Sticky Toffee Pudding with Salted Caramel | Recipes

Sticky Toffee Pudding with Salted Caramel

(0) Ratings:
Baking Time:
Makes:12

A sweet and salty holiday treat.

Ingredients

2 cups 500 mL Chopped dates
1 cup 250 mL Water
2 tbsp 10 mL Folgers® Classic Roast® Ground Coffee
1/3 cup water for coffee, boiling
1 tsp baking soda
2 cups 500 mL Robin Hood® Original All Purpose Flour
1 ½ tsp baking powder
¾ tsp sea salt
1 ¼ cup brown sugar, not packed
1/3 cup butter, soft
2 eggs
1 tsp vanilla extract
Topping
1 can 300 mL Eagle Brand® Sweetened Condensed Milk chilled for 20-30 minutes in the freezer (with a whisk and bowl)
Caramel Sauce
2 cups 500 mL brown sugar
1 can Eagle Brand® Sweetened Condensed Milk
1/2 cup margarine or butter, cut in slices
1 tsp vanilla extract
¼ tsp fleur de sel (or a good quality kosher salt)

Directions

  1. Caramel Sauce Method:
    Combine the sugar, salt and Eagle sweetened condensed milk in a large saucepan over medium-low heat. Stir constantly until the sugar dissolves then remove from the heat. Add the butter and vanilla to the sugar mixture and beat well until the butter melts.
  2. Method:
    Steep coffee in hot water for approximately 5 minutes and then strain.
    Combine dates, 1 cup of water and strained coffee in a pot and bring to a boil.
    Remove from heat and mix in baking soda.
    Set aside to cool. Combine all remaining dry ingredients.

    In a separate bowl, cream together butter and sugar until pale and then add the vanilla and eggs slowly until well combined.
    Add dry ingredients to the wet mix, and mix until combined.
    Add cooled date mixture to batter and fold together gently. Lightly oil 12-4 oz oven-safe dishes and place in a baking pan.
    Add water to dish reaching half way up the sides of the pudding dishes.

    Bake puddings in 350 degree F oven for 20- 24 minutes turning halfway through.
    Cool slightly, remove the pudding from the molds onto individual serving dishes and drizzle with the caramel sauce.

    To finish, whip 1 can of Eagle sweetened condensed milk and add a good dollop to each serving. Make sure condensed milk is chilled when whipping.

Tips

  • Note: Serve it with whipped cream, ice cream and caramel sauce.

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!

RECIPE BOOKLET