Sticky toffee pudding, a much-loved dessert in the UK, also just so happens to be one of my favorite things to eat. And don’t get my mum-in-law started, she would go to the moon and back just for a helping of this.
Unlike what most Americans think of pudding (a creamy thick custard), this is a baked pudding, so it’s more of a little spongy moist cake. Plenty of butter, dark brown sugar, and heaps of sticky dates add to the flavor of the little cakes, but it’s the sauce that really sends it over the top.
Dark brown sugar, butter, and vanilla are melted into a toffee caramel sauce that is spooned (heapingly and lovingly and with great abandon) over the top of each cake. You can serve them unadorned or with a scoop of vanilla ice cream, a dollop of gently whipped cream, or even a bit of crème anglaise (vanilla custard sauce). Any way you serve it, you are guaranteed to become as smitten with this dessert as I am.
I used little brioche molds to bake my puddings, but you can use ramekins or custard cups. Just be sure to grease them well so the puddings pop right out.
Recipe: Sticky Toffee Pudding
Makes about 10 to 12 puddings