Sticky Toffee Pudding – a delicious recipe with dates, baking soda, butter, brown sugar, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Lightly butter and flour six 8-ounce ramekins.
2
In a small bowl, pour 1 cup boiling water over dates and baking soda and stir.
3
In another bowl, with a mixer set on medium-high speed, beat butter, brown sugar, and eggs until blended, scraping down sides of bowl as necessary. Gently stir in flour, baking powder, salt, and date mixture just until combined. Pour mixture evenly into ramekins and set on a baking sheet.
4
Bake until tops spring back when lightly pressed in the center, 30 to 40 minutes. Let puddings cool about 20 minutes.
5
Run a paring knife around inside of each ramekin. Invert a dessert plate over each and, holding both tightly together, invert again to unmold pudding. Turn puddings right side up and drizzle with a little toffee sauce. Top with a dollop of creme fraiche or sour cream and serve with remaining sauce.
497
kcal
Calories
11
g
Fat
90
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup chopped pitted dates, 1 teaspoon baking soda, 2 tablespoons butter, at room temperature, 1 cup firmly packed brown sugar, 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.
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