Sticky Toffee Pudding

This tender cake, of British origin, studded with honey-sweet dates and doused in a buttery toffee sauce, is exquisitely rich and decidedly crave-worthy. To make it look even more gorgeous, top each serving with a dollop of whipped cream and a sliver of date. Make a double batch of toffee sauce and reserve half to drizzle over any number of desserts, from scoops of vanilla ice cream to pound cake, and even over your morning buttermilk pancakes. It’s that good!

 

Sticky Toffee Pudding

 

1/2 cup (3 oz.⁄90 g) pitted and finely chopped dates

3/4 tsp. baking soda

3/4 cup (6 fl. oz.⁄180 ml) boiling water

4 Tbs. (2 oz.⁄60 g) unsalted butter, at room temperature

3/4 cup (6 oz.⁄185 g) firmly packed dark brown sugar

2 eggs

2 tsp. vanilla extract

1 cup (5 oz.⁄155 g) all-purpose flour

1 1/4 tsp. baking powder

1/2 tsp. kosher salt

 

For the toffee sauce:

4 Tbs. (2 oz.⁄60 g) unsalted butter

3/4 cup (6 oz.⁄185 g) firmly packed dark brown sugar

3/4 cup (6 fl. oz.⁄180 ml) heavy cream

2 tsp. vanilla extract

Pinch of kosher salt

 

Position a rack in the middle of the oven and preheat to 350°F (180°C). Butter eight 1⁄2-cup (4-fl. oz./125-ml) custard cups. Dust with flour and place on a baking sheet.

 

In a small bowl, combine the dates and baking soda with the boiling water. Let stand until cool, about 10 minutes. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until lightened. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour, baking powder and salt, and stir to combine. Add the date mixture and stir well. The batter will be thin. Fill the custard cups about two-thirds full.

 

Bake until the puddings are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.

 

Meanwhile, make the toffee sauce: In a saucepan over medium heat, melt the butter. Add the brown sugar and cream. Stir with a whisk until the sauce gets sticky, about 5 minutes. Stir in the vanilla and salt.

 

To serve, unmold each warm pudding onto a plate and top with a big spoonful of the toffee sauce, letting it run all over the plate. Serves 8.

 

 

 

For this and many more recipes for irresistible baked goods both sweet and savory, check out Williams-Sonoma Home Baked Comfort, by Kim Laidlaw.