Baked with sweet and hearty dates, drenched in homemade caramel sauce, this English Sticky Toffee Pudding is seriously addictive. Stock up on dates because your pantry already carries the rest of the ingredients.
English Sticky Toffee Pudding
It’s caramely, it’s made with good for you date fruits, it’s ooey-g00ey and there’s no denying, English Sticky Toffee Pudding is droolworthy. Conveniently baked in a muffin tin, the recipes makes 12 servings of a pudding.
Let me warn you, this dessert is that good, you’ll want to either double the recipe or make it again after first batch gets devoured. In fact, I made English Sticky Toffee Pudding last week, but I still have some dates in my pantry. So guess what I’m going to make with them?;)Sticky toffee pudding originated from England in 1970s and is considered a modern British classic.
I baked mine in a muffin tin, but you can make it in a loaf pan as well as individual pudding molds.
Thanks to the dates that are dissolved in a hot water and later incorporated into the batter, pudding comes out soft, moist and too delicious to stop at one serving.
English sticky toffee pudding is best served warm with a scoop of vanilla ice-cream.
- 9 large dates, pitted, finely chopped
- ⅓ cup boiling water
- ⅔ cup brown sugar
- 1⅓ cup flour
- 1 egg
- 1 tablespoon grapeseed oil
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- cooking spray
- flour or coconut powder for dusting muffin tin cavities
- ⅜ cup sugar
- ⅔ cup heavy cream
- ⅔ cup butter
- a pinch of salt
- Preheat the oven to 355 F, spray muffin tin cavities with a thin coating of cooking spray and dust with some flour or cocoa powder.
- In a medium bowl pour boiling water over chopped dates and sprinkle with baking soda. Mix well.
- In a large bowl combine olive oil, sugar and egg. Give it a whisk.
- In a separate medium bowl sift together flour, baking powder and salt and add everything to the egg and sugar mixture. Mix well, add softened dates and mix again.
- Divide the batter equally among the muffin tin cavities, cover with a foil and bake for 25 minutes until toothpick comes out clean.
- Take puddings out of the oven, carefully remove from the muffin tin and cool on the wire rack.
- Put a small pot on a high heat, add sugar, heavy cream, butter and a pinch of salt and mix the ingredients. Wait until sugar dissolves, reduce the heat to low and cook until caramel becomes amber or dark brown in color, about 5 minutes.
- Spoon warm caramel over the sticky pudding and place a scoop of vanilla ice-cream on the side.
And just like that, I found my new favorite treat. Maybe because, I’m obsessed with all things caramel, or maybe European desserts are truly the best, but I can assure you, English sticky toffee pudding is truly one of the best desserts out there.
Try it for yourself and let me know what you think.
If you make this recipe, make sure to snap a photo and post it on Instagram with a hashtag #lavenderandmacarons.
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