We always end on a sweet note at Copper House. We don’t serve dessert at lunch when everyone has enjoyed their fill of pizza or another one of our irresistible offerings. Instead, we wait until mid afternoon just before everyone is heading out to serve a little sweet treat. In the cooler months we might spoon up our pear-apple crisp. In summer you can usually count on a scoop each of our homemade dairy-free ice cream and one of our seasonal fruit sorbets.
Regardless of the season, one of our most popular desserts is Sticky Toffee Pudding. It would not be an exaggeration to say that our sticky toffee pudding has been a bit of an epiphany for many of our guests. Some have asked me to teach them how to make it. Others have asked for the recipe. Most groan with delight as they take their last bite asking with a smile if it would be OK if they licked the last of the toffee sauce from the plate.
We’re always happy to make sticky toffee pudding for any of our guests, but I’m also happy to share the recipe, so that when you can’t make it to Copper House, you can still enjoy this delightful treat.
PrintGordon Ramsay-Inspired Individual Sticky Toffee Puddings
- Yield: 6 1x
Ingredients
Sticky Puddings
3/4 cup pitted dates
1/2 teaspoon baking soda
1/4 cup boiling water
3 tablespoons room temperature unsalted butter
6 tablespoons brown sugar, light or dark
1 large egg
10 tablespoons (1/2 cup + 2 tablespoons) all-purpose flour
1/2 teaspoon baking powder
Toffee Sauce
1 stick (4 ounces) unsalted butter
1 cup packed brown sugar
1/4 cup half and half
2 tablespoons corn syrup
Pinch salt
2 tablespoons bourbon (optional)
Whipped cream
Instructions
For the puddings: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour a 6-cup muffin tin.
Place dates and baking soda in a heat-proof bowl. Add boiling water, pressing down the dates to submerge them; let stand to soften, about 10 minutes. Transfer dates to a food processor or blender and puree.
With a hand mixer, cream butter and sugar in a medium bowl until light and fluffy, about a minute. Add the egg; continue to mix until combined, scraping down the sides of the bowl as needed. Mix in flour and baking powder until just combined. Add dates; mix on low speed until well combined.
Divide batter evenly among prepared muffin cups. Bake until cakes are firm to the touch, 18 to 20 minutes. Remove cakes and let cool slightly in the pan, about 5 minutes. Turn onto a wire rack. (Can be cooled and frozen in an airtight container for at least a month.)
For the sauce: Bring all ingredients (except bourbon) to boil over medium-high heat in a small Dutch oven or large saucepan, stirring occasionally to dissolve the sugar. Reduce heat to medium-low and continue to simmer until sugar is completely dissolved and sauce is slightly thickened. Remove from heat. If using bourbon, stir it in now. (Can be cooled and refrigerated in an airtight container for several weeks.
To serve, return sauce to a simmer and microwave puddings until warm, 30 seconds to a minute, depending on the number of puddings you are heating. Spoon desired amount of sauce onto a dessert plate, set a pudding in the puddle of sauce. Top with a dollop of whipped cream and serve.
Notes
The puddings freeze and the sauce refrigerates so well that I highly recommend doubling the recipe and using a 12-cup muffin tin. With some these scrumptious puddings in the freezer, it makes it easy to invite family and friends over for an impromptu dinner.
There will definitely be extra toffee sauce, so enjoy the extra over ice cream or pancakes. And if you double the puddings, no need to double the sauce.