Sticky Toffee Pudding

by Kate on January 1, 2014

Sticky Toffee Pudding - FoodBabbles.com

Happy New Year!! What’s not to love about the title of this classic English dessert? Sticky toffee? YES! Pudding? Count me in. Prior to this month’s First on the First, had I ever tried sticky toffee pudding? Nope. Actually, I’d never even heard of it but when I heard the name I knew it had to be good. Oh so very good. Sticky toffee pudding is actually a sweet, moist cake drizzled with a molasses toffee syrup that is insanely good.

I was a little leery as I read a few recipes seeing that sticky toffee pudding contains dates. I’m not the biggest date fan. I’ve used them to sweeten my green smoothies a bit and they were the perfect sweetener for my triple berry chia pudding but there ends my experience with dates. Β Despite my hesitance to enjoy dates in more ways, sticky toffee pudding wouldn’t be the same without the sweetness of the finely chopped dates.

Sticky Toffee Pudding - FoodBabbles.comOne bite of this moist, sweet, slightly spiced molasses cake and you’ll be hooked. It’s best served warm but even at room temperature it was tasty bite after bite. A scoop of vanilla ice cream is splendid or a dollop of whipped cream. However you serve it, it will be met by silent smiles of mouths full of this classic treat. Hungry for more sticky toffee pudding? Here are what the other ladies of First on the First made.

Interested in joining in on trying something new each month? Drop me a line! We’d love to have you.

Sticky Toffee Pudding - FoodBabbles.comEnjoy!

~K

One Year Ago: Cannoli Roulade

Two Years Ago: Lavender-Vanilla Bean Marshmallows

Three Years Ago: Cranberry Pear Pie

Sticky Toffee Pudding

Prep Time: 30 minutes

Cook Time: 35 minutes

Yield: 6 servings

Sticky Toffee Pudding

Warm, moist toffee drizzled date cake, a classic English treat.

Ingredients

    Toffee Sauce:
  • 2 cups heavy cream
  • 1/2 cup dark brown sugar
  • 2 1/2 tablespoons molasses
  • pinch of salt
  • Cake:
  • 6 ounces pitted dates, finely chopped
  • 1 cup water
  • 1 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 4 tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Butter 6 ramekins and set aside.
  2. In a small sauce pan, combine heavy cream, brown sugar, molasses and salt. Bring to a boil, stirring until sugar dissolves. Reduce heat to low and simmer 5-10 minutes until thickened and toffee syrup coats the back of a spoon. Pour half the toffee sauce evenly among 6 ramekins and place the ramekins in the freezer. Reserve remaining toffee sauce for serving over cake.
  3. In a medium saucepan, add chopped dates and water. Bring to a boil. Remove from heat and stir in baking soda. Set aside.
  4. In a large bowl, whisk together flour, baking powder and sea salt. Set aside.
  5. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and granulated sugar until pale and fluffy. Add the eggs one at a time, beating after each addition. Add vanilla extract.
  6. Add half the flour mixture and beat just until combined. Add dates, beat again then add remaining flour mixture, beating just until combined.
  7. Remove ramekins from freezer and divide batter evenly among them. Place the ramekins on a baking sheet and bake in preheated oven for 35-45 minutes, until a toothpick inserted in the center comes out with moist crumbs attached.
  8. Cool 5 minutes on a wire rack. Serve warm drizzled with remaining toffee sauce.

Notes

Adapted from David Lebovitz

https://foodbabbles.com/sticky-toffee-pudding/

{ 24 comments… read them below or add one }

Alyssa D. {Suitcases & Sweets} January 1, 2014 at 12:06 pm

Great idea to make individual portions — particularly for New Year’s Day! I couldn’t resist going back for seconds when I made mine. πŸ™‚

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suzanne January 1, 2014 at 12:19 pm

Happy New Year, I have heard of sticky toffee puddimg but have never tasted it. Sounds delicious, looks incredible. I love dates but only medjool, they are so soft and sweet, yum!

