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This British sticky toffee pudding brings a comforting warmth with every bite. The sponge is moist and soft, while the rich toffee sauce coats each piece like silky caramel. I first made it on a rainy winter evening, and since then it has become a tradition in my home whenever we crave a decadent dessert.
I remember tasting sticky toffee pudding at a restaurant for the first time and being amazed at its balance of sweetness and texture. Recreating it at home brought that same joy.
Ingredients
- Unsalted butter cold and cubed: gives the cake a tender crumb and richness
- Baking soda: helps the sponge rise and keeps it light
- Fine sea salt: balances sweetness and enhances flavors
- Granulated sugar and dark brown sugar: bring a caramel depth and gentle sweetness
- Large eggs: add structure and richness to the cake
- Vanilla extract: for warmth and aromatic flavor
- All purpose flour spooned and leveled: for proper texture
- Prunes pitted and chopped: provide natural sweetness and moisture
- Hot water: softens prunes and ensures smooth batter
- For the toffee sauce unsalted butter cream brown sugar and a pinch of sea salt: create a velvety caramel layer
Step-by-Step Instructions
- Prepare the Oven:
- Preheat the oven to 375 degrees F. Spray six 4 ounce ramekins with nonstick spray and place them on a baking tray.
- Make the Batter:
- In a food processor combine butter baking soda salt both sugars eggs vanilla and flour. Pulse until blended. Add prunes and hot water then pulse until the mixture is almost smooth.
- Bake the Cakes:
- Fill the ramekins about two thirds full. Bake for 18 minutes until the tops spring back to the touch and are just firm. Remove from oven and cool slightly.
- Cook the Toffee Sauce:
- In a saucepan over medium heat melt butter with cream brown sugar and salt. Whisk constantly until bubbling then simmer gently for 3 to 4 minutes until the sauce coats a spoon.
- Layer and Broil:
- Slice cakes in half horizontally. Return bottoms to ramekins drizzle with sauce then add tops and more sauce. Broil for 1 to 2 minutes until sticky and bubbling.
- Serve:
- Turn cakes out onto plates drizzle with extra sauce and add whipped cream or a drizzle of heavy cream.
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Storage Tips
Keep baked cakes and sauce in separate airtight containers in the fridge for up to three days. Reheat in the oven at 325 degrees or microwave gently with sauce.
Ingredient Substitutions
Swap prunes with chopped dates if preferred. For a lighter sauce try using half cream and half milk though the texture will be slightly thinner.
Serving Suggestions
Serve warm with vanilla ice cream or lightly whipped cream. A sprinkle of toasted nuts can add extra crunch.
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Cultural and Historical Context
Sticky toffee pudding is a beloved British dessert often served during winter holidays. Its origins trace back to British coastal towns where the combination of sponge and caramel became a comforting tradition.
Frequently Asked Questions About Recipes
- → What makes sticky toffee pudding moist?
The combination of prunes, butter, and eggs creates a tender, moist sponge that pairs perfectly with the caramel sauce.
- → Can I use dates instead of prunes?
Yes, dates can be swapped in equal measure, but they should be soaked in hot water for 10 minutes to soften before blending.
- → Can I bake it in a single dish?
Absolutely, you can bake the batter in an 8×8 square dish instead of individual ramekins, then cut into squares for serving.
- → How do I store sticky toffee pudding?
Baked cake and sauce can be stored separately in airtight containers in the fridge for up to 3 days.
- → Can sticky toffee pudding be frozen?
Yes, wrap the cooled cake (without sauce) in plastic and foil, freeze for up to 2 months, and thaw overnight before reheating.
- → How should I serve sticky toffee pudding?
Serve warm with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream for a classic finish.