Non Traditional Sticky Toffee Pudding

An individual Sticky Toffee Pudding sits in a puddle of Lemon Sauce in a yellow and white bowl.

4.50 from 2 votes

Non Traditional Sticky Toffee Pudding

If you're looking for a low stress quickly made holiday dessert this Non Traditional Sticky Toffee Pudding this recipe is not to be missed.

Prep Time1 15

Cook Time25

Total Time1 40

Course: Dessert

Cuisine: English

Keyword: Lemon Sauce, Sticky Toffee Pudding, Toffee Sauce

Servings: servings

Calories: 995kcal

Author: Helen S. Fletcher

Equipment

A 6 well jumbo muffin pan or 6 6 ounce ramekins or a 12 well regular muffin pan

Ingredients

Toffee Pudding Sponge

6 ounces Medjool dates (170 grams)
⅓ cup Kahlua liqueur
⅞ cup water (1 cup less 2 tablespoons)
1 teaspoon baking soda
¾ cup brown sugar, light or dark (150 grams)
2 large eggs
4 tablespoons unsalted butter, softened (60 grams)
1 teaspoon vanilla, McCormick artificial is fine
1 ¼ cup all-purpose flour (170 grams)
1 teaspoon baking powder
¼ teaspoon salt

Lemon Rum Sauce

1 cup granulated sugar (200 grams)
1 ½ tablespoons cornstarch
¾ cup water
¼ cup dark rum (such as Meyers)
⅓ cup lemon juice, freshly squeezed
4 tablespoons unsalted butter (60 grams)

Toffee Rum Sauce

4 tablespoons unsalted butter (60 grams)
½ cup heavy cream
1 cup dark brown sugar (200 grams)
¼ cup dark rum (such as Meyers)
¼ cup golden syrup, corn syrup or honey
1 ½ tablespoons cornstarch
2 tablespoons water

Instructions

Toffee Pudding Sponge

Preheat the oven to 350°F. Spray the jumbo or regular muffin cups or ramekins with a non-stick baking spray and set aside.
Place the dates, Kahlua and water in a medium size saucepan with high sides. Bring to a boil. Remove from the heat and add the baking soda. the liquid will rise up quickly and then subside.
Place the dates and liquid in the bowl of a food processor. Process until completely smooth. Cool before continuing.
Combine the flour, baking powder and salt. Set aside.
Place the butter, eggs, sugar and vanilla in the bowl of the processor with the dates. Process until well mixed.
Add the flour to the processor and pulse 3 or 4 times quickly just to mix the flour in. Do not over process.
Divide the batter between the six containers using about ½ cup less a tablespoon or 140 grams. If using the smaller muffin pans use a scant ¼ cup or about 70 grams.
Place in the oven and bake the larger ones for 22 to 26 minutes until a tester comes out mostly clean and the tops bounce back when lightly touched. Bake the smaller ones about 12 to 15 minutes.
Immediately upon removing from the oven, use a 1 cup dry measuring cup to press down the humpy middle to flatten the puddngs. Repeat if necessary to flatten the tops. Use a smaller cup for the smaller puddings.
Cool about 10 minutes and then release the puddings, leaving them upside down. Place on a cooling rack to cool completely.

Lemon Sauce

Combine the sugar and cornstarch in a medium saucepan. Add the remaining ingredients and place over medium heat.
Stirring constantly, bring to a boil and boil hard for 1 minutes. Remove from the heat and pour into a container to cool. Store in the refrigerator.

Toffee Sauce

Place everything but the cornstarch and 2 tablespoons water in a medium size saucepan over medium heat. Bring to a boil and boil for 5 minutes.
Add the cornstarch to the water, stirring well. Add to the toffee sauce in the pan, and bring it back to a boil stirring constantly. Boil for 1 minute. Remove from the heat and pour into a container to cool. Refrigerate if not using at once.
Using a wooden skewer about ⅛" to ¼" wide, poke about 5 holes in the puddings but not going through the bottom. Pour a large serving spoon full of one of the sauces on top of the cake. Wait a few minutes for it to dribble down into the holes and repeat once more.
To serve: Warm the puddings in the microwave for about 20 to 25 seconds each if room temperature. If heating a lot, preheat the oven to 350°F. oven. Place them on a baking pan lined with parchment paper. Cover the pan with foil, poking a hole in the middle. Heat for 10 to 15 minutes until vey warm.
Serve with one of the sauces generously poured over.
The puddings can be stored covered for a couple of days at room temperature. Heat them as above and warm the sauces before serving.
The puddings can be frozen, well wrapped for several months. Thaw at room temperature then heat as called for above before serving. he sauces can be made a week ahead and refrigerated.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Adding the grated zest of a medium size orange makes this an even more amazing dessert. It's one of my favorite things to do.

Also, the addition of ½ cup of coarsely chopped toasted walnuts or pecans adds a bit of texture with or without the orange zest.

The only caveat is to take care not to over process the batter after the flour is added. or 4 quick pulses is all that is needed.

Medjool dates are important to the best outcome of this dessert.

McCormick's artificial vanilla is fine to use here.

Nutrition