Sticky Toffee Pudding
Ingredients
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1 cup dried pitted dates
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¾ cup hot water
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1½ teaspoons vanilla extract
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nonstick cooking spray
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¾ cup all-purpose flour
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1 teaspoon baking soda
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¼ teaspoon salt
Tools
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stand mixer
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whisk
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wooden spoon
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measuring cups
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measuring spoons
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spatula
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liquid measuring cup
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pot
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muffin pan
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2 medium bowls
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offset spatula
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Soak the dates
Add the dates to a medium bowl and cover with the boiling water. Add the vanilla and stir. Let the dates soak while you prepare the rest of the pudding.
1 cup dried pitted dates
¾ cup hot water
1½ teaspoons vanilla extract
medium bowl
measuring cups
liquid measuring cup
measuring spoons
spatula
Prepare the muffin pan
Generously coat the muffin pan with nonstick cooking spray and set aside.
nonstick cooking spray
muffin pan
Combine the dry ingredients
Combine the flour, baking soda and salt in a medium bowl. Set aside.
¾ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
medium bowl
whisk
Cream the butter and brown sugar
Add the butter and brown sugar the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer. Beat on medium speed until the mixture is light and fluffy, about 1 minute.
6 tablespoons unsalted butter
stand mixer
⅔ cup dark brown sugar
Add the eggs
Add the first egg, mixing to incorporate before adding the next. Mix until fully incorporated, then scrape down the bowl.
2 large eggs
Add half of the date mixture and half of the dry ingredients
Add about half of the date mixture, including the liquid, to the bowl and mix on low speed until fully incorporated. Add half of the dry ingredients and mix until combined.
Add the rest of the date mixture and dry ingredients
Add the rest of the date mixture to the bowl, mixing on low speed to combine. Add the rest of the dry ingredients and mix on low speed until the dry ingredients are just combined. Do not overmix. Scrape down the bowl and mix gently with a rubber spatula to ensure all ingredients are well combined.
Fill the muffin wells
Using a ⅓-cup measuring cup, fill each well in the prepared muffin pan. Use all the batter.
Bake the puddings
Place the filled muffin pan on the middle shelf of the June Oven. Bake the puddings 15 minutes, until they are golden brown and an inserted toothpick comes out clean. June will notify you when the puddings are ready.
Make the toffee sauce
While the puddings are cooking, make the sauce. Combine the butter, brown sugar, cream and salt in a small saucepan set over low heat. Cook until butter is melted, stirring occasionally. Increase the heat to medium and bring the sauce to a boil. Let the the sauce boil for about 1 minute, until it thickens slightly. Remove the sauce from the heat and set aside.
½ cup unsalted butter
½ cup dark brown sugar
½ cup heavy whipping cream
¼ teaspoon salt
pot
wooden spoon
Unmold the puddings
Remove the muffin pan from the June Oven and transfer to a cooling rack. Let the puddings cool in the pan for 5 minutes. Using a small offset spatula or a butter knife, loosen the edges of each pudding. Carefully invert the muffin pan onto the cooling rack to release the puddings.
offset spatula
cooling rack
Serve
Serve the puddings warm, drizzled generously with the toffee sauce. Serve any extra sauce alongside.
