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Make Ahead Individual Sticky Toffee Pudding

Make Ahead Sticky Toffee Pudding

  • Author: caroline
  • Total Time: 50 minutes
  • Yield: 2 1x

Description

Make-ahead Sticky Toffee Pudding – Made with sticky dates this is a super sweet dessert with a rich sponge and absolutely beautiful velvety toffee sauce.

Ingredients

Scale
  • 12g unsalted butter
  • 45g flour, plus extra for dusting the moulds
  • 0.5 tsp baking powder
  • 40g medjool dates, pitted and finely chopped
  • 0.25 tsp bicarbonate of soda
  • 40g demerara sugar
  • 1 egg, beaten
  • 1/4 tsp vanilla essence

For The Sauce

  • 25g unsalted butter
  • 40g demerara sugar
  • 30ml double cream

Equipment

  • 2 ramekins (200ml volume each)

Instructions

  1. Remove the butter from the fridge, to soften. Preheat the oven to 180C.
  2. First remove the stone from the dates and and finely chop. Place in a bowl and cover with 100ml of boiling water. Stir in the vanilla essence and bicarbonate of soda and set to one side.
  3. Now mix together the butter and sugar. You can use a fancy whisker if you have one, but it will work totally fine if you do it by hand with a whisk. I’ll be honest, I got my hands stuck in, which helped soften the butter to melt it together better.
  4. Once the butter and sugar is combined, whisk in the egg. Then fold in the flour and fold several times. Finally stir in the date mixture and stir everything together well.
  5. Grease the ramekins using a little butter and pour the mixture into the ramekins. They shouldn’t be filled all the way to the top to allow for the pudding to expand. Place in the middle of the oven for 20 minutes.
  6. The Sauce
  7. Next make the sauce. Mix together all the sauce ingredients in a saucepan and whisk together. Place on a medium high heat and stir regularly, until everything has combined fully and the sugar has dissolved.
  8. Tip the pudding out of the ramekin (use a knife gently around the edges if it is sticking slightly). Pour over the sauce and enjoy! It’s extra special served with a dollop of ice cream on the top – yum!

Notes

  1. Portions of this can be chilled in the fridge for 2-3 days and reheated later.
  2. The sauce can also be saved and easily reheated in a microwave
  • Prep Time: 30
  • Cook Time: 20
  • Category: Dessert
  • Method: Oven
  • Cuisine: British

Nutrition

  • Serving Size: 1
  • Calories: 520
  • Fat: 18
  • Carbohydrates: 70
  • Protein: 5

Keywords: dessert,british,toffee,sticky toffee,dates

Find it online: https://feed-your-sole.com/make-ahead-sticky-toffee-pudding/