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Sticky Toffee Pudding

PrintPrint Recipe
  • Yield: 6 individual servings
  • Prep Time: 30 mins
  • Cook Time: 25 mins

    Chill Time: 5 mins

Ingredients

Date Pudding
  • 1 cup (240 mL) boiling water
  • 1 teaspoon baking soda
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoon (85 g) salted butter, room temperature
  • ⅔ cup (135 g) light brown sugar, packed
  • ¼ cup (80 g) Karo® Dark Corn Syrup
  • 2 large eggs, room temperature
  • 2 teaspoon vanilla extract or paste
  • 1 ¼ cups (200 g) pitted Medjool dates, chopped
Toffee Sauce
  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (1 stick, or 113 g) salted butter
  • ¼ cup (80 g) Karo® Light Corn Syrup
  • ½ cup (120 mL) heavy cream
  • ½ teaspoon fine sea salt
  • 1 tablespoon vanilla extract or paste

Directions

For Date Pudding
  1. Preheat oven to 350°F (175°C). Grease 6 (8 oz.) ramekins and place on a baking sheet
  2. Combine dates, baking soda, and boiling water in a bowl. Let sit for 10 minutes, then blend until smooth.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. In a third bowl, add cream, butter, brown sugar, and Karo® Dark Corn Syrup and whisk until light and fluffy.
  5. Start adding in eggs one at a time, mixing well.
  6. Beat in vanilla.
  7. On low speed, mix in flour in 2 additions, alternating with the date mixture.
  8. Divide batter among ramekins (¾ full).
  9. Bake 22–25 minutes, until a toothpick comes out clean.
For Toffee Sauce & Assembling:
  1. In a saucepan, melt butter with brown sugar and Karo® Light Corn Syrup over medium heat until sugar dissolves.
  2. Whisk in cream, salt, and vanilla; simmer 2–3 min until slightly thickened.
  3. Once cooled (about 5 minutes), poke holes in puddings with a skewer and pour 2 tablespoons of warm sauce over each. Allow to soak for 1–2 minutes.
  4. Flip the ramekins of pudding onto a serving plate and top generously with extra sauce and ice cream.
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Corn Syrup

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Sticky Toffee Pudding

Ingredients

  • 1 cup (240 mL) boiling water
  • 1 teaspoon baking soda
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 6 tablespoon (85 g) salted butter, room temperature
  • ⅔ cup (135 g) light brown sugar, packed
  • ¼ cup (80 g) Karo® Dark Corn Syrup
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract or paste
  • 1 ¼ cups (200 g) pitted Medjool dates chopped
  • 1 cup (200 g) light brown sugar packed
  • ½ cup (1 stick, or 113 g) salted butter
  • ¼ cup (80 g) Karo® Light Corn Syrup
  • ½ cup (120 mL) heavy cream
  • ½ teaspoon fine sea salt
  • 1 tablespoon vanilla extract or paste

Directions

  • Preheat oven to 350°F (175°C). Grease 6 (8 oz.) ramekins and place on a baking sheet
  • Combine dates, baking soda, and boiling water in a bowl. Let sit for 10 minutes, then blend until smooth.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • In a third bowl, add cream, butter, brown sugar, and Karo® Dark Corn Syrup and whisk until light and fluffy.
  • Start adding in eggs one at a time, mixing well.
  • Beat in vanilla.
  • On low speed, mix in flour in 2 additions, alternating with the date mixture.
  • Divide batter among ramekins (¾ full).
  • Bake 22–25 minutes, until a toothpick comes out clean.
  • In a saucepan, melt butter with brown sugar and Karo® Light Corn Syrup over medium heat until sugar dissolves.
  • Whisk in cream, salt, and vanilla; simmer 2–3 min until slightly thickened.
  • Once cooled (about 5 minutes), poke holes in puddings with a skewer and pour 2 tablespoons of warm sauce over each. Allow to soak for 1–2 minutes.
  • Flip the ramekins of pudding onto a serving plate and top generously with extra sauce and ice cream.