Sticky Toffee Pudding Without Dates
This decadent dessert is super simple to make and is incredibly delicious. Perfect to end a special meal, it doesn't use any dates and still retains all of the classic flavours associated with this delectable pudding.
Ingredients
Puddings
- 3-4 tbsp (tbsp) demerara sugar for lining the ramekins
- 100 g (¾ cup) plain flour
- 1¼ tsp baking powder
- ½ tsp baking soda/bi-carb soda
- 3 g (½ tsp) salt (see note 1)
- 50 g (3½ tbsp) unsalted butter softened
- 75 g (⅓ cup) dark brown sugar/soft dark brown sugar
- 30 g (1½ tbsp) molasses (or black treacle)
- 1 egg room temperature
- 100 ml (⅓ cup) whole milk
- Vanilla ice cream or pouring cream for serving
Toffee Sauce
- 120 ml (½ cup) heavy cream/double cream divided
- 100 g (½ cup) dark brown sugar/soft dark brown sugar
- 15 g (¾ tbsp) molasses (or black treacle)
- 25 g (1¾ tbsp) unsalted butter
- 3 g (½ tsp) salt
Instructions
- Preheat oven to 180°C/350°F. Lightly coat 4 175ml/6oz ramekins with butter, ensuring all sides and the bottom are evenly coated. Dust each ramekin with a bit of demerara sugar, tapping and swirling to coat every surface and tapping out the excess. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt until well combined. Set aside.
- In a large bowl, add the butter, brown sugar, molasses and egg. Using a hand mixer, mix everything until just combined on low speed. Scrape down the sides of the bowl and beat on medium-high for 3-4 minutes, until the mixture is pale, moussy and has significantly increased in size.
- Scrape down the sides of the bowl and add ⅓ of the flour mixture to the butter and sugar mixture. Mix on low speed until just combined. Scrape down the sides of the bowl and add half of the milk. Mix on low speed until just combined. Repeat this step twice more, Add the final ⅓ of the flour, folding with a spatula to fully incorporate.
- Evenly divide the batter into the prepared ramekins. Line a large baking dish with a clean tea towel and arrange the ramekins on top of it (the tea towel is to prevent the ramekins from sliding around when moving the dish). Pour some boiling water into the baking dish until the waterline comes about halfway up the ramekins.
- Carefully transfer the baking dish to the oven. Bake the puddings until they are puffed and golden and a toothpick or skewer inserted into the middle of the cake comes out clean - about 35-45 minutes. Remove from the oven and allow to cool on a wire rack for about 10 minutes before unmolding.
- While the puddings are baking, make the toffee sauce. In a small saucepan, combine 60ml (¼ cup) of the cream, the sugar, molasses, butter and salt. Set the pan over medium heat and, stirring frequently with a silicone spatula, bring the mixture to a boil. Allow the mixture to bubble, stirring constantly, for 5 minutes.
- Remove the pan from the heat and stir in the remainder of the cream. Set aside (see note 2).
- To unmould the puddings, run a paring knife or mini offset spatula around the perimeter of the ramekin to loosen the sponge from the dish. Place a plate over the top of the ramekin and invert, giving a strong and vigorous shake to ensure that the pudding releases from the mould. Carefully remove the ramekin and repeat with the remaining puddings.
- Generously drizzle each pudding with toffee sauce and top with vanilla ice cream or pouring cream. Serve immediately.
Video
Notes
- Depending on how coarsely ground your salt is, volumetric measurements of salt can vary greatly. I highly recommend using the weight measurement for salt in order to get consistent results.
- The toffee sauce, cooled and stored in an airtight container in the refrigerator, will keep for up to one week. Heat in the microwave or on the stovetop before serving. If you have excess after serving the puddings, it is fantastic drizzled over ice cream.
- If you are feeding a crowd, this recipe can easily be scaled up. Keep in mind that puddings may take longer to bake if there are more of them in the oven.
Nutrition
Calories: 595kcal | Carbohydrates: 82g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 903mg | Potassium: 339mg | Fiber: 1g | Sugar: 62g | Vitamin A: 1013IU | Vitamin C: 0.2mg | Calcium: 200mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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