Low Sodium Classic Sticky Toffee Pudding

Total time1 hr

Prep time25 min

Cook time25 min

Low Sodium Classic Sticky Toffee Pudding

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Ingredients

6 servings

For the pudding

6 oz (about 1 cup) medjool dates, pitted and finely chopped
¾ cup boiling water
1 tsp baking soda
ARM & HAMMER Baking Soda - 1 Lb Bob's Red Mill Baking Soda, 16 oz Trader Joe's Baking Soda, 16 oz Frontier Co-Op Powdered Baking Soda 16 oz Aiva Products Baking Soda
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1 cup all-purpose flour
1 tsp baking powder
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 tbsp unsalted butter, softened
¾ cup packed dark brown sugar
2 large eggs
1 tsp pure vanilla extract

For the toffee sauce

½ cup unsalted butter
1 cup packed dark brown sugar
1 cup heavy cream
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

vanilla ice cream or clotted cream, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Generously butter a 6-cup muffin tin or six 6-oz ramekins, then dust with flour and tap out the excess.
2
Combine the chopped dates and baking soda in a medium bowl. Pour the boiling water over them and stir briefly, then let the mixture sit for 10 minutes until the dates have softened and the liquid has cooled slightly.

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