Little Sticky Toffee Puddings with Pecan Toffee Sauce
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.
Preheat oven to 350°F (180°C).
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.
In a large mixing bowl, cream the butter and sugar together, beating until the mixture is pale, light and fluffy.
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).
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.
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.
Preheat the grill to the highest setting and pour the sauce evenly over the puddings.
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.
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.
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