{Taste} Sticky Toffee Pudding Recipe

My recipe below continues to get comments and great reviews from individuals all over the world! Sticky Toffee Pudding is a British steamed dessert consisting of a very moist sponge cake, drizzled with a luscious warm toffee sauce (caramel) and topped with cool whipped sweet cream.

Enjoy this dessert that will compliment any special meal, from Cindy!

Picture 17

Sticky Toffee Pudding

Toffee Sauce ingredients:
3C heavy cream
2 t molasses  & 1 T Brandy
2 ¼ C packed brown sugar

Pudding ingredients:

1 C date pieces (coated with oat flour preferred)
1 C plus 2T unbleached flour
1 t baking powder
1 t baking soda
1/2 t salt
4 T unsalted butter
3/4 C granulated sugar
1 t vanilla extract
1 C water
2 large eggs
1 1/2 C cold heavy cream (whipped) for serving

Cook the toffee sauce:

1. Stir the cream, molasses and brown sugar together in a sauce pan, heat over medium heat, stirring, until the brown sugar is dissolved.

2. Simmer gently, uncovered, for 30 minutes.  The sauce will reduce slightly.

Steamed Pudding Mold

Prepare the Pudding:

Preheat the oven to 350 degrees.  Butter the loaf pan of your choice – I  use a steamed pudding mold with lid.  If you use a flat bottom type pan, be sure to line the bottom of the pan with wax paper and butter the paper.

1. Put the dates and water in a medium saucepan and bring to a boil. Then remove from the heat and set aside to cool while you prepare the pudding.

2. Sift flour and salt together and set aside.

3. Put the butter in a large bowl of an electric mixer.  Add the granulated sugar and beat at medium speed until the mixture lightens in color and looks fluffy, about 1 minute.  Add the eggs and vanilla and beat until smooth, about 30 seconds.  Decrease the speed of the mixer to low and; mix in the flour mixture just until the flour is incorporated.

4. Press all lumps out of the baking powder and gently stir it into the date mixture.  Mix the dates and any liquid into the cake batter.

5. Pour the batter into the prepared loaf pan, position in the middle of the oven  and bake for 35 minutes.

6. Gently touch the cake; it should feel firm.  If the cake is not firm, bake another 5 minutes.

7. Reduce the oven heat to 250 and pour ¾ C of the warm toffee sauce over the top of cake and bake another 25 minutes.  The cake will sink slightly in the middle.

8. Remove the cake from the oven and let the cake cool in the pan.

9. To serve: Slice, pour warm toffee sauce over the top and then add a bit of whipped heavy cream over the top.  Enjoy!!!

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