Sticky Toffee Pudding
This traditional British Sticky Toffee Pudding dessert gets a slight makeover with sweet California Prunes instead of dates. Tender sponge cake is coated in a buttery and luscious caramel sauce. Every bite is to die for!
Ingredients
For the Pudding:
- 3 TBSP cold unsalted butter cut into cubes
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/3 cup plus 1 tsp Turbinado sugar
- 1/3 cup plus 1 tsp dark brown sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup plus 2 TBSP flour
- 1 cup prunes pitted and chopped
- 1/2 cup hot water
For the Caramel Sauce
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
- 1 cup dark brown sugar
- pinch of sea salt
Instructions
- Preheat oven to 375F (180C). Coat 6 individual-sized ramekins with nonstick cooking spray; place on a baking tray.
- Place butter, baking soda, salt, both sugars, eggs, vanilla, and flour in a food processor; pulse until just combined. Add in the prunes and water; pulse until nearly smooth.
- Spoon the mixture into the ramekins, about 2/3 way full. Bake for about 18 minutes, until just firm to the touch and springs back to the touch. Remove from the oven and allow to cool slightly.
- Preheat the broiler, putting the rack 4 inches (10 cm) from the heat source.
- In the meantime, make the caramel sauce, place butter, cream, brown sugar, and salt in a medium saucepan over medium-high heat, whisking continuously until the mixture bubbles gently. Reduce heat to medium-low and cook until the sauce thickens and coats the back of a wooden spoon, stirring often, about 3-4 minutes.
- Remove cakes from the ramekins and slice in half horizontally; place the bottom halves back in the ramekins and drizzle with a little of the caramel sauce. Then place the cake tops back on and drizzle with a little more of the caramel sauce. Place the ramekins under the broiler for about 1-2 minutes (watch it closely) until it bubbles and looks sticky.
- Turn out cakes onto individual plates and drizzle with a little bit more of the caramel sauce, and a dollop of whipped cream or a drizzle of heavy cream.
Notes
1. Soaked cakes and any remaining sauce can be made 1 day ahead; cover and place in the refrigerator. To reheat cakes, place in the oven for about 10 minutes at 300 F (150 C) degrees (or in the microwave on medium for about 1 minute.) Reheat the sauce in the microwave for about a minute.
2. Feeling lazy and don't want to make the caramel sauce from scratch? You can cheat and buy it. Ghirardelli and Torani both make a great version.
3. Want to bake your toffee pudding in a baking dish, instead of ramekins? If you don’t have ramekins, don’t fret! Use a 9x9 inch (22x22 cm) pan and bake for 30 minutes at 350 F (180 C) degrees. Then poke holes all over the cake and pour the caramel sauce over the top; cut into squares to serve. Keep an eye on the pudding as cooking time may vary slightly with a larger pan.
Nutrition
Calories: 664kcalCarbohydrates: 90gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 144mgSodium: 370mgPotassium: 349mgFiber: 2gSugar: 71gVitamin A: 1391IUVitamin C: 0.4mgCalcium: 90mgIron: 1mg