sticky toffee pudding.

baked goodsholiday ❄️
Written By Yujung 유정 .

christmas dessert of my dreams - sticky toffee pudding made with caramel sauce & a scoop of vanilla ice cream 🤎

makes about 3 mini sticky toffee puddings

ingredients

  • pudding

    • 2 tbsps (~30g) unsalted butter, cut into small pieces

    • 1/3 cup (50g) medjool dates, pitted & cut into small pieces

    • 1/4 cup (60ml) water

    • 1/4 tsp baking soda

    • 1/4 cup + 3 tbsps (87g) light brown sugar

    • 1/2 cup + 2 tbsps (75g) self-raising flour

    • 1 large egg (~50g)

  • caramel sauce

    • 1/2 cup (100g) light brown sugar

    • 1 1/2 tsp corn syrup

    • 1/4 cup + 2 tbsps (90g) heavy cream

    • 3 tbsps (42g) unsalted butter, cut into small pieces

  • vanilla ice cream

tools

visit my amazon storefront for baking tools & supplies 🛒

  • small/medium pot

  • silicone spatula

  • medium mixing bowl

  • mesh sieve

  • about 3 mini gingerbread man cake pans, greased

  • small baking sheet

  • whisk

  • small jug

  • plate

  • ice cream scoop

steps

  1. preheat oven to 350f

  2. make the sticky toffee batter: in a small/medium pot, combine 2 tbsps (~30g) unsalted butter, 1/3 cup (50g) medjool dates, & 1/4 cup (60ml) water, and place on medium heat. once mixture is simmering and butter has melted, remove pot from heat and stir in 1/4 tsp baking soda - this will cause mixture to bubble & froth. set aside

  3. in a separate medium mixing bowl, combine 1/4 cup + 3 tbsps (87g) light brown sugar & 1/2 cup + 2 tbsps (75g) self-raising flour. then add in date mixture from step 2 and gently mix with a silicone spatula. then add in 1 large egg (~50g), mix until just combined & smooth but do not overmix !

  4. pour sticky toffee batter into greased cake pans, about 3/4 way full (do not fill to the top). tap pans on surface to get rid of air bubbles. place cake pans on a small baking sheet

  5. bake for about 20-25 minutes, until golden & risen. meanwhile, make the caramel sauce

  6. make the caramel: in a small/medium pot, combine 1/2 cup (100g) light brown sugar, 1 1/2 tsp corn syrup, 1/4 cup + 2 tbsps (90g) heavy cream, & 3 tbsps (42g) unsalted butter on medium-low heat until a smooth sauce forms. transfer to a small jug

  7. remove sticky toffee puddings from the pan and place on a plate to serve. top with a scoop of vanilla ice cream and serve with a generous amount of caramel sauce

  8. enjoy!

notes

Yujung 유정 .
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