Sticky Toffee Pudding, a signature British dessert, is rich, comforting and simply delicious. Below you will find the recipe for the best-ever Sticky Toffee Pudding courtesy of Pastry Chef Clyde Pereira from Inn On The Twenty Restaurant at Inn On The Twenty. Don’t forget to serve your dessert with cold custard or ice cream – it’s the perfect dessert to warm you up on cold winter nights.
Sticky Toffee Pudding
Yields 6 – 8 puddings
Ingredients for the pudding:
225 g Pitted dates
175 ml Water
1 tsp Vanilla
175 g All purpose flour
1 tsp Baking soda
85 g Butter
140 g Brown sugar
2 tbsp Molasses
100 ml Milk
- Combine dates and water in a saucepan and bring to a boil. Let it sit for 10 -15 minutes until dates are softened.
- In the meantime, cream butter and brown sugar together.
- Add the eggs one at a time until combined.
- Add milk, molasses and vanilla.
- Sift flour and baking soda. Fold in the flour.
- Purée the dates and cool.
- Fold in the date purée.
- Scoop mixture into ramekin or a muffin pan and bake at 350˚F for approximately 20 – 25 minutes.
- Insert a toothpick to check doneness. They are ready when toothpick comes out dry.
Ingredients for the sauce:
175 g Brown sugar
50 g Butter
225 ml Heavy cream
1 tbsp Molasses
- Combine all the ingredients in a sauce pan and bring to a boil on low heat.
- Once boiling, let it simmer for 3 – 4 minutes.
- Once the puddings’ come out of the oven, pour a little of the sauce over then and let soak.
- Serve extra sauce with the puddings.
- After boiling dates they can be crushed using a fork.
- Add whisky or rum to the sauce to give it some extra comfort.
- The puddings and sauce can be made ahead of time and frozen.
- Best served warm with cold custard or ice cream.
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