English Sticky Toffee Pudding
Ingredients
For the Pudding:
- 8-ounces pitted and dried dates, chopped
- 1-½ cups water
- ⅓ cup butter
- 1 cup brown sugar, firmly packed
- 2 tsp. vanilla extract
- 2 large eggs
- 3 tbsp. molasses
- 2 tbsp. maple syrup or dark corn syrup
- 1-⅔ cups all-purpose flour
- 1-½ tsp. baking powder
- 1 tsp baking soda
For the Toffee Sauce:
- ½ cup whipping cream
- ¼ cup butter
- ¼ cup brown sugar, firmly packed
- 1 tbsp. molasses
- 2 tbsp. maple syrup
- 2 tsp. vanilla extract
Instructions
To prepare the pudding:
- Pre-heat the oven to 350°F.
- Grease and flour the muffin tins.
- In a small saucepan, add the dates and water; bring to a boil and simmer, over low heat, for only a couple of minutes.
- Remove from heat and let stand for a few minutes while preparing the rest of the batter.
- In a large bowl. cream together the butter, brown sugar and vanilla.
- Add the eggs, one at a time, beating well after each addition.
- Add the molasses and golden syrup; beat well.
- In a small bowl, sift together the flour and baking powder.
- Add the dry ingredients to the creamed mixture, in three equal portions, mixing until smooth after each addition.
- Puree the date mixture in a food processor or blender.
- Once the dates are pureed, add the baking soda.
- Add this hot mixture immediately to the batter; mix until smooth.
- Pour batter into muffin tins and bake for about 18 – 20 minutes until the center is just firm.
- Serve warm with toffee sauce.
To prepare the toffee sauce:
- In a medium saucepan, place all toffee sauce ingredients and bring to a slow rolling boil.
- Boil for about 2 minutes before serving over the baked puddings.
Notes
If baking in a Bundt pan, be sure it is well greased and floured as described in the introduction to this recipe. Bake at 325°F for 55 – 60 minutes.
Serve warm with the toffee sauce. Don’t be afraid to double the toffee sauce recipe. People may just ask for more.
