Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter, room temperature; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups chopped pitted good quality dates; 1 1/2 cups sifted all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp sea salt; 1 cup granulated sugar; 1/4 cup unsalted butter; 1 1/4 cups light brown sugar; 1/2 cup heavy cream; 1/2 teaspoon vanilla extract

Servings: persons

1/4 cup unsalted butter, room temperature
2 large eggs
1 tsp vanilla extract
1 1/2 cups chopped pitted good quality dates
1 1/2 cups sifted all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup granulated sugar
1/4 cup unsalted butter
1 1/4 cups light brown sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract

1
Preheat oven to 350F.
2
Butter and flour muffin pan.
3
Bring dates and 1 1/4 cups water to a boil in a medium heavy saucepan.
4
Remove from heat, stir in baking soda.
5
Let it cool down a bit then puree the dates with the liquid in a food processor.
6
Set aside.
7
Mix flour, baking powder, and salt in a small bowl.
8
Reserve.
9
Using your mixer, lightly beat butter, sugar, and vanilla in a large bowl.
10
Add an egg, half of flour mixture and half of date mixture.
11
Beat to blend again.
12
Repeat step above.
13
So, add last egg and the other half of flour and date mixture.
14
Blend again.
15
Pour batter into muffin pan and bake for 30-40 minutes.
16
Insert toothpick to test, if it comes out clean, then it's done.
17
Set aside to cool.
18
For SAUCE: Warm butter, sugar and cream then bring to boil in a small heavy saucepan.
19
Stir constantly in medium heat.
20
Give it 3 to 5 minutes then remove from heat.
21
Stir in vanilla as it cools down.
22
Brush or drizzle sauce over each mini pudding cakes.
23
Top with roasted walnuts (optional).
24
Serve with whipped cream or with your favourite vanilla ice-cream.

1003

kcal

Calories

Fat

154

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 13 ingredients. The key ingredients include: 1/4 cup unsalted butter, room temperature, 2 large eggs, 1 tsp vanilla extract, 1 1/2 cups chopped pitted good quality dates, 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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