Perfect English Sticky Toffee Pudding

Perfect English Sticky Toffee Pudding

This is the best Sticky Toffee Pudding I have ever tried. It borrows some of the best elements from a few different recipes for this classic and iconic British dessert. Sticky Toffee Pudding should be light in texture with a crumb structure that stands up when baked but collapses in the mouth to a dense, sweet, sticky, soft texture. This recipe hits all of those points and also has a perfect toffee sauce that soaks into the rich moist pudding lending yet another delicious dimension to this tempting dessert.

If you have a favorite pudding form or mould, feel free to use that and keep an eye on it while baking, taking it out as soon as the center is firm. It is better to err on the side of slightly under-baking than over-baking with this recipe. I have baked these in muffin tins, which for me is the perfect serving size for this very rich dessert. If you disagree, you can always have two; let's face it, you probably will.

Originally published on June 16, 2011.

Makes about 18 little puddings when baked in muffin tins. These also freeze quite well and can be thawed and reheated in the microwave before serving.

To a small saucepan add:

8 ounces chopped pitted dried dates
1 1/2 cups water

Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.

Cream together:1/3 cup butter

1 cup firmly packed brown sugar

2 tsp vanilla extract

Beat in, one at a time, beating well after each addition:

2 extra large eggs

Add in and beat well:

3 tbsp molasses

2 tbsp golden syrup (or substitute dark corn syrup)

Sift together:

1 2/3 cups all purpose flour

1 1/2 tsp baking powder

Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.

Puree the date mixture in a food processor or blender before mixing in

1 tsp baking soda

Add this hot mixture immediately to the batter and mix until smooth.

Pour batter into well greased and floured muffin tins and bake for about 18 - 20 minutes at 350 degrees F until the center is just firm. Serve warm with Toffee Sauce.

Toffee Sauce

1/2 cup whipping cream

1/4 cup butter

1/4 cup firmly packed brown sugar

1 tbsp molasses

2 tbsp golden syrup

2 tsp vanilla extract

Bring to a slow rolling boil for about 2 min before serving over the baked puddings.

Perfect English Sticky Toffee Pudding

This is the best Sticky Toffee Pudding I have ever tried. It borrows some of the best elements from a few different recipes for this classic and iconic British dessert. Sticky Toffee Pudding should be light in texture with a crumb structure that stands up when baked but collapses in the mouth to a dense, sweet, sticky, soft texture. This recipe hits all of those points and also has a perfect toffee sauce that soaks into the rich moist pudding lending yet another delicious dimension to this tempting dessert.

If you have a favorite pudding form or mould, feel free to use that and keep an eye on it while baking, taking it out as soon as the center is firm. It is better to err on the side of slightly under-baking than over-baking with this recipe. I have baked these in muffin tins, which for me is the perfect serving size for this very rich dessert. If you disagree, you can always have two; let's face it, you probably will.

Originally published on June 16, 2011.

Makes about 18 little puddings when baked in muffin tins. These also freeze quite well and can be thawed and reheated in the microwave before serving.

To a small saucepan add:

8 ounces chopped pitted dried dates
1 1/2 cups water

Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.

Cream together:1/3 cup butter

1 cup firmly packed brown sugar

2 tsp vanilla extract

Beat in, one at a time, beating well after each addition:

2 extra large eggs

Add in and beat well:

3 tbsp molasses

2 tbsp golden syrup (or substitute dark corn syrup)

Sift together:

1 2/3 cups all purpose flour

1 1/2 tsp baking powder

Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.

Puree the date mixture in a food processor or blender before mixing in

1 tsp baking soda

Add this hot mixture immediately to the batter and mix until smooth.

Pour batter into well greased and floured muffin tins and bake for about 18 - 20 minutes at 350 degrees F until the center is just firm. Serve warm with Toffee Sauce.

Toffee Sauce

1/2 cup whipping cream

1/4 cup butter

1/4 cup firmly packed brown sugar

1 tbsp molasses

2 tbsp golden syrup

2 tsp vanilla extract

Bring to a slow rolling boil for about 2 min before serving over the baked puddings.