The Brits knew what they were doing when they came up with this cake-y dessert. This English classic features a delectably soft, moist cake soaked in an intensely rich, buttery caramel sauce. The key ingredient in this sticky toffee pudding recipe is dates, a sweet, sticky fruit, which really take them over the top.
While it may not look like much, this sticky toffee pudding recipe tastes so much better than you can imagine. Simply put, these babies are dessert royalty. What better way to indulge during the most wonderful time of the year?
Sticky Toffee Pudding
Ingredients
Instructions
In a deep pot, add 1 stick of butter, corn syrup, granulated sugar, and 1 1/4 cups heavy cream. Stir to combine.
Cook over medium heat, stirring often, until the caramel reaches a dark amber color, about 20-30 minutes.
Carefully add the other 1 1/4 cups heavy cream (it may bubble up) and 2 tablespoons bourbon. Stir until fully combined. Set aside.
In a small saucepan, cook the dates and water until they get soft, about 15 minutes.
Smash the dates up with a fork. Set aside to cool.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar.
Add the egg, vanilla, orange zest, date paste, and bourbon. Whisk to combine.
Fold the flour mix into the wet ingredients.
Divide the batter evenly in a greased muffin tray. Bake at 350°F for 15-20 minutes, until the cakes spring back when touched.
While still warm, use a toothpick to poke holes all over each cake.
Pour about 2 tablespoons of caramel over the top of each cake.
Set the cakes aside to cool and soak up all that caramel.
Invert the cakes on a plate before serving. Pour over the remaining caramel.