Sticky toffee pudding is my favorite dessert from Scotland. After my last visit, I knew making my own pudding at home was a must. The pudding is a rich cake made with dates, topped with sweet homemade toffee and vanilla ice cream. After a few day’s working on a recipe, I created a perfect pudding that can fulfill any sweet tooth! Check out my delicious recipe today.
2 1/2 cups heavy cream
4 ounces (1 stick) unsalted butter
1/2 cup light corn syrup
1 cup granulated sugar
6 ounces pitted dates (about 7 dates)
3/4 cup water
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
4 tablespoons unsalted butter, softened (not melted)
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Vanilla ice cream or whipped cream, for serving
Let’s get started!
In a medium saucepan, combine 1 1/4 cups of heavy cream with the corn syrup, sugar and butter; bring to a boil. Cook over low heat, and stir frequently, until sauce is amber colored about 40 minutes. Once it’s amber, carefully whisk in the remaining 1 1/4 cups of cream.
In a small saucepan, simmer the dates in water over moderately low heat until the water is nearly absorbed and the dates are soft about 15 minutes. Process the dates and any liquid in a food processor and puree until very smooth.
Preheat the oven to 350°. Lightly butter four 9oz ramekins or six 1/2-cup ramekins (depends on how many you’d like to make). In a small bowl, whisk the flour with the baking powder, baking soda, and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes (1/2 cup ramekins) or 30 minutes (for 9oz ramekins), or until a toothpick inserted into the centers comes out clean; let cool.
Using a toothpick, poke a few holes on top of the cake and spoon toffee sauce on top (as much as you’d like). Let the cake cool and unmold onto a plate. Spoon some more of the warm toffee sauce onto the cake top, add a scoop of ice cream or whip cream (on top/the side) and drizzle some more toffee.
Enjoy every rich bite of the Scottish delight you worked so hard to make.
If you like my recipe, let me know in the comments below and don’t forget to subscribe for more delicious recipes to come!