Sod this being a winter pud, we want comfort in the summer too!
I have long been a fan of sticky toffee pudding. Hot steamed and oozing with molten caramel sauce. It is one decadent treat that screams out comfort and indulgence.
Of course this little number comes with a bit of a twist. Made with dates, soft caramel sugar and melty coconut oil is it in fact mightily healthy (as far as puddings can be) all natural and wheat free. When better for a little bit of a food hug then at the end of the working week.
Despite looking rather impressive and complex, it is in fact super simple. Exactly the sort of crowd pleaser you can whack out to oooohs and ahhhs. Just sit back, wooden spoon in hand and lap up the praise.
Once you have your guest diner in delight you can then whack out the trump card of goodness. That it is a pudding practically singing in health. Your guests will love you all the more
Sticky Toffee Pudding Recipe
If you want to make the sticky toffee as one larger pudding, you can use one big ramekin, or heatproof bowl. Cook for 30-40 minutes or until the sponge is set. If need be, cover halfway through with foil to ensure the sponge stays moist.
Fills 10 Ramekins
- 175g medjool dates, stoned and finely chopped
- 75g sultanas, chopped
- 100ml brandy
- 1 tsp bicarbonate of soda
- 200ml boiling water
- 60g coconut oil, softened
- 160g coconut sugar
- 2 eggs, beaten
- 175g white spelt flour
- 1 tsp baking powder
- 1/2 teaspoon cinnamon
For the sauce
- 200g coconut sugar
- 80g butter, cut into pieces
- 4 tsp blackstrap molasses
- 2 tsp vanilla extract
- 200g crème fraîche
- 1 tsp cinnamon
- 1/4 tsp ground cloves
Pre-heat the oven to 180C. Butter 12 ramekins
For the Sauce
Make the sauce by putting the sugar and butter into a small heavy-based pan. Heat over a low-medium heat, stirring occasionally, until the sugar starts to dissolve, without bringing to the boil or it may burn. The mixture will be quite thick, like fudge, and the sugar won’t dissolve completely at this stage. Take the pan off the heat, then stir in the black molasses and vanilla. Cool for 2 mins, then stir in the crème fraîche a spoonful at a time, so it incorporates smoothly into the mixture. If it’s a bit lumpy, use a small whisk to break them up. Pour 1/4 of the sauce between the buttered ramekins and place in the freezer to harden for 30 minutes
For the Pudding
Put the dates, sultanas and bicarbonate of soda in a heatproof dish and cover with the boiling water. Leave to soften while you prepare the rest of the pudding.
Beat together the butter and sugar until fluffy, and then beat in the eggs, a little at a time. Stir in the flour, baking powder, cinnamon and a pinch of salt until well combined, and then add the brandy, dates, sultanas and their soaking water, and mix well.
Take the ramekins out of the freezer and pour the batter on top of the toffee sauce. Put into the oven for 15 minutes, until firm with with a wobble, and then take out of the oven.
Heat the grill to medium, and poke a few small holes down the side of the ramekin so the sauce can seep through and pour over some of the remaining sauce. Put briefly under the grill, keeping an eye on it as it can easily burn. Once the bottom is toasted, turn out the ramekins, drizzle with a little remaining sauce and serve with a few dollops of ice cream, or creme fraiche.