Sticky toffee pudding

Sticky toffee pudding

Total: 1 hr 10 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 394 kcal
, Fat: 18 g
, Carbohydrate: 53 g
, Protein: 4 g

Served warm with a buttery caramel sauce and a dollop of whipped cream or vanilla ice cream, sticky toffee pudding is like receiving a hug in cake form that you just can’t get enough of. The dates make this classic British dessert wonderfully rich and nutty. So much so that it literally melts in the mouth.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dates

240 g dates, pitted, finely chopped
2 dl water, hot

Sponge mixture

80 g butter, soft
140 g full-cane sugar
2 eggs
1 tsp vanilla paste
180 g white flour
½ tsp baking powder
½ tsp sodium bicarbonate
½ tsp cinnamon
1 pinch salt

Caramel sauce

220 g ground cane sugar
2 ½ dl full cream
50 g butter
1 pinch sea salt
1 tbsp hazelnut, coarsely chopped
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Utensils

12-hole muffin tin (each hole approx. 7 cm in diameter), greased

How it's done

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Dates

Soak the dates in hot water for approx. 20 mins., mash with a fork, mix with the soaking water.

Sponge mixture

Place the butter in a bowl, mix in the sugar. Add the date mixture, eggs and vanilla paste, mix in. Combine the flour, baking powder, bicarbonate of soda, cinnamon and salt, mix into the mixture. Dust the greased holes of the baking tin with a little sugar. Transfer the mixture to the prepared tin.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, place on a cooling rack.

Caramel sauce

Melt the sugar in a wide pan and bring to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Pour in the cream, simmer for approx. 2 mins., stirring constantly with a whisk. Stir in the butter, season with salt. Pour the warm sauce over the warm puddings.

Good to know
Serve with: Vanilla ice cream or whipped cream and chopped hazelnuts.
Tip: The pudding can be given an extra touch of spice by adding ginger, cardamom, nutmeg or allspice.

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