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Sticky Toffee Pudding

A rich and satisfying dessert, Sticky Toffee Pudding feels like a warm hug in the middle of winter. We recommend serving these moist cakes with whipped cream or vanilla ice cream to balance the sweetness.

Sticky Toffee Pudding
1 heaping cup (160 g) medjool dates, pitted and roughly chopped
1 tsp baking soda
1 cup water, boiling
6 tbsp (84 g) butter, softened
1/2 cup (85 g) brown sugar
2 eggs, room temperature
2 tsp vanilla
1 1/2 cup (195 g) Flourist Whole Grain Red Fife Flour
2 tsp baking powder
1/4 tsp salt

Toffee Sauce
1/2 cup (114 g) butter
1 cup (170 g) brown sugar
1/2 tsp salt
3/4 cup heavy cream

Whipped cream or ice cream for serving, optional

Preheat oven to 350°F. Generously butter 12 oven-safe ramekins or muffin tins. Place ramekins on a large baking sheet.

Place dates in a small bowl and sprinkle with baking soda. Pour hot water over top to cover and let sit for 15 minutes. Tip all the contents into a food processor with a blade attachment and puree until smooth. Set aside.

Mix together Flourist Whole Grain Red Fife Flour, baking powder and salt in a bowl and set aside.

In a standing mixer with a paddle attachment or with a hand blender, cream butter until light and fluffy. Add sugar and continue beating until thoroughly combined. Add eggs one at a time, scraping the bowl after each addition and ensuring it's incorporated before adding the next. Add vanilla and beat together. Slowly incorporate the flour mixture and once all the dry ingredients are mixed in, add the pureed dates and beat until just combined.

Pour batter into ramekins or muffin tins and smooth out the top with an offset spatula.

Bake for 20-30 minutes or until until a cake tester comes out clean and the centre is set. Remove from oven and let cool slightly for 10 minutes. Use a serrated knife to trim the tops off each cake so that they are level. Run a paring knife around the edges of the ramekins or muffin tins and unmold cakes by inverting them onto a plate or cooling rack. Clean ramekins if using again to serve.

To make the toffee sauce, melt butter in a small saucepan over medium heat. Stir in the sugar and salt and continue stirring with a whisk to dissolve sugar. Add cream and whisk until sauce comes to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally until reduced and thickened slightly. Remove from heat.

Poke holes on the top of each cake with a skewer or fork. Pour 1/3 of the toffee sauce over the cakes, covering the whole surface. Let soak for 10-15 minutes.

To serve, place cakes on a plate or back into clean ramekins. Serve cakes while still warm or warm thoroughly in a microwave. Drizzle with more warm toffee sauce, add a dollop of whipped cream or ice cream if preferred.

9 comments

Shira @ Flourist

Hello Emma! Yes you could try this recipe with Amber or Fife! Let us know how it turns out! :)

Emma

Could the amber wheat or sifted fufe flours be used?

Janna (Flourist)

Hi Anne-Marie, yes you can use Red Spring, just be careful not to over mix or it could become tough. Enjoy!

Anne-Marie

Could I use Red Spring flour for this?

Shira @ Flourist

Hi Cheryl! Thank you for the question! We haven’t tested the recipe this way so we can’t say for sure. Let us know how it goes if you try it!

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