read, write, and cook blog

I made Sticky Toffee Pudding for our dinner club this weekend. I was a little nervous because I am not a very good baker, but this was incredible easy! And it was phenomenal I used a recipe from  Bon Appetite, but made a few minor adjustment based on various reviews. Reminded me of my time in London…

Sticky Toffee Pudding

Ingredients

• 8 oz Medjool Dates – cut in half lengthwise, take out the pit
• 1 cup boiling water
• 1/2 cup (1 stick) unsalted butter at room temp
• 1 cup (packed) light brown sugar
• 4 large eggs
• 1 3/4 cups self-rising flour
• 2 tablespoons instant coffee granules
• 1 teaspoon baking soda

Caramel Sauce (see below) & Vanilla Ice Cream

Directions

Preheat over to 350

1. Butter 8 individual souffle ramekins (line bottom with parchment paper and butter the paper as well)
2. Place dates in a bowl and cover with the boiling water. Let the water and date mixture cool. Place in a food processor fitted with the steel blade and blend until smooth but still a little lumpy.
3. Using an electric mixer, beat the butter and brown sugar until blended
4. Add 2 eggs, 1 at a time until incorporated. Add half of the flour, blend. Add the final two eggs, 1 at a time, then add the remaining flour. Beat until blended.
5. Mix the coffee granules and baking soda together in a small bowl. Add to the dates and mix together.
6. Add the date mixture to the batter and beat to blend.
7. Divide the batter evenly among the 8 ramekins and bake for 25 – 28 minutes until a tester inserted in the center comes out clean. Cool and unmold while still a little warm. Poke holes in the puddings with a bamboo skewer. Top with caramel sauce and server with vanilla ice cream.

NOTE: Puddings can be made a day ahead. Cool completely and then rewarm for approximately 10-15 minutes in a 250 degree oven.

Caramel Sauce

Ingredients

• 2 cups whipping cream
• 1 cup (packed) dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter
• 1 tablespoon molasses
• 1 teaspoon vanilla

Directions

Bring cream, sugar, butter, molasses, and vanilla to a boil in a heavy saucepan over medium heat. Reduce to a simmer, stirring occasionally. Reduce until thickened slightly. (about 15 minutes) Serve warm with Sticky Toffee Puddings.