Little Sticky Toffee Puddings
with Pecan Toffee Sauce

Little Sticky Toffee Puddings with Pecan Toffee Sauce

Serves 8

Source: Delia Smith’s Christmas England/Ireland

These are as wicked as they sound. A truly delectable combination of flavors and textures which are light and melt in the mouth. These freeze well and are no trouble to reheat.

This recipe is very close to the dessert we first tried in Dingle, Ireland in 1999. This recipe makes 8 individual puddings, or can be made into a single small pudding.

Puddings:

6

oz

pitted dried dates, chopped

6

ounces

175

grams

 cup

boiling water

6

fl ounces

175

ml 

tsp

baking soda

 

 

 

 

tsp 

vanilla

 

 

2.5

ml

 

 

 

 

 

 

 

6

 Tbs

butter, softened 

3

ounces

75

grams

 cup

sugar      (caster)

5

ounces

150

grams

2

large

eggs

 

 

 

 

 

 

 

 

 

 

 

1

cup

flour (plain)

6

oz

175

grams

1

Tbs

baking soda

 

 

15

ml

Sauce:

8

 Tbs

butter, softened  (1 cube)

4

ounces

110

grams

 cup

brown sugar 

6

ounces

175

grams

6

Tbs

heavy whipping cream (double cream)

90

ml

1

oz

pecans, chopped

1

ounce

25

grams

To make the Puddings:

Preheat oven to 350F (180C).

Lightly grease eight 3” [7.5 cm] ramekin dishes (each should hold about 6 fluid ounces).

Place the chopped dates in a 2-cup bowl and pour the boiling water over them.
Add the vanilla and the tsp baking soda and leave to set.

In a large mixing bowl, cream the butter and sugar together, beating until the mixture is pale, light and fluffy.
Gradually add the beaten eggs, a little at a time, beating well after each addition.

Carefully and lightly fold in the sifted flour and 1 tbs baking soda using a metal spoon, then fold in the date mixture (including the liquid).
The mixture will be very wet and sloppy - this is correct! This is what makes them so light.

Divide the mixture among the 8 containers, place them on a baking tray, and bake for 25 minutes.

Remove from the oven and let cool for 5 minutes.
Using a cloth to protect your hands, slip a thin knife around the sides to loosen them, then invert and remove the ramekins.  Place the puddings on a tray while you make the sauce.
If the top is not even, slice off a bit so the pudding will set evenly on the plate.

To make the sauce:

Combine all the ingredients in a saucepan and heat very gently until the sugar has melted and all the crystals have dissolved.

To serve:

Preheat the grill to the highest setting and pour the sauce evenly over the puddings. 
Knock off any nuts that are on the top as they will over-brown.

Place the tray under the grill so the tops of the puddings are about 5 inches [13 cm] form the heat. Heat for about 8 minutes.

The tops will become brown and slightly crunchy and the sauce will be hot and bubbling.
Serve with pouring cream, lightly whipped cream, or vanilla ice cream.

Notes: 

The puddings and sauce can be frozen separately. Once defrosted, pour the sauce over the puddings and broil as directed above.

The pudding can also be baked as a single large pudding in a 5” [13 cm] oven-proof bowl. 
Bake at 400F [200C] for 25 minutes. When cooked, invert onto serving plate, remove the bowl and pour the hot sauce over. Serve immediately.

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