Description
This Sticky Toffee Pudding for Two is a classic British dessert featuring moist date cake drenched in a rich, buttery toffee sauce. Perfectly portioned for a cozy romantic treat, this dessert combines soft baked date pudding served warm with a luscious, creamy sauce that melts in your mouth. It’s simple to prepare and bakes quickly, making it an ideal indulgence for any occasion.
Ingredients
Scale
Pudding
- 1/2 cup chopped pitted dates
- 1/2 cup boiling water
- 1/4 teaspoon baking soda
- 3 tablespoons unsalted butter, softened
- 1/4 cup brown sugar (light or dark)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
Toffee Sauce
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 cup brown sugar
- Pinch of salt
Instructions
- Preheat oven and prepare ramekins: Preheat your oven to 350°F (175°C). Lightly grease two 6-ounce ramekins and set aside to prevent sticking during baking.
- Soften dates: In a small bowl, combine the chopped dates with boiling water. Stir in the baking soda and let the mixture sit for 10 minutes. This softens the dates and creates a thick, flavorful liquid to incorporate into the batter.
- Cream butter and sugar: In a medium bowl, beat together the softened butter and brown sugar until smooth and creamy. This step creates a light and fluffy base for the pudding.
- Add egg and vanilla: Beat the egg and vanilla extract into the creamed butter and sugar mixture until fully combined, ensuring a smooth batter texture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening evenly.
- Mix wet and dry ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Then fold in the softened date mixture, including any liquid, to ensure the pudding batter remains moist and tender.
- Fill ramekins and bake: Divide the batter evenly between the prepared ramekins. Place them in the oven and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean, indicating the pudding is cooked through.
- Prepare toffee sauce: While the puddings bake, melt butter in a small saucepan over medium heat. Add brown sugar, heavy cream, and a pinch of salt. Bring to a simmer and cook for 3–5 minutes, stirring frequently until the sauce is smooth and slightly thickened.
- Cool and serve: Remove the puddings from the oven and let them cool for 5 minutes. Invert each pudding onto a plate or serve directly in the ramekins. Generously pour the warm toffee sauce over the top before serving to elevate the indulgent flavor.
Notes
- Serve with vanilla ice cream or whipped cream for extra indulgence and contrast to the warm pudding.
- If ramekins aren’t available, you can bake the pudding batter in a single small baking dish; just adjust the bake time slightly (likely a bit longer).
- For best results, use fresh dates and high-quality butter and cream to enhance the flavor of the pudding and toffee sauce.
