Sticky Toffee Pudding

30 mins Prep Time

30 mins Cook Time

Written By

Christine Peddie

We’re halfway through winter with a polar vortex hanging in the air. We’re also in lockdown, during a raging pandemic. If ever there was a moment that aggressively pleaded for comfort, this is it.

For those who crave sweets as the temperature dips, there are few desserts as thoroughly soothing as this sticky toffee pudding. Prepared with enough butterfat and sugar to shield against winter’s bite, this dish is what Brits consider a proper pudding. The cakes, lighter than the traditional base for sticky toffee, are fluffy and just sweet enough. Lavished with a creamy, sweet sauce that’s kissed with salt, they’re transformed into something that borders on the divine.

Adapted from Canadian Living magazine, this recipe is easy to make yet looks impressive. Make these cute cakes tonight, or tomorrow, or this weekend. Then, store them in the fridge until a craving strikes. When it does, you’ll be well-prepared to smother it under a pool of molten, burnished sticky toffee sauce.

Note: Cakes and sauce can be stored, separately, in the fridge for 3-4 days. Reheat gently before serving.

Ingredients

Mini Cakes

1 cup pitted dates, chopped
1/2 teaspoon baking soda
1/4 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Sticky Toffee Sauce

1 cup brown sugar
1/2 cup unsalted butter, cubed
1/4 teaspoon salt
1/2 cup heavy cream

Garnish

1/2 cup heavy cream
2 teaspoon sugar
1 teaspoon vanilla extract

Directions

Mini Cakes

5 Steps

Step 1

Preheat the oven to 350°F. Grease 10 cups of a 12-cup muffin pan and set aside.
Step 2

Soak dates in a small saucepan with 1 cup of water. Bring to a boil. Stir in baking soda and remove from heat. Allow to cool before puréeing with an immersion blender. Set aside.
Step 3

Cream the butter with the sugar in the bowl of an electric mixer, until light and fluffy. Add eggs, one at a time, beating between each addition. Beat in vanilla.
Step 4

Whisk together flour, baking powder, cinnamon and salt in a medium bowl. Add to butter, alternating with date mixture, until well-incorporated. Don’t overmix.
Step 5

Divide batter between 10 muffin cups. Bake cakes for 20 minutes, or until a tester inserted into the centre of the cakes comes out clean. Transfer to a wire rack to cool slightly.

Toffee Sauce

2 Steps

Step 1

While cakes are cooking, stir together brown sugar, butter and salt in a small saucepan over medium heat. Stir until sugar is dissolved. Stir in heavy cream and bring sauce to a simmer. Continue cooking until sauce thickens slightly.
Step 2

While cakes are still warm, cut off domed top and reserve for another use. Flip cakes over and, using a skewer, poke holes in cakes. Spoon a small amount of sauce over each cake and allow to sink in.

Garnish

2 Steps

Step 1

Whip heavy cream with sugar and vanilla to a stiff peak.
Step 2

To serve, place one cake on a plate and drizzle generously with additional sauce. Top with a dollop of whipped cream.