Sticky Toffee Pudding

Sticky Toffee Pudding

  • 1/4 cup pitted and finely chopped dates
  • rounded 1/4 teaspoon baking soda
  • 6 tablespoons boiling water
  • 2 tablespoons unsalted butter, room temperature
  • heaping 1/4 cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • rounded 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse salt

toffee sauce:

  • 2 tablespoons unsalted butter
  • heaping 1/4 cup dark brown sugar
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla
  • pinch of coarse salt


Preheat the oven to 350.  Grease 4 custard cups or small ramekins and place on a baking sheet.

In a small bowl, combine the dates, baking soda and boiling water.  Let stand for 10 minutes.

With an electric mixer beat the butter and brown sugar for 3-4 minutes.  Beat in the egg and vanilla.  Stir in the flour, baking powder, salt and date mixture until moistened.  Pour batter into the ramekins.

Bake for 18-20 minutes, until a toothpick comes out clean.

To make the sauce, melt the butter in a saucepan over medium heat.  Add the brown sugar and cream.  Cook for about 5 minutes, whisking constantly, until sticky and syrupy.  Stir in the vanilla and salt.

To serve, invert the ramekins over a plate to unmold the warm pudding.  Spoon the sauce over the pudding and serve with whipped cream or ice cream.

Yields 4 servings


Recipe slightly adapted from Williams-Sonoma Home Baked Comfort.

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