Sticky toffee pudding

desserts Baking sweet
Total: 1 hr 10 min. | Active: 45 min.
vegetarian

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.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 12 pieces

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

How it's done

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 prepared holes of the baking tin with a little sugar. Transfer the mixture to the 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. Top with nuts.

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