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Kate January 5, 2014 at 6:14 pm

It’s just wonderful Suzanne, do give it a try. You won’t be sorry!

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Anna (Hidden Ponies) January 1, 2014 at 1:08 pm

Yum, yours definitely looks more “puddingy” than mine, and I love that you made it in ramekins!

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Christiane ~ Taking On Magazines January 1, 2014 at 1:40 pm

I made sticky toffee pudding once, for the exact reason you did; how could I not with a name like that! You’re right, the dates are absolutely essential. I’m loving your version. And the group … this is one I might have to join.

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Kate January 5, 2014 at 6:14 pm

We would LOVE to have you Christiane!! Let me know and I’ll give you all the details and get you officially in πŸ˜‰ We will be making steamed buns next month! Hope you’ll join us. Also, if you can’t make it each month it’s not big deal. We’re easy, breezy around here.

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Ashley @ Big Flavors from a Tiny Kitchen January 1, 2014 at 3:19 pm

Love the individual servings here. This looks ooey, gooey and absolutely delicious!

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Maureen | Orgasmic Chef January 1, 2014 at 9:48 pm

It’s called sticky date pudding here in Australia and the first time I tried it after moving here I was hooked. If it’s on the menu, I order it.

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Kate January 5, 2014 at 6:12 pm

After finally trying it, I can completely understand why πŸ˜‰

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james pagdon January 2, 2014 at 4:15 am

I cant wait to try this one. I was always a fan of date nut bread with cream cheese on it. I like the way the cheese mellows the sweetness of the dates. I wonder if i can do something with that in mind? Hmmm, but first act of course is try the recipe as conceived. Any ideas on that from others who may have had the same thought would be appreciated.

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james pagdon January 2, 2014 at 4:19 am

Perhaps a whipped cream with cream cheese whipped into it? oh wow. Gotta try this. Ha.

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Kate January 5, 2014 at 6:12 pm

That sounds wonderful! Great idea

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Ruthy @ Omeletta January 2, 2014 at 12:05 pm

I love the individual portions! Smart idea, since I practically got into a butter-knife-sword-fight with my husband over the rest of our cake πŸ™‚ And I’m not a big fan of dates either, which is why I sneaky switched mine out for dried figs πŸ™‚ Loved this First on the First challenge this month- and happy new year!

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Kate January 5, 2014 at 6:11 pm

I’ll have to give it a try with figs next time!

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Mary Kay January 2, 2014 at 3:37 pm

This looks so amazing Kate, I want it now! Actually have all the ingredients here so it may end up being my snow day treat!

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Kate January 5, 2014 at 6:11 pm

Thanks so much! I hope you enjoy it if you make it. We loved it!

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Priscilla | ShesCookin January 3, 2014 at 6:09 pm

OK – I’m dying over here! I’ve never had sticky toffee pudding and probably shouldn’t start now πŸ˜‰

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Kate January 5, 2014 at 6:09 pm

Oh you definitely should Priscilla! πŸ˜‰

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Laura Dembowski January 5, 2014 at 2:59 pm

I’ve never had sticky toffee pudding but always wanted to try it. You inspired me to take the plunge!

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Kate January 5, 2014 at 6:09 pm

I hope you enjoy it Laura! It’s truly become a favorite dessert just after a few bites.

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Liz January 6, 2014 at 2:16 pm

Kate, this is on my bucket list for 2014! Marvelous!!!!

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Carrie @ poet in the pantry January 7, 2014 at 12:37 am

Love the individual portions! (As you already know!!) I wasn’t sure about the dates either, but they worked well. I certainly couldn’t discern the taste of them–there are so many other flavors going on.

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laurasmess January 7, 2014 at 1:16 am

Oh yum… I love, love any sort of steamed or baked saucy pudding. I think it must be a throwback to my English heritage πŸ™‚ This one looks absolutely divine Kate, full of moist toffee goodness. I could very easily devour the lot with a big spoonful of cold vanilla ice cream. Yum! x

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Kate January 8, 2014 at 5:12 pm

Thank you for your kind words!

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