| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Cook: | 1 hr 15 min |
| Yield: | 7 servings |
Ingredients
- 2 1/2 cups heavy cream
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 stick sweet unsalted butter
- 1/2 stick sweet unsalted butter, plus more for greasing
- 6 ounces dates, pitted
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
- 3/4 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/4 teaspoon orange zest
- Whipped cream, for serving
Instructions
- For the sauce: In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
- For the cake: Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
- Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes …cover with more sauce. Serve with whipped cream.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 867 |
| Total Fat | 53 g |
| Saturated Fat | 33 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 2 g |
| Sugar | 81 g |
| Protein | 5 g |
| Cholesterol | 198 mg |
| Sodium | 184 mg |
Reviews
I made this easy scrumptious sticky toffee pudding and it was a total hit for desert on Christmas Day. The toffee takes for ever but well worth the wait. This will be my go to recipe from now on.
This recipe was outstanding, made Christmas eve dinner and everyone loved it. only thing I wish is that ingredients were listed in grams.
Will definitely be making. Thinking of making ahead of time. Refrigerate and reheat fully cooked at 400, 15-20 minutes? Reheat extra sauce? Or prepare separate components refrigerate, assemble and bake? Thoughts?
Soooooo good and not too difficult!
By God this was heaven. Yes make this, today just like the recipe says!
This was so easy to make and absolutely delicious!
Absolutely delicious. Followed the recipe to a T. This is a keeper!
This was delicious. Made it for company I had over to watch the Super Bowl. Big hit with everyone.
Really delicious but the directions needed a bit more. 1. The sauce you want to keep warm when you add the final bit of heavy cream, until it’s fully combined. Then take it off the heat. 2. You don’t want to drain the water from your dates before your purée. 3. You probably just want to make the sauce first instead of trying to make it and the cakes at the same time.
We didn’t slice them, Just flipped them into a bowl with sauce and whipped cream and it served us well. Super sweet and sharing one was just fine. We did get 7 cakes but 6 would have worked too.
I had this at the restaurant in Dorchester and immediately wanted to try and make it at home. I was so happy to see the recipe was from the same place. i made it, everyone love it and I will make it again for Christmas dessert. I didn’t have enough of the same size dishes but I put together a hodge podge of small dishes and just kept an eye on them. Real whipped cream is a must as the pudding is so sweet and you can make your own whipped less sugary.