Want a traditional English dessert to sweeten up the holidays? Then try this delicious Traditional Sticky Toffee Pudding recipe! This moist sponge cake is slathered in sweet toffee sauce, served with vanilla ice cream, and topped with delightful whipped cream! This delicious dessert is a British classic and a treat you’re sure to love.
Ingredients
For the toffee sauce:
- 2 1/2 cups heavy cream, divided
- 1 stick unsalted butter
- 1/2 cup light corn syrup
- 1 cup granulated sugar
For the cake:
- 6 ounces pitted dates (about 7 dates, preferably Medjool)
- 3/4 cup water
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- salt, to taste
- 4 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- vanilla ice cream, optional, to taste, for serving
Directions
Step 1 –In a medium saucepan, combine 1/2 of the heavy cream, 1 stick of the butter, the sugar, and the corn syrup and bring the mixture to a boil.
Step 2 –Cook over medium-low heat for 40 minutes, stirring frequently, until a deep amber caramel forms.
Step 3 –Slowly whisk in the remaining cream. Then, strain the sauce through a sieve into a bowl. Set it aside.
Step 4 –Combine the dates and the water in a small saucepan and simmer for 15 minutes over medium-low heat. You’ll know they are ready when the water is nearly absorbed and the dates are soft.
Step 5 –Move the dates and any remaining liquid to a food processor and purée the dates until you achieve a smooth consistency. Set them aside.
Step 6 –Preheat the oven to 350 degrees F. Then lightly grease six 1/2-cup size ramekins.
Step 7 –In a small bowl, whisk together the flour, the baking soda, the baking powder, and the salt. Set it aside.
Step 8 –In a medium bowl, use an electric mixer to beat the remaining butter and the brown sugar at medium speed, until fluffy and light. Then add the egg, the vanilla, and the date purée and beat until combined. Reduce to low speed, then beat in the dry ingredients.
Step 9 –Spoon the batter into the ramekins and smooth out the tops. Bake for about 20 minutes, or until a toothpick inserted into the centers comes out clean. Then let the cakes cool slightly for about 5 minutes.
Step 10 –Using a small serrated knife, trim off the tops of the cakes until level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Then cut each of the cakes in half horizontally.
Step 11 –Wipe out the ramekins and then spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut-side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes, spreading evenly.
Step 12 –Set the ramekins on a baking sheet and bake until the toffee is bubbling around the edges, about 10 minutes.
Step 13 –Allow the cakes to cool for 5 minutes. Then run a thin-bladed knife around the insides of the ramekins and invert each cake onto a dessert plate.
Step 14 –Reheat the remaining toffee sauce, then spoon some around the cakes and serve with the vanilla ice cream.
