Sticky Toffee Pudding Americas Test Kitchen Recipes

STICKY TOFFEE PUDDING

Sticky Toffee Pudding image

Sticky toffee pudding isn't a creamy pudding as it's typically known in the US; it's a British dessert that consists of a moist date cake soaked in a rich toffee sauce. Versions vary, with some being a bit eggier and almost bread pudding-like in texture, while others have more of a light cake-like crumb. My version lies somewhere in between. I also add a cozy touch by steeping the dates in tea. (You can skip the tea and just use the same amount of hot water.) Served hot, sticky toffee pudding is a perfect winter dessert -- the kind that can be made in advance and reheated as needed.

Provided by Alejandra Ramos

Categories dessert

Time 1h5m

Yield 12 servings

Number Of Ingredients 16

Ingredients

12 ounces Medjool dates
2 cups brewed hot tea (choose a basic black tea, like English Breakfast)
Nonstick cooking spray or vegetable oil, for greasing the pan
1/2 cup unsalted butter
1 cup granulated sugar
2 tablespoons molasses
2 large eggs, at room temperature
1 teaspoon kosher salt
1 1/2 teaspoons baking soda
1 2/3 cup all-purpose flour
1/2 cup unsalted butter
1 cup heavy cream
1 1/4 cups dark brown sugar
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
Flaky sea salt (such as Maldon), for serving

Steps:

For the cake: Remove and discard the pits from the dates, then chop the dates coarsely. Place in a small heatproof bowl and cover with the hot tea. Let soak until the dates are soft, at least 30 minutes. Transfer to a blender and blend until smooth; set aside.
Preheat the oven to 350 degrees. Grease an 8-inch square baking pan with nonstick spray or vegetable oil, then line with parchment paper.
Place the butter in a small saucepan over medium heat and let simmer until melted and slightly toasted (it will smell nutty), about 5 minutes. Pour into the date puree in the blender. Add the granulated sugar and molasses, and blend for 1 minute. Add the eggs, kosher salt and baking soda, and blend until smooth. Pour into a large bowl and add the flour. Stir until smooth and evenly combined, then pour into the prepared baking pan.
Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
While the cake bakes, make the sauce: Combine the butter, cream and brown sugar in a medium saucepan and bring to a simmer over medium heat. Cook, whisking, until thick, 5 to 7 minutes. Whisk in the vanilla extract and kosher salt.
To serve, cut the cake into squares then top with the toffee sauce. Sprinkle with a bit of flaky sea salt, if desired.

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