Sticky Toffee Pudding
Created by: Amy at Belly Full
This traditional British Sticky Toffee Pudding dessert gets a slight make over 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!
Makes: 6Prep Time: 20Cook Time: 18
- 3 tbsp cold unsalted butter, cut into cubes
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/3 cup plus 1 tsp Demerara sugar
- 1/3 cup plus 1 tsp dark brown sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup plus 2 tablespoons flour
- 1 cup California Prunes, pitted and chopped
- 1/2 cup hot water
- For the Caramel Sauce
- 1/2 cup unsalted butter
- 3/4 cup double cream
- 1 cup dark brown sugar
- Pinch of sea salt
Preheat oven to 190°C. Coat 6, 4 ounce 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 California 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 grill, putting the rack 4 inches 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 grill 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 double cream.
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 150°C (or in the microwave on medium for about 1 minute.) Reheat 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.
3. If you don’t have ramekins, don’t fret! Use a 9×9 pan and bake for 30 minutes at 175°C. Then poke holes all over the cake and pour the caramel sauce over the top; cut into squares to serve.