Description
Mesmerizing sticky toffee pudding celebrates British culinary heritage with its rich, caramel-drenched sponge. Dark, moist dates create a luxurious base complemented by buttery toffee sauce, promising pure indulgence you’ll savor to the last delectable bite.
Ingredients
Scale
- 2 large eggs
- 1 cup prunes, pitted and chopped
- ¾ cup plus 2 tbsps all-purpose flour
- ½ cup (120 ml) hot water
- 1 cup dark brown sugar
- ⅓ cup plus 1 tsp dark brown sugar
- ⅓ cup plus 1 tsp granulated sugar
- ½ cup (115 g) unsalted butter
- 3 tbsps cold unsalted butter, cut into cubes
- ¾ cup (180 ml) heavy cream
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp fine sea salt
- Pinch of sea salt
Instructions
- Preparation: Activate the oven to 375°F (190°C). Coat ramekins with nonstick spray and arrange on a baking tray.
- Cake Mixing: Combine butter, baking soda, salt, sugars, eggs, vanilla, and flour in a food processor. Pulse until ingredients are just blended, avoiding over-mixing.
- Batter Development: Incorporate chopped prunes and hot water, pulsing briefly to create a nearly smooth mixture with subtle fruit fragments.
- Baking Process: Evenly distribute batter into ramekins, filling two-thirds full. Bake for 18-20 minutes until tops become firm and elastically respond to light touch.
- Toffee Sauce Creation: In a saucepan, melt butter over medium-high heat. Whisk in heavy cream, brown sugar, and salt, bringing the mixture to a gentle bubble.
- Sauce Refinement: Reduce heat, simmer for 3-4 minutes while stirring, developing a rich, glossy toffee consistency.
- Pudding Assembly: Slice each pudding horizontally. Return bottom halves to ramekins, drizzle with toffee sauce, then replace top layers.
- Caramelization: Position ramekins under broiler for 1-2 minutes, watching carefully to achieve a bubbly, caramelized surface.
- Serving: Transfer puddings to plates, generously coating with additional toffee sauce. Optionally crown with whipped cream or a cream splash.
Notes
- Precise Timing Matters: Monitor puddings closely during baking and broiling stages to prevent overcooking or burning, as these delicate desserts can quickly turn from perfect to burnt.
- Fruit Integration Technique: Pulse prunes until small fragments remain visible, ensuring a moist texture and even distribution throughout the cake without creating a completely smooth batter.
- Sauce Consistency Check: Whisk toffee sauce continuously and watch for bubbling and thickening, which indicates the perfect caramelization and prevents burning or separation.
- Broiler Positioning Strategy: Place ramekins 4 inches from broiler element and watch carefully for 1-2 minutes to achieve a sticky, caramelized surface without scorching the delicate pudding.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking, Broiling
- Cuisine: British
Nutrition
- Serving Size: 9
- Calories: 345
- Sugar: 37 g
- Sodium: 130 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 90 mg