Want a traditional English dessert to sweeten up the holidays? Then try this delicious Traditional Sticky Toffee Pudding recipe! This moist sponge cake is slathered in sweet toffee sauce, served with vanilla ice cream, and topped with delightful whipped cream! This delicious dessert is a British classic and a treat you're sure to love.
IngredientsFor the cake: • 6 ounces pitted dates (about 7 dates, preferably Medjool) • 3/4 cup water • 3/4 cup plus 2 tablespoons all-purpose flour • 1 teaspoon baking powder • 1/4 teaspoon baking soda • 1 pinch salt • 4 tablespoons unsalted butter, softened • 3/4 cup light brown sugar, packed • 1 large egg • 1/2 teaspoon pure vanilla extract • vanilla ice cream or lightly sweetened whipped cream, optional for serving For the toffee sauce: • 2 1/2 cups heavy cream, divided • 1 stick unsalted butter • 1/2 cup light corn syrup • 1 cup granulated sugar
Begin by making the sauce. In a medium saucepan, combine 1 1/4 cups of the cream with the butter, sugar, and corn syrup and bring the mixture to a boil.
Cook over moderately low heat for 40 minutes, stirring frequently, until a deep amber caramel forms.
Slowly whisk in the remaining 1 1/4 cups of cream. Then, strain the sauce through a sieve into a bowl. Set aside.
To begin preparing the cake, combine the dates and the water in a small saucepan and simmer for 15 minutes over medium-low heat. You'll know they are ready when the water is nearly absorbed and the dates are soft.
Move the dates and any remaining liquid to a food processor and puree the dates until you achieve a smooth consistency. Set aside.
Preheat the oven to 350 degrees F. Then lightly butter six 1/2-cup size ramekins.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a medium bowl, use an electric mixer to beat the brown sugar with the butter at medium speed, until fluffy and light. Then beat in the vanilla and egg, followed by the date puree. Reduce to low speed, then beat in the dry ingredients.
Spoon the batter into the ramekins and smooth out the tops. Bake for about 20 minutes, or until a toothpick inserted into the centers comes out clean. Then let your cakes cool slightly for about 5 minutes.
Using a small serrated knife, trim off the tops of the cakes until level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Then cut each cake in half horizontally.
Wipe out the ramekins and then spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes, spreading evenly.
Set the ramekins on a baking sheet and bake until the toffee is bubbling around the edges—about 10 minutes.
Allow the pudding to cool for 5 minutes. Then run a thin-bladed knife around the insides of the ramekins and invert each pudding onto a dessert plate.
Reheat the remaining toffee sauce, then spoon some around the puddings. Serve with whipped cream or your favorite brand of vanilla ice cream, if desired.