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Sticky Toffee Pudding Recipe

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This recipe for Sticky Toffee Pudding is from Eat...Laugh...Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Toffee Sauce
Ingredients:  
Ingredients:  
2½ c heavy cream
1 stick butter
½ c light corn syrup
1 c sugar
Directions:
Directions:
In a medium saucepan, combine 1¼ cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1¼ cups of cream. Strain the sauce through a sieve into a bowl.
 

Cake
Ingredients:  
Ingredients:  
6 oz pitted dates, preferably Medjool (about 7 dates)
¾ c water
¼ c + 2 T all-purpose flour
1 t baking powder
¼ t baking soda
pinch salt
4 T butter, softened
¾ c packed light brown sugar
1 egg
Vanilla ice cream or lightly sweetened whipped cream
Directions:
Directions:
In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth.

Preheat the oven to 350º. Lightly butter six ½-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda, and salt. In a medium bowl, using an electric mixer, bet the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.

Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and 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 and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.

Let the puddings cool for 5 minutes, then run a think-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours 20 minutes
Personal Notes:
Personal Notes:
We discovered Sticky Toffee Pudding in Scotland and it was our favorite dessert. We would go The Dome just to have it. "Sticky cake" is also Will's favorite dessert.

 

 

 

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