Individual Sticky Toffee Puddings

February 06, 2014

Smaller versions of the classic British Sticky Toffee Pudding. Pop them in the oven to bake during your holiday meal and they'll be ready to eat for dessert.

Pudding Cakes
1 1/4 cups unbleached all-purpose flour
1 1/4 cups whole dates, pitted, cut crosswise into 1/4-inch slices [The dry hard ones are easiest, but you can use fresher soft ones, too.]
3/4 cup warm water
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar, light or dark
2 large eggs
1 1/2 teaspoons vanilla extract
4 tablespoons unsalted butter (1/2 stick), melted

Toffee Sauce
8 tablespoons unsalted butter (1 stick)
1 cup packed brown sugar, light or dark
2/3 cup heavy cream
1 tablespoon rum or a couple of drops of rum flavoring
1/2 teaspoon juice from 1 lemon

FOR THE PUDDING CAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour eight 4-ounce ramekins. Set prepared ramekins in large roasting pan. Combine half of dates with...
See the full directions on my site

Nutritions

Calories
1505

Sodium
149mg
6% DV

Fat
138g
212% DV

Protein
3g
7% DV

Carbs
49g
16% DV

Fiber
4g
16% DV