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26 Ratings
5 star values:
10
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
2
Back to Individual Sticky Toffee Puddings
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Individual Sticky Toffee Puddings
Recipe Summary
Yield: Makes 10
Ingredients
Ingredient Checklist
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
8 ounces chopped dates
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for ramekins
2 cups packed dark-brown sugar
3 large eggs, lightly beaten
Toffee Dessert Sauce
Vanilla ice cream, for serving (optional)
Gallery
Individual Sticky Toffee Puddings
Recipe Summary
Yield: Makes 10
Gallery
Individual Sticky Toffee Puddings
Individual Sticky Toffee Puddings
Individual Sticky Toffee Puddings
Recipe Summary
Yield: Makes 10
Recipe Summary
Yield: Makes 10
Yield: Makes 10
Makes 10
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 8 ounces chopped dates
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for ramekins
- 2 cups packed dark-brown sugar
- 3 large eggs, lightly beaten
- Toffee Dessert Sauce
- Vanilla ice cream, for serving (optional)
Directions
Preheat oven to 350 degrees. Butter ten 4-ounce ramekins; set aside. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
In a small saucepan, combine dates, and 1 cup warm water. Simmer until most of the water is evaporated, about 5 minutes. Transfer to a small food processor, and process until smooth; keep warm.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Slowly add the eggs, and beat to combine. Scrape down sides of bowl. Add the flour mixture, and beat until fully combined.
With machine running, add date purée, a little at a time, beating to combine after each addition. Divide evenly between prepared ramekins, filling each about three-quarters full. Bake until a cake tester inserted into the center comes out clean, 20 to 30 minutes.
Cool to room temperature, slice off top, and discard. Cut in half horizontally, and layer with sauce. Serve immediately with ice cream, if desired.
Reviews
Add Rating & Review
26 Ratings
5 star values:
10
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
2
Reviews
Add Rating & Review
26 Ratings
5 star values:
10
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
2
Add Rating & Review
26 Ratings
5 star values:
10
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
2
26 Ratings
5 star values:
10
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
2
26 Ratings
5 star values:
10
4 star values:
8
3 star values:
5
2 star values:
1
1 star values:
2
- 5 star values:
- 10
- 4 star values:
- 8
- 3 star values:
- 5
- 2 star values:
- 1
- 1 star values:
- 2
All Reviews for Individual Sticky Toffee Puddings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Individual Sticky Toffee Puddings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
