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Sticky Toffee Pudding with Toffee Sauce

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If you have never had this, make it now!

Sticky Toffee Pudding with Toffee Sauce and Mincemeat Ice Cream. Can you think of a better ending to a festive holiday meal?

Three years ago I was looking for a dessert for my Christmas dinner, and decided to do a Sticky Toffee Pudding. I came across a few recipes and tried them. I usually don’t do this, but I was really disappointed with the first recipe, yet was head over heals with the sauce. I finally developed this simple date pudding that was the perfect match to the toffee sauce. I have also adapted the sauce and cannot recall the origin of the first two recipes, so apologies for not acknowledging where my inspiration came from. Homemade Mincemeat Ice Cream is the perfect compliment to this dish, and a very unique combination. This year, I will be making Homemade Tomato Mincemeat ice cream,

I adapted the Sticky Toffee Pudding recipe for my Thermomix, and it was a breeze to make in it. I have two TM bowls, so I didn’t have to wash out the bowl and use it again. But, many recipes require that step. It is very easy with one bowl, as the date mixture does not stick to the bowl.

I made the sauce both ways. I felt like I had more control with the pan as I had made it that way so many times before, and I was developing the process for the Thermomix. I did it, and both turned out perfectly.

About 12 minutes into the baking time, I spoon some sauce over each pudding and continue baking. How else could it be called “sticky”?

I use a mini cheesecake pan with removable bottoms for my puddings. Each Sticky Toffee Pudding is a very small portion, yet still plenty after a feasting meal!

Sticky Toffee Pudding with Caramel Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Canadian
Serves: 16
Ingredients
Ingredients for Pudding:
  • 1¾ cups packed pitted dates (about 10 ounces or 280g)
  • 2 cups water (400g)
  • 1½ teaspoons baking soda
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ stick (6 tablespoons) unsalted butter, softened (50g)
  • 1 cup granulated sugar (180g)
  • 3 large eggs
Ingredients for the Toffee Sauce:
  • 1¾ sticks (3/4 cup plus 2 tablespoons) unsalted butter (room temperature)
  • 1½ cups packed light brown sugar
  • 1 cup heavy cream
  • ½ teaspoon vanilla
Instructions
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. Simmer for 5 min at 60ºC on speed 2
  4. 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)
  5. Meanwhile, measure and sift flour, ginger, baking powder and salt into a small separate bowl (not Baking Soda!)
  6. Scale butter and sugar into the TM bowl and combine for 2-3 seconds on speed 5
  7. Set the time for 1 minute and add each of the three eggs, one at a time, until smooth and creamy, on speed 4
  8. Remove mixture from the TM bowl to the bowl with the date mixture; combine with a wooden spoon
  9. Sprinkle in dry ingredients and fold into the wet mixture just until combined
  10. Place into individual baking cups ⅔ full (this mixture will rise considerably)
  11. 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)
  12. At 13 minutes into the cooking time, quickly spoon toffee sauce over the top of each individual pudding, and return to the oven
  13. 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 1½- 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 ⅔ 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
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 (cover lid with a cloth to avoid spatter)
  3. Check for hard set on ice cube
  4. Add cream and vanilla to the TM bowl; simmer for 15 minutes at 90ºC on speed 2-3, until thickened
  5. Cool sauce to warm and store in a tightly sealed container until ready to serve
  6. Re-heat sauce and puddings before service; pour sauce over each individual portion of pudding, and garnish with mint and ice cream
Regular Instructions for the Toffee Sauce (without the Thermomix):
  1. In a 1½- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar
  2. Bring mixture to a boil, stirring occasionally; check for hard set on ice cube
  3. Stir in cream and vanilla; simmer sauce, stirring occasionally, until thickened slightly, about 15-20 minutes
  4. Cool to warm and store in a tightly sealed container until ready to serve
  5. Re-heat sauce and puddings before service; pour sauce over each individual portion of pudding, and garnish with mint and ice cream
Notes
Make the Toffee Sauce first, as some of it must be poured over the partially baked puddings

 I made  2 batches of sauce, and served this with homemade mincemeat and homemade eggnog ice-creams: TO-DIE-FOR!

Eating this is wonderful fun, but there is that moment just before eating it which is actually better than eating it.

 

I just don’t remember what it is called…

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About Valerie Lugonja

Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home!

Join The Conversation!

  1. They look unbelievable. How much sauce does your recipe make and how long can you keep the sauce in the fridge?

    • They taste way better than they look, Colleen! One batch makes a little less than a litre. There is one photo there with 4 jars, and that is 2 batches. It keeps months in the fridge, and is very fudgy in there. Let me know how it works if you do it with your new machine!

  2. janet howard says:

    I love sticky toffee pudding and I am anxious to try it. I will not wait for Christmas though. Maybe for Kathy’s birthday. This is her favorite!

  3. the pictures look fantastic… just how it tastes. this makes christmas eve dinner the best around. i am so glad i was able to learn how to make it this year. i cannot wait to try it on my own. thanks you mom!

  4. Well Val I’ve got Lauren beat – I just get it from you -:) :) :) – It is DELICIOUS – the best dessert ever.

  5. yes, this has the best toffee sauce I’ve ever tasted!!

  6. just thought I would mention in the tmx instructions there doesn’t seemed to be any instructions as to what to do with butter and eggs, unless it is step 7 but that is not too clear.

    so far i’ve made the toffee sauce which is amazing, no doubt the rest will be once i’ve finished

    thank you for sharing

    • Valerie says:

      Thank you, Lisa!
      It certainly was confusing. I really appreciate your feedback, and have added in the missing instructions. Hope this helps, and so glad you love the sauce. :)
      Valerie

  7. Tara Zieminek says:

    please let us know when you post the ice cream recipe -I’d love to make the entire dish!

  8. Valerie Lugonja says:

    Tara!
    I didn’t realize I haven’t posted this ice cream, I make it so much!
    I will send you the recipe and get it up this year!
    :)
    Valerie

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