Sticky Toffee Pudding

Sticky Toffee Pudding
Makes 8
Prep 15 m
Bake 30 m
Cook 3 m


Toffee Sauce


  1. 1 of 4 Heat oven to 350 degrees F. Coat eight 4-ounce ramekins with nonstick cooking spray then dust with flour; set aside.
  2. 2 of 4 Cakes. Cover half of dates with 1/2 cup very hot water; soak for 5 minutes, Drain dates, reserving liquid. In a medium-size bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  3. 3 of 4 Pulse remaining dates and brown sugar in a food processor until blended. Add reserved hot water, eggs, vanilla and butter to food processor and pulse until blended. Add to softened dates.
  4. 4 of 4 Stir flour mixture into date mixture. Divide batter among ramekins, a scant 1/2 cup in each. Place ramekins on a baking sheet and bake at 350 degrees F for 30 minutes or until a toothpick inserted in centers tests clean. Remove to a wire rack; cool 10 minutes. Run a thin knife around ramekin edges and remove cakes.

Toffee Sauce

  1. 1 of 1 Melt butter in a small saucepan over medium heat. Whisk in sugar, then stir in heavy cream; simmer for 3 minutes. Remove from heat and keep warm. Drizzle cakes with sauce and serve with vanilla ice cream, if desired.
Nutrition Information for Sticky Toffee Pudding
Servings Per Recipe: 8
Per Serving: 169 mg sodium, 5 g pro., 485 kcal cal., 12 g sat. fat, 2 g fiber, 75 g carb., 106 mg chol., 20 g Fat, total