Each year around this time, my sister and I make it a point to visit Bobbette & Belle for one of their beloved sticky toffee puddings and a hot drink. There’s really nothing quite like the warm, spicy cakes topped with a huge dousing of rich and sticky toffee sauce and let me tell you, we devour every single drop. This year, I wanted to try my hand at my version of sticky toffee pudding so I scoured the internet for a recipe that seemed doable and delicious. I found that all sticky toffee puddings stick to a very similar recipe and so after finding the one I wanted to use, I decided to make them a little differently by adding salt to the toffee sauce and a pinch of fleur de del to the top of the puddings. I love salted toffee sauce and the addition really helped cut the sweetness of the desert. I also used these molds which are slightly larger than muffin molds and in my opinion, look a lot like the Bobbette & Belle version. I was thrilled with how these sticky toffee puddings came out and must say, if you bake anything this holiday season, it should most definitely be these.
- 5 1/2 ounces chopped pitted dried dates
- 1 cup water
- 1/4 cup butter
- 2/3 cup firmly packed brown sugar
- 1 1/2 tsp vanilla extract
- 2 medium eggs
- 2 tbsp molasses
- 1 1/2 tbsp golden syrup (or substitute dark corn syrup)
- 1 cup + 2 tbsp all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup whipping cream
- 1/2 cup butter
- 1/2 cup firmly packed brown sugar
- 2 tbsp molasses
- 4 tbsp golden syrup
- 3 tsp vanilla extract
- Pinch of salt
- Add the dates and water to a small saucepan.
- Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
- Cream together the butter brown sugar and vanilla.
- Add the eggs, one at a time, beating well after each addition.
- Add the molasses and golden syrup and beat well.
- Sift together the flour and baking powder.
- Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
- Puree the date mixture in a food processor or blender before mixing in the baking soda.
- Add this hot mixture immediately to the batter and mix until smooth.
- Pour batter into well greased and floured muffin tins and bake for about 18 – 20 minutes at 350 degrees F until the center is just firm.
- Serve warm with Toffee Sauce.
- Bring all of the ingredients to a slow rolling boil for about 5 min before serving over the baked puddings. Finish with a sprinkled of fleur de sel overtop of the puddings and vanilla ice cream!
