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Sticky Toffee Pudding

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Richly laden with dates, butter and brown sugar, drowned in toffee sauce, crowned with dulce de leche ice cream

Ingredients

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Pudding Cakes

  • 8 oz pitted dates – finely chopped
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup water
  • 3 TBL unsalted butter – room temp
  • 6 TBL dark brown sugar
  • 2 eggs – room temp
  • 1/2 cup + 2 tablespoons AP flour
  • 1 pinch salt

Toffee Sauce

  • 1 stick unsalted butter
  • 1 cup packed dark brown sugar
  • 1–1/2 cups heavy cream
  • 1 tsp vanilla extract
  • 1 pinch kosher salt

Dulce De Leche Ice Cream: Get the recipe HERE

Instructions

  1. Preheat the oven to 350˚ and grease 6 compartments of a muffin tin with butter or spray
  2. Place the water and chopped dates in a saucepan. Bring to a boil, remove, cover and let set for 10 minutes
  3. Whisk together the flour, salt and baking powder. Set aside
  4. Transfer the dates and liquid to a food processor, add the baking soda and process until it is a smooth mixture – about 2-3 minutes
  5. Combine the butter and dark brown sugar in a stand mixer on medium low speed (about 2 or 3) with a paddle attachment until it is fully creamed – about 2-3 minutes
  6. Increase speed to medium, add the eggs one at a time and continue to mix until combined, scraping down the sides of the bowl as needed. Add half the date mix followed by half the flour mix and repeat, finishing with the flour mix. Scrape down the sides and mix for another few seconds until combined. Don’t over mix.
  7. Fill each muffin cavity and bake for 22-23 minutes, until a toothpick inserted in the center comes out mostly Don’t over-bake, this is pudding cake.
  8. Remove and allow the cakes to cool about 5-10 minutes before turning out onto a plate or tray
  9. While the cakes are baking, make the Toffee Sauce: combine everything in a small saucepan. Bring to a boil, stirring constantly for 5-10 minutes until thickened. Remove from heat and allow to cool slightly
  10. Serve immediately with a spoonful of sauce in the bowl, topped with a pudding cake. Spoon more toffee sauce over the cake and add a large scoop of dulce de leche ice cream. It is exquisite while still warm!
  11. Place any uneaten cakes in a zip-lock bag and seal it closed, up to one day. Warm in a microwave for 10-15 seconds and it will still be moist and delicious

Find it online: https://www.cooksavorcelebrate.com/sticky-toffee-pudding/