This Amazing Sticky Toffee Pudding Recipe Always Sticks the Landing by Donna John

Is it sad when the Olympic announcers happily say a gymnast "stuck the landing," I automatically think of food? Sticky chicken, sticky ribs, sticky rice, baklava (it's really sticky) and sticky toffee pudding are some of the first to come to mind. But right now we're focusing on the last one.

Sticky toffee pudding originated in England, but it didn't take long for people all over to develop a taste for this sweet, sticky dessert recipe. This easy sticky toffee pudding recipe is moist and has a depth of flavors like no other. It may not be Gordon Ramsay's famous recipe, but I bet your friends and family won't be able to tell the difference. One spoonful and you'll know why.

To make this easy sticky toffee pudding recipe you will need dates, water, flour, baking powder, baking soda, salt, butter, brown sugar, vanilla extract, an egg, oranges for zesting, heavy cream, molasses and corn syrup. The hot puddings bake up in about 20 minutes in the oven.

Serve this sweet and sticky puddings for dessert with vanilla ice cream or whipped cream on top (Gordan serves his with maple ice cream). After one bite, this may be the only thing you think of when someone sticks that landing. This dessert recipe is definitely worthy of a gold medal.

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Cuisine: English
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

• 1 cup chopped dates
• 3/4 cup water
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• dash of salt
• 4 tablespoons butter
• 3/4 cup brown sugar, packed
• 1 1/2 teaspoons vanilla   
• 1 egg
• 1 tablespoon finely grated orange zest 

Caramel Toffee Sauce

• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup brown sugar, packed
• 1 tablespoon molasses
• 2 tablespoons corn syrup
• 1 teaspoon vanilla

Recipe Notes

• Store any leftovers in the fridge and reheat in the microwave. 

Here's how to make it:  

1. To make the pudding, bring the water to a boil. Add the dates, turn the heat off and let them sit for 15 minutes. Put the mixture into a blender and puree. 
2. In a bowl, combine the flour, baking powder, baking soda and salt. Stir to combine. 
3. In another bowl, beat the butter and brown sugar with an electric mixer until fluffy. Add the egg and vanilla. Beat until combined. Stir in the orange zest.
4. Slowly add in the flour mixture until just combined. 
5. Pour the batter into a greased individual ramekins. Bake in a preheated 350-degree F oven for about 20 minutes or until a toothpick comes out clean. 
6. To make the caramel sauce, heat all the ingredients in a sauce pot. Bring to a boil and cook for about 2 minutes. 
7. To serve, unmold the cakes and pour the caramel sauce over the top.
   

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