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🍇 Sticky Toffee Pudding

Sticky Toffee Pudding

⏲ Total Time
38 minutes

🧂 Ingredients - Pudding

  • 🍇 5 oz dates
  • 🥤 0.5 tsp baking soda
  • ♨ 0.25 cup boiling water
  • 🧈 42 g unsalted butter
  • 🍁 84 g light brown sugar
  • 🥚 1 egg
  • 🌾 78 g all-purpose flour
  • 💨 0.5 tsp baking powder

🧂 Ingredients - Toffee Sauce

  • 🧈 0.5 cup unsalted butter
  • 🍁 225 g brown sugar
  • 🥛 2 Tbsp milk
  • 🥛 2 Tbsp heavy cream
  • 🌽 2 Tbsp corn syrup
  • 🧂 1 pinch salt
  • 🥃2 Tbsp bourbon

🍳 Cookware

  • 1 heat-proof bowl or measuring cup
  • 1 stand mixer
  • 1 blender or immersion blender
  • 1 6 cup muffin tin
  • 1 small saucepan

📝 Instructions

Step 1

Make the Pudding: Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), cream butter and light brown sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add all-purpose flour and baking powder and mix until just combined.

Step 3

Preheat the oven to 350°F (175°C).

Step 4

Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer mix on low until well combined.

Step 5

Grease and flour a 6 cup muffin tin. Divide the batter evenly between the prepared cavities and place in the oven. Bake for 17 to 19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.

Step 6

While the cakes are baking, make the Toffee Sauce: combine unsalted butter, brown sugar, milk, heavy cream, corn syrup, and salt (except bourbon) in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened. Remove from heat, stir in bourbon, and allow to cool slightly before spooning over the puddings. Serve immediately.


A standard 12-cup muffin tin can of course be used, simply grease and flour only 6 of the cavities. The recipe also easily doubles to make 12 puddings.

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