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Sticky Toffee Puddings
Sticky Toffee Puddings
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Prep Time:
25 minutes
Total Time:
1 hour
Indulge in a decadent toffee and date pudding topped with luscious whipped cream for the perfect sweet treat.
Ingredients:
  • 3 cups heavy whipping cream
  • 1 1/4 cups packed dark brown sugar
  • 3 tablespoons light or dark corn syrup
  • 1/2 cup chopped pitted dates
  • 1/2 cup water
  • 1/2 teaspoon baking soda
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup whipping cream, whipped, sweetened (optional)
Instructions:
  • Preheat your oven to 325°F. Grease 10 (4-oz) custard cups or ramekins with cooking spray and arrange them on a cookie sheet.
  • In a 2-quart saucepan over medium heat, combine 3 cups of whipping cream, brown sugar, and corn syrup. Bring mixture to a boil while stirring frequently. Cook for 14 to 16 minutes, stirring constantly, until it thickens and reduces to 3 cups. Divide 1/4 cup of the toffee sauce into each custard cup. In a 1-quart saucepan over medium-high heat, bring dates and water to a boil. Remove from heat and stir in baking soda. Allow it to stand for 5 minutes.
  • In a medium bowl, use an electric mixer to beat butter and granulated sugar until light and fluffy. Add egg and vanilla, mix until blended. Slowly mix in flour and salt along with date mixture until smooth. Spoon 3 to 4 tablespoons of batter over toffee sauce in each cup without spreading it.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out almost clean. Allow to cool for 5 minutes. Serve warm with whipped cream and the rest of the toffee sauce.

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