Description
Indulgent sticky toffee pudding from England celebrates rich dates and caramel in a heavenly dessert. Warm, tender cake drenched in silky toffee sauce promises comfort that will delight and satisfy you.
Ingredients
Scale
Main Ingredients:
- 1 cup pitted prunes, chopped (or pitted dates)
- 2 large eggs
- 3/4 cup + 2 tablespoons (180 ml + 30 ml) all-purpose flour
- 1/2 cup (120 ml) hot water
Sugars and Sweeteners:
- 1/3 cup + 1 teaspoon (80 ml + 5 ml) granulated sugar (or Turbinado sugar)
- 1/3 cup + 1 teaspoon (80 ml + 5 ml) dark brown sugar
Baking and Seasoning Ingredients:
- 3 tablespoons (45 ml) cold unsalted butter, cubed
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the pudding base by blending prunes with hot water into a smooth, rich mixture that will infuse deep flavor and moisture into the cake.
- Combine all dry ingredients with butter, eggs, and vanilla in a food processor, creating a uniform batter that will ensure a consistent texture throughout the dessert.
- Carefully distribute the batter into ramekins, filling each approximately two-thirds full to allow proper rising and prevent overflow during baking.
- Place ramekins in a preheated oven at 375°F (190°C), baking until the cakes demonstrate a delicate spring when gently pressed, indicating perfect moisture and doneness.
- While cakes bake, craft the toffee sauce by melting butter with cream and brown sugar, whisking continuously to develop a silky, glossy consistency that coats the back of a spoon.
- After baking, slice each cake horizontally, creating layers that will absorb the decadent toffee sauce more effectively.
- Reassemble the cake halves in their ramekins, generously drizzling toffee sauce between and over the layers to enhance moisture and flavor.
- Briefly broil the sauced cakes, watching carefully to achieve a caramelized, sticky surface without burning.
- Plate the warm puddings, finishing with an additional cascade of toffee sauce and a dollop of whipped cream for a luxurious presentation.
Notes
- Select ripe, soft prunes for a more intense, rich flavor that enhances the cake’s natural sweetness and moisture.
- Use room temperature ingredients to ensure smoother batter mixing and more consistent cake texture.
- Adjust baking time carefully to prevent dryness; pudding should be moist and springy when touched.
- Consider replacing prunes with dates for a different flavor profile while maintaining similar moisture and sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 29 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg