Sticky toffee pudding is may favourite of all the puddings out there. Of all desserts, I prefer traditional British desserts the most. Jam puddings, sticky toffee pudding, crumbles, trifles, you name it, I love them!
I was looking through my recipe index and I realised I hadn't shared my recipe for sticky toffee pudding! And I thought, 'well its about time!' I serve my sticky toffee pudding with different things depending on the season. If its the summer then I serve it with ice cream, and in the winter with vanilla custard!
This dessert is so rich and delicious, it will have you licking your fingers and the bowl clean. My kids always scream for seconds. I prefer to make these desserts in ramekins. So that each person has their own serving and can't complain that someone got more than the other. Not that it actually works, they still complain.
My fridge is always well stocked with dates. We keep dates in the house for extra energy. So I know that I always have the ingredients for this recipe. When I miss home or haven't seen my parents in a while, then this is one of the desserts I usually whip up. Trust me this recipe is a keeper. you will never wonder what to do with the dates in your fridge ever again.
Preparation Time 15 minutes
Cook Time 20 minutes
9 dates- pitted and chopped
1 cup boiling water
2/3 cup light brown sugar
1 1/3 cup all purpose flour
1 tablespoon vegetable oil
1 teaspoon baking soda
2 teaspoons baking powder
a pinch of salt
1/2 light brown sugar
2/3 cup double cream
1/4 cup butter
a pinch of salt
Preheat the oven to 170c. Grease 4 ramekins with melted butter and dust with some flour. Set them aside.
In a bowl: combine the chopped dates, baking soda and boiling water. Mix well and set aside to cool. This will help soften up those dates.
In a bowl: combine the oil, egg and sugar. Whisk well until smooth. Set aside.
In another large bowl, combine the flour, baking powder and salt. Mix well. Add the dry ingredients to the wet ingredients. Whisk well. The mixture will be thick. Thats must perfect.
Add the dates and the water to the cake mixture. Fold them in with a spatula until smooth.
Divide the mixture among the ramekins.
Bake them for 20 minutes, until golden and an inserted cocktail stick comes out clean.
For the caramel sauce: combine all the ingredients and cook on a low heat for 2-3 minutes until smooth and the sugar is dissolved.
To serve: invert the cakes onto a plate, top with caramel and serve with ice cream.