Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 7
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 0 teaspoons baking soda; 118 milliliters light corn syrup; 170 grams dates, pitted; 1 large egg; 237 milliliters all-purpose flour; 591 milliliters heavy cream; 177 milliliters light brown sugar; 0 teaspoons orange zest; 1 pinch Pinch salt; 237 milliliters sugar; 1 sticks sweet unsalted butter, plus more for greasing; 1 stick sweet unsalted butter; 1 teaspoon pure vanilla extract; 7 servings Whipped cream, for serving

Sticky Toffee Pudding is If you have salt, brown sugar, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. Users who liked this recipe also liked Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce, Sticky Toffee Pudding with Port Toffee Sauce, and Sticky Toffee Pudding.

Instructions

Watch how to make this recipe.

For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!

Ingredients you will need

Heavy Cream

Corn Syrup

Butter

Sauce

Sugar

Equipment you will use

Sauce Pan

For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.

Equipment you will use

Ramekin

Oven

Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool.

Ingredients you will need

Dates

Water

Equipment you will use

Sauce Pan

Blender

Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy.

Ingredients you will need

Brown Sugar

Butter

Cream

Equipment you will use

Hand Mixer

Bowl

Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins.

Ingredients you will need

Vanilla

Dates

Egg

Equipment you will use

Oven

Ramekin

Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake.

Ingredients you will need

Toffee

Sauce

Equipment you will use

Ramekin

Add more toffee sauce, place the top cake layer on top and cover with more sauce.

Ingredients you will need

Toffee

Sauce

Heat slightly before serving invert onto plate and yes ...cover with more sauce.

Ingredients you will need

Sauce

Serve with whipped cream.

Ingredients you will need

Whipped Cream

Equipment

Ingredients

Servings:

1teaspoon

baking powder 0teaspoons

baking soda 118milliliters

light corn syrup 170grams

dates, pitted 1large

egg 237milliliters

all-purpose flour 591milliliters

heavy cream 177milliliters

light brown sugar 0teaspoons

orange zest 1pinch

Pinch salt 237milliliters

sugar 1sticks

sweet unsalted butter, plus more for greasing 1stick

sweet unsalted butter 1teaspoon

pure vanilla extract 7servings

Whipped cream, for serving

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.