Merry Christmas, everyone! As promised I'm baking the winner of the pudding poll, sticky toffee pudding.
I think this is one of the best recipes I've ever made on this blog! The pudding is soft on the top and crispy and sweet on the bottom.
This is a date pudding. It's funny that I love this pudding so much because I despise dates. I've never liked them...but I think this recipe has converted me.
If you want, you can serve sticky toffee pudding with ice cream, whipped cream, or just plain. I like to eat mine with an extra helping of the toffee sauce slowly dripping down the slices of pudding!
Sticky toffee pudding is done in two hours, making it a pretty quick (yet fancy) treat that will surely impress anyone!
|Level: 👩🏽🍳👩🏽🍳|Time: 2 hours|Serves: 8|
2 cups heavy cream heavy cream
½ cup light brown sugar
2½ tablespoons golden syrup/molasses
1 cups chopped dates
1 cup of water
1 teaspoon baking soda
1¼ cups all-purpose flour
1 teaspoon baking powder
4 tablespoons butter
¾ cup granulated sugar
Preheat the oven to 350 degrees F and butter an 8" circle soufflé dish.
Make the toffee sauce by bringing the cream, brown sugar, heavy cream/molasses to a boil. Turn the heat down to low and stir constantly until the mixture turns thick and is the consistency of caramel.
Pour half of the sauce into the prepared pan and set the remaining toffee sauce aside. Place the soufflé dish in the freezer to cool.
In a pot stir the dates and water over medium heat occasionally. Once the water boils take off the heat and set it aside.
In a medium bowl mix the flour and baking powder together. With an electric mixer, beat the butter and granulated sugar until fluffy. Slowly add in the eggs, then half the flour mixture, all of the date mixture, and the remaining flour mixture. Stir with a spatula gently and pour into the soufflé dish. Bake for one hour and cool slightly. It will still be warm but that's okay! Cut slices and serve with toffee, ice cream, or whipped cream.
- The Bored Baker 👩🏽🍳
Adapted: David Lebovitz