Sticky Toffee Pudding – Closet Cooking

Sticky Toffee Pudding

Sticky Toffee Pudding

Prep Time:10 minutes Soak Time:15 minutes Cook Time:20 minutes Total Time:45 minutes Servings: 12

A traditional, easy to make, English sticky toffee pudding with a sponge date cake topped with a homemade toffee sauce! Yum!

    For the date pudding:
  • 8 ounces dried dates, pitted and chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 2 tablespoons butter, room temperature
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract (optional)
  • 2 large eggs
  • 1 tablespoon molasses
  • 2 tablespoons golden syrup (or corn syrup)
  • 1 1/2 cups all purpose flour (gluten-free for gluten-free)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • For the toffee sauce:
  • 1/2 cup heavy/whipping cream
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 1 tablespoon molasses
  • 2 tablespoons golden syrup (or corn syrup)
  • 1 teaspoon vanilla extract (optional)
    For the date pudding:
  1. Soak the dates in the just boiled water along with the baking soda for 15 minutes before pureeing in a food processor.
  2. Mix the pureed dates, butter, brown sugar, vanilla, eggs, molasses and golden syrup.
  3. Mix the flour, baking powder, baking powder and salt before mixing into the wet ingredients.
  4. Pour the batter into a greased baking pan and bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 15-20 minutes for a muffin pan,to about 30-40 minutes for a cake pan.
  5. Enjoy while still warm from the oven topped with the toffee sauce!
  6. For the toffee sauce:
  7. Heat everything in a saucepan over medium heat and cook until smooth and the sauce thickens a bit, about 5 minutes.

Option: Replace the dates with prunes!
Tip: Make the toffee sauce a day ahead and simply warm it before using.

Nutrition Facts: Calories 403, Fat 18g (Saturated 11g, Trans 0.3g), Cholesterol 86mg, Sodium 281mg, Carbs 58g (Fiber 1g, Sugars 39g), Protein 3g

Nutrition by: Nutritional facts powered by Edamam

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