Sticky Toffee Pudding is one dessert I always end up ordering if it’s there on the menu when we dine out. The warm pudding drizzled with some hot toffee sauce and a scoop of vanilla ice-cream is always mouth-watering. The key ingredient in this pudding is dates. The baked toffee pudding resembles more of a cake than a pudding. And then it is baked again for a couple of minutes with the toffee sauce poured over it which gives it a gooey pudding like texture. And of course, while serving, there is more warm toffee sauce poured over it!
You can bake these in individual muffin cups or ramekin bowls. Alternatively, bake it in a single baking tray and slice the pudding into pieces while serving. The pudding as such doesn’t have the toffee flavour. But the toffee sauce gives it the flavour and the stickiness which makes it the sticky toffee pudding..:)
This is a great dessert recipe for parties and I am sure everyone would love it.
Sticky Toffee PuddingCourse: DessertDifficulty: Easy
A must-try dessert which is going to leave everyone licking their fingers!
Dates – 200 gms, deseeded and finely chopped
Hot boiling water – 1 cup
Baking Soda – 1/4 tsp
Butter – 1/4 cup + 2 tbsp, soft at room temperature
Brown Sugar – 1/4 cup
Vanilla Essence – 1 tsp
Eggs – 2
Flour – 1¼ cup
Baking Powder – 1 tsp
Salt – a pinch
Toffee Sauce – 1/4 cup
- Preheat oven at 180C.
- Pour boiling water onto the dates and add the baking soda to it.
- Mix it together and let it sit for about 10 min till the dates soak up most of the water and become soft. Use a fork to mix it up well and mash a little as well.
- Cream the butter till soft and creamy.
- Add the brown sugar and vanilla essence and beat again.
- Add the eggs and continue beating till well combined.
- Mix together the flour, baking powder and salt and add it to the batter. Mix it well and finally add the dates mix and incorporate it well.
- Grease an 8×8 inch tin or ramekin bowls with some butter and pour the batter into it.
- Bake at 180C for about 25 min. A skewer inserted should come out clean.
- Take it out of the oven and poke it all over with a skewer. Pour some of the toffee sauce all over the pudding and put it back into the oven for another 5 min to bake.
- Remove from oven, unmould and drizzle some more toffee sauce on top.
- Serve warm with a scoop of ice cream.
- Sugar: The amount of brown sugar added in the pudding can be decreased if you prefer. Since the pudding already has dates which is sweet and will also be soaked in the toffee sauce.
- Baking Dish: You can either use a single 8×8 inch baking tray or individual ramekin bowls or muffin cups for baking this pudding. Make sure you grease it well with some butter before pouring the batter into it. If using ramekin bowls or muffin cup, you can invert it after baking it with the toffee sauce at the time of serving it and then drizzle more sauce on top of it.