This British classic has a date-filled sponge cake and rich toffee sauce. Enjoy sticky toffee pudding with vanilla ice cream or alone! Famous British sticky toffee pudding is made with dense sponge cake and toffee sauce. The US has nothing like this sponge cake. Sugar, molasses, and dates thicken and sweeten the batter.
This recipe needs 10 6-ounce ramekins. Grease them with non-stick spray and set aside. Pour water and chopped pitted dates into a saucepan over medium-high heat. Cover the saucepan and remove from heat when the mixture boils. Soften dates in hot water for 10 minutes.
1
Transfer the date mixture to a food processor or vented blender. Blend in baking soda to a paste. Mix flour, baking powder, and salt. Set aside.
2
Use a separate bowl. I prefer a stand mixer for this step, but a handheld mixer works too. Add molasses to butter. Add the eggs one at a time before adding the vanilla.
3
You can now mix all three batter ingredients. Mix the dry ingredients into the wet ingredients twice, alternating with the date mixture.
4
Split the batter among the 10 ramekins. Bake until a toothpick inserted in the centre comes out clean. For easier removal from the oven, I bake ramekins on a baking sheet.