Sticky toffee pudding is a quintessential British dessert. It is one of the most comforting things to ever be put on a plate, a soft pudding (or as we would call it in the States, a cake) covered in buttery toffee sauce and served warm.
Until I saw someone (and I truly don’t remember who) make it on television, I had no idea that it had dates in it! Since dates are one of the seven species that we eat on Tu B’Shvat, this is the perfect recipe for the holiday as it falls in the cold month of January and sticky toffee pudding is sure to warm you up!
1 Cup brown sugar
4 Tablespoons butter
¼ Cup heavy cream
Place the brown sugar and the butter in a saucepan. Heat over medium heat until the butter is melted and the mixture begins to bubble. Stir constantly for 3-5 minutes. Turn heat off and pour in the heavy cream.
Pour the toffee sauce into 4 individual ramekins. It should be about ¾ inch deep.
Place in the refrigerator while you make the batter.
Set the remaining toffee sauce aside to serve with the pudding.
2 Cups pitted dates, chopped fine
1 Cup water
1 Teaspoon baking soda
1 ¼ Cups whole wheat flour
1 Teaspoon baking powder
½ Cup (1 stick) softened butter
¾ Cup granulated sugar
1 Teaspoon vanilla extract
In a medium saucepan, heat the dates in 1 Cup of water. Once the mixture starts to boil, mix in the baking soda and keep over a low flame until ready to use.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs individually and the vanilla extract.
Turn the mixer to low speed and add in the date and water mixture. Mix until fully incorporated.
Keeping the mixer on low, add in the flour and baking powder. Do not overmix here or the cakes will be tough!
Spoon about ¾ cups of the batter into each ramekin. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
When they are done, immediately flip the puddings out of the ramekins. Pour the extra toffee sauce on top of the puddings and eat immediately.