Sticky Date Toffee Pudding Recipe
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For the puddings:
- 1 1/4 cups plain flour, plus extra for dusting
- 1 1/4 cups pitted dates, thinly sliced crosswise
- 1/2 tsp baking soda
- 3/4 cup water at 35-38C
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 4 tbsp unsalted butter, melted and cooled, plus extra for greasing
For the Toffee:
- 8 tbsp unsalted butter
- 2/3 cup packed brown sugar
2/3 cup heavy cream
Crème Anglaise or Vanilla Ice Cream to serve
How to make Sticky Date Toffee Pudding
I don't actually know anyone who doesn't like sticky date toffee pudding, with the exception of one friend who likes the flavour and texture, just finds the sort you get in restaurants far too sweet for her liking. I made these last night for dessert, and served with a slightly less sweet Crème Anglaise (I reduced the amount of sugar to 2 heaped tbsp), even she was converted. Alternatively, it's also great served with Vanilla Ice Cream, which is - after all - frozen vanilla custard.
This recipe makes about 10 small ramekins worth, which in my opinion is the perfect size for them. Any larger and I think you'd find me plastered on the wall from all the sugar!
For the Puddings:
- Preheat the oven to 175°C. Grease and flour ramekins and line the bottom of each with a round of greaseproof paper cut to fit. Place the ramekins in a roasting tray lined with a cloth
- Combine half the dates with the baking soda and water in a bowl or glass. (The dates should be submerged.) Leave to soak for 5-10 minutes. Drain the dates, reserving the water, and set aside.
- Whisk the flour, salt and baking powder together in a large mixing bowl.
- In a food processor, blitz the remaining dates and brown sugar until just blended, about 5-7 pulses. Add the reserved soaking liquid, eggs, and vanilla, then process until smooth (about 10 seconds).
- With the motor running, pour the butter in in a steady stream.
- Pour this mixture into the mixing bowl with the dry ingredients, and add the soaked date pieces in. Stir together until well-combined, and the date pieces are evenly spread out in the batter. Distribute the batter evenly among the prepared ramekins.
- Bring a large kettle of water to the boil, and pour the hot water carefully into the roasting pan until it comes halfway up the sides of the ramekins. Be careful that it doesn't splash INTO any of the ramekins. Cover the pan tightly with aluminum foil, making sure the edges are sealed.
- Bake for 35-40 minutes, or until the pudding is puffed and small holes appear on the surface. Remove immediately from the water and cool in ramekins on a wire rack for 10 minutes.
For the Toffee:
- Melt the butter in a medium saucepan over medium heat. Whisk in the brown sugar until smooth. Cook until the sugar has completely dissolved, and the mixture starts to look puffy, 3-4 minutes.
- Pour in the cream and whisk to combine. Reduce the heat and simmer until frothy, about 3 minutes.
- Remove from heat, cover to keep warm.
Note: Be very careful that it doesn't spit and burn you, as melted sugar is VERY hot!
- Spread 2-3 tbsp of custard in the bottom of a small place or shallow bowl.
- Invert the ramekins into the middle of the bowl to release the puddings. Peel off the round of greaseproof paper.
- Top the pudding with 1-2 tbsp of toffee, and serve!
Note: They're best eaten on the same day, but will keep, refrigerated, in a tightly sealed container, for 2 days. Microwave to reheat before serving again.