The Best Sticky Toffee Pudding Recipe = The Fall Dessert You Need (Trust Us)

Adella Miesner

© Food Network Canada The Best Sticky Toffee Pudding Recipe = The Fall Dessert You Need (Trust Us) The best sticky toffee pudding I’ve ever had was in London, England, which makes perfect sense given its origin. A soft and spongy cake made with sweet dates and soaked in a […]



a piece of cake on a plate: The Best Sticky Toffee Pudding Recipe = The Fall Dessert You Need (Trust Us)


© Food Network Canada
The Best Sticky Toffee Pudding Recipe = The Fall Dessert You Need (Trust Us)

The best sticky toffee pudding I’ve ever had was in London, England, which makes perfect sense given its origin. A soft and spongy cake made with sweet dates and soaked in a rich toffee sauce? Count me in! I make this dessert for my family every year at Thanksgiving and around the holidays, but truthfully, this dessert‘s good all year round.



a piece of cake on a plate


© Food Network Canada


The Best Sticky Toffee Pudding Recipe

Prep Time: 30 minutes

Bake Time: 28 to 30 minutes

Total Time: 58 to 60 minutes

Servings: 6

Ingredients:

Cake

1 cup dates, pitted and packed

1 tsp baking soda

1 cup boiling water

⅔ cup dark brown sugar

1 large egg

3 Tbsp fancy molasses

4 Tbsp butter, melted and cooled

1 tsp vanilla extract

1 cup all-purpose flour

1 tsp baking powder

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½ tsp salt

Sauce

½ cup butter

½ cup heavy cream

½ cup dark brown sugar

2 Tbsp fancy molasses

1 tsp vanilla



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Directions:

1. Roughly chop the dates to ensure there are no pits, add to a small bowl with baking soda and boiling water. Let side for 10 minutes then puree both water and softened dates until smooth.

2. Preheat oven to 350°F. Butter and line the bottoms of 6 ramekins with parchment paper. Place on a cookie sheet and set aside.

3. In a large bowl, whisk together the brown sugar, egg, molasses, melted butter and vanilla. Add the date puree. Mix in the flour, baking powder and salt until just combined.



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4. Scoop the batter into the prepared ramekins until ⅔ full. Bake in the oven for 28-30 minutes until a toothpick inserted comes out clean.



a plate of food and a cup of coffee


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a bowl of food on a plate


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5. Now prepare the sauce: in a heavy bottom saucepan, whisk together the butter, cream, brown sugar and molasses on medium-high heat. Let the mixture come to a boil and let bubble for 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Related: 25 Vegan Thanksgiving Desserts Everyone at Your Table Will Love

6. Once the cakes come out of the oven, while they’re still warm, run a knife around the perimeter of the ramekin to loosen. Invert the ramekin, placing the cake upside-down and remove the parchment paper. Slowly drizzle a couple spoonful’s of the warm toffee sauce on top. The cake will slowly absorb the sauce. To serve, drizzle extra toffee sauce on the plate, add a scoop of vanilla ice cream and enjoy!

Like Sabrina’s baking? Check out her no-bake key lime pie icebox cake, dessert wontons and easy peach plum cobbler.

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