It doesn’t get any easier or tastier than Pudding Sticky Toffee with Butterscotch Sauce. It’s irresistibly smooth, buttery, and has a mild but impressive date taste. It Checks all the matching boxes for a great tasty treat
Note, this dessert is just too delicious – You’ll want to double the recipe or make it again after the first batch is chopped up quickly. Although I bake in a cake pan, you can make it in a muffin tin or individual pudding molds
1.25 cups All-Purpose Flour
1/4 cup brown sugar
1 cup Boiling water
1 teaspoon Baking Soda
1.5 teaspoons baking powder
1.25 cups Brown Sugar
5 tablespoons butter
Ice cream weighs 1.5 cups
1/2 teaspoon vanilla extract
Preheat the oven at 350℉.
Mix chopped dates and baking soda in a bowl. Pour over boiling water and let stand 10 minutes, then puree with a blender.
In a large bowl, whisk together flour, baking powder, butter, and sugar. Next, combine your dates. Beat until combined
Line your cake pan with parchment, pour in batter and spread evenly. Bake for 35 minutes or until toothpick comes out clean.
In a saucepan, melt butter over medium heat and add brown sugar. Bring the mixture to a boil, stirring occasionally, then add the cream and vanilla extract. Simmer until slightly thickened, about 2 minutes.
Place a scoop of vanilla/chocolate ice cream and drizzle the sauce on top and serve hot.
CAN I liberate a PUDDING?
You can freeze the pudding (before making the sauce) – just wrap in nonstick baking paper and freeze in an airtight container. Simply reheat as read to serve.
For the coffee date pudding, add 1 tablespoon of instant coffee beans along with the dates.
As soon as the pudding comes out of the oven, poke several holes, then drizzle with some hot buttered toasted sauce.
Try it for yourself and let me know if you find it just as delicious!
If you make this recipe, be sure to snap a photo and post it on Instagram with a hashtag #meoneverythingblog