Sticky Toffee Pudding With Custard and Toffee Sauce
Updated Aug. 3, 2024
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4tablespoons unsalted butter, plus more for ramekins
- 6ounces dates, pitted and roughly chopped
- 1teaspoon baking soda
- ¾cup granulated sugar
- 2eggs, lightly beaten
- 1¼cups all-purpose flour
- 1teaspoon baking powder
- 1teaspoon ground ginger
- ½teaspoon cinnamon
- ¼teaspoon ground cloves
- Pinch of salt
- 1teaspoon pure vanilla extract
- Vanilla custard (see note)
- Toffee Sauce (see recipe)
Preparation
- Step 1
Butter 4 large or 6 medium-size ramekins. Heat oven to 350 degrees. Combine dates and 1¼ cups water in a saucepan, and simmer until dates are soft, about 10 minutes. Add baking soda, and mix well; mixture will foam up.
- Step 2
Cream 4 tablespoons butter and the sugar with an electric mixer until pale and fluffy. Beat in eggs. In a bowl, combine flour, baking powder, ginger, cinnamon, cloves and salt.
- Step 3
Add date mixture and dry ingredients to butter mixture, a third of each at a time, and mix well. Add vanilla. Divide batter among ramekins, filling each no more than ¾ full.
- Step 4
Place on a baking sheet, and bake 30 to 35 minutes, until just firm. Turn out hot puddings into serving bowls. Pour custard around each one, and pass the toffee sauce.
Tip
- Bird's instant custard is available at Myers of Keswick, 634 Hudson Street, (212) 691-4194, or at www.britshoppe.com.
Private Notes
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Cooking Notes
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Phil Speare
(taken from Milk St. recipe) Substitute coffee for water for the dates, and puree after cooling for better texture.
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