Sticky Toffee Pudding
Ingredients
The pudding
-
8
oz
pitted dates
-
¾
cup
boiling water
-
1
tsp
baking soda
-
⅓
cup
unsalted butter
-
⅓
cup
brown sugar
-
2
large
eggs
-
1
tsp
pure vanilla extract
-
2
tbsp
molasses
-
1 ½
cup
all-purpose flour
-
1
tsp
baking powder
-
½
tsp
salt
The butterscotch sauce
-
1 ½
cup
brown sugar
-
⅓
cup
unsalted butter
-
1 ½
cup
heavy cream
-
1
tsp
pure vanilla extract
-
to taste
ice cream or whipped cream
Instructions
- Preheat the oven to 180C/350F.
- Chop the pitted dates and soak them in boiling water with baking soda for about 10 minutes.
- Mash the soaked dates until they reach a chunky-smooth texture.
- Cream the butter and brown sugar until light and fluffy.
- Add the eggs and mix until fully incorporated, then add the vanilla and molasses.
- In a separate bowl, combine flour, baking powder, and salt, then mix well.
- Combine the wet and dry ingredients, then fold in the pureed dates without overmixing.
- Grease the pudding molds and pour the batter into them, filling about ⅔ full.
- Bake for 20-25 minutes until a skewer comes out clean.
- While the puddings are baking, prepare the butterscotch sauce by melting butter and brown sugar in a saucepan over medium heat.
- Add heavy cream and vanilla extract, then let it simmer for about 2 minutes.
- Once the puddings are baked, poke holes in them and pour the butterscotch sauce over, allowing it to soak in.
- Turn the molds upside down on a serving plate and serve with more sauce and ice cream or whipped cream.
Nutrition Facts (estimated)
Servings
8
Calories
648
Total fat
19g
Total carbohydrates
114g
Total protein
9g
Sodium
636mg
Cholesterol
91mg
You might also like