Sticky Toffee Pudding with Warm Butterscotch Sauce

November 22, 2013 by Laura Haugen 13 Comments

There are few desserts more homey and soothing than sticky toffee pudding with warm butterscotch sauce and a dollop of whipped cream. Medjool dates give it a gooey texture and complex sweetness that is almost like molasses, and the creamy butterscotch gives it a most decadent finish. Serve warm and with the company you love.

Sticky Toffee Pudding

(From The Joy of Cooking)

8 servings

Directions: Preheat oven to 350 degrees. Butter and flour eight 6-ounce ramekins or a 9×2 inch square baking pan.

Combine in a small saucepan:

•  1 1/2 cups pitted medjool dates, coarsely chopped

• 1 1/2 cups water

Bring to a boil, then reduce the heat and simmer, uncovered for 5 minutes.

Remove from heat and stir in:

•  1 1/4 tsp. baking soda

Set aside. Whisk together in a small bowl:

• 2 cups all-purpose flour
• 1/4 tsp baking powder

Beat in large bowl on high speed until lightened in color and fluffy:

• 1 1/4 cups packed light brown sugar
• 6 tablespoons ( 3/4 stick) butter, unsalted, softened

Beat in one at a time:

•  3 large eggs

Beat in:

•  1 1/2 tsp. Vanilla

Gradually add the flour mixture, beating on low just until mixed. Stir in the date mixture, until just combined. Pour into the prepared dish(es).

If using ramekins, put them on a baking sheet. Bake until the pudding is a deep golden brown and a skewer inserted in comes out moist but clean, 20-25 minutes. About 35 minutes for a single larger dish. Cool on a rack for 10 minutes. Using a toothpick or wooden skewer, poke holes throughout the pudding and drizzle 1/4 of the butterscotch sauce (recipe below) over the top, letting it seep in and get gooey.

Warm Butterscotch Sauce:

Cook, stirring over medium-low heat in a medium heavy saucepan:

• 1 cup packed brown sugar
• 1/4 cup butter ( 1/2 stick)
• 1/8 tsp. salt

Stir to dissolve sugar. Increase heat to medium-high and without stirring, boil until as thick as corn syrup, about 3 minutes. Let cool slightly. Add:

• 1/2 cup heavy cream

Stir until incorporated; let cool slightly.

Serve sticky toffee pudding in bowls (or ramekins) with a generous drizzling of the warm butterscotch sauce and a dollop of whipped cream.