Sticky Toffee Pudding
This sticky toffee pudding is one of my favorite homemade desserts. It has a rich date flavor, a moist texture, and a soft bite. It pairs perfectly with toffee sauce and a scoop of vanilla ice cream.
Equipment
- Mixing Bowl
- Wooden Spoon or spatula
- 12-cup muffin tray
Ingredients
- 11 oz Date purée
- 6 tbsp Butter room temperature
- ¾ cup Soft Brown Sugar
- 2 Egg
- 1 cup Flour
- 1 tsp Baking powder
- 1 tsp Bicarbonate soda
Instructions
- Preheat the oven to 350°F (170°C).
- In a large mixing bowl, use an electric whisk to cream together the butter and brown sugar until light and fluffy. Whisk in the egg until fully incorporated.
- Sift in the flour, baking powder, and bicarbonate of soda, then mix until just combined. The mixture will look slightly crumbly at this stage.
- Fold in the date purée until incorporated.
- Grease a 12-cup muffin tray and divide the batter evenly. Bake for 17–19 minutes, or until a toothpick inserted into the center comes out almost clean.
- Let the puddings cool in the tray for 5 minutes before removing. Serve warm with toffee sauce and ice cream.
Notes
Signature Look: To give the puddings their classic sticky toffee presentation, slice off the domed top after baking and serve them upside down. This gives the sauce a perfect surface to soak into.
Make Ahead: These puddings can be baked a day in advance and stored covered at room temperature. Reheat gently in the oven or microwave before serving.
Freezing: Once baked and cooled, puddings can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw overnight in the fridge, then warm before serving.
Nutrition
Calories: 230kcalCarbohydrates: 39gProtein: 3gFat: 7gSaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 195mgPotassium: 45mgFiber: 2gSugar: 26gVitamin A: 227IUCalcium: 46mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.