In the kitchen with Elisa
Easy to Make Sticky Toffee Pudding
A flavourful dessert with homemade caramel
Dates and caramel, a match made in heaven! The person who invented sticky toffee pudding must have been a genius and oh if only I could thank this person in person! I absolutely love this dessert, because of its rich flavours.
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Today I want to share with you my recipe for a super soft and amazingly moist melt in your mouth, packed with caramel sticky toffee pudding. In this recipe I have incorporated my homemade caramel and I am serving these little pieces of heaven with some of that caramel on top. Just add a little cream to the caramel if needed to make it runnier and pour some of that dark liquid gold on your sticky toffee pudding before serving. To balance the sweetness I am serving this dessert with some natural yogurt on top, but you can also serve it with sour cream or creme fraiche.
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Make to serve right away or store in the fridge for later. Just don´t forget to warm up a little before serving and get ready to be blown away by the softness and flavourfulness of these little sticky toffee pudding cakes.
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I think originally sticky toffee pudding is considered to be a Christmas dessert, but I think it can and should be made any time of the year! Don´t restrict yourself to only once a year, from this delicious treat.
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Happy Baking lovelies!
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Step by Step Video
RECIPE
Easy to Make Sticky Toffee Pudding
A flavourful dessert with homemade caramel
​INGREDIENTS
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150g dates
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200ml boiling water
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½ tsp baking soda
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90g flour
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½ tsp baking powder
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½ tsp baking soda
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1 tsp cinnamon
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40g butter
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50g sugar
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1 egg
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100g natural yoghurt (10% fat)
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2 tbsp caramel (recipe availabe here)
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1 tsp vanilla paste or vanilla extract
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caramel sauce & more yogurt for serving
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DIRECTIONS
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Mix the dates with half a teaspoon of baking soda in a medium bowl. Pour the hot boiling water over the dates, cover and leave aside for 30 minutes.
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Strain the water from the dates and puree the dates with an immersion blender.
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Combine flour, baking powder, baking soda and cinnamon.
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Mix the soft butter and the sugar in a medium bowl with a hand mixer for about 2-3 minutes. Add the egg and mix for another minute.
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Sift in 1/3 of the dry ingredients and mix shortly, then add half of the yogurt and mix again shortly. Repeat until you have used all of the dry ingredients and the yogurt.
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Add caramel and mix shortly. Then add the vanilla and the date puree and mix just until combined.
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Butter four medium (about 200ml) oven proof mugs and divide the batter evenly among the mugs.
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Bake in 180°C bottom top heat at the middle shelf of the oven for 30-35 minutes or until a toothpick comes out clean.
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Remove from the oven and allow to cool shortly.
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Serve warm with some yogurt and caramel sauce on top.
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TIP. You can make the sticky toffee pudding cakes beforehand, cool them completely, wrap in cling film and store in the fridge for up to 3 days. Before serving, warm up shortly in a microwave (600W 30-60 sec).
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