Sticky Toffee Pudding

Sticky Toffee Pudding Recipe from Tastes Better from Scratch

Ingredients

• 8 ounces Medjool dates*, pitted
• 1 cup boiling water
• 1/3 cup butter, room temperature
• 2/3 cup light brown sugar, firmly packed
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 Tablespoons molasses
• 1 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt

Toffee Sauce:

• 1/2 cup heavy whipping cream
• ½ cup butter
• 3/4 cup light brown sugar, packed
• 1 Pinch salt
• 2 tsp vanilla extract
• Chopped walnuts, optional

Directions

1. Preheat and Prepare Pan:
   Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins.
2. Prepare Date Mixture:
   Place the dates in a blender or food processor and pour the boiling water over them. Let the mixture sit for 5 minutes to soften.
3. Make the Batter:
   • In a mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract.
   • In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet batter until combined.
4. Combine Date Mixture and Batter:
   • Blend the softened date mixture until smooth, then stir in the baking soda.
   • Gently fold the date mixture into the batter until evenly combined. Avoid overmixing to keep the muffins light.
5. Bake the Muffins:
   • Divide the batter evenly among the prepared muffin cups or ramekins.
   • Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. For a square baking dish, bake for 22–25 minutes. Avoid overbaking to maintain moisture.
6. Prepare the Toffee Sauce:
   • In a small saucepan, combine the cream, brown sugar, butter, and salt. Heat over low heat, stirring occasionally, until the sugar is fully dissolved, and the sauce thickens slightly (about 7–10 minutes).
   • Remove from heat and stir in the vanilla extract.
7. Serve:
   • Turn the muffins flat-side up and drizzle warm toffee sauce generously over the top. Garnish with chopped walnuts if desired.
8. Storage Tips:
   Store the muffins and toffee sauce separately in airtight containers in the refrigerator for up to 5 days.
9. Enjoy these indulgent muffin cakes warm for the ultimate treat!