Can I use prunes instead of dates in sticky toffee pudding?

Yes! You can use prunes instead of dates in sticky toffee pudding. Prunes have a similar texture and sweetness to dates, making them a great substitute in many recipes that call for dates, including sticky toffee pudding. The pudding may taste slightly different, but it will still be delicious!

Can I freeze sticky toffee pudding?

Sticky toffee pudding is good in the freezer for up to 3 months. To freeze the cakes, first allow them to cool completely after they have been baked. Then, wrap each cake tightly in plastic wrap and place it in an airtight container or freezer bag. When you are ready to serve the frozen sticky toffee pudding, thaw it in the refrigerator or at room temperature until it reaches the desired temperature. You can then rewarm it in the microwave, if you prefer.

Sticky Toffee Pudding Recipe

Name: English Sticky Toffee Pudding
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: British
Ingredients: 10 medjool dates, chopped and pitted; 1 1/2 cup water; 1/3 cup unsalted butter, softened; 1 cup brown sugar; 2 teaspoons vanilla extract; 2 eggs; 2 tablespoons corn syrup; 1 2/3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup heavy whipping cream; 1/2 cup unsalted butter; 1/2 cup brown sugar; 2 tablespoons corn syrup; 2 teaspoons vanilla extract; 1/8 teaspoon salt; vanilla ice cream or whipped cream for serving, optional

English Sticky Toffee Pudding

Indulge in a sweet and satisfying dessert with this easy sticky toffee pudding recipe. Moist and dense cake base made with dates and brown sugar, topped with a rich and gooey toffee sauce. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Author: Ashley
Prep Time: 30 minutes
Inactive Time: 0 hours
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 6 1x
Category: Dessert
Method: Oven
Cuisine: British

Ingredients

Units Scale

Pudding

10 medjool dates, chopped and pitted
1 1/2 cup water
1/3 cup unsalted butter, softened
1 cup brown sugar
2 teaspoons vanilla extract
2 eggs
2 tablespoons corn syrup
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Toffee Topping

1 cup heavy whipping cream
1/2 cup unsalted butter
1/2 cup brown sugar
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
vanilla ice cream or whipped cream for serving, optional

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Instructions

Pudding

Preheat oven to 350. Generously grease a mini bundt cake pan or pan of choice. (See section in the post titled "Favorite Pans.")
Add dates to a small saucepan. Cover the dates with water.
Bring the dates a slow boil and simmer on low until the dates are tender. Let stand for a couple minutes, do not drain the water.
Using a hand mixer or stand mixer, cream butter, brown sugar, and vanilla until well blended.
Once creamed, add the eggs and corn syrup. Mix well.
Add flour, baking powder, baking soda, and salt and mix until smooth.
Place the date and water mixture in a food processor or blender. Pulse until combined.
Add the date mixture to the cake batter and stir together.
Pour the batter into the mini bundt cake pan. Bake at 350 for 20-25 minutes until the cakes are golden brown or a toothpick inserted into the middle comes out clean.
Cool in the pan for 5 minutes before removing to a cooling rack.

Toffee Topping

Meanwhile, add the cream, butter, brown sugar, and corn syrup to a small saucepan.
Heat the mixture over medium heat and bring to a slow boil. Simmer, stirring constantly, for five minutes or until the mixture has slightly thickened.
Pour the toffee sauce on top of the puddings before serving. Serve along with vanilla ice cream or whipped cream.