STICKY TOFFEE PUDDING
Sticky Toffee Pudding
Sticky Toffee Pudding
I made this for the first time out of necessity. They discontinued Sticky Toffee Pudding Ice Cream years ago, which was my favorite ice cream flavor. Needless to say it was a very sad day when I came to the realization of this tragedy… If you pair this with a brown sugar flavored ice cream, its pretty much the same thing but better!
Yield: 6-12 mini puddings (depending on the pan used) or 2 x 8-inch rounds
PREP IT!
For Toffee Sauce:
2 cups Heavy cream
½ cup Brown sugar, dark
2½ tablespoons Maple syrup
1 tablespoon Butter, salted
For Pudding:
½ cup Dried pitted dates, diced small
1 cup Water
1 teaspoon Baking soda
1/3 cup Candied ginger, diced small
To make your own, heat ½ c sugar and ½ c water in a sauce pan until dissolved. Add slices of ginger. Remove from syrup and place in 200F oven until the ginger is no longer wet.
1¼ cup Flour, all purpose
1 teaspoon Baking powder
1¼ teaspoon Taste Tutor Brown
½ teaspoon Salt
1½ tablespoon Butter, salted
¾ cup Sugar, granulated
1 teaspoon Vanilla extract
2 each Eggs, large
MAKE IT!
For Toffee Sauce:
Combine the heavy cream, brown sugar, and maple syrup in a sauce pan and cook on medium-low heat, stirring frequently, until it thickens; about 20 - 25 minutes. Remove from heat once thick and add butter.
Divide the sauce in half.
Divide one half of the sauce between a 12 hole cupcake pan, or a 6 hole mini bundt pan, or 8-12 ramekins, or 2 x 8-inch round pans. The recipe is flexible. :) Pour sauce in the bottom of each pan.
For pudding:
In a medium sauce pot, bring water and dates to a boil.
Stir baking soda and ginger into boiling mixture and turn the heat down to low. The mixture will bubble up.
In a small bowl combine flour, baking powder, Taste Tutor Brown, and salt. Set aside.
In a large bowl, cream butter and sugar. Add vanilla and eggs one at a time.
Fold one half of the dry mixture into the butter and sugar. Then whisk in one half of the date mixture. Repeat until all the ingredients are incorporated.
Pour batter in desired pans.
Bake at 350F for the following times. Check it every 20 minutes. The pudding is done once a toothpick can be cleanly inserted and removed.
30 minutes in a 12 hole cupcake pan
35 minutes in a 6 hole mini bundt pan
30 minutes in a 8-12 ramekins
50 minutes in a 2 x 8-inch round pans.
Flip the pan over immediately after removal from the oven.
Pour the remaining toffee sauce on the pudding.
Enjoy with your favorite ice cream or whipped cream.
Tip: Check out the Sticky Toffee Pudding Video for more tips and tricks.
Sticky Toffee Pudding
Pour the remaining toffee sauce on the pudding
Store : in the refrigerator in an airtight container.
Reheat leftovers: in the microwave for 10 - 15 seconds.