This dessert is as tasty as the name is adorable! If you have a sweet tooth, and if you especially like to impress at the table, you’re gonna be making these Little Sticky Toffee Puddings. A lot. When I served them the reaction was extreme, with conversation screeching to a halt… and then huge smiles… and a lot of “OMGs!!
The first time I tried this decadently, divine dessert was in a steakhouse – in Bermuda of all places! I really wanted to see what the fuss was about, and why people swooned simply at the mention of it’s name. I got it. I so got it! It was love at first bite~
**Alert: this sauce is so freggin’ good you’re going to eat it by the spoonful. Don’t say you weren’t warned, lol.
The unctuous sauce is very pourable when still warm (don’t serve it hot – unless you want to injure someone!) but if it cools down, simply rewarm over very low heat, stirring constantly.
I believe it’s quite an old-fashioned dessert, and sadly one you don’t see much of. When I happened upon a recipe by talented, local icon Bonnie Stern, it was enough to convince me to try it.
Soooo comforting. Sweet. DEE-licious. This is what to make to cheer someone up. Seriously. Even though my guests were, to be honest, groaning after apparently eating too much before dessert… they dug in. Me…? I was in pure, unadulterated, toe-curling, dessert nirvana. Make them again…?? You bet I will!! One of the dinner guests from that night STILL mentions how much she enjoyed them. Now that’s a recipe keeper!!
- 3/4 cup pitted dates, chopped (use kitchen shears for a quick & clean job)
- 1 1/4 cups boiling water
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon coffee essence or espresso powder
- 1 cup + 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
- Preheat your oven to 350°
- Put the chopped dates in a bowl, stir in the boiling water, vanilla, coffee essence & baking soda. Set aside.
- Sift together the flour and baking powder, set aside.
- In a large mixing bowl using an electric mixer, cream the butter and sugar together until the mixture is pale, light and fluffy. Gradually add the beaten eggs, a little at a time, beating well after each addition. Carefully and lightly fold in the sifted flour, then fold in the date mixture, including the liquid. You'll probably think that you've done something wrong, as the mixture will look very sloppy. Don't worry - it's exactly what you want and will make the puddings light in texture.
- Prep the ramekins with baking spray or rub with a neutral oil, divide the pudding mixture among them, place on a baking tray and bake for 25 - 30 minutes.
- Let cool and serve warm or at room temperature with some of the toffee sauce drizzled on top. Be sure to pass the remaining sauce at the table, it’s so good you’ll want to eat it with a spoon!
- Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes.
- *Can be made ahead, reheat stirring over very low heat.
- *Any leftover can apparently be frozen...