Description
Sticky toffee pudding whisks British dessert traditions into a heavenly caramel-drenched experience. Moist date-infused cake swimming in rich toffee sauce promises pure comfort that delivers sweet satisfaction with each luxurious spoonful.
Ingredients
Scale
Main Ingredients:
- 1 cup prunes, pitted and chopped
- 2 large eggs
- ¾ cup plus 2 tablespoons all-purpose flour
- ½ cup hot water
Sugars and Sweeteners:
- ⅓ cup plus 1 teaspoon granulated sugar
- ⅓ cup plus 1 teaspoon dark brown sugar
- 1 cup dark brown sugar
Dairy and Spices:
- 3 tablespoons cold unsalted butter, cut into cubes
- ½ cup unsalted butter
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- Pinch of sea salt
Instructions
- Preheat the oven to 375°F (190°C) and prepare 6 individual 4-ounce (113 grams) ramekins by coating them with nonstick cooking spray, then arrange on a baking tray.
- Combine all cake ingredients in a food processor: butter, baking soda, salt, granulated sugar, brown sugar, eggs, vanilla extract, and all-purpose flour. Pulse until ingredients are just incorporated.
- Add chopped prunes and hot water to the mixture, then pulse again until the batter becomes nearly smooth with small fruit fragments visible.
- Distribute the batter evenly into the prepared ramekins, filling each approximately two-thirds full to allow room for rising.
- Bake the puddings for 18-20 minutes, monitoring until the tops become firm and gently spring back when lightly touched. Remove from the oven and allow to cool slightly.
- Position the oven rack 4 inches from the broiler element and prepare to activate the broiler.
- For the toffee sauce, melt butter in a medium saucepan over medium-high heat. Incorporate heavy cream, brown sugar, and a pinch of salt, whisking continuously until the mixture begins to bubble.
- Reduce heat to medium-low and continue cooking the sauce for 3-4 minutes, stirring periodically until it thickens and develops a rich, glossy consistency.
- Carefully slice each pudding horizontally into two equal layers. Return the bottom halves to their respective ramekins and drizzle with a portion of the toffee sauce.
- Replace the top halves of the puddings and generously coat with additional toffee sauce.
- Slide the ramekins under the broiler for 1-2 minutes, watching attentively to prevent burning, until the sauce becomes bubbly and develops a sticky, caramelized surface.
- Gently transfer the puddings from the ramekins onto serving plates. Finish by adding an extra drizzle of toffee sauce and optionally top with a dollop of whipped cream or a splash of heavy cream.
Notes
- Prepare ingredients and equipment beforehand to ensure a smooth baking process.
- Prunes provide natural sweetness and moisture, creating a rich, dense texture in the pudding.
- Whisking the toffee sauce continuously prevents burning and ensures a smooth, glossy consistency.
- Use ramekins for individual servings, making this dessert perfect for dinner parties or intimate gatherings.
- The broiler step caramelizes the toffee sauce, adding a delightful crispy and glossy finish to the pudding.
- Serve warm with whipped cream or a drizzle of heavy cream to enhance the dessert’s indulgent flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking, Broiling
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 392 cal
- Sugar: 42 g
- Sodium: 180 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 98 mg