Sticky toffee pudding, a classic British dessert. A moist date sponge cake, covered in a toffee sauce and served with English custard. Oh yeah.
I’m not much of a dessert person, or have much of a sweet tooth, but this dessert makes me weak in the knees and just can’t help myself. The moist sponge cake and the really sweet toffee sauce creamy English custard just brings it all together nicely.
I contacted medjooldates.com, who are 3 local Southern California date farming operations with over 25 years experience in growing and packing. They were very kind to send me a very large 5 pound box of their large organic dates and let me tell you, I ate a good handful of them as soon as I opened the box because I’ve never had a sweeter, more plump date that these. They taste like candy!
In preparation to make the puddings, the dates are chopped and soaked in a mixture boiling water and baking soda. This serves to soften the dates (which mine were already so very soft) and the baking soda helps make the puddings light and fluffy. Some recipes call to blend or puree the dates but I like to have chunks of the dates in the pudding, but that’s just my preference. It is very important to grease, then flour your muffin tin very well, because you do want the puddings to come out nice and easily when they’re baked.
The puddings are good served just with the toffee sauce, butI like to serve this pudding with English custard. The creaminess of the custard helps cut through the sweetness of the toffee sauce and all 3 work so well together.
Sticky toffee pudding
- For the pudding
- 6 ounces medjool dates pitted and finely chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 6 tablespoons unsalted butter softened
- 2/3 cup dark brown sugar
- 2 eggs beaten room temperature
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- For the toffee sauce
- 8 tablespoons /1 stick butter unsalted
- 1 cup lightly packed dark brown sugar
- 3/4 cup heavy cream
For the pudding
Preheat oven to 350 degrees F.
To a heatproof dish, add the dates, baking soda and boiling water, stir to combine.
Let sit for a few minutes to soften.
To a mixing bowl add the butter and sugar until light. Beat in the eggs 1 at a time.
Add the flour, baking powder, vanilla and dates, stir well.
Pour the mix into greased and floured muffin tins and bake for 25-30 minutes until they feel firm to touch and a toothpick comes out clean when inserted.
For the toffee sauce
To a medium saucepan over medium heat add the butter and sugar and cream.
Bring to a boil and cook until thickened.
Serve over the pudding.
Disclosure: I was not compensated for this post, however I did receive product for use in the recipe. All opinions are my own and not influenced in any way.
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