Toffee Pudding - These moist, dense, and spongy mini cakes made with pureed dates are sure to win your heart. Soaked and filled with glorious gooey and sticky butterscotch sauce and topped with a scoop of vanilla ice cream for the perfect dessert delight. So indulgent and divine, you'll make it all the time!
⅓cup or 76gunsalted butter,softened at room temperature
⅓cup or 65gbrown sugar
2largeeggs
1tsp or 5mlpure vanilla extract
2tbsp or 30mlmolasses
1 ½cup or 200gall-purpose flour
1tspbaking powder
½tspsalt
Butterscotch Sauce
1½cup or 300gbrown sugar,loosely packed
⅓cup or 76gunsalted butter
1½cup or 360mlheavy cream
1tsp or 5mlpure vanilla extract
ice cream or whipped cream
Instructions
Preheat oven to 180C/350F.
Chop the pitted dates and add them to a bowl with hot water with baking soda. Let it soak for about 10 minutes.
Mashed with a potato masher until it becomes a chunky-smooth texture.
Cream the butter and brown sugar until light and fluffy.
Add the eggs and beat until fully incorporated.
Then add the vanilla and the molasses. Mix gently until combined.
In a separate bowl, combine flour, baking powder, and salt. Mix well.
Add the flour mixture to the butter mixture and mix until everything is fully incorporated.
Then add the pureed dates and mix until combined. Do not overmix.
Grease the pudding molds.
Pour the batter into the pudding molds about 2/3. Do not fill all the way up.
Bake for 20-25minutes or until a skewer comes out clean when you pierce the center.
Poke the baked puddings while hot to make holes for the butterscotch sauce.
Butterscotch Sauce
Place the butter and brown sugar in a saucepan over medium heat.
Stir until the butter and sugar melted.
Add the heavy cream and vanilla extract. Let it simmer for about 2 minutes.
Assembly
Pour a generous amount of butterscotch sauce into the pudding. Making sure it covers the holes.
Let it soak for about 10 minutes.
Loosen the sides with a thin knife.
Turn the molds upside down on a serving plate.
Pour more sauce on top and serve with a scoop of ice cream or whipped cream.
Notes
If you find this toffee pudding too sweet, you might want to make a lesser sweet sauce to pour in your baked puddings instead. Using the same butterscotch sauce recipe, use 3/4 cup of brown sugar instead of 1 1/2 cup. Add 1 cup milk or water and a slurry (2 teaspoons cornstarch dissolved in 1 tbsp water) and let it simmer to thicken.
Do not overmix to get the perfect spongy and dense texture.
Dates can be replaced with dried prunes or apricots.
Add cocoa powder or coffee granules for more intense flavors.
Spices like cinnamon, nutmeg, or clove can make your toffee pudding more delectable.
If you don't have a potato masher, you can just use a fork to mash the dates.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutritional information below doesn't include the ice cream as a topping.