This sticky toffee pudding is probably one of my favorite dessert recipes ever. And, coming from me, who has made a bunch (and I mean several, of course) of desserts over the years, this means a lot.
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This sticky toffee pudding has a very rich flavor to it. And a decadent texture. It is crispy on top, yet fluffy and creamy on the inside, you will see.
I have come to find that I turly enjoy any sort of cake, muffin or cupcake that has dates in it. Just like this pudding. Dates give everything a rich, full, wholesome anf sweet flavor that you cannot easily achieve with just any other ingredient.
Dates are really sweet on their own, so you will see we add here only a little more sweeteners to complement the flavor. This recipe, apart from dates, also calls for molasses. We absolutely love molasses. It does not go well with every recipe of course. But when it goes well in a recipe, it is amazing!
It gives desserts that extra chewiness and richness. It brings it all together, making anything more whole bodied.
Now, to all this deliciousness you add toffee on top, and you have such an incredible dessert recipe. Once you try it, it sill become one of your favorite recipes ever, for sure.
If you then want to take it to the next level, you have to eat it along with some good vanilla ice cream or with some whipped cream, and some pecan or castile nuts as a topping. It is so good.
If you like this recipe, you have to go see our caramel cake. A truly wonderful recipe you will like a lot.
Ingredients
Equipment
Method
- Preheat the oven to 180° C. Grease with a little butter a mold for 12 large muffins or 12 ramekins. Separately, in a medium bowl, sift the flour with the baking powder, baking soda and salt. Mix with a spoon and set aside.
- In a blender or food processor, add all the dates (pitted) with the boiling water. Let stand for 10 minutes to soften the dates.
- Separately, in a large bowl add the butter with the brown sugar, cane molasses and vanilla extract. Beat with an electric mixer or a balloon whisk for 2 minutes until smooth and fluffy.
- Add the eggs one at a time, beating for 10 seconds after each addition. Then add the flour mixture and integrate with a rubber spatula to form a homogeneous mixture.
- Once the dates have rested, mash them for 30 seconds until a not so thick paste is formed. Add this paste to the bowl with the mixture and beat with the same spatula until they are completely integrated into the mixture.
- Carefully pour the mixture into the muffin tin or ramekins filling each one to 3/4 of its capacity. Bake at 180° C for approximately 20 minutes or until a wooden toothpick comes out clean. It is important not to exceed the baking time so that they are not dry.
- Once ready, remove the puddings from the oven and let them rest in the same mold while preparing the toffee sauce.
- Add the butter to a medium saucepan and bring to medium-low heat. Cook until melted, then add the whipping cream, brown sugar, molasses and salt. Cook for 8-10 minutes, stirring frequently with a rubber spatula, until you have a caramel-colored sauce that will thicken as it cools.
- While the puddings are still warm, carefully unmold them and level them by slightly cutting the part that protrudes from their surface to achieve a base, as they will be turned upside down. Then place them with the narrower base up on a large platter or plate.
- Using a basting brush, brush the puddings on all sides with the toffee sauce, reserving the rest of the sauce for serving at the end. Serve the puddings warm or hot and drizzle with more toffee sauce. Garnish with whipped cream or ice cream and you're done.
Tried this recipe?
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