Simple Sticky Toffee Pudding
Ingredients
- 8 oz pitted & dried Medjool dates, chopped (225 g)
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 1/3 cup (75 g) unsalted butter, room temp
- 3/4 cup (150 g) brown sugar, packed
- 2 large eggs, room temp
- 2 tsp Amoretti Vanilla Bean Paste
- 3 tbsp honey
- 2 tbsp maple syrup
- 1 2/3 cups (210 g) all-purpose flour
- 1 1/2 tsp baking powder
- Pinch of salt
Toffee sauce
- 1 cup (240 ml) heavy cream
- 1/2 cup (115 g) unsalted butter
- 1 cup (160 g) light brown sugar
- 1 tsp salt
- 2 tsp Amoretti Vanilla Bean Paste
Preparation
Soak the chopped dates in boiling water with baking soda for 10 minutes.
Cream the butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla bean paste, honey, and maple syrup.
Gradually add the flour, baking powder, and salt, mixing until combined.
Pour the batter into a greased baking dish and bake at 350°F for 30-40 minutes or until a toothpick inserted comes out clean.
Meanwhile, combine heavy cream, unsalted butter, light brown sugar, salt, and vanilla bean paste in a saucepan.
Heat the sauce over medium heat, stirring until the sugar dissolves and the sauce thickens, about 5 minutes.
Once the pudding is baked, remove from oven, poke holes all over with a fork, and pour the warm toffee sauce over it.
Allow the pudding to soak in the sauce for a few minutes before serving.
Tips
Use maple syrup and honey instead of golden syrup or molasses for a cleaner flavor.
Incorporate Amoretti Vanilla Bean Paste for a deep vanilla flavor and visible specks.
Poke holes in the warm pudding to allow the sauce to soak in and enhance moisture.
