Years ago, I attended a Christmas party/dinner where the dessert was one of those sticky English puddings. I loved how moist and flavourful the pudding (cake) was and the caramel sauce was dreamy.
I’ve finally gotten around to making my own version and I also served it to guests at my last Supper Club that took place just a couple of days ago. This recipe hot!
The main components of the this dessert are macerated dried fruit, dry ingredients and wet ingredients. Eventually they are mixed together to make a cake batter where they can be baked in ramekins or muffin tins (your choice).
Although not part of the the cake recipe, the caramel sauce is also a must – the spiced warm pudding draped with the warm caramel sauce is an Mmm-Mmm good moment.
Sticky Toffee Pudding
Course: DessertDifficulty: Easy12
servings30
minutes30
minutesIngredients
1 cup pitted dates
1 cup dried figs
1 cup water
1 cup fruity red wine (unoaked)
1 1/3 cup dark brown sugar
1/3 cup molasses (I used date molasses)
2 large eggs
1/2 cup melted butter
2 tsp. vanilla extract
- Dry Ingredients
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
- Caramel Sauce
1 1/2 cup brown sugar
1 1/2 cup heavy cream
2/3 cup salted butter
dark rum to taste
Directions
- Pre-heat your oven to 350F, grease your ramekins with softened butter or line muffin tins with parchment cups and spray insides with cooking spray.
- Place your dates, figs water and wine into a pot and turn heat to medium and bring up to a boil then turn off. Allow to cool to a warm temperature. Transfer the dried fruit and liquid into a food processor and and pulse into a mash. Set aside.
- Into bowl, add the brown sugar, molasses, eggs, butter and vanilla and whisk until combined.
- Into a third bowl, add your flour, baking powder, baking soda, salt, cinnamon and stir with a fork to combine.
- Add the wet ingredients into dry and mix well. Now pour in your pureed fruit and stir to combine.
- Fill each of the ramekin/muffin cups 2/3 way up. Place in your preheated oven and bake for 25-28 minutes. Allow to cool for 5 minutes before removing. Invert the puddings.
- Meanwhile make your caramel sauce by adding all the ingredients into a medium pot and turn heat to medium-high. Stir as the mixture comes to a boil. Simmer for 3 minutes and take off the heat. Add rum to taste, stir in and set aside.
- Gently poke the tops of your pudding with a fork so that the caramel sauce can penetrate the center. Top with caramel sauce, a dollop of whipped cream or vanilla ice cream and garnish with half a fig and serve.
Notes
- Make-Ahead Puddings: Ideally you want to make the dessert before serving but you can make ahead a day or two. My solution is to make a syrup to drench the puddings in so they stay moist for a day or two. Add two cups of water and two cups of sugar in a pot along with a small cinnamon stick and a squeeze of lemon juice. Bring up to a boil and simmer for 6 minutes and turn off heat.
- Pour hot syrup over cooked puddings or cooled syrup on top of hot puddings.
- Store in a covered container in a cool/dry spot for two days.
- When ready to serve, plate at room temperature, reheat the caramel sauce and pour over the pudding.
