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Parve
Easy
50 Minutes
Diets 
Sticky toffee pudding has nothing to do with the creamy dessert cups that we’re used to. It is a classic British dessert made of sponge cake that’s sweetened with dates and served with toffee sauce. I like to use store-bought caramel to make this dessert even easier. It’s extra wonderful when served warm, and you can even add a scoop of (parve) ice cream to complement the dish.
2 cups pitted dates
1 and 1/2 cups boiling water
1/2 cup (1 stick) margarine
1 and 1/2 cups Haddar Brown Sugar
2 large eggs
2 teaspoons Gefen Vanilla Extract
1 and 3/4 cups all-purpose flour, such as Glicks
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
(parve) vanilla ice cream, to serve
1/2 to 3/4 bottle store-bought caramel sauce
Preheat oven to 350 degrees Fahrenheit.
Place pitted dates in a bowl and cover with boiling water. Set aside to soak for five minutes. While dates are soaking, beat margarine and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Add eggs and vanilla and mix to combine.
Pour dates (with the water) into a food processor fitted with the S blade and purée until smooth and creamy. Add puréed dates to the margarine and sugar mixture. Slowly add flour, baking powder, baking soda, and salt and mix well.
Grease two muffin tins (or work in batches) or ramekins with cooking spray. Fill cups with batter until three-fourths full. Bake for 18 to 20 minutes or until an inserted toothpick comes out clean. Let cool in the pan for five minutes before transferring to a cooling rack, using the tip of a butter knife to ease the muffins out of the tin. Serve warm with a scoop of vanilla ice cream and warm caramel sauce.
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Hi! This recipe sounds delicious – I am British and am a big fan of this one! Can this be made in advance – ok out of the freezer? Thanks!
Yes, you can freeze the cakes but wait for them to cool and tightly wrap in plastic and then aluminum foil. When ready to serve, thaw the frozen pudding and then gently warm the cake and drizzle with caramel sauce.
Thank you! Also, if I use date spread instead of fresh dates – how many cups would that come to?
I haven’t tried it but I’d assume around 2 cups as well.
Thank you! They came out well b’H – just a piece of advice to anyone making them. If they over flow in the ramekins, once cooled, cut off cake bits that overflowed and gently slip a knife in and go around the edges of the ramekin to release the pudding from the ramekin. If you serve the pudding upside down, it looks like the pudding in the photo attached to this recipe : )