Description
This Sticky Toffee Pudding for Two is a rich and indulgent dessert perfect for sharing. Featuring a moist date-infused cake baked to perfection and drenched in a luscious homemade toffee sauce, this classic British treat is served warm and pairs beautifully with vanilla ice cream or whipped cream. With simple ingredients and a straightforward baking process, this recipe is ideal for a cozy dessert night for two.
Ingredients
Scale
For the Pudding:
- ⅓ cup all-purpose flour
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp ground cinnamon (optional)
- 2 tbsp unsalted butter, softened
- ¼ cup packed dark brown sugar
- 1 large egg
- ⅓ cup finely chopped dates (about 4–5 dates, pitted)
- 2 tbsp boiling water
- 1 tsp vanilla extract
For the Toffee Sauce:
- ¼ cup unsalted butter
- ⅓ cup dark brown sugar
- ¼ cup heavy cream
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Ramekins: Preheat your oven to 350°F (175°C). Grease two 6-ounce ramekins or small baking dishes thoroughly to prevent sticking, then set them aside.
- Soak and Mash Dates: Place the finely chopped dates in a small bowl and pour the boiling water over them. Let them soak for 5 minutes to soften, then mash the dates with a fork or spoon into a thick paste. Set aside this paste for later use.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and optional ground cinnamon. This ensures even distribution of the leavening agents and spice.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and dark brown sugar together until the mixture is light, creamy, and fluffy. This will help incorporate air and create a tender texture in the pudding.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully combined and smooth, which helps bind the ingredients and adds flavor.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients just until combined. Avoid overmixing to keep the pudding tender.
- Incorporate Date Paste: Fold the mashed date paste into the batter evenly, ensuring the fruity richness is well distributed throughout.
- Fill Ramekins: Spoon the batter into the prepared ramekins, filling each about three-quarters full to allow room for rising during baking.
- Bake the Puddings: Place the ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow to cool slightly while you prepare the toffee sauce.
- Prepare Toffee Sauce: In a saucepan over medium heat, melt the butter. Add the dark brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir continuously until the sugar dissolves and the sauce becomes smooth and bubbly, approximately 3-4 minutes.
- Soak Puddings in Sauce: Once cooled slightly, poke several holes in the top of each pudding with a fork. Pour about half of the warm toffee sauce over each pudding, allowing it to soak in and infuse extra flavor and moisture.
- Serve: Serve the puddings warm, topped with the remaining toffee sauce. Add a scoop of vanilla ice cream or a dollop of whipped cream on the side for an extra indulgent touch.
Notes
- Ensure the dates are finely chopped to create a smooth paste that blends well into the batter.
- Do not overmix the batter to keep the pudding tender and moist.
- Using room temperature butter makes creaming easier and results in a lighter texture.
- For a dairy-free option, substitute butter and cream with plant-based alternatives.
- Ramekin sizes may vary; adjust baking time slightly if using larger or smaller dishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
