Sticky Toffee Pudding by @millsandbuns

35 min

6 servings

🌴

100 g

Dates

☕

10 g

Espresso noir coffee

💧

120 ml

Hot water

🫙

2.5 g

Baking soda

🧈

40 g

Butter

🍬

40 g

Brown sugar

🍯

5 ml

Molasses

🍦

2.5 ml

Vanilla extract

🥚

50 g

Egg

🌾

100 g

Flour

🫙

4 g

Baking powder

🥛

60 ml

Toffee sauce

🍨

120 g

Ice cream

  1. Preheat

    Preheat the oven to 180°C / 350°F and grease the 6-inch round cake pan.

  2. Dissolve
    • hot water
    • espresso coffee

    Prepare 120 ml hot water with the electric kettle and dissolve 2 teaspoons espresso coffee in it.

  3. Pour
    • pitted dates
    • espresso coffee
    • hot water

    Pour the hot espresso over 100 g pitted dates and add 1/2 teaspoon baking soda.

  4. Cover
    • pitted dates

    Cover the date mixture with a lid and let it stand until the dates are very soft, about 10 minutes.

  5. Whisk
    • butter
    • brown sugar

    Whisk 40 g softened butter with 40 g brown sugar until smooth and creamy.

  6. Whisk
    • egg
    • molasses
    • vanilla extract

    Whisk in 1 egg, then stir in 1 teaspoon molasses and 1/2 teaspoon vanilla extract.

  7. Mash
    • pitted dates
    • espresso coffee
    • hot water

    Mash the softened coffee-soaked dates with a fork until a mostly smooth paste forms.

  8. Mix
    • pitted dates
    • butter
    • brown sugar

    Mix the date paste into the butter mixture until the batter is evenly combined.

  9. Add
    • all-purpose flour
    • Hot water
    • Butter

    Add 100 g all-purpose flour and 1 teaspoon baking powder to the wet mixture.

  10. Fold
    • all-purpose flour

    Fold the batter gently with a rubber spatula until no dry flour remains.

  11. Transfer

    Transfer the batter to the prepared 6-inch cake pan and level the surface.

  12. Bake

    Bake at 180°C / 350°F for 15 minutes, until a cake skewer inserted in the center comes out clean.

  13. Serve
    • toffee sauce
    • vanilla ice cream

    Serve the warm pudding with toffee sauce and vanilla ice cream.

Sticky Toffee Pudding by @millsandbuns

35 min

6 servings

🌴

100 g

Dates

☕

10 g

Espresso noir coffee

💧

120 ml

Hot water

🫙

2.5 g

Baking soda

🧈

40 g

Butter

🍬

40 g

Brown sugar

🍯

5 ml

Molasses

🍦

2.5 ml

Vanilla extract

🥚

50 g

Egg

🌾

100 g

Flour

🫙

4 g

Baking powder

🥛

60 ml

Toffee sauce

🍨

120 g

Ice cream

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C / 350°F and grease the 6-inch round cake pan.

    🍰6-inch round cake pan

  2. Step 2/13

    Prepare 120 ml hot water with the electric kettle and dissolve 2 teaspoons espresso coffee in it.

    💧hot water
    ☕espresso coffee
    🥛measuring jug
    🥄measuring spoons

  3. Step 3/13

    Pour the hot espresso over 100 g pitted dates and add 1/2 teaspoon baking soda.

    🌴pitted dates
    ☕espresso coffee
    💧hot water
    🫙baking soda
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/13

    Cover the date mixture with a lid and let it stand until the dates are very soft, about 10 minutes.

    🌴pitted dates
    🥣mixing bowl
    ✨lid

  5. Step 5/13

    Whisk 40 g softened butter with 40 g brown sugar until smooth and creamy.

    🧈butter
    🍬brown sugar
    🥣mixing bowl
    🥄whisk

  6. Step 6/13

    Whisk in 1 egg, then stir in 1 teaspoon molasses and 1/2 teaspoon vanilla extract.

    🥚egg
    🍯molasses
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  7. Step 7/13

    Mash the softened coffee-soaked dates with a fork until a mostly smooth paste forms.

    🌴pitted dates
    ☕espresso coffee
    💧hot water
    🥣mixing bowl
    🍴fork

  8. Step 8/13

    Mix the date paste into the butter mixture until the batter is evenly combined.

    🌴pitted dates
    🧈butter
    🍬brown sugar
    🥚egg
    🍯molasses
    🍦vanilla extract
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/13

    Add 100 g all-purpose flour and 1 teaspoon baking powder to the wet mixture.

    🌾all-purpose flour
    🫙baking powder
    🥣mixing bowl
    🥄measuring spoons

  10. Step 10/13

    Fold the batter gently with a rubber spatula until no dry flour remains.

    🌾all-purpose flour
    🫙baking powder
    🥣mixing bowl
    🥄rubber spatula

  11. Step 11/13

    Transfer the batter to the prepared 6-inch cake pan and level the surface.

    🍰6-inch round cake pan
    🥄rubber spatula

  12. Step 12/13

    Bake at 180°C / 350°F for 15 minutes, until a cake skewer inserted in the center comes out clean.

    🍰6-inch round cake pan
    🍰cake skewer

  13. Step 13/13

    Serve the warm pudding with toffee sauce and vanilla ice cream.

    🥛toffee sauce
    🍨vanilla ice cream
    🍽️serving plate

Composition

Ingredients

Types

Liquid, Leavening agent, Dairy, Sweetener, Flavoring, Sauce

Ingredients

Dates, Espresso noir coffee, Hot water, Baking soda, Butter, Brown sugar, Molasses, Vanilla extract, Egg, Flour, Baking powder, Toffee sauce, Ice cream

Notes

Dates (pitted and chopped), Butter (softened), Egg (either egg or yogurt, or yogurt), Toffee sauce (for topping, amount not given), Ice cream (for topping, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

510 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 76g, Sugar: 52g, Fat: 20g, Saturated fat: 11g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 2.1mg, Potassium: 410mg, Sodium: 280mg

Vitamins

Vitamin A: 260IU, Vitamin B6: 0.15mg, Vitamin B12: 0.4mcg, Vitamin D: 0.6mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

6-inch round cake pan, mixing bowl, whisk, fork, rubber spatula, measuring spoons, measuring jug, lid, cake skewer, serving plate

Appliances

Oven, Kettle

Type

Type

Type Of Dish

Dessert

Occasions

Autumn, Winter, Afternoon tea, Dinner party, Holiday dessert

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Moist, Sticky, Soft, Tender, Saucy

Flavors

Sweet, Caramelized, Coffee, Date, Buttery, Molasses, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep covered in an airtight container,Store away from heat and sunlight,Do not leave topped with ice cream), fridge : 3 days (Cool completely before storing,Keep in an airtight container,Store toffee sauce separately if possible,Reheat individual portions before serving), freezer : 2 months (Freeze cake portions without ice cream,Wrap tightly and place in a freezer-safe container,Thaw overnight in the refrigerator,Warm before serving)