Non Traditional Sticky Toffee Pudding

I had a bit of fun researching this recipe. I found it is steamed, it isn't steamed (at least not anymore), it has spices, oh, no it doesn't, it can be soaked in toffee sauce but doesn't have to be, it's served hot but can be served cold (if you are a bore), it is accompanied by whipped cream, no make that ice cream.

The two things everyone agrees on it is made with dates that are softened in hot or boiling water and it is served with toffee sauce accompanied by whipped cream, creme anglaise, or ice cream or just toffee sauce. Or it used to be - now there's a Lemon Rum Sauce to go with it.

Jump to:

• What's the best date for the Toffee Pudding?
• What to do with the remaining dates?
• This Toffee Pudding is:
• Variations
• Recipe Ingredients
• Step by Step Instructions
• Recipe FAQ'S
• More Yummy Puddings
• Non Traditional Sticky Toffee Pudding

What's the best date for the Toffee Pudding?

For the purposes of this recipe all dates are not created equal. The premier date is Fresh Medjool Dates. Native to Morocco, Medjool dates come from the date palm tree and are now grown in warm regions of the United States, the Middle East, South Asia, and Africa. There are a couple of great articles, 6 Benefits of Medjool Dates and Everything you Need to Know About Medjool Dates that fill you in on all the benefits of this amazing fruit.

Fresh Medjool dates are not the same as dried dates and therein lies the difference for me. They are harvested at their peak of ripeness when their moisture content is high making them soft and chewy with a caramel like texture. On the other hand, "dried dates" are dehydrated making them firmer in texture and sweeter. I made this several times because the first time I used a package of dates found in the dried fruit department of the grocery store. I found it to be bland. So I went to my usual go-to Medjool dates and it made a big difference.

Here are a few things to look for when preparing them to cook with:

What to do with the remaining dates?

There are three really good ways to use these up. The first is the Crumb Topped Orange Date Muffins. While the recipe calls for 8 ounces, the remaining 6 ounces are fine. The second recipe is the fantastic and easy Date Nut Bread which makes a great ham and cheese sandwich. The final offering is the Orange Date Bread Pudding.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

Step 1. Spray six jumbo muffin cups or 6 ounce ramekins or a 12 well muffin pan for smaller puddings with a non-stick baking release. Set aside. Place the dates, Kahlua, and water in a medium size saucepan with high sides as this will boil up quite high. Bring to a boil. Step 2. Remove from the heat and heat and add the baking soda. The liquid will rise up quickly and then subside. Step 3. Place the dates and liquid in the bowl of a food processor. Step 4. Process until pureed. Cool.

Step 5. Add the baking powder and salt to the flour and whisk. Set aside. Step 6. Add the butter, eggs, brown sugar and butter to the processor bowl. Process until smooth. Step 7. Add the flour. Step 8. Pulse quickly 3 or 4 times just to mix the flour in. Do not over mix. Divide the mixture between the molds, using about ½ cup less 1 tablespoons per mold or 140 grams. Bake as directed.

Step 9. The puddings have domed and need to be flattened. Step 10. I found the best way to do this is to use a 1 cup measure about the size of the top of the molds. Step 11. As soon as they come from the oven, press down hard with the cup to flatten them. Wipe the bottom of the cup each time to prevent the cake from sticking to the cup. Do it again if necessary. Step 12. Cool for about 10 to 15 minutes and turn the puddings out onto a cooling rack to cool completely.

Step 13. For the lemon sauce, whisk together the flour and baking powder in a medium size saucepan. Step 14. Add the remaining ingredients. Step 15. Bring to a boil while stirring. Stop stirring and let the sauce boil hard for 1 minute. 16. Remove from the heat and pour into a bowl.

Step 17. With a skewer that is about ⅛ to ¼" thick, poke holes in the pudding. Rotate the skewer to widen the hole. Try not to go all the way through to the bottom of the puddings or the sauce will run out. Step 18. Continue until all of the puddings have been prepared. Step 19. Pour a large spoon of the lemon sauce over the top so it drips down into the holes. Let it sit for several minutes and repeat. Step 20. When serving, microwave each pudding for about 10 to 20 seconds to warm it up and then place it in a bowl and pour more sauce over it.

Step 21. To make the toffee sauce, place everything but the cornstarch in a medium size sauce pan. Step 22. Bring the mixture to a rolling boil. Mix the cornstarch with the water and add it to the sauce. Bring it back to a boil and boil for 1 minute. Step 24. Pour the toffee sauce into a bowl. Pour a large spoonful over the prepared puddings and follow the instructions for the lemon sauce.

Recipe FAQ'S

More Yummy Puddings

A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better.  It’s important and I appreciate it and I appreciate you.