Name: Sticky Toffee Pudding
Total time: 140 min
Ingredients: 2.5 cups heavy cream; 1 stick unsalted butter (4 ounces); 0.5 cup light corn syrup; 1 cup granulated sugar; 6 ounces pitted dates (about 7 dates preferably Medjool); 0.75 cup water; 0.75 cup plus 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 0.25 teaspoon baking soda; 1 pinch of salt; 4 tablespoons unsalted butter (softened); 0.75 cup packed light brown sugar; 1 large egg; 0.5 teaspoon pure vanilla extract; Vanilla ice cream or lightly sweetened whipped cream (for serving)

Active Time:

1 hrs 30 mins

Total Time:

2 hrs 20 mins

Yield:

6 servings

Once you know how to make sticky toffee pudding, you'll be dreaming of it on the regular. This classic British dessert is said to have been created in a pub in northwest England and is popular throughout Britain, Canada, Australia, and New Zealand. It boasts a moist, tender sponge cake sweetened with both brown sugar and finely chopped or pureed dates. The cake gets sandwiched between layers of buttery toffee sauce before it's returned to the oven, then generously topped with more on the plate. The finished pudding is served along with custard, whipped cream, or vanilla ice cream to complement the rich sauce.

Here, chef David Gaus of Bayou Bakery in Arlington, Virginia, uses a touch of corn syrup to ensure the caramel stays silky smooth, plus a bit of vanilla in the cake to round out the flavor. The Dam Good Sweet author suggests serving the puddings with a dollop of unsweetened whipped cream for contrast.

Ingredients

Toffee Sauce

2 1/2 cups heavy cream, divided
1 stick unsalted butter (4 ounces)
1/2 cup light corn syrup
1 cup granulated sugar

Cake

6 ounces pitted dates (about 7 dates), preferably Medjool
3/4 cup water
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch of kosher salt
4 tablespoons unsalted butter, softened, plus more for greasing ramekins
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Vanilla ice cream or lightly sweetened whipped cream, for serving

Directions

Julia Hartbeck

Gather the ingredients.
Julia Hartbeck

Make the Toffee Sauce: In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup, and sugar; bring to a boil.
Julia Hartbeck

Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes.
Julia Hartbeck

Carefully whisk in the remaining 1 1/4 cups of cream.
Julia Hartbeck

Strain the sauce through a sieve into a bowl.
Julia Hartbeck

In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes.
Julia Hartbeck

Transfer the dates and any liquid to a food processor and puree until very smooth.
Julia Hartbeck

Preheat the oven to 350°F. Lightly butter six 4-ounce ramekins. In a small bowl, whisk the flour with the baking powder, baking soda, and salt.
Julia Hartbeck

In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree.
Julia Hartbeck

At low speed, beat in the dry ingredients.
Julia Hartbeck

Spoon the batter into the ramekins and smooth the tops.
Julia Hartbeck

Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean. Remove cakes and let cool slightly. Leave the oven on.
Julia Hartbeck

Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins.
Julia Hartbeck

Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally.
Julia Hartbeck

Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up.
Julia Hartbeck

Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers.
Julia Hartbeck

Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
Julia Hartbeck

Let the puddings cool for 5 minutes, then run a thin-bladed knife around the insides of the ramekins; invert each pudding onto a dessert plate. Rewarm the remaining toffee sauce and spoon some around the puddings. Serve with vanilla ice cream or whipped cream.