-like consistency to thicken properly. Make sure to cook it over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. If your sauce is still too runny, you can try cooking it for a few more minutes to reduce it further.

My pudding sank in the middle. What caused this?
A sinking middle can occur if the leavening agents, such as baking powder, were not fresh or if too much air was incorporated during mixing. To avoid this issue, make sure your baking powder is not expired and mix the batter gently with a spatula or wooden spoon until just combined.

Why is my toffee sauce grainy?
A grainy texture in the toffee sauce could be due to undissolved sugar crystals. To prevent this, make sure to dissolve the sugar completely in the butter and cream mixture before bringing it to a simmer. Stir continuously until the sugar is fully dissolved.

Sticky Toffee Pudding

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 8 ounces 8 medjool dates* , pitted

• 1 cup 1 boiling water

• 1/3 cup 1/3 butter , room temperature

• 2/3 cup 2/3 light brown sugar , firmly packed

• 2 teaspoons 2 vanilla extract

• 2 large 2 eggs , room temperature

• 2 Tablespoons 2 molasses

• 1 2/3 cups 1 2/3 all-purpose flour

• 1 1/2 teaspoons 1 1/2 baking powder

• 1 teaspoon 1 baking soda

• ¼ teaspoon salt

• Toffee Sauce:

• 1/2 cup 1/2 heavy whipping cream

• ½ cup butter

• 3/4 cup 3/4 light brown sugar , packed

• 1 Pinch 1 salt

• 2 tsp 2 vanilla extract

• chopped walnuts , optional

Directions

• To warm up the oven, set the temperature to 350 degrees Fahrenheit. Apply a thin layer of grease to a muffin tin with 12 cups, small individual baking dishes called ramekins, or an 8-inch baking dish.
• To begin, place the dates into a food processor or blender and then pour hot water over them. Allow the mixture to sit untouched for a duration of 5 minutes.
• In the meantime, make the batter by combining the butter and brown sugar and mixing until creamy. Gradually add the eggs, one by one, and beat after each addition. Then, add the molasses and mix everything together.
• Combine the flour, baking powder, and salt, and then mix them into the batter.
• Blend the date mixture in a food processor, followed by adding baking soda. Transfer the date mixture into the batter without straining and fold it in gently to mix, making sure not to overdo it.
• Place the batter into a prepared pan and bake it for approximately 18 to 20 minutes, or until a toothpick inserted in the middle comes out clean or with only a few crumbs. Avoid baking it for too long, as it will result in a dry cake. If using a square baking pan, bake for a slightly longer time, around 22-25 minutes.
• Present the muffin cakes with the flat side facing up, and pour warm toffee sauce over them.
• Toffee Sauce:
• In a saucepan, combine cream, butter, brown sugar, and salt. Heat the mixture over low heat while stirring until the sugar dissolves and the sauce becomes smooth and slightly thickened, which should take approximately 7-10 minutes. Once done, remove the saucepan from the heat and mix in the vanilla.
• If desired, you can pour toffee sauce over the cake and add chopped walnuts as a garnish.
• You can keep the cakes and sauce in the refrigerator for up to five days, but make sure to store them separately in a container that is airtight.

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