18 Traditional British Desserts to Celebrate King Charles' Coronation

13/18 Previous Next

© iStock / Getty Images Plus / Bartosz Luczak

Sticky Toffee Pudding

Sticky Toffee Pudding is a decidedly British dish. Originating from the Lake District in the north of England, it's made with dates and covered in hot toffee sauce.  Decadent and delicious, it's fit for a King (or Queen)!

Ingredients for 6 servings:

For the toffee sauce:

• 2 1/2 cups (600 g) heavy cream
• 1 stick (110 g) unsalted butter
• 1/2 cup (170 g) corn syrup
• 1 cup (200 g) sugar

For the cake:

• 6 oz. pitted Medjool dates
  
• 3/4 cup (180 ml) water
  
• 3/4 cup (100 g) + 2 tbsp  flour
  
• 1 tsp baking powder
  
• 1/4 tsp baking soda
  
• 1 pinch of salt
• 4 tbsp butter, softened
  
• 3/4 cup (130 g) light brown sugar
  
• 1 egg
  
• 1/2 tsp pure vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C). Lightly grease six 4-ounce ramekins.
2. For the toffee sauce: In a medium saucepan, add 1 1/4 cups of the cream with the butter, corn syrup, and sugar. Bring to a boil, then reduce the heat to medium-low and cook for 40 min., stirring frequently. You should end up with a thick caramel sauce. Delicately whisk in the remaining heavy cream.
4. Using a fine-mesh sieve, strain the sauce into a bowl and set aside.
5. Add the dates to a small saucepan, and cover with water. Simmer over low heat for 15 min., until the water is almost gone and the dates are softened.
6. Transfer the dates to a blender or food processor and mix until completely smooth. Set aside.
7. Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk to combine.
8. To another bowl, add the butter and brown sugar. Using an electric hand mixer, beat the ingredients on medium speed until you get a light, fluffy texture. Add the egg and vanilla extract, and beat again. Finally, add the pureed dates, and beat until combined.
9. Reduce the speed to low, and add the dry ingredients. Beat until combined.
   

10. Evenly distribute the batter among the greased ramekins and smooth the surface with a spatula or the back of a spoon.

11. Bake for 20 min. in the preheated oven. To check for doneness, insert a toothpick in the center of one of the puddings. If it comes out clean, they're done. If not, return to the oven for a minute or two more. When finished, remove from the oven and set aside to cool. Don't turn the oven off yet.
12. Cut off the tops of the cakes so that their surface is even with the ramekins.
13. Unmold the cakes, and transfer them to a wire rack. Cut each cake in half horizontally.
14. Clean the ramekins, then add 1 tbsp of the toffee sauce to each. Add the bottom halves of the cakes back to the ramekins. Then spread each cake with 1 tbsp of the toffee sauce and finish with the top cake layer.
    
15. Spread each cake with 1 final tbsp of the toffee sauce. Place the ramekins on a baking sheet, and return to the oven for 10 min. 
16. Let the puddings cool for 5 min. before turning out the puddings onto servings plates.
17. Reheat the remaining toffee sauce, and spoon over each pudding to serve.
18. Enjoy!