This is a dessert that not a lot of people talk about these days, though knowing that fads come and go, I’m sure one day people will remember it and start looking for the recipe again. I love this recipe because even though it’s not allergen-free, I think it would easily adapt to GF and egg-free if needed. That’s on my list of experiments to do, so when I get to it, I’ll post an allergen-free version as well. I first heard about sticky toffee puddings when discussing desserts that we love with my sister-in-law, many many years ago, and I made it once, but hadn’t made it in years. It’s a classic that’s a good addition to one’s repertoire.
Sticky Toffee Pudding
Ingredients
Puddings
- 1/2 cup dates pitted and chopped
- 1/2 cup boiling water
- 1 1/2 tbsp cold unsalted butter
- 1 tsp baking soda
- pinch salt
- 1/3 cup brown sugar
- 1 large egg
- 1/3 cup + 1 tbsp all-purpose flour
- 1/2 tsp vanilla extract
Topping
- 2 1/2 tbsp unsalted butter
- 1/2 cup heavy cream
- 3 tbsp brown sugar
- pinch salt
- whipped cream optional
Instructions
- Steep dates in boiling water for 5 minutes. Drain, saving the steeping water.
- Meanwhile, preheat oven to 350 degrees F.
- In the bowl of a food processor, combine butter, baking soda, salt, brown sugar, egg, flour, and vanilla extract.
- Pulse the mixture, then add soaked dates and 1/4 cup of the water used in steeping, and process until smooth.
- Pour into ramekins. (I used several small ones, so final number of ramekins depends on the size of ramekins you use.)
- Bake 20-25 minutes or until just firm.
- While puddings are baking, make the topping:
- Melt butter in saucepan.
- Add cream, brown sugar, and salt.
- Whisk and cook over medium heat until smooth and thickened.
- Carefully turn ramekin upside down onto serving plate.
- Nap with sauce and torch to brown if desired.
- Optional: Serve with whipped cream.
Tried this recipe?Let us know how it was!
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