Description
This classic Sticky Toffee Pudding recipe is perfectly portioned for two, featuring a moist date-infused cake baked in ramekins and topped with a rich, buttery toffee sauce. Served warm, it’s an indulgent dessert perfect for sharing, with options to add vanilla ice cream or whipped cream for extra decadence.
Ingredients
Scale
Pudding
- â…“ cup all-purpose flour
- ¼ tsp baking powder
- â…› tsp baking soda
- ¼ tsp ground cinnamon (optional)
- 2 tbsp unsalted butter, softened
- ¼ cup packed dark brown sugar
- 1 large egg
- â…“ cup finely chopped dates (about 4-5 dates, pitted)
- 2 tbsp boiling water
- 1 tsp vanilla extract
Toffee Sauce
- ¼ cup unsalted butter
- â…“ cup dark brown sugar
- ¼ cup heavy cream
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Ramekins: Preheat your oven to 350°F (175°C). Grease two 6-ounce ramekins or small baking dishes thoroughly and set them aside to dry.
- Soak and Mash Dates: Place the chopped dates into a small bowl and pour the boiling water over them. Let them soak for 5 minutes to soften, then mash into a thick paste using a fork or spoon. Set this paste aside for later.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and ground cinnamon (if using) until evenly mixed.
- Cream Butter and Sugar: In a large mixing bowl, using a whisk or electric mixer, cream the softened butter with the dark brown sugar until the mixture becomes light, fluffy, and well combined.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the creamed mixture until fully incorporated.
- Mix Dry Ingredients Into Wet: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Incorporate Date Paste: Fold the soaked and mashed date paste into the batter until evenly distributed, creating a sticky and moist texture.
- Fill Ramekins: Spoon the batter into the prepared ramekins, filling each about three-quarters full to allow room for rising during baking.
- Bake the Puddings: Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Remove from the oven and let the puddings cool slightly.
- Prepare Toffee Sauce: While the puddings bake, melt the butter in a saucepan over medium heat. Add the dark brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir continuously until the sauce is smooth, thickened, and bubbling, approximately 3-4 minutes.
- Pour Sauce Over Puddings: After baking, gently poke several holes in the top of each pudding with a fork to allow the sauce to seep in. Pour about half of the toffee sauce evenly over each pudding, letting it soak deeply.
- Serve Warm: Serve the sticky toffee puddings warm, accompanied by the remaining toffee sauce. Optionally, add a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch.
Notes
- Using finely chopped dates soaked in boiling water ensures the pudding is moist and flavorful.
- You can skip the cinnamon if you prefer a traditional flavor profile.
- Make sure not to overmix the batter to keep the pudding tender.
- Ramekins of 6-ounce capacity are ideal for individual servings.
- The toffee sauce can be made ahead and reheated gently before serving.
- For a dairy-free version, substitute butter and cream with dairy-free alternatives.
- Serving with vanilla ice cream or whipped cream enhances the dessert’s richness.
