Hello, sweet tooths! Wishing for a thick, buttery toffee sauce with a warm, mushy pudding? You only need to try this very simple recipe for sticky toffee pudding. This dish comes out with taste that is restaurant-quality without all the work, making it ideal for stunning visitors or sating sweet teeth.
Why You’ll Love This Recipe:
- Effortlessly Simple: Prepare this pudding in a matter of minutes using basic ingredients and little preparation.
- Sleek and Delightful: The marriage of a rich toffee sauce with a tender, fluffy cake is sheer decadence.
- Ideal for Any Situation: This pudding is a great option for a cosy dessert, afternoon tea, or a delicious dinner party finale.
Ingredients:
- For the Pudding:
- 4 tablespoons salted butter, softened
- ½ cup dark brown sugar, packed
- 1 large egg
- ½ cup half-and-half or whole milk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup chopped dates
- For the Toffee Sauce:
- ½ cup unsalted butter
- ½ cup light brown sugar, packed
- ¼ cup golden syrup (or dark corn syrup)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Turn the oven on to 375°F, or 190°C. Grease individual ramekins or a baking dish with a capacity of about 6 to 8 cups.
- blend the butter and sugar: Using an electric mixer, blend the softened butter and brown sugar in a medium-sized bowl until the mixture is light and fluffy.
- Beat in the vanilla and egg: Beat the egg and vanilla extract into the creamed mixture until they are well combined.
- Dry ingredients: Combine the flour, baking powder, and salt in an other basin. Mixing until just incorporated, gradually add the dry ingredients to the wet ones. Avoid overmixing!
- Fold in the dates: Using a spatula, gently fold in the chopped dates.
- Pour the batter: Evenly pour the batter into the ramekins or baking dish that has been prepared.
- In order to ensure that a toothpick put into the middle comes out clean, bake the pudding for 25 to 30 minutes. The pudding’s edges should be set and it should rise slightly.
- As the pudding bakes, have the toffee sauce ready. Melt the butter, brown sugar, and golden syrup in a saucepan over medium heat, stirring frequently until smooth and well mixed.
- After combining, bring the toffee sauce mixture to a boil and cook, stirring regularly, for two to three minutes.
- Remove from the heat and whisk in the heavy cream and vanilla extract after whisking in the sauce.
- Serving magic: Spoon the warm toffee sauce liberally over the top of the pudding after it has cooked and cooled somewhat. For an even more indulgent treat, serve warm with whipped cream, custard, or ice cream.
Also Read: Jellied Cranberry Sauce with Ginger: A Family Recipe with a Twist
Tips for the Perfect Sticky Toffee Pudding:
- The best is fresh:To achieve the best texture and flavor, use soft, fresh dates. Before slicing, soak your dates in hot water for a few minutes if they seem a little dry.
- Avoid overmixing the batter as this may result in a dense pudding. Stir only until the dry ingredients are combined.
- If you are unable to locate golden syrup, you can use dark corn syrup, which has a flavor that is comparable.
Storage: For up to three days, leftovers can be kept in the refrigerator in an airtight container. Before serving, gently reheat in the oven or microwave.
This easy sticky toffee pudding recipe is sure to become a new favorite. It’s the ideal method to satisfy your sweet desire without spending hours in the kitchen thanks to its straightforward ingredients and stunning outcomes. So gather your ingredients, fire up your oven, and get ready for an indulgent dessert!
Easy Sticky Toffee Pudding Recipe
Indulge without the hassle! This incredibly easy sticky toffee pudding recipe delivers restaurant-quality taste in minutes. Warm, gooey pudding smothered in rich toffee sauce – pure decadence awaits!
Ingredients
For the Pudding:
- 4 tablespoons salted butter softened
- ½ cup dark brown sugar packed
- 1 large egg
- ½ cup half-and-half or whole milk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup chopped dates
For the Toffee Sauce:
- ½ cup unsalted butter
- ½ cup light brown sugar packed
- ¼ cup golden syrup or dark corn syrup
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish (approximately 6-8 cup capacity) or individual ramekins.
- Cream the butter and sugar: In a medium bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy.
- Beat in the egg and vanilla: Add the egg and vanilla extract to the creamed mixture and beat well until fully incorporated.
- Dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Fold in the dates: Gently fold in the chopped dates using a spatula.
- Pour the batter: Pour the batter evenly into your prepared baking dish or ramekins.
- Bake: Bake the pudding for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The pudding should be slightly risen and set on the edges.
- While the pudding bakes, prepare the toffee sauce: In a saucepan over medium heat, melt the butter, brown sugar, and golden syrup together, stirring constantly until smooth and combined.
- Bring to a simmer: Once combined, bring the toffee sauce mixture to a simmer and cook for 2-3 minutes, stirring occasionally.
- Stir in cream and vanilla: Remove the sauce from the heat and whisk in the heavy cream and vanilla extract.
- Serving magic: Once the pudding is baked and slightly cooled, spoon the warm toffee sauce generously over the top. Serve warm with ice cream, custard, or whipped cream for an extra decadent experience.
