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Sticky Toffee Pudding

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Richly laden with dates, butter and brown sugar, drowned in toffee sauce, crowned with dulce de leche ice cream

Ingredients

Scale

Pudding Cakes

  • 5 oz dates – pitted and finely chopped
  • 1/2 tsp baking soda
  • 1/3 cup boiling water
  • 3 TBL unsalted butter – room temp
  • 6 TBL light brown sugar (84 grams)
  • 1 egg
  • 78 grams (1/2 cup + 2 TBL) all-purpose flour
  • 1/2 tsp baking powder

Toffee Sauce

  • 1 stick unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup half and half
  • 2 TBL corn syrup
  • 1 pinch kosher salt
  • 2 TBL bourbon

Dulce De Leche Ice Cream – Get the recipe HERE

Instructions

  1. Make the ice cream 3-4 hours ahead, so it has time to freeze
  2. Preheat the oven to 350
  3. Make the pudding cakes: Place the chopped dates and baking soda in a heat-proof measuring cup. Pour the boiling water over them and press the dates down with a spoon to submerge them. Let sit for 10 minutes.
  4. Puree the dates with an immersion blender and set aside
  5. In a stand mixer with a paddle attachment, cream the butter and brown sugar on high until fluffy – about a minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping the sides of the bowl as necessary. Reduce speed to low and add the flour, baking powder and salt. Mix until just combined. Add the pureed dates and continue to mix on low until fully combined
  6. Grease 6 cavities of a muffin tin with butter and lightly flour. Divide the batter evenly among the cavities and bake for 16-18 minutes until a toothpick comes out “mostly” clean. Don’t over-bake, this is pudding cake.
  7. Remove and cool for 5 minutes, then turn out onto a plate or tray
  8. While the cakes are baking make the toffee sauce: Combine everything (except the bourbon) in a saucepan. Bring it to a boil, stirring occasionally to dissolve the sugar for 3-4 minutes until thickened. Remove from heat, stir in the bourbon and let it cool slightly before spooning over the pudding cakes
  9. Serve immediately with  one or more dollops of ice cream
  10. Place any uneaten cakes in a zip-lock plastic bag and seal it closed. It will keep for a day. Warm in a microwave for 10-15 seconds and it will remain moist and delicious

Find it online: https://www.cooksavorcelebrate.com/sticky-toffee-pudding/