When dining out, I always find myself hoping for a dessert menu that offers something a little different from the usual suspects: crème brûlée, cheesecake, pie, or chocolate. I tend to gravitate towards the more indulgent options like Napoleons, Bananas Foster, or Sticky Toffee Pudding. This dessert is one of my all-time favorites—rich, moist, and decadent with a gorgeous warm sauce. If you haven’t tried it yet, here’s a recipe to help you make this comforting dessert at home.
Recipe: Sticky Toffee Pudding
Makes: 1 8x8 pan or 6 individual pans
Makes: 1 8x8 pan or 6 individual pans
Ingredients:
1¼ cup water
1 cup dates
1 teaspoon vanilla
¼ cup butter
¾ cup brown sugar
2 eggs
1⅓ cup flour
¾ teaspoon baking powder
½ teaspoon baking soda
⅓ cup raisins
½ cup pecans, chopped
1 cup dates
1 teaspoon vanilla
¼ cup butter
¾ cup brown sugar
2 eggs
1⅓ cup flour
¾ teaspoon baking powder
½ teaspoon baking soda
⅓ cup raisins
½ cup pecans, chopped
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare the baking pans by spraying them with non-stick spray and lining them with parchment paper. Rub the parchment paper with butter to ensure easy removal later.
- Simmer the Dates: In a small saucepan, bring the water to a simmer. Add the dates and vanilla and let them simmer for about 5 minutes. Remove from heat and let cool.
- Make the Cake Batter: Cream the butter and brown sugar together in a large bowl until light and fluffy. Add the cooled date mixture to the creamed butter and sugar. Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add this mixture to the wet ingredients, stirring until combined.
- Puree the Mixture: For a slightly chunky consistency, puree the mixture in a food processor until smooth but still with some texture. Let it cool for a few minutes.
- Add Raisins and Pecans: Once the mixture has cooled slightly, fold in the raisins and chopped pecans.
- Bake the Pudding: Pour the batter into the prepared pan(s) and bake for about 30 minutes or until a cake tester or toothpick inserted into the center comes out clean.
- Serve: Once baked, serve warm with your choice of butterscotch sauce, crème anglaise, whipped cream, or ice cream. For an extra touch, dust the top with a little icing sugar.
Variations:
- Sauce: If you’re looking to make it even more indulgent, drizzle extra butterscotch sauce on top or try a homemade caramel sauce for a change.
- Add a Twist: Swap the pecans for walnuts, or try adding a hint of cinnamon or ginger for extra warmth.
- Freezing: This pudding can be frozen after baking and reheated in the microwave for a quick and easy treat.
Tasting Notes
Sticky toffee pudding is rich, moist, and bursting with deep date flavor. The raisins and pecans add little bursts of sweetness and crunch, while the butterscotch sauce or creaminess of the crème anglaise makes the whole dessert wonderfully indulgent. It’s the kind of dessert you’ll want to dive into after a long day.
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6 comments:
Yumm! and yes, I hope for all of the above.
mmm. I adore toffee. It is my weakness. And in pudding form? Ugh, so much for my diet!
That looks really good. I've never had Sticky Toffee Pudding, but the times I've seen it, it sure looks tasty!
My favorite dessert is the napolean.But I'm sure I would love this too. I'm with you. I look for something different.
I always look for something different. I would order this any time.
Yum that sounds delicious! I like it when creme brluee isn't on the menu because then I don't feel the need to order it and am able to order something new *hehe*
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