July 18, 2024

Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 7 oz pitted Medjool dates (approximately 7-10 dates); ¾ cup boiling water; 1 teaspoon baking soda; 5 tablespoons unsalted butter (softened); 2 tablespoons unsulphured molasses; ⅓ cup brown sugar (packed); 2 large eggs (at room temperature); 1 teaspoon pure vanilla extract; 1 ¼ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter; ¾ cup heavy cream; ¾ cup brown sugar (packed); 2 teaspoons unsulphured molasses (teaspoons, not tablespoons); Pinch of salt; ½ teaspoon pure vanilla extract; Heavy cream (whipped cream, vanilla ice cream, and/or flaky sea salt (optional))

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Sticky Toffee Pudding is a rich and comforting dessert you will love! These soft and sweet sponge cakes are soaked in a warm toffee sauce and served with whipped cream or ice cream. With a history rooted in traditional British cuisine, this dessert has captivated the hearts (and taste buds) of many. Whether you’re looking to impress guests at a dinner party or indulge in a luxurious treat at home, Sticky Toffee Pudding is the perfect choice. Read on for a comprehensive guide to creating this mouthwatering dessert.

Who Is This Recipe For?

This Sticky Toffee Pudding recipe is perfect for anyone with a sweet tooth and a love for decadent desserts. It’s a great option for:

Home bakers looking to try a classic British dessert.
Hosts and hostesses who want to impress their guests with a rich and comforting treat.
Dessert enthusiasts searching for something new and indulgent.
Families looking for a dessert that will please both kids and adults alike.

Why You’ll Love This Recipe

Rich and Moist: The combination of dates and toffee sauce creates an incredibly moist and flavorful sponge cake.
Versatile Serving Options: Serve it with whipped cream, heavy cream, vanilla ice cream, or even a sprinkle of flaky sea salt for a gourmet touch.
Perfect for Any Occasion: Whether it’s a casual family dinner or a special celebration, Sticky Toffee Pudding fits the bill.
Easy to Make: Despite its luxurious taste, this recipe is straightforward and achievable for bakers of all skill levels.

Ingredients and Equipment

Ingredients

For the Cake:

7 oz pitted Medjool dates (approximately 7-10 dates)
¾ cup boiling water
1 teaspoon baking soda
5 tablespoons unsalted butter, softened
2 tablespoons unsulphured molasses
⅓ cup brown sugar, packed
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

For the Toffee Sauce:

½ cup unsalted butter
¾ cup heavy cream
¾ cup brown sugar, packed
2 teaspoons unsulphured molasses (teaspoons, not tablespoons)
Pinch of salt
½ teaspoon pure vanilla extract

To Serve:

Heavy cream, whipped cream, vanilla ice cream, and/or flaky sea salt (optional)

Equipment

Hand mixer or stand mixer with paddle attachment
Mixing bowls
Medium saucepan
Ramekins, muffin tin, or baking pan (8×8 or Bundt pan)
Wire rack
Serrated knife (optional)
Immersion blender or small food processor (optional)

Step-by-Step Instructions

Preparing the Cake

Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
Prepare the Dates: Finely chop the dates, aiming for about 1 cup loosely packed. Place the dates in a bowl, cover with boiling water, and sprinkle with baking soda. Stir and let the mixture sit undisturbed for 20 minutes.
Cream the Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the butter, brown sugar, and molasses until creamy and well-combined.
Add the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Everything Together: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Mash or puree the soaked dates along with the liquid, then add this to the batter and mix until well incorporated.

Baking the Cake

Prepare the Baking Pans: Grease your chosen baking pan(s)—whether using ramekins, a muffin tin, or an 8×8 pan.
Transfer the Batter: Pour the batter into the prepared pans, smoothing the tops.
Bake: Bake in the preheated oven until a toothpick inserted into the center comes out clean. This typically takes 20-25 minutes for ramekins, 25-30 minutes for an 8×8 pan, or 25-29 minutes for a Bundt pan.
Cool: Place the baked cakes on a wire rack to cool slightly.

Making the Toffee Sauce

Melt the Butter: In a medium saucepan, melt the butter over medium heat.
Simmer the Sauce: Add the heavy cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally. Simmer for 5-8 minutes, then whisk in the vanilla extract. Allow the sauce to cool slightly; it will thicken as it cools.

Assembly and Serving

Brush the Cakes: While the cakes are still slightly warm, remove them from the baking pans. Brush all sides of the cakes with the toffee sauce, reserving some for serving.
Serve: Serve the cakes warm, drizzled with extra toffee sauce. Garnish with whipped cream, heavy cream, vanilla ice cream, or a sprinkle of flaky sea salt, if desired.

Tips and Variations

Moist Dates: If your dates are particularly dry, use an immersion blender or food processor to ensure a smooth puree.
Ramekin Alternative: If you don’t have ramekins, a muffin tin or an 8×8 pan works just as well.
Serving Size Adjustments: This recipe can be scaled up or down depending on the number of servings you need. It’s rich, so smaller portions can go a long way.
Storage: Store any leftover cake and toffee sauce in the refrigerator for up to two days. Reheat both before serving to enjoy them at their best.

FAQ

1. Can I use a different type of date? Yes, but Medjool dates are preferred for their soft texture and rich flavor. If using a different type, ensure they are pitted and soaked adequately.

2. What can I use instead of molasses? If you don’t have molasses, you can substitute it with dark corn syrup or a combination of honey and brown sugar, though the flavor may slightly differ.

3. How do I store leftovers? Store leftover cake and toffee sauce in airtight containers in the refrigerator for up to two days. Reheat the cake and sauce before serving.

4. Can I make the toffee sauce in advance? Yes, you can prepare the toffee sauce ahead of time and store it in the refrigerator. Reheat it on the stovetop or in the microwave until it reaches a pourable consistency.

5. What can I serve with Sticky Toffee Pudding? This dessert pairs wonderfully with vanilla ice cream, whipped cream, or even a dollop of crème fraîche. For an added touch, sprinkle with flaky sea salt.

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