Sticky Toffee Pudding with Caramel Sauce
This Irresistible Sticky Toffee Pudding with Toffee Sauce and Mincemeat Ice Cream is the perfect ending to any festive holiday meal (Thermomix recipe, also available)
Servings: 24
Ingredients
Ingredients for Pudding:
- 1 3/4 cups or 280 grams or 10 ounces packed pitted dates
- 2 cups or 400 grams water
- 1 1/2 teaspoons baking soda
- 2 cups or 240 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 stick or 150 grams unsalted butter, room temperature
- 1 cup or 200 grams granulated sugar (180g)
- 3 large know-your-farmer eggs
Ingredients for the Toffee Sauce:
- 1 3/4 sticks or 200 grams or (3/4 cup plus 2 tablespoons) unsalted butter (room temperature) butter
- 1 1/2 cups packed or 275 grams golden brown sugar
- 1 cup or 220 grams heavy cream
- 1/2- 1 teaspoon pure vanilla or vanilla paste
Instructions
Thermomix Instructions for Pudding (regular instructions follow):
- 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 exactly 24 puddings from one batch)
- Weigh 400 grams water and 280 grams pitted dates into TM mixing bowl; chop dates at 15 seconds on speed 5
- Simmer for 5 minutes at 60ºC on speed 2; remove to another bowl
- Add baking soda to date mixture (mixture will foam) and rest for 20 minutes; clean and dry TM mixing bowl
- Measure and flour, ginger, baking powder and salt into a small separate bowl
- Weigh room temperature butter and sugar into clean TM mixing bowl and combine for 2-3 seconds on speed 5
- Set time for 1 minute and speed to 4; add eggs one at a time through hole in TM mixing bowl lid
- Add set aside date mixture to sugar-butter ingredients in TM mixing bowl; combine for 5 seconds from speed 3
- Sift pre-weighed dry ingredients over wet ingredients in TM mixing bowl and fold into the wet mixture just until combined by hand with a spatula, or very gently for 5 seconds from speed 1-3.
- Place less than 1/4 cup batter into individual baking cups 2/3 - to 3/4 full as mixture will rise considerably
- Bake for 13-16 minutes, depending upon oven; cool pudding to warm on a rack (about 5 minutes) and remove to continue cooling
- Store in a sealed container until ready to use or freeze until needed
Regular Instructions for the Pudding (without a Thermomix):
- 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 exactly 24 puddings from one batch)
- Coarsely chop dates and simmer in water, uncovered, for 5 minutes in a 1 1/2- to 2-quart saucepan
- Remove pan from heat and stir in baking soda (mixture will foam); rest for 20 minutes
- Sift flour, baking powder, ginger, and salt together into a small bowl
- In a large bowl with an electric mixer, cream together butter and sugar until light and fluffy; beat in eggs 1 at a time, combining well after each addition
- Add date mixture after 20 minutes are up and combine until fully incorporated
- Add flour mixture in 3 batches, gently incorporating after each addition until just combined
- Place less than 1/4 cup batter into individual baking cups 2/3 to 3/4 full as batter will rise considerably
- Bake for 13-16 minutes, depending upon oven; cool pudding to warm on a rack (about 5 minutes) and remove to continue cooling; store in a sealed container until ready to use or freeze until needed
Instructions for Making Toffee Sauce in Thermomix:
- Melt room temperature butter in TM mixing bowl for 5 minutes at 60ºC on speed 2 (add 2.5 minutes if butter is cold)
- Weigh brown sugar into TM mixing bowl and cook 20 minutes at Varoma on speed 2
- Weigh cream and vanilla into TM bowl; simmer for 15 minutes at 90ºC on speed 1, until thickened
- Cool sauce to warm and store in a tightly sealed container until ready to serve
- Re-heat sauce in water bath on stove top and puddings (in microwave) before service; pour sauce over each individual portion of pudding, add ice cream and garnish with mint
Instructions for Making Toffee Sauce on Stove Top
- In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar
- Bring mixture to a gentle boil, stirring occasionally; check for hard set on ice cube (does not take very long)
- Stir in cream and vanilla; simmer sauce, stirring occasionally, until thickened slightly, about 15-20 minutes
- Cool to warm and store in a tightly sealed container until ready to serve
- Re-heat sauce in water bath on stove top and puddings (in microwave) before service; pour sauce over each individual portion of pudding, add ice cream and garnish with mint
Notes
Make the Toffee Sauce first, as some of it must be poured over the partially baked puddings