Sticky Toffee Pudding with Caramel Sauce

Sticky Date Pudding with Toffee Sauce Recipe

Note: Make the Toffee Sauce first, as some of it must be poured over the partially baked puddings

Ingredients for Pudding:

• 1 3/4 cups packed pitted dates (about 10 ounces or 280g)
• 2 cups water (400g)
• 1 1/2 teaspoons baking soda
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 stick (6 tablespoons) unsalted butter, softened (50g)
• 1 cup granulated sugar (180g)
• 3 large eggs

Thermomix Instructions for Pudding (regular instructions follow):

1. Preheat oven to 375°F; butter and flour 12 mini muffin cups (2 inches deep), knocking out excess flour (I use a mini cheesecake pan with removable bottoms and get 16 puddings from one batch)
2. Scale 400g water and 280g pitted dates in the TM bowl; chop dates at 15 seconds on speed 5
3. Scale 400g water and 280g pitted dates in the TM bowl; chop dates at 15 seconds on speed 5
4. Simmer for 5 min at 60ºC on speed 2
5. Add in baking soda (mixture will foam); remove mixture from TM bowl to another bowl; let stand for 20 minutes (clean and dry the TM bowl)
6. Meanwhile, measure and sift flour, ginger, baking powder and salt into a small separate bowl
7. Scale butter and sugar into the TM bowl and combine for 2-3 seconds on speed 5
8. Set the time for 1 minute and add each of the three eggs, one at a time, until smooth and creamy, on speed 7
9. Remove mixture from the TM bowl to the bowl with the date mixture; combine with a wooden spoon
10. Sprinkle in dry ingredients and fold into the wet mixture just until combined
11. Place into individual baking cups 2/3 full (this mixture will rise considerably)
12. Add enough hot water to large pan to reach halfway up sides (and the water will not leak into these pans) and place it on the rack below the puddings; bake in middle of oven until a tester comes out clean (18 to 19 minutes)
13. At 13 minutes into the cooking time, quickly spoon toffee sauce over the top of each individual pudding, and return to the oven
14. Cool pudding to warm on a rack, and remove; store in a sealed container until ready to use

Regular Instructions for the Pudding (without a Thermomix):

1. Preheat oven to 375°F; butter and flour 12 mini muffin cups (2 inches deep), knocking out excess flour (I use a mini cheesecake pan with removable bottoms and get 16 puddings from one batch)
2. Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes
3. Remove pan from heat and stir in baking soda (mixture will foam); let mixture stand 20 minutes
4. While mixture is standing, sift together flour, baking powder, ginger, and salt into a small bowl
5. In a large bowl with an electric mixer, beat together butter and sugar until light and fluffy; beat in eggs 1 at a time, beating well after each addition
6. Add flour mixture in 3 batches, beating after each addition until just combined
7. Add date mixture and with a wooden spoon stir batter until just combined well
8. Place into individual baking cups 2/3 full (this mixture will rise considerably)
9. Add enough hot water to large pan to reach halfway up sides and place it on the rack below the puddings; bake in middle of oven until a tester comes out clean (18 to 19 minutes)
10. At 13 minutes into the cooking time, quickly spoon toffee sauce over the top of each individual pudding, and return to the oven
11. Cool pudding to warm on a rack, and remove; store in a sealed container until ready to use

Ingredients for the Toffee Sauce:

• 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter (room temperature)
• 1 1/2 cups packed light brown sugar
• 1 cup heavy cream
• 1/2 teaspoon vanilla

Instructions for the Toffee Sauce with the Thermomix:

1. Melt butter in the TM bowl for 2 minutes at 60ºC on speed 2
2. Add brown sugar and bring mixture to a boil for 20 minutes at V on speed 2-3
3. Add cream and vanilla to the TM bowl; simmer for 15 minutes at 90ºC  on speed 2-3, until thickened
4. Cool sauce to warm and store in a tightly sealed container until ready to serve
5. Re-heat sauce and puddings before service; pour sauce over pudding each individual portion of pudding, and garnish with mint and ice cream

Regular Instructions for the Toffee Sauce (without the Thermomix):

1. In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar
2. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla
3. Simmer sauce, stirring occasionally, until thickened slightly, about 15-20 minutes
4. Cool sauce to warm and store in a tightly sealed container until ready to serve
5. Re-heat sauce and puddings before service; pour sauce over pudding each individual portion of pudding, and garnish with mint and ice cream