Sticky Toffee Pudding With Blood Orange, Tangerine,

Name: Sticky Toffee Pudding With Blood Orange, Tangerine, And Whipped Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound whole Medjool dates, pitted and chopped; 1 teaspoon baking soda; 8 tablespoons (1 stick) unsalted butter, softened, plus more for the pan; 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1 cup dark-brown sugar; 1/4 cup granulated sugar; 2 extra-large eggs; 1 recipe; 3 blood oranges; 2 tangerines; 6 kumquats; 1 cup heavy cream; 2 tablespoons creme fraiche

Servings: persons

1/2 pound whole Medjool dates, pitted and chopped
1 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened, plus more for the pan
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup dark-brown sugar
1/4 cup granulated sugar
2 extra-large eggs
1 recipe
3 blood oranges
2 tangerines
6 kumquats
1 cup heavy cream
2 tablespoons creme fraiche

1
Place the dates and baking soda in a bowl, and pour 1 cup boiling water over them. Let them sit for 1 hour, and then strain the dates (reserve the water). Puree them in a food processor, pour the liquid in, and pulse to combine.
2
Preheat the oven to 350u00b0F.
3
Prepare a 9-inch springform pan by spreading butter on the inside surfaces, lining the bottom with parchment paper, and buttering the parchment.
4
Sift the flour and baking powder together. Stir in the salt.
5
In a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium-high speed for 4 to 5 minutes, until light and fluffy. Add the eggs, and beat until fluffy again. Add the date puree and the flour mixture, alternating, to the butter mixture, and combine well.
6
Pour the batter into the prepared pan. Bake for 35 minutes, until the pudding is dark brown. Immediately after removing the pudding from the oven, pour 1/2 cup of toffee sauce over the top. Let the pudding rest for 15 minutes before serving.
7
While the pudding is baking, cut the stem and blossom ends from the blood oranges. Place the oranges cut-side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go. Slice each orange into 8 to 10 pinwheels.
8
Peel the tangerines, separate them into segments, and remove all the white veins, or pith. Slice the kumquats into pinwheels. Chill the fruit until you are ready to serve.
9
Using a stand mixer fitted with the whisk attachment (or by hand), whip the cream and creme fraiche together to soft peaks.
10
Slice six pieces of warm pudding (the pudding serves twelve) and place them on six dessert plates. Spoon the rest of the warm toffee sauce over the slices. On each plate, dollop a heaping tablespoon of the whipped creme fraiche next to each piece and arrange the citrus evenly over and around the pudding. Scatter the kumquats in a beautiful natural style.

963

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 pound whole Medjool dates, pitted and chopped, 1 teaspoon baking soda, 8 tablespoons (1 stick) unsalted butter, softened, plus more for the pan, 1 3/4 cups all-purpose flour, and more.

Yes, Sticky Toffee Pudding With Blood Orange, Tangerine, And Whipped Crème Fraîche 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.

That's it — enjoy your meal!

Sticky Toffee Pudding With Blood Orange, Tangerine, And Whipped Crème Fraîche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions