- Two and a half cup heavy cream
- One stick Unsalted butter4 ounces
- Half cup corn syrup
- One Cup granulated sugar
- Six ounces pitted datesMedjool dates (7-8)
- ¾ cup Water
- ¾ cup and 2 tbsp All-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 4 tbsp Unsalted butterSoft
- ¾ cup Brown Sugar
- 1 Large Eggs
- Vanilla ice creamfor serving
A scrumptious dessert with such a huge fan following, sticky toffee recipe is something anyone would love to enjoy on any occasion. A classic British recipe made with chopped dates and covered with sweet toffee, sticky toffee pudding takes the lead with one of the best desserts around the world of sweet. Also, it can be consumed with vanilla ice cream or custard to enhance the love of sweetness.
In the 20th century, in the Lake District of northwest England, it was invented there. From that point on, it took off with popularity across the county and then the world. Living for the love of sweets, people who consume different sweet dishes on an almost daily basis will never miss out on a chance to try something so flavorful and delicious like sticky toffee pudding whenever they get the chance.
That’s why if you are one of those people who love to make and eat sweet recipes out of different ingredients, sticky toffee pudding recipe is the one to try for your skills. Now don’t worry; you won’t have to go searching around for the method for too long as hundreds of chefs around the globe commonly adapt this recipe. Furthermore, with our helpful instructions, you will not need any other source to look for a perfect recipe.
Here’s the recipe to make delicious and wonderfully enjoyed sticky toffee pudding recipe for all the pudding lovers out there!
Take a medium-sized saucepan and add one and a quarter of cream, butter, corn syrup, and sugar in it. Mix them and bring them to boil. Let it cook on low heat while stirring continuously until it changes color into caramel form in about 40 minutes. Add in the remaining one and a quarter cups of cream and whisk it thoroughly. Strain it in a bowl through a sieve.
Next, take another small saucepan and add dates while removing the seeds with water. Simmer them on low heat until water is almost absorbed into dates and dates turn into a watery paste. After 15 minutes, shift the mixture into a bowl and mix until the paste becomes completely smooth.
Get your oven ready on 350 degrees. Butter up six small ramekins, almost half cup each for baking. On the other hand, grab a bowl and add flour, baking soda, baking powder, and salt. Whisk them well and leave them aside.
Take another bowl and mix brown sugar and butter with an electric mixer until it becomes light and fluffy on medium speed.
Now add in add and vanilla and egg along with date puree and beat well. Beat the ingredients on medium heat until everything is mixed well and pour in the batter into ramekins.
Please don’t fill the ramekins too much, or they may come out extra of the ramekins while baking. Equal the top of batter in them and put them in the preheated oven.
Bake for 20 minutes and check with a toothpick if the whole batter is cooked from the middle as well. Take them out and let them cool aside.
Take the cakes out of the ramekins and shift them on a plate. You can either cut them in half and fill them with toffee sauce inside out or just eat the cake layered whole with toffee sauce.
To fill the baked cakes from inside, cut them from the center horizontally and pour some sauce between the two parts. Set them in the ramekins again and pour the sauce on top of it. It will suck up the toffee sauce and make it moist.
Let them cool and serve with vanilla ice cream or whipped cream. Your sticky toffee pudding is ready.