Best 3 Sticky Toffee Puddings Recipes

INDIVIDUAL STICKY TOFFEE PUDDINGS

Steps:

• Preheat oven to 350 degrees. Butter ten 4-ounce ramekins; set aside. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
• In a small saucepan, combine dates, and 1 cup warm water. Simmer until most of the water is evaporated, about 5 minutes. Transfer to a small food processor, and process until smooth; keep warm.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Slowly add the eggs, and beat to combine. Scrape down sides of bowl. Add the flour mixture, and beat until fully combined.
• With machine running, add date purée, a little at a time, beating to combine after each addition. Divide evenly between prepared ramekins, filling each about three-quarters full. Bake until a cake tester inserted into the center comes out clean, 20 to 30 minutes.
• Cool to room temperature, slice off top, and discard. Cut in half horizontally, and layer with sauce. Serve immediately with ice cream, if desired.

STICKY TOFFEE PUDDINGS

Steps:

• Heat oven to 325°F. Spray 10 (4-oz) custard cups or individual baking dishes (ramekins) with cooking spray. Place on cookie sheet.
• In 2-quart saucepan, heat 3 cups whipping cream, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 14 to 16 minutes, stirring constantly, until thickened and reduced to 3 cups. Pour 1/4 cup of the toffee sauce into each custard cup. In 1-quart saucepan, heat dates and water to boiling over medium-high heat. Remove from heat; stir in baking soda. Let stand 5 minutes.
• In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla, beating just until blended. On low speed, beat in flour and salt alternately with date mixture until smooth. Spoon 3 to 4 tablespoons batter over toffee sauce in each cup (do not spread).
• Bake 18 to 20 minutes or until toothpick inserted in center comes out almost clean. Cool 5 minutes. Serve warm with whipped cream and remaining toffee sauce.

PUMPKIN STICKY TOFFEE PUDDINGS FOR TWO

Steps:

• Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).
• Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.
• Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
• Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
• Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.
• Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.