This classic English dish packed with dates, covered in toffee sauce, and finished with whipped cream is a luxurious dessert worthy of any dinner table. The texture of the pudding is custardy and rich from the dates, which are soaked in hot water to make them more pliant. A long slow cook in the Suvie sets the pudding, which is then topped with a simple toffee sauce. Add a tbsp of rum or whiskey to the sauce with the lemon juice in Step 5 for an adult version of this timeless dessert.
Sticky Toffee Pudding
- 1 cup pitted dates, chopped, divided
- ½ cup boiling water
- ¼ tsp baking soda
- 1 cup all-purpose flour
- ¼ tsp baking powder
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp unsalted butter, melted
- 1 cup whipped cream or ice cream, optional
- 6 tbsp unsalted butter
- ¾ cup brown sugar, packed
- ½ cup heavy cream
- ¼ tsp fresh lemon juice
1) Spray a Suvie pan with cooking spray. In a glass measuring cup combine half the dates, boiling water, and baking soda; set aside for 5 minutes.
2) In a large bowl stir together flour, baking powder, and ¼ tsp salt.
3) Combine unsoaked dates with the brown sugar in a food processor. Pulse 5 times until combined. Pour liquid from soaked dates into the food processor, retaining soaked dates in the glass measuring cup. Add egg and vanilla to the food processor. Process until smooth, about 30 seconds. With the food processor running, add melted butter to food processor. Continue to process until smooth, about 30 seconds more.
4) Add contents of the food processor and the soaked dates to the flour mixture and stir gently to combine. Pour batter into prepared pan and insert into your Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
5) Just before the pudding has finished cooking, combine 6 tbsp butter and ¾ brown sugar in a medium saucepan. Melt butter over medium heat, whisking often until sugar is dissolved, about 3 minutes.
Slowly pour in cream, whisking to combine. Reduce heat to low and simmer for 2 minutes. Remove saucepan from heat and whisk in lemon juice.
6) Remove pan from Suvie. Poke holes into the pudding with a chopstick or skewer. Pour warm sauce over the pudding (reserve any extra sauce) and let sit for 10 minutes before cutting into squares.
Serve warm with extra sauce and whipped cream if desired.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Nutritional Information per serving (8 servings per recipe): Calories 440, Total Fat 18g, Total Carbohydrates 66g, Total Sodium 150 mg, Total Protein 3g