Best Sticky Toffee Pudding

35 mins
Serves 1
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Directions

  1. 1Melt salted butter, then add dark brown sugar and heavy cream, mixing over medium heat until combined to create the caramel.
  2. 2Melt salted butter, then add dark brown sugar and heavy cream, mixing over medium heat until combined to create the caramel.
  3. 3Melt salted butter, then add dark brown sugar and heavy cream, mixing over medium heat until combined to create the caramel.
  4. 4Seed Medjool dates in a big bowl, add baking soda and boiling water to soften them.
  5. 5Seed Medjool dates in a big bowl, add baking soda and boiling water to soften them.
  6. 6Seed Medjool dates in a big bowl, add baking soda and boiling water to soften them.
  7. 7Turn the softened dates into a puree in a food processor.
  8. 8Turn the softened dates into a puree in a food processor.
  9. 9Turn the softened dates into a puree in a food processor.
  10. 10Mix together all the wet ingredients in a stand mixer.
  11. 11Mix together all the wet ingredients in a stand mixer.
  12. 12Mix together all the wet ingredients in a stand mixer.
  13. 13Add the date puree to the wet ingredients and mix.
  14. 14Add the date puree to the wet ingredients and mix.
  15. 15Add the date puree to the wet ingredients and mix.
  16. 16Fold in the dry ingredients.
  17. 17Fold in the dry ingredients.
  18. 18Fold in the dry ingredients.
  19. 19Transfer the batter to a buttered baking dish.
  20. 20Transfer the batter to a buttered baking dish.
  21. 21Transfer the batter to a buttered baking dish.
  22. 22Bake at 350° Fahrenheit for 30 minutes.
  23. 23Bake at 350° Fahrenheit for 30 minutes.
  24. 24Bake at 350° Fahrenheit for 30 minutes.
  25. 25Once baked, poke some holes in the cake with a fork.
  26. 26Once baked, poke some holes in the cake with a fork.
  27. 27Once baked, poke some holes in the cake with a fork.
  28. 28Pour the prepared caramel over the top of the cake.
  29. 29Pour the prepared caramel over the top of the cake.
  30. 30Pour the prepared caramel over the top of the cake.
  31. 31Bake for five more minutes to let the caramel infuse into the cake layer.
  32. 32Bake for five more minutes to let the caramel infuse into the cake layer.
  33. 33Bake for five more minutes to let the caramel infuse into the cake layer.
  34. 34Serve hot with some cold vanilla bean ice cream and more caramel.
  35. 35Serve hot with some cold vanilla bean ice cream and more caramel.
  36. 36Serve hot with some cold vanilla bean ice cream and more caramel.

Ingredients

  • salted butter
  • salted butter
  • salted butter
  • dark brown sugar
  • dark brown sugar
  • dark brown sugar
  • heavy cream
  • heavy cream
  • heavy cream
  • Medjool dates
  • Medjool dates
  • Medjool dates
  • baking soda
  • baking soda
  • baking soda
  • boiling water
  • boiling water
  • boiling water
  • wet ingredients
  • wet ingredients
  • wet ingredients
  • date puree
  • date puree
  • date puree
  • dry ingredients
  • dry ingredients
  • dry ingredients
  • vanilla bean ice cream
  • vanilla bean ice cream
  • vanilla bean ice cream
  • caramel
  • caramel
  • caramel

Equipment

food processorstand mixerbaking dishfork

Tips

  • Serve hot with cold vanilla bean ice cream and extra caramel.
  • Poke holes in the cake to infuse caramel.
  • Buttered baking dish prevents sticking.