Recipe: Sticky Toffee Pudding
Description: Sticky toffee pudding is a moist, spiced sponge cake made with blended dates and doused in toffee sauce. Try this Christmas pudding recipe for the holidays!
Ingredients: [{"text": "1/2 lb. pitted dates (about 1 1/2 cups)"}, {"text": "1 tsp. baking soda"}, {"text": "1 c. boiling water"}, {"text": "1/2 c. unsalted butter, softened, plus more for greasing"}, {"text": "1 1/2 c. all-purpose flour"}, {"text": "1 tsp. baking powder"}, {"text": "1/2 tsp. ground cinnamon"}, {"text": "1/4 tsp. kosher salt"}, {"text": "1/8 tsp. ground cloves"}, {"text": "1 c. firmly packed dark brown sugar"}, {"text": "1 large egg, room temperature"}, {"text": "1 tsp. vanilla extract"}, {"text": "Vanilla ice cream, to serve"}, {"text": "1/2 c. unsalted butter, cubed"}, {"text": "1 c. firmly packed dark brown sugar"}, {"text": "1/4 tsp. kosher salt"}, {"text": "3/4 c. heavy whipping cream"}, {"text": "1 tsp. vanilla extract"}]
Instructions: For the pudding: Preheat the oven to 350°F.
In a medium bowl, combine the dates, baking soda, and 1 cup of boiling water. Cover and let stand until softened, 15 minutes. Transfer the date mixture to the container of a blender and process until smooth, 30 seconds to 1 minute. Scrape down the slides and bottom of the blender with a rubber spatula to ensure the mixture is smooth.
Butter 8 (6-ounce) ramekins and place them on a baking sheet. Or, butter a 2-quart baking dish and place it on a baking sheet.
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and cloves.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy, 3 to 4 minutes. Scrape the bottom and sides of the bowl with a rubber spatula. Beat in the egg and vanilla, scraping the bowl as necessary. With the mixer on low speed, gradually add the flour mixture, alternating with the date mixture, beating until just combined.
Spoon the mixture into the prepared ramekins until two-thirds&nbsp;full, smoothing the tops. Or, spoon the mixture into the prepared 2-quart baking dish, smoothing the top.
Bake until a wooden pick inserted near the center comes out clean, 25 to 30 minutes for the ramekins, or 55 minutes to 1 hour for the baking dish. Remove from the oven and immediately use a fork or a wooden pick to poke holes through to the bottom, all over the pudding. Leave the oven on.
For the toffee sauce: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt and bring to a boil. Cook, whisking constantly, until the sugar is melted, 2 to 3 minutes. Whisking constantly, slowly stream in the heavy whipping cream. Cook until fully combined, smooth, and glossy. Remove the mixture from the heat and stir in the vanilla.
Pour 1 tablespoon of the sauce over each individual pudding. Or, pour 1 cup of the sauce evenly over the entire pudding.
Return the pudding to the oven and bake until the sauce is bubbly and starts to soak into the pudding, about 5 minutes for the ramekins, and 10 minutes for the baking dish.
If baking the pudding in ramekins, allow the pudding to cool at least 10 minutes before loosening the sides with a small knife and unmolding the cakes. Serve the pudding hot with the remaining sauce and vanilla ice cream. If baking in a 2-quart dish, transfer to a cooling rack and let cool for 30 minutes. Scoop the pudding while still warm and serve the pudding hot with the remaining sauce and vanilla ice cream.
