Soft and gooey with a delicious caramel sauce, Sticky Toffee Pudding is a recipe that is popular in Great Britain. Don't let the fact that there are prunes in the recipe put you off. They simply add scrumptious moisture to the cakes, and won't taste them at all.
This dessert is very simple to make. All one has to do is pop the ingredients in a food processor to mix up the cake ingredients. Even though the cakes have chopped prunes in them, don’t worry if you don’t care for prunes. You cannot tell there are prunes in the cake other than the scrumptious moisture that they add to the cake. The decadent sauce itself is also simple to make, containing only cream, brown sugar, and butter.
A few varieties of this dish exist as well. A healthier alternative involves switching out the regular sugars for artificial sweeteners. Soy creamer can also be used to substitute for the cream and eggs. Another variety of dessert very similar to this is known as Sticky Date Pudding. This dessert is Australian and also worth a shot if you enjoy Sticky Toffee Pudding.
Sticky Toffee Pudding Recipe
- Food Processor
- 3 tbsp Cold butter cut into small cubes
- 1 teaspoon Baking soda
- 1/4 teaspoon Sea salt
- 1/3 cup white sugar
- 1 teaspoon white sugar
- 1/2 hot water
- 1/2 cup Butter
- 3/4 cup heavywhipping cream
- 1 cup Brown sugar
- Set the oven to preheat to 375 degrees. Spray five one-cup ramekins with non-stick spray and sprinkle with flour. Place all the ramekins on a metal tray or baking sheet to help get them in and out of the oven more easily.
- Add the butter, white sugar, brown sugar, baking soda, salt, eggs, vanilla, and flour into a food processor. Pulse the food processor until all ingredients are thoroughly combined.
- Next add the prunes and hot water. Pulse the processor again until the mixture is smooth.
- Ladle the mixture into the ramekins on the baking sheet until each one is 2/3 of the way full.
- Place the tray with the ramekins in the oven and allow them to bake for 18 minutes or until the tops are fully cooked and firm.
- Remove the tray from the oven and allow the cakes to cool.
- Move on to prepare the caramel sauce while the ramekins cool. Put the butter, brown sugar, and heavy whipping cream into a sauce pan. Whisking frequently, allow the mixture to melt together at medium heat. Once it begins to bubble, adjust the heat to low and cook the sauce until it coats the back of a spoon or sticks to the end of the whisk.
- Remove the cooled cakes from the ramekins and slice them in half.
- Place the bottom haves back into their ramekins and drizzle a later of caramel sauce on top. Replace the tops and drizzle more caramel sauce onto the cake tops.
- Return the ramekins to the oven to bake for 2 to 3 additional minutes to warm the sauce and make it become more sticky. Remove the cakes from the ramekins or eat them directly from the ramekins topped with a dollop of whipped cream.
Related: Sticky Toffee Pudding Recipes