Sticky Toffee Pudding

Rich, warm, and decadent sticky toffee pudding made with our organic Sonora 00 flour is one traditional holiday dessert worth having at the dinner table this season. It truly is the perfect holiday dessert to share with the ones you love! 

Download a printable version of the recipe here.

Sticky Toffee Pudding

Yield: 8 servings

Ingredients:

Pudding:

180g BSM Sonora 00 flour

6g baking soda

3g ground cinnamon

2g ground cardamom

heavy pinch of ground clove

4g fine sea salt

225g pitted dates (small diced)

boiling water

85g unsalted butter (softened)

2 large eggs

8g vanilla extract

150g dark brown sugar

zest of large orange

40g molasses

100g whole milk (room temp)

Toffee sauce:

180g dark brown sugar

60g unsalted butter (cubed)

225g heavy cream

20g molasses

3g fine sea salt

Preheat an oven to 325°F.  

In a small bowl, add the diced dates and pour just enough boiling water over the dates so they are just submerged. Stir and allow the dates to soak for about 25 min.

In the bowl of a stand-up mixer, cream the butter, dark brown sugar, and orange zest using the paddle attachment. Add the eggs and molasses and continue to cream until emulsified.

 In a separate bowl, combine all of the dry ingredients together. Alternate adding in the dry ingredients to the wet mixture with the room temp whole milk. Mix on low and stir until you no longer see dry bits in the batter. Fold the soaked dates, including whatever liquid remains, into the batter.

Individual ramekins:

*Grease baking vessels with pan spray and fit to size a piece of parchment at the bottom only of the baking dish. This will allow easy removal of the puddings.

Pour about 2/3 of the way up each ramekin with the pudding batter. Place ramekins into a casserole dish that is at least 2 inches tall. Carefully pour hot water up to 1 inch or so into the casserole dish. Bake for 40-45 min or until a toothpick can pull out clean when testing for doneness. Remove from the oven and allow to cool slightly before removing from the baking vessel. You may have to run a paring knife around the edge of each pudding just to loosen the sides for easier removal.

Larger baking vessel:

*Grease baking vessel with pan spray and fit to size a piece of parchment at the bottom only of the baking dish. This will allow easy removal of the puddings.

Follow the same directions as above, only increase the bake time by 5-10 min or so or until you can do a clean toothpick test. Be sure not to overbake! Remove from the oven and allow to slightly cool before removing from the baking vessel.

Toffee topping: 

In a medium sauce pan, combine all of the topping ingredients. Whisk and bring to a steady simmer. Allow the mixture to come to a boil while whisking. Remove from heat and pour over each serving of pudding to serve immediately.

Storing:

Allow the puddings to completely cool, then place in food storage containers or wrap in plastic wrap. Will store on the counter for 4-5 days or chill in the fridge to further extend the life. Refrigerate the toffee to extend the life.

 Serve warm with a scoop of vanilla ice cream or as is for a decadent traditional holiday dessert! Happy holidays to you and yours!