Swoon-Worthy Sticky Toffee Pudding

sticky toffee pudding with rich toffee sauce

A Valentine’s Day dessert to make you swoon.

This little cupcake-style sticky pudding can be deceiving.  Just when you think it’s looking very much like a regular cake with a lovely tender crumb you take a bite and go flying off to heaven. The texture is exquisite with the pureed dates and the flavour is incredible.

And that description comes before your douse the little puddings with warm toffee sauce.

sticky toffee pudding with rich toffee sauce

Really, you might as well start with dessert on an evening when you’re serving Sticky Toffee Pudding. It’s so satisfying that I can’t see a need to eat anything else afterwards.

This recipe makes more than a dozen little puddings so you’ll have some left over. Another option is to bake them in little bread tins and cut them in slabs before serving, which I have done to great effect.

sticky toffee pudding with rich toffee sauce

Perfect Sticky Toffee Pudding

Slightly adapted from Rock Recipes

Makes 14-16 muffin-sized puddings.

Ingredients

  • 8 ounces chopped pitted dried dates (15-20 pitted dates)
  • 1½ cups water
  • ⅓ cup butter
  • 1 cup firmly packed brown sugar
  • 2 tsp vanilla extract
  • 2 extra large eggs
  • 5 Tbsp Crosby’s Fancy Molasses
  • 1⅔ cups flour
  • 1½ tsp baking powder
  • 1 tsp baking soda

Instructions

  1. Preheat oven to 350 F and grease and flour muffin tins.
  2. Add the dates and water to a small saucepan. Bring to the boil and simmer for two minutes.
  3. In a large bowl, cream butter brown sugar and vanilla.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the molasses and beat well.
  6. Sift together the flour and baking powder.
  7. Add the dry ingredients to the creamed mixture in three additions and mix until smooth.
  8. Puree the date mixture in a food processor or blender. Stir in the baking soda then add to the batter.
  9. Spoon batter into well-greased and floured muffin tins and bake for about 18 – 20 minutes at 350 F until the center is just firm.
  10. Let cool slightly before removing from tins. These have a delicate crumb so remove them carefully. (Don’t worry if the bottoms look a little messy. Once they’re coated in toffee sauce they’ll look lovely.)
  11. Serve warm with Toffee Sauce drizzled over. Or you can place them in an oven proof dish, pour over half of the sauce and warm at 350 for 15 minutes or so.

 Serve with Molasses Caramel Sauce

molasses caramel sauce

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