I love me a good sticky toffee pudding. Top it with ice cream and I’m set. Good to go. Thick pudding. Warm toffee sauce. Old ice cream?! Enough talk, time to bake!
For this year’s Father’s Day (yes, this post is that overdue), I decided to venture away from a regular cake and to go for sticky toffee pudding instead.
Sticky Toffee Pudding (from Rock Recipes)
8 oz. dried dates, pitted & chopped
1½ cup water
⅓ cup butter
1 cup brown sugar
2 tsp vanilla
2 extra large eggs
3 tbsp molasses
2 tbsp golden syrup
1⅔ cup flour
1½ cup baking powder
1 tsp baking soda
1/2 cup whipping cream (35%)
1/4 cup butter
1/4 cup packed brown sugar
1 tbsp molasses
2 tbsp maple syrup
2 tsp vanilla
- Preheat oven to 350oF. Grease and flour two muffin tins.
- Boil the dates and water. Simmer 2 min.
- Purée date. Add baking soda. Set aside.
- Sift flour and baking powder.
- Cream butter, brown sugar. Add vanilla.
- Add eggs one at a time; beating well after each addition.
- Whisk in molasses and maple syrup.
- Add flour mixture in thirds.
- Mix date mixture into the batter.
- Pour batter into pans. Bake until centers are just firm, 18-20 min.
- In a small saucepan, combine all the Toffee Sauce ingredients.
- Bring to a slow rolling boil for about 2 min.
- Pour over baked puddings and top with double chocolate ice cream. Serve warm!
This is my first time cooking with dates. Dried dates aren’t the prettiest ingredients but you’ll be surprised by what a yummy dessert they can produce.
I’m slightly clueless about them so good thing all I gotta do is boil/simmer them.
Some of the ingredients laid out. Golden syrup (I used maple syrup), brown sugar, egg, butter…what’s not to like?! Oh yes, and I halved the recipe. :)
Very typical start. Some creaming action followed by eggs dropped into the mixture.
Dry ingredients. Flour and baking powder are sifted together while the baking soda goes into the date mixture.
Next up, the molasses, syrup and vanilla go in. Dry ingredients are then incorporated.
Puréed up those dates in the mini food processor. Popped the baking soda in there too then the entire mixture is added to the batter. Looks so yummy already!
Now it's ready to go into the tray! Can’t wait! :D:D
My usual before and after baking photos. Wow I’m predictable. I’d like to think of it as being “reliable” haha.
Since the tray was well greased and flour, it doesn’t take much coaxing for the little puddings to pop right out. As they were baking, I prepped the toffee sauce so that I can serve both warm.
Toffee sauce. My dad doesn’t have a big sweet tooth so I decided that instead of halving the sauce recipe, I’d only make a third.
I start by melting the butter. And then I just plop the rest in haha. Keep whisking…it’ll start to boil softly and thicken up really nicely.
And there you go! Sauced the puddings, then topped each with a giant dollop of double chocolate ice cream (because that’s all we had in the fridge…awesome). It was thick, moist and yummy. I was really happy with how they turned out. Mainly because it got my dad’s seal of approval. Happy (belated) Father’s Day! Actually, make that Happy Early Father’s Day! (because I’m such an eager beaver like that? :D)
I will definitely be returning to this recipe again in the future! Rock Recipes is a pretty amazing blog written by a Canadian (Newfoundlander)!
4.5 out of 5 NOMs