The Starving Chef Recipe: Sticky Toffee Pudding

Toffee Yt
Redefining date night.

By Felicia Berger

This recipe came as a request all the way from the UK—and now it just might be my new favorite dessert.

For step-by-step instructions with photos, click here.

Sticky Toffee Pudding

Prep time: 10 minutes
Cook time: 1 hour total
Makes: 4 servings

Ingredients-Pudding Cake
1 C dried dates, chopped
1 1/2 C water
3/4 C + 2 T flour
1/3 C + 1 T demerara sugar
1/3 C + 1 T dark brown sugar
1/2 t sea salt
1 t baking soda
1 t vanilla
3 T cold butter + more for greasing
2 eggs

Ingredients-Toffee Sauce
1/2 C butter
1 1/2 C + 1/4 C heavy cream, divided
1/3 C dark brown sugar
1 t sea salt

Here’s How:
  1. Preheat the oven to 350 degrees F. Butter four ramekins and set aside. Heat the water until boiling, then pour over the dates to soften.
  2. In a food processor, combine the ingredients for the pudding. Pulse until crumbly. Measure out a half cup of the date water then add to the food processor along with the strained dates. Blend until smooth, with small chunks of dates throughout. Let rest 10 minutes.
  3. Fill each ramekin about halfway. Place the ramekins into a cake pan filled with an inch of water. Bake for 30-40 minutes, until the pudding is just set.
  4. Combine the ingredients for the toffee sauce in a skillet over low heat. Stir until smooth and bubbling, then remove from the heat.
  5. Take the ramekins from their water bath and let cool for about five minutes. While they cool, turn the broiler on.
  6. Pour a couple tablespoons of the toffee sauce onto the top of each baked pudding. Place back in the oven and broil until the sauce is bubbly and browning, about five minutes. Let cool until the ramekins can be handled. Use a knife to loosen the edges of the pudding.
  7. As the puddings cool, place the remaining toffee sauce back over low heat. Pour in the remaining heavy cream and whisk until warmed through.
  8. Flip the puddings onto individual serving plates. Remove the ramekin and jiggle gently to release the pudding. Spoon the “extra sauce” over the pudding. Serve warm with a spoonful of vanilla ice cream or whipped cream. Enjoy.

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Categories: Food & Dining