Sticky Toffee Pudding

While in Ireland, my husband and I found a dessert we could not get enough of, Sticky Toffee Pudding! We talked it up so much my mom thought about making it, but I beat her to it. I found a recipe online, I am not fond of how the directions are written out, it's a lot of wording, but, if you want to see the recipe, here is the link: https://preppykitchen.com/sticky-toffee-pudding/?utm_source=pinterest&utm_medium=social&utm_campaign=social-pug

Optional, I made whipped cream from scratch, it did melt a bit since the rest of the dessert was hot and since it was St. Patrick's Day, I put some St. Patty sprinkles on top. It took about an hour to make and about 22 minutes for the pudding to bake.

For the Toffee:

2 cups heavy cream (480ml)

½ cup unsalted butter (113g)

1/3 cup light corn syrup or golden syrup (80ml)

1 cup granulated sugar (200g)

2 tsp vanilla extract (10ml)

¼ tsp salt

For the Toffee Sauce:

• Add half the cream and everything else to a medium-sized heavy pot. Place over medium-low heat and stir occasionally.

• Once the mixture starts bubbling stir more frequently. Cook for 35-40 minutes or until it’s an amber color. Decrease heat to low and whisk in the remaining cream. If it clumps just keep whisking over low heat until it comes together. Set aside.

For the Puddings:

6 ounces pitted dates 8-9 dates preferably Medjool

¾ cup water (160ml)

1 ¼ cup all-purpose flour (150g)

1 teaspoon baking powder

¼ teaspoon baking soda

1/4 tsp of salt

5 tablespoons unsalted butter room temperature (70g)

¾ cup packed light brown sugar (150g)

1 large egg

2 teaspoon vanilla extract (10ml)

Serve with whipped cream

For the pudding:

• Add the pitted dates and water to a small pot and bring to a boil over high heat then reduce to a simmer and cook for about 10 minutes or until most of the water has been absorbed. Transfer to a food processor or blender, add the vanilla and process into a smooth puree then set aside.

• In a medium bowl whisk the flour, salt, baking soda and baking powder together. Set aside.

• With a paddle attachment mix the butter and brown sugar in a stand mixer or a large bowl if using a hand mixer. Beat until light and fluffy then scrape the bowl down, add the egg and beat until combined.

• Add the pureed dates.

• Once combined, add the flour mixture and beat on low until just combined.

• Finish the batter off with a spatula then divide the batter evenly into six half cup ramekins that have been buttered.

• Place on a baking tray and bake at 350f for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove and increase temp to 400F.

• Allow to cool for a few minutes then invert onto a wire rack and wipe the ramekins down to remove crumbs.

• Add about two tablespoons of sauce to the bottom of each ramekin then place the pudding in

• Top with more toffee then place back on a baking sheet and bake for about 5 minutes at 400F or until they start to bubble.

• Invert onto dessert plates and pour more sauce over then serve with unsweetened or lightly sweetened whipped cream. Extra Notes from the recipe:

• The sauce takes some time but you can work on the batter while it’s bubbling away, it doesn’t require that much attention thanks to the corn syrup.

• Sauce can be made in advance and heated before using.

• You can refrigerate the puddings in the ramekins after the toffee has been poured on then microwave for about 1minute, invert and serve. (We reheated ours tonight and they were still so delicioius!)

• Warming the sauce on low heat just before serving will thin it out and allow you to pour it easily. (I did this and it made it much easier to pour as the toffee had sat and was not as pourable while I finished the pudding)