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Sticky Toffee Pudding

Sticky Toffee Pudding with Caramel Sauce
Chef Bradley Dickinson of Pearl, Bellevue

Sticky Toffee Pudding

  • 11/4 cups chopped dates
  • 3/4 cup water
  • 1/2 teaspoon grated fresh ginger
  • 1/2 cup butter
  • 1/4 cup plus 1 tablespoon molasses
  • 1 tablespoon cream
  • 1 egg
  • 1 cup flour
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon

Combine dates, water and ginger in saucepan and cook over medium heat until dates get soft and gooey.

Cream butter in a mixing bowl. Add molasses, scraping down sides. Add cream and egg. Scrape down sides. Add date mixture and mix well. Add dry ingredients and mix well.

Butter muffin tins and dust with flour. Fill cups about two-thirds full with batter.

Bake at 350 degrees for about 25 minutes, or until toothpick comes out mostly clean with a few sticky spots.

Allow to cool slightly. Serve with Caramel Sauce and salted caramel ice cream.

Caramel Sauce

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons water
  • pinch of salt

Combine ingredients in saucepan and cook over medium heat until sugar is melted and sauce is slightly thick.


There are 2 comments

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How many muffing tins to I need to butter for this recipe???

You can adjust size of the puddings to your preference, but this recipe should fill 6 standard size muffin tins.

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