Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 8 ounces pitted Medjool dates; 1 teaspoon baking soda; 6 tablespoons unsalted butter, softened; ¾ cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 ¼ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; 6 tablespoons unsalted butter; ¾ cup packed brown sugar; 1 tablespoon molasses; 1 cup heavy cream; ¼ teaspoon salt; 1 teaspoon vanilla extract

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https://www.mashed.com/2277348/classic-sticky-toffee-pudding-recipe/

Classic Sticky Toffee Pudding Recipe - Mashed

Gooey, decadent toffee sauce is the crowning touch on our classic sticky toffee pudding, which is perfect for a cozy afternoon tea or an elegant dinner party.

Rezept

baking vegetarian dessert

Zubereitungszeit ca. 50 MinutenVorbereitung ca. 25 MinutenKochzeit ca. 25 Minuten

Zutaten:

8 ounces pitted Medjool dates
1 teaspoon baking soda
6 tablespoons unsalted butter, softened
¾ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
6 tablespoons unsalted butter
¾ cup packed brown sugar
1 tablespoon molasses
1 cup heavy cream
¼ teaspoon salt
1 teaspoon vanilla extract

Arbeitsschritte:

Preheat the oven to 350 F.
Generously grease the cups of a standard 12-cup muffin tin with butter or nonstick spray.
Chop the dates into small pieces.
Place the chopped dates, 1 cup boiling water, and baking soda into a medium heatproof bowl and stir to combine. Let the date mixture sit for 10 minutes to soften.
Use a fork to mash the dates lightly, leaving some small pieces intact, and set aside.
In a large bowl, beat the softened butter and brown sugar until light and fluffy.
Add the eggs and vanilla extract and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Add the dry ingredients to the butter mixture and mix until just combined.
Stir in the softened date mixture until evenly incorporated.
Divide the batter evenly between the prepared muffin cups. Each cup should be about ¾ full.
Bake in the preheated oven for 20–25 minutes, or until the puddings are puffed and a toothpick inserted into the center comes out with a few moist crumbs. Let the puddings cool in the muffin tin for 5–10 minutes while you make the sauce.
For the sauce, melt the butter in a medium saucepan over medium heat.
Add the brown sugar, molasses, heavy cream, and salt. Bring the mixture to a gentle simmer, and simmer for 3–5 minutes, stirring frequently, until the sauce has thickened slightly.
Remove the sauce from the heat and stir in the vanilla extract.
Carefully turn the puddings out onto a plate or wire rack and poke them all over with a toothpick.
Spoon about 1 tablespoon of warm toffee sauce over each pudding, giving it a minute or two to soak into the holes.
Place each warm pudding on an individual serving plate and spoon the remaining warm toffee sauce generously over the top. Serve with ice cream or whipped cream if desired.