This dessert is all the craze right now! I’ve seen it popping up on numerous dessert menus at restaurants like Moxies and now White Spot! It’s a British dessert, and it’s not actually pudding. Pudding literally just means dessert. So this sticky toffee dessert is exactly what it sounds like! I’ve been wanting to make this one for a while now, and since I’m having a dinner tonight with my cousins I thought it would be a great time to try it out! I looked for an appealing recipe, but a lot of them called for making them in ramekins, which I didn’t really want to do. So I got this recipe from the Joy Of Cooking 75th Anniversary edition cookbook. This would make a great holiday cake for Christmas or Thanksgiving! Its warm and comforting, and best of all it has butterscotch toffee sauce!
Sticky Toffee Pudding
Preheat oven to 350 degrees. Butter and flour eight 6-ounce ramekins or a 9×2 inch square baking pan. (I used a fluted cake pan)
Combine in a small saucepan:
Bring to a boil, then reduce the heat and simmer, uncovered for 5 minutes.
Remove from heat and stir in:
- 1 1/4 tsp. baking soda ( i know this isn’t the greatest picture, but it just shows you how the mixture will puff up once you add the baking soda, it will be really airy and spongy.
Set aside. Whisk together in a small bowl:
- 2 cups all-purpose flour
- 1/4 tsp baking powder
Beat in large bowl on high speed until lightened in color and fluffy:
- 1 1/4 cups packed light brown sugar
- 6 tablespoons ( 3/4 stick) butter, unsalted, softened
Beat in one at a time:
- 3 large eggs
- 1 1/2 tsp. Vanilla
Gradually add the flour mixture, beating on low just until mixed. Stir in the date mixture, until just combined. Pour into the prepared dish(es).
If using ramekins, put them on a baking sheet. Bake until the pudding is a deep golden brown and a skewer inserted in comes out moist but clean, 20-25 minutes. About 35 minutes for a single larger dish. Cool on a rack for 10 minutes. Run a knife around the edge of the dish(es), then turn out the pudding and invert onto the rack, right side up, to cool slightly. Serve warm, each serving covered generously with warm Butterscotch Sauce.
Warm Butterscotch Sauce:
Cook, stirring over medium-low heat in a medium heavy saucepan:
- 2/3 cup light corn syrup
- 1 cup packed brown sugar
- 1/4 cup butter ( 1/2 stick)
- 1/8 tsp. salt
Stir to dissolve sugar. Increase heat to medium-high and without sitrring, boil until as thick as corn syrup. about 3 minutes. Let cool slightly. Add:
- 2/3 cup heavy cream
Allow sauce to thicken on the countertop at room temperature for a while before serving. It makes it nice and gooey and delicious!!
I made this earlier in the day, and made the sauce earlier as well. The sauce needs to sit a while at room temperature to thicken up, i scooped a little on the cake at first and poked holes into it so it seeped in. I waited til the sauce was a little thicker to really pour it over the cake. I kept about 1/2 of it to pour over the individual pieces, with whipped cream. I suggest microwaving the cake slices and then putting a dollop of whipped cream and then drizzling even more butterscotch sauce! This was incredibly delicious!