Sticky Toffee Pudding

5 from 1 ratings

These decadent and luscious sticky toffee puddings are filled with caramel and molasses flavors from Medjool dates and molasses. Soaked in a warmed toffee sauce for a perfect rich dessert.

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: British

Diet: Vegetarian

Servings: servings

Author: Chef Lindsey

Ingredients

For the pudding batter:

10 Medjool dates pitted
¾ cup boiling water
¼ teaspoon baking soda
5 tablespoons unsalted butter room temperature
2 tablespoons molasses
⅓ cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ¾ cup all-purpose flour
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon

For the Sauce:

½ cup unsalted butter
⅔ cup heavy cream
¾ cup dark brown sugar
1 tablespoon molasses
½ teaspoon kosher salt

US Customary - Metric

Notes

Yield – 6 sticky toffee puddings

Presentation—Serve warmed with warmed sauce poured over the top. It would be delicious with creme fraiche whipped cream.

Technique – Don’t skip the layering of sauce after the puddings cool slightly. This adds flavor and helps keep the sticky toffee pudding moist.

Storage –Wrap cakes on a baking sheet in plastic wrap while still warm. If you worked extraordinarily fast and your cakes are still piping hot, let them cool for 10-15 minutes unwrapped before wrapping and refrigerating. You can leave the cakes wrapped at room temperature for up to 2 days, refrigerated for 2 weeks, or in the freezer wrapped individually for 2 months.

Nutrition