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
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)
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.
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