Here’s a pudding recipe that dates back to the English boarding houses that quartered Allied Forces during World War II. Sticky toffee pudding is a steamed dessert that, because it is British, is really more like a moist cake than what we think of as a pudding.
Consisting of a sponge cake made with flour, finely chopped dates and brown sugar, it is covered with a warm toffee sauce and served with a caramel flavored whipped cream topping. It can be baked in one large pan and either cut into individual servings or spooned into bowls, but in this instance we decided to make individual servings. Give it a try and let us know what you think.
Sticky Toffee Pudding
- 1¼ cups dates, pitted and coarsely chopped
- ½ cup water
- ½ tsp baking soda
- 1 tsp kosher salt
- 1½ cups all-purpose flour
- 8 Tbs unsalted butter at room temperature
- 1 cup packed light brown sugar
- ½ tsp Amoretti Madagascar-Bourbon Vanilla (2 fold) Extract
- ¼ tsp Amoretti Orange Zest Oil
- 2 large eggs, at room temperature
- Amoretti Premium English Toffee Syrup
- 1 cup heavy cream
- 4 Tbs Amoretti Premium Crema di Caramel Syrup
Preheat the oven to 350°F. Spray eight 6oz ramekins with baking spray.
Combine the dates, water, and baking soda in a small saucepan bring to a boil, and remove from heat.
Place salt and flour in a medium bowl, whisk to combine. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and brown sugar and beat on medium speed until light and fluffy, stopping occasionally to scrape down the sides of the bowl. Continue beating and add the vanilla extract, orange zest oil, and the eggs, one at a time until incorporated. Add the date mixture and stir until well combined, then fold in the flour mixture just until incorporated.
Divide batter evenly among the prepared ramekins and set them in a roasting pan on the center rack of the oven. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. Bake the puddings at 350°F for about 50 to 60 minutes, until the center is just set and a toothpick inserted into the middle of each comes out clean. Once done, carefully remove the ramekins from the roasting pan and put them on a rack to cool to room temperature.
While the puddings are baking, beat the heavy cream and Amoretti Premium Crema di Caramel Syrup in a stand mixer fitted with the whisk attachment until stiff peaks form. Keep the whipped cream in the refrigerator until needed.
Once the puddings have reached room temperature, run the dull edge of a butter knife around the circumference of each and invert them onto a baking sheet. Cover the top of each pudding with Amoretti Premium Toffee Syrup and place under the broiler until the syrup is hot and bubbling. Move the puddings to serving plates and top with the caramel whipped cream.