Seed Oil Free Classic Sticky Toffee Pudding
Total time1 hr
Prep time25 min
Cook time25 min
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Learn more →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
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine salt
- 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
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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