Sticky Toffee Pudding

11.30.2014

Sticky Toffee Pudding | Cooking Classy

Don’t you love the good old fashioned classics like this that are just like your grandma used to make? I love sticky toffee pudding cake! It may take a little bit of effort because you have to boil and puree the dates but I’m telling you, it is well worth it!

I’d say the only way to eat this cake is warm, even if that means you have to reheat it. I just love the way the sauce soaks into the warm cake and keeps it moist and perfectly tender (note that I took photos of the cake sliced into when it was cool I also had to add the sauce once cool so the sauce didn’t immediately spread for the photos. So, with that said this cake will be even more moist than it may appear). The flavors of this cake are simple yet it’s a flavor that will have you coming back time and time again. You know, that toffee flavor we all can’t get enough of.

This is a dessert that would be perfectly fitting for your holiday table and it’s one you definitely shouldn’t pass by! Let’s face it, when something is served up in individual portions like this who wouldn’t love them? Dieters downfall right here, but hey isn’t that what the holidays are for? At least we’ve got portion control going on with these :).

Happy baking!

Sticky Toffee Pudding | Cooking ClassySticky Toffee Pudding | Cooking Classy

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Sticky Toffee Pudding

Yield: 10 cupcake size servings

Prep Time: 25 minutes
Cook Time: 25 minutes

Ingredients

Cake

  • 6 oz dried , pitted Medjool dates (about 12)
  • 1 cup hot water
  • 1/2 tsp baking soda
  • 1 1/4 cups (5.8 oz) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp unsalted butter , softened
  • 3/4 cup (5.7 oz) packed dark brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract

Toffee Sauce

  • 1/3 cup unsalted butter
  • 2/3 cup heavy cream
  • 2/3 cup (5.2 oz) packed light-brown sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Butter 10 wells of a muffin tin well and dust with flour, shaking out excess, set aside.
  2. Add dates and water to a medium saucepan. Bring to a boil over medium-high heat then add baking soda and boil, stirring occasionally, 1 minute longer. Remove from heat, cover saucepan with lid and rest 10 minutes, then puree (the water and dates) in a food processor or blender. Set aside to cool.
  3. In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and brown sugar until mixture become lighter in shade. Mix in egg then mix in egg yolk and vanilla extract. With mixer set on low speed, add in half of the flour mixture and mix until combined, then mix in pureed date mixture and finish by mixing in remaining half of the flour mixture.
  4. Divide mixture among prepared cupcake pan, filling each about 2/3 full (about 1/3 cup at a time). Bake in preheated oven 17 - 19 minutes. Meanwhile prepare toffee sauce (about halfway through so it's still warm for serving).
  5. Cool cakes in cupcake pan 5 minutes then run a butter knife around edges to loosen. Plate cakes (you can either serve the upright or rotate, if rotating to bottom side you may likely want to cut off about 1/2-inch just to level so they lay flat). Poke tops about 10 times with a toothpick then drizzle toffee sauce over tops. Serve warm.
  6. For the toffee sauce:
  7. In a small saucepan combined butter, cream and brown sugar. Heat mixture over medium-high heat stirring constantly until mixture reaches a boil, then allow to boil 3 minutes, stirring occasionally. Serve warm over cakes. Store in refrigerator in an airtight container and reheat before serving.
  8. Recipe source: inspired by Bon Appetit and others

 

14 comments

  • Emily van Kampen: These sound amazing! Love the sticky toffee! November 30, 2014 at 3:13am Reply

  • Baby June: Oh wow, that looks amazing! I just *love* sticky toffee pudding, your variation sounds just perfect. Especially with those photos, because, drool … :) November 30, 2014 at 5:03am Reply

  • Katrina @ Warm Vanilla Sugar: Definitely one of my all time fav desserts. Just love this! November 30, 2014 at 6:20am Reply

  • Laura Dembowski: I have always wanted to try Sticky Toffee Pudding. It looks amazing. Love that you made individual portions. November 30, 2014 at 6:37am Reply

  • Anna @ Crunchy Creamy Sweet: This is hands down the prettiest sticky toffee pudding I have ever seen. Pinned! November 30, 2014 at 2:30pm Reply

    • Jaclyn: Thanks so much Anna! November 30, 2014 at 6:19pm Reply

  • Rachel @ Bakerita: Mmm, I love sticky toffee pudding, and yours looks absolutely delicious!! Pinned! November 30, 2014 at 6:13pm Reply

    • Jaclyn: Thanks for pinning Rachel! November 30, 2014 at 6:18pm Reply

  • Baking Tuts: The rcipe and photos look great November 30, 2014 at 9:57pm Reply

  • connie Gregory: These look beautiful!!! What type of pans or molds did you use and where can I buy them? Thank you, and Merry Christmas! December 1, 2014 at 5:16am Reply

    • Jaclyn: I just used regular cupcake/muffin pans. I hope you try them and love them and Merry Christmas to you! December 1, 2014 at 8:30am Reply

  • Callie: I got Medjool dates from Whole Foods in the produce section. Does this mean they are not dried and wouldn’t work for the recipe? December 23, 2014 at 7:51pm Reply

    • Jaclyn: It is the dried kind that is used for this recipe, that’s one reason they are boiling the water. I hope you try and love these! December 24, 2014 at 4:55pm Reply

  • Lois: In Amish country, this is called date pudding, and it’s one of my favorites. I made this recipe for our dessert on Christmas eve. I used ramekins instead of cupcake tins because my tins were a little warped. The cakes turned out perfect, and everyone raved. This will now become our families’ holiday tradition. Thank you! December 28, 2015 at 5:37pm Reply

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