My mother’s favorite for mother’s day, something that can be enjoyed warm and fresh from the oven, with vanilla ice cream. When picking recipes, no doubt it has to be a UK recipe! Shopped around for recipe variations but found myself coming back to good ol Cupcake Jemma again – hers uses a higher proportion of dates, Muscavado sugar, and has malty flavors from Marmite in the toffee syrup. The batter (both raw and from the oven) really was classic and tasty, and we really enjoyed it, and wiped the plate clean (even made a second one to share). This recipe is definitely a keeper and a great option for date nights or for hosting events!
After soaking the dates in hot water and drained, mash into a paste to use in your pudding. Keep the dates chunky if you like to taste bits of dates in your sticky toffee pudding (which I personally prefer). If you prefer a more uniform texture with smaller crumb, remove the skins and puree with a mini food processor to create a smoother date paste. Serve with extra pecans placed on the bottom of each cake mould if you like (not a fan of nuts in my cakes, but some like it for that extra crunchy indulgence).
|Sticky Toffee Date Pudding adapted from Cupcake Jemma
Sticky Toffee Date Pudding
85 g Muscavado sugar
|To make Sticky Toffee Date Pudding
Preheat the oven to 356 degrees F (180 degrees C) and place the oven rack in the center of the oven.
Cream butter and sugar together until light and fluffy. Add in egg, beat well. Sift in dry ingredients (flour, ground ginger, malt powder, salt), fold well.
Take 110 g Medjool dates (soaked in hot water 10 minutes and drained, then mash into a paste) and lighten with greek yogurt. Fold in the date pudding batter
Place in mini round silicone mould (fill until 2/3 full). Bake for 22 minutes in 180 deg C oven.
To make warm toffee sauce
Melt butter, sugar and double cream over low heat until fully incorporated and sugar is dissolved. Add in a pinch of salt (not optional) and a 1/2 tsp Marmite (optional)
When cakes are out of the oven, allow to cool slightly then unmould. Serve with warm toffee sauce (with extra on the sides), and vanilla ice cream