Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PUDDING:; 1 1/2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 6 tablespoons unsalted butter, at room temperature; 3/4 cup packed dark brown sugar; 2 large eggs, at room temperature; 1/2 teaspoon vanilla extract; 1 cup pitted dried dates, cut into 1/4-inch pieces; SAUCE:; 6 tablespoons unsalted butter; 3/4 cup packed dark brown sugar; 1/2 teaspoon vanilla extract; 1/4 cup heavy cream

Servings: persons

PUDDING:
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup packed dark brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 cup pitted dried dates, cut into 1/4-inch pieces
SAUCE:
6 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream

1
Make pudding: Preheat oven to 400u00b0F. Grease 6 6-oz. ramekins or custard cups with butter or cooking spray. In a small bowl, combine flour, baking soda and salt; mix well.
2
With an electric mixer, cream together butter and brown sugar until fluffy, scraping down sides of bowl as necessary. Add eggs one at time, beating well after each, then add vanilla and beat until smooth. Stir in flour mixture. Fold in dates.
3
Divide batter among ramekins. Place ramekins on a baking sheet and bake until cakes are no longer gooey but moist crumbs cling to a toothpick inserted into center of a cake, 20 to 25 minutes. Transfer to a wire rack and let cool 5 minutes, then turn cakes out onto wire rack and let cool slightly.
4
Make sauce: In a small pan over medium heat, melt butter. Add brown sugar and vanilla and cook 5 minutes, stirring, until bubbling and deep brown in color. Gradually add cream to sugar mixture, stirring, and cook 2 minutes longer. Remove from heat. (Sauce will thicken as it cools; re-warm over low heat.)
5
Serve cakes warm, with a generous amount of sauce poured over top. Serve any extra sauce on the side.

905

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: PUDDING:, 1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Toffee Pudding

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