Sticky Toffee Pudding

Vegetarian
Health score
1%
Sticky Toffee Pudding
90 min.
8
348kcal

Suggestions

Sticky Toffee Pudding is a classic British dessert that is sure to impress your guests. This recipe is perfect for those who love a sweet and indulgent treat, and it's a great option for vegetarians too. With a rich, moist cake and a decadent toffee sauce, this dessert is a true delight. The recipe is designed to serve 8 people, making it ideal for dinner parties or family gatherings. The preparation time is well worth it, as the result is a dessert that is both elegant and comforting.
The key to this pudding lies in the combination of dates and toffee sauce. The dates add a natural sweetness and a unique texture to the cake, while the toffee sauce takes it to the next level. The sauce is made with butter, brown sugar, and cream, creating a rich and indulgent topping that perfectly complements the cake. Baking the pudding in individual ramekins not only looks impressive but also ensures even cooking and a beautiful presentation.
This recipe is a great choice for those who enjoy baking and want to try something a little different. With a few simple ingredients and some patience, you can create a dessert that will be the talk of your table. Whether you're a seasoned baker or a novice, Sticky Toffee Pudding is a delicious adventure worth embarking on. So, gather your ingredients, preheat your oven, and get ready to indulge in a sweet treat that will satisfy your cravings.

Ingredients

  • 0.5 teaspoon baking soda 
  • 1.3 cups dates pitted coarsely chopped
  • large eggs at room temperature
  • 1.5 cups flour all-purpose
  • 0.3 cup cup heavy whipping cream 
  • teaspoon kosher salt 
  • 0.8 cup brown sugar light packed
  • tablespoons butter unsalted ()
  • 0.5 teaspoon vanilla extract split
  • 0.5 cup water 

Equipment

  • bowl
  • sauce pan
  • oven
  • knife
  • whisk
  • wire rack
  • pot
  • blender
  • ramekin
  • baking pan
  • roasting pan
  • stand mixer

Directions

  1. Heat the oven to 350°F and arrange a rack in the middle. Coat 8 (6-ounce) ramekins with butter and flour; set aside.
  2. Combine dates, water, and baking soda in a small saucepan over high heat. Bring to a boil, then remove from heat and set aside.
  3. Place salt and flour in a medium bowl, whisk to combine, and set aside. Bring a medium pot of water to a simmer over high heat for a water bath.
  4. Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
  5. Add vanilla extract, then beat in eggs one at a time, just until incorporated.
  6. Remove the bowl from the mixer and stir in date mixture until well combined, then stir in flour mixture until just incorporated (don’t overmix).Divide batter evenly among prepared ramekins and set them in a roasting pan or baking dish (you will likely need to use both a 13-by-9-inch dish and an 8-by-8-inch dish to fit them all).
  7. Pour simmering water into the bottom of the baking dishes until it reaches halfway up the sides of the ramekins. Very carefully place the baking dishes on the center rack of the oven.
  8. Bake until the center of each cake is just set and a cake tester inserted into the middle of each comes out clean, about 50 to 60 minutes. Meanwhile, prepare the toffee sauce.For the toffee sauce:Melt butter in a medium saucepan over medium heat. When it foams, add brown sugar and vanilla extract or seeds, stir once, and heat until bubbling and the color of maple syrup, about 5 minutes.Carefully add cream in a slow stream while stirring, and cook until the sauce bubbles up and increases in volume, about 2 minutes; remove from heat.When the cakes are finished, remove the ramekins from the oven and place on a cooling rack to come to room temperature. Once the cakes are cool, run a knife around the perimeter of each and invert to remove from the ramekins, then place upright on a serving plate.
  9. Serve the cakes at room temperature or slightly warmed, covered in warm toffee sauce.

Nutrition Facts

Calories348kcal
Protein5.48%
Fat32.07%
Carbs62.45%

Properties

Glycemic Index
15.88
Glycemic Load
20.94
Inflammation Score
-4
Nutrition Score
6.8399999161129%

Flavonoids

Cyanidin
0.39mg
Quercetin
0.21mg

Nutrients percent of daily need

Calories:347.63kcal
17.38%
Fat:12.71g
19.55%
Saturated Fat:7.54g
47.12%
Carbohydrates:55.68g
18.56%
Net Carbohydrates:53.21g
19.35%
Sugar:34.93g
38.81%
Cholesterol:77.48mg
25.83%
Sodium:387.46mg
16.85%
Alcohol:0.09g
100%
Alcohol %:0.1%
100%
Protein:4.88g
9.77%
Selenium:13.05µg
18.64%
Vitamin B1:0.2mg
13.53%
Folate:53.95µg
13.49%
Vitamin B2:0.21mg
12.11%
Manganese:0.24mg
11.93%
Fiber:2.47g
9.88%
Iron:1.7mg
9.44%
Vitamin A:441.52IU
8.83%
Vitamin B3:1.72mg
8.59%
Phosphorus:71.98mg
7.2%
Potassium:230.45mg
6.58%
Copper:0.1mg
5.25%
Vitamin B5:0.49mg
4.87%
Magnesium:19.31mg
4.83%
Calcium:44.67mg
4.47%
Vitamin B6:0.08mg
4.05%
Vitamin D:0.53µg
3.51%
Vitamin E:0.47mg
3.13%
Zinc:0.43mg
2.85%
Vitamin B12:0.14µg
2.35%
Vitamin K:1.7µg
1.62%
Source:Chow