The moist sponge cake and the really sweet toffee sauce creamy English custard (recipe link below) just brings it all together nicely. This recipe was inspired by the 5lb’s of medjool dates that my husband came home with one day (as you do). The recipe only calls for 1 cup (220 grams) of dates, so you can imagine we had lot leftover, and in addition to using them in recipes, they make a delicious and healthy snack.
Prepare dates for baking
If the dates are on the firmer side you can soak them in boiling water for a minute or so to soften before chopping.
Dates in Sticky Toffee Pudding
Some recipes call to blend or puree the dates but I like to have chunks of the dates in the pudding, but that’s just my preference. It is very important to grease, then flour your muffin tin very well, because you do want the puddings to come out nice and easily when they’re baked.
Optional addition
The puddings are good served just with the toffee sauce, but I like to serve this pudding with English custard . The creaminess of the custard helps cut through the sweetness of the toffee sauce and all 3 work so well together. If you’re a fan of deliciously creamy custard, I also use it in Berry Custard Tart and Rhubarb and Custard.
Homemade Hot Apple Cider
