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# :grapes: Sticky Toffee Pudding
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| :timer_clock: Total Time |
|:-----------------------: |
| 38 minutes |
## :salt: Ingredients - Pudding
- :grapes: 5 oz dates
- :cup_with_straw: 0.5 tsp baking soda
- :hotsprings: 0.25 cup boiling water
- :butter: 42 g unsalted butter
- :maple_leaf: 84 g light brown sugar
- :egg: 1 egg
- :ear_of_rice: 78 g all-purpose flour
- :dash: 0.5 tsp baking powder
## :salt: Ingredients - Toffee Sauce
- :butter: 0.5 cup unsalted butter
- :maple_leaf: 225 g brown sugar
- :glass_of_milk: 2 Tbsp milk
- :glass_of_milk: 2 Tbsp heavy cream
- :corn: 2 Tbsp corn syrup
- :salt: 1 pinch salt
- :tumbler_glass:2 Tbsp bourbon
## :cooking: Cookware
- 1 heat-proof bowl or measuring cup
- 1 stand mixer
- 1 blender or immersion blender
- 1 6 cup muffin tin
- 1 small saucepan
## :pencil: Instructions
### Step 1
Make the Pudding: Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and
press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.
### Step 2
In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), cream
butter and light brown sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and
continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add all-purpose
flour and baking powder and mix until just combined.
### Step 3
Preheat the oven to 350°F (175°C).
### Step 4
Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer mix on
low until well combined.
### Step 5
Grease and flour a 6 cup muffin tin. Divide the batter evenly between the prepared cavities and place in the oven. Bake
for 17 to 19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about
5 minutes before turning out onto a plate or tray.
### Step 6
While the cakes are baking, make the Toffee Sauce: combine unsalted butter, brown sugar, milk, heavy cream, corn syrup,
and salt (except bourbon) in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil
for 3 minutes until thickened. Remove from heat, stir in bourbon, and allow to cool slightly before spooning over the
puddings. Serve immediately.
!!! note
A standard 12-cup muffin tin can of course be used, simply grease and flour only 6 of the cavities. The
recipe also easily doubles to make 12 puddings.
## :link: Source
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