Little Icky Sticky Puddings with Caramel Sauce
Indulge your sweet tooth with these irresistible Little Icky Sticky Puddings with Caramel Sauce, the perfect dessert for any occasion. These moist, richly flavored puddings are made with sweet, tender dates blended into a velvety batter and baked to perfection in individual molds. Topped with a luscious homemade caramel sauce infused with butter, brown sugar, and a hint of vanilla, each bite is a decadent celebration of sticky, gooey sweetness. Ready in under an hour and easy to whip up, these mini desserts are ideal for entertaining or treating yourself. Serve them warm with a drizzle of caramel sauce, and for the ultimate indulgence, pair them with creamy vanilla ice cream or a dollop of freshly whipped cream. Perfect for fans of traditional sticky toffee pudding, this dessert delivers comfort in every spoonful.
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Recipe Information
Ingredients
- 200 grams dates (pitted and chopped)
- 250 ml boiling water
- 1 teaspoon baking soda
- 100 grams unsalted butter (softened)
- 150 grams light brown sugar
- 2 large eggs
- 175 grams self-raising flour
- 1 teaspoon vanilla extract
- 75 grams unsalted butter (for caramel sauce)
- 100 grams brown sugar (for caramel sauce)
- 150 ml heavy cream (for caramel sauce)
- 1 teaspoon vanilla extract (for caramel sauce)
- 1 pinch sea salt (optional, for caramel sauce)
Instructions
Preheat the oven to 180°C (350°F) and grease 6 individual pudding molds or ramekins.
In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let it sit for 5 minutes to soften.
While the dates soak, cream the softened butter and light brown sugar in a large mixing bowl until pale and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Using a blender or food processor, blend the softened dates and their liquid until smooth, or leave some chunks for texture if desired.
Fold the blended date mixture into the creamed butter and sugar, followed by the vanilla extract.
Sift in the self-raising flour and gently fold until just combined. Avoid overmixing.
Divide the batter evenly between the prepared pudding molds, filling each about 3/4 full.
Place the molds on a baking tray and bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
While the puddings are baking, prepare the caramel sauce. Combine the unsalted butter, brown sugar, and heavy cream in a small saucepan over medium heat.
Bring the mixture to a simmer, stirring constantly, until the sugar has dissolved completely.
Reduce the heat to low and simmer for an additional 3-4 minutes, until the sauce thickens slightly.
Remove the pan from the heat and stir in the vanilla extract and a pinch of sea salt, if using.
Once the puddings are baked, allow them to cool for 5 minutes before turning them out onto serving plates.
Pour the warm caramel sauce generously over each pudding and serve immediately. For an extra indulgent touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 484 mg | 21% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 64.3 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
