Side Pannel
Sticky Gooey Toffee Pudding
Sticky Gooey Toffee Pudding
- Recipe Submitted by maryjosh on 03/06/2019
Ingredients List
- 6 ounces pitted dried dates , roughly chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 3/4 cup dark brown sugar (a very sweet cake, I prefer to reduce it to 1/2 cup)
- 1/4 cup unsalted butter , softened at room temperature
- 2 large eggs , at room temperature
- 1 tablespoon neutral tasting oil
- 1 tablespoon black treacle (can substitute dark molasses)
- 1 teaspoon quality pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- Homemade English Toffee Sauce , for serving
Directions
Coarsely chop the dates and place them in a bowl. Pour the boiling water over them and stir in the baking soda. Let the dates soak until cooled down. Using an immersion blender or placing them in a regular blender, puree the dates to make a chunky-smooth mixture (don't puree it completely smooth).
Preheat the oven to 350 degrees F.
In a large mixing bowl cream the brown sugar and butter until smooth and pale. Beat in the eggs and oil. Add the black treacle and vanilla extract and beat until combined.
In a small bowl, stir together the flour, baking powder and salt. Gradually beat in the flour mixture into the wet mixture just until combined. Add the chunky date puree and beat just until combined.
Generously butter a jumbo/king-sized muffin pan (holds roughly 1 cup). Spoon the batter in until about 2/3 full. Bake the cakes on the middle rack for about 25 minutes (about 40 minutes if using the 8x8 inch cake pan) or until a toothpick inserted into the center comes out clean. Let the cakes cool for a few minutes in the tins and then remove and place them on wire rack.
Optional: For a more caramelized and moist cake, add about 2 teaspoons of brown sugar and 1/4 tablespoon butter in the bottom of each muffin mold before spooning in the batter. We highly recommend it!
Makes 6 generous servings.
Preheat the oven to 350 degrees F.
In a large mixing bowl cream the brown sugar and butter until smooth and pale. Beat in the eggs and oil. Add the black treacle and vanilla extract and beat until combined.
In a small bowl, stir together the flour, baking powder and salt. Gradually beat in the flour mixture into the wet mixture just until combined. Add the chunky date puree and beat just until combined.
Generously butter a jumbo/king-sized muffin pan (holds roughly 1 cup). Spoon the batter in until about 2/3 full. Bake the cakes on the middle rack for about 25 minutes (about 40 minutes if using the 8x8 inch cake pan) or until a toothpick inserted into the center comes out clean. Let the cakes cool for a few minutes in the tins and then remove and place them on wire rack.
Optional: For a more caramelized and moist cake, add about 2 teaspoons of brown sugar and 1/4 tablespoon butter in the bottom of each muffin mold before spooning in the batter. We highly recommend it!
Makes 6 generous servings.
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