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Plate of sticky toffee pudding drizzled with toffee and topped with whipped cream.
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Sticky Toffee Pudding

More a sweetened, spiced bread than a pudding. Serve with a dollop of whipped cream and a drizzle of toffee. Heaven.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Servings: 8 -12 servings
Author: Four to Cook for

Equipment

  • 9" x 13" baking dish or 8 ramekins or 8 mini pan molds
  • food processor

Ingredients

  • 1 cup stout beer preferably Guinness Extra Stout
  • 10 large pitted Medjool dates roughly chopped
  • 1 teaspoon baking soda
  • 6 tablespoon unsalted butter room temperature
  • 1 cup plus 2 tbsp white granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 3 large eggs room temperature
  • 2 cups all-purpose unbleached flour
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon grated nutmeg
  • 1/4 teaspoon kosher salt

Toffee Sauce

  • 1 cup dark brown sugar packed
  • 1 vanilla bean (or 1 1/2 teaspoon vanilla extract)
  • 16 tablespoon unsalted butter room temperature
  • 1/2 cup heavy cream
  • 2 tablespoon lemon juice freshly squeezed
  • 1/8 teaspoon kosher salt
  • whipped cream optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a 1 quart saucepan, bring beer, baking soda and dates to a boil. Let cool. Transfer to a food processor; puree until smooth.
  • In a bowl, whisk together the dry ingredients: flour, cinnamon, baking powder, nutmeg, and salt.
  • In a different (bigger) bowl, mix together the sugar, butter, and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Then, slowly add dry ingredients, alternating with reserved date mixture, until a smooth batter forms.
  • Pour into a greased 9"x 13" baking dish. Or, you can bake as individual puddings in small ramekins or mini loaf molds filled about half full. (You will need 8 ramekins or molds.)
  • Bake for 20 minutes, or until a toothpick comes out clean.
  • Meanwhile, make the toffee sauce. Simmer sugar, butter, and vanilla bean and seeds (or vanilla extract) in a 4 quart saucepan over medium until sugar is dissolved and brought to a boil about 5 to 10 minutes.
  • Remove from heat; stir in cream, lemon juice, and salt. It will be grainy but become smooth upon standing. Let cool and thicken slightly. Remove vanilla pod (if used).
  • Drizzle toffee over pudding and serve with whipped cream.
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