Baked · Mini deserts · Muffins, sweet breads, scones and shareables

Sticky toffee pudding

Here is a prime example of poor timing: winter is gone and I just got around to making these winter-synonymous deserts!

These little pots of joy are amazing! Drowned in toffee sauce they are very gooey yet light and fluffy in texture. They are quite sweet but somehow I don’t mind.

They keep fresh for a long time (in Tupperware). If you make mini version (which I strongly recommend) you can enjoy them in bite sizes for a longer time!

Ingredients

Yields 4 individual deserts or a full pan of 24 mini puddings (using a mini muffin pan)

Pudding

All ingredients at room temperature

  • 110 g dried dates

  • 80 ml boiling water

  • 80 g wheat flour

  • 1/4 tsp baking powder

  • 3/4 teaspoons of baking soda

  • 1/2 tsp vanilla extract

  • 40 g butter

  • 40 g brown sugar

  • 1 large eggs

  • 1 Tbs molasses

  • 100 ml milk

Soft toffee

Warning – this recipe makes more than required for 4 ramekin-sized puddings but perfect amount for 24 mini puddings

  • 100 g brown sugar
  • 125 ml whipping cream (36%)
  • 60 g butter
Add some heat to make toffee sauce.

Procedure

Combine dates with boiling water and let stand for 30 min until soften. Tip: if you’re in a hurry or you’re dates are very hard, you can speed this step by bring the dates to boil in a pot and simmer them for a couple of minutes. Then puree using a food processor or a blender. Set aside.

Sift flour, baking powder and soda together into a bowl. Set aside.

Beat butter with sugar until light in colour and fluffy in texture. Add the egg and beat well. Beat in molasses and vanilla. Beat in the date mixture.

To the date batter add flour and milk in 3 turns alternating them. Mix them in using a spatula.

Preheat the oven to 160ºC/320ºF.

Prepare your ramekins/pan by greasing them with butter and dusting with flour before distributing the batter between them. This will help to remove the pudding after it’s baked.

Fill your ramekins/pan to about 2/3 full. They rise during baking quite a bit and you don’t want them to spill over your ramekin/pan.

Bake for about 20 min. This is an estimate which depends on the size of your pudding. Check the baking progress with toothpick or a skewer. Puddings are ready when there is no wet batter sticking to the toothpick.

While the pudding is baking prepare your toffee by bringing all the ingredients to a boil in small pot. Boil for 3 minutes to dissolve the sugar and thicken the liquid. Remove from heat and cool; the toffee will thicken up as it cools. You can keep it in your fridge for about 5 days.

Soaking dates.
Date puree.
Butter, sugar and egg.
Adding date puree.
Almost there!
Alternate flour with milk.
Fill’em up!

Modified from here.

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