Sticky toffee pudding

By Shahir Massoud
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These luscious little cakes are all about the honeyed sweetness of plump dates and creamy caramel. A touch of corn syrup ensures that the caramel stays silky smooth, while a bit of vanilla in the cake complements its richness. Served with a homemade toffee sauce, dessert can't get any better than this!



Sticky Toffee Pudding

  • 10 dates
  • 3/4 cup warm water
  • 5 tablespoons butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup molasses
  • 2 eggs
  • 2 teaspoons vanilla bean paste
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Toffee Sauce

  • 1 stick butter
  • 1 cup brown sugar
  • 1/4 cup corn syrup
  • 1 cup whipping cream


For the Puddings

  1. In a bowl, soak the dates in the hot water for at least 10 minutes. 
  2. Meanwhile, whip the butter and brown sugar until pale and fluffy, about four minutes.  Add the molasses, eggs, and vanilla and stir to combine. 
  3. Then, add the soaked dates and liquid and mix well. 
  4. In a separate bowl, mix the flour, salt, and baking powder. 
  5. Add the wet ingredients to the dry, then mix just to combine. 
  6. Transfer to buttered ramekins (filling two-thirds of the way up). Place the ramekins in a towel-lined baking dish. Fill the baking dish with hot water about halfway up, then cover the whole dish with tin foil. 
  7. Place in a 350-degree oven and allow the puddings to steam for 40 minutes. 

For the Toffee Sauce

  1. Melt the butter, brown sugar, and corn syrup in a saucepot and cook for three to four minutes, until the mixture bubbles up and comes to a gentle boil. 
  2. Then top with the cream and cook gently for 10 minutes on low heat. 

To Serve

  1. Remove and allow to cool slightly, then invert out of the ramekins and serve with the toffee sauce with a bit of sea salt for garnish and eggnog ice cream. Enjoy!

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