Name: Sticky Toffee Puddings Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 150g dates, pitted and roughly chopped; 150ml boiling water; 1 tsp vanilla extract; 50g unsalted butter, softened; 50g light brown sugar; 1 egg; 150g self-raising flour; 1/2 tsp baking soda; For the toffee sauce:; 100g unsalted butter; 100g light brown sugar; 150ml double cream

Sticky Toffee Puddings Recipe

Leland Prior Modified: July 26, 2024

Photos of Sticky Toffee Puddings Recipe

How To Make Sticky Toffee Puddings

This sweet, delectable dessert is the perfect ender to any and every heavy meal! In fact, it’s great even as a stand-alone snack. Make your own batch of scrumptious pudding with our amazing pudding recipes. We have recipes for all kinds of pudding, from pudding cake to bread pudding, and even rice pudding. Enjoy your own homemade version of everyone’s comfort meal.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

150g dates, pitted and roughly chopped
150ml boiling water
1 tsp vanilla extract
50g unsalted butter, softened
50g light brown sugar
1 egg
150g self-raising flour
1/2 tsp baking soda
For the toffee sauce:
100g unsalted butter
100g light brown sugar
150ml double cream

Instructions

Preheat the oven to 180°C (350°F). Grease and line 4 individual pudding molds or ramekins.
In a bowl, pour the boiling water over the chopped dates and let them sit for 5 minutes. Then, mash the dates with a fork and stir in the vanilla extract.
In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg.
Gradually add the flour and baking soda to the butter mixture, alternating with the mashed dates. Mix until well combined.
Divide the batter evenly among the prepared molds or ramekins. Place them on a baking tray and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
While the puddings are baking, prepare the toffee sauce. In a small saucepan, melt the butter and sugar over medium heat until smooth and bubbling. Stir in the double cream and let the sauce simmer for 2-3 minutes, until thickened slightly.
Once the puddings are baked, remove them from the oven and let them cool for a few minutes. Carefully remove them from the molds or ramekins.
Serve the sticky toffee puddings warm, drizzled with the toffee sauce. Optionally, you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Calories : 537kcal
Total Fat : 29g
Saturated Fat : 18g
Cholesterol : 129mg
Sodium : 79mg
Total Carbohydrates : 66g
Dietary Fiber : 4g
Sugar : 45g
Protein : 5g

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