Sticky Toffee Pudding

Print Pin
No ratings yet

Sticky Toffee “Praline” Pudding with Praline Sauce and Toasted Almonds

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Pudding

Ingredients

For the cake:

  • 1/2 lb dates 229 grams
  • 1 1/2 cups boiling water 330 grams
  • 1 tsp baking soda 5 grams
  • 6 tbsp unsalted butter, melted 80 grams
  • 1/4 cup light brown sugar 50 grams
  • 1/4 cup Praline 72 grams
  • 2 large eggs
  • 1 cup all-purpose flour 135 grams
  • 1/4 tsp fine sea salt 1 gram

For the sauce:

  • 1/2 cup Praline 145 grams
  • 1/2 cup heavy whipping cream 105 grams
  • 2 tbsp light corn syrup 27 grams
  • 1/4 cup light brown sugar 50 grams
  • 1/4 tsp fine sea salt 1 gram
  • Heavy cream for drizzling
  • Toasted sliced almonds for decorating

Instructions

  • To make the cake, preheat the oven to 350°F. Grease 4 six-ounce (177 ml) heat-proof ramekins with cooking spray or softened butter and place them on a baking sheet.
  • Pit the dates and combine them with the boiling water and baking soda in a medium-sized heat-proof bowl. Cover the bowl and let sit for at least 15 minutes. 
  • Add the dates and water to a blender or food processer and blend/process until smooth. Whisk together the butter, sugar and Praline in a large bowl. Add the eggs, one at a time, whisking after each. Sift the flour and salt over the bowl and gently fold to combine with a rubber spatula. Add the date mixture and fold a final time. 
  • Evenly pour the batter into the prepared ramekins and bake for 25 – 30 minutes, rotating at the half way point or until the tops are puffy and spring back when lightly pressed, and a toothpick comes out clean, or with a moist crumb or two. Let the cakes rest while you make the sauce.
  • To make the sauce, combine all of the ingredients in a small saucepan over medium heat until the sugar dissolves and the mixture thickens slightly. 
  • Invert the cakes on to serving dishes, slicing off the tops (which will become the bottoms), so that they sit flat on their plates. Drizzle with sauce, a bit of heavy cream and a sprinkling of almonds.

Subscribe to My Newsletter

Subscribe to my bi-monthly (extraordinarily newsy) newsletter, chock full of recipes and fascinating personal tidbits.

Invalid email address
I promise not to spam you. You can unsubscribe at any time.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating