Mini Sticky Toffee Pudding Rezept

Dieses einfache Rezept für einzelne Sticky Toffee Puddings ergibt vier köstliche Mini-Puddings mit samtiger Karamellsauce. Many people are surprised when they find out that sticky toffee pudding is made with dates. To start let's soak the dates. Place the pitted dates in a large heatproof bowl and add boiling water. Start by boiling the dates then set aside to cool. Once cooled, make a paste by mashing with a fork.

Zutaten (für 4 Portionen)

• Für den Teig:
  • 1 cup medjool dates, pitted and roughly chopped
  • 1 cup water
  • 3 tablespoons maple syrup
  • ⅓ cup butter, room temperature
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 ⅔ cups all purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup 2% milk
• Für die Toffee Sauce:
  • 1 cup heavy cream
  • ½ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • ¼ cup maple syrup
  • 1 teaspoon flaky salt
  • ½ cup unsalted butter
• Optional: whipped cream or vanilla ice cream

Vorbereitung

1. Preheat the oven to 350F and prepare four small loaf pan tins by buttering them and lining with parchment paper. Heavily grease ramekins, I use these pudding pots. Preheat the oven to 350F/180C.
2. In a small sauce pot combine 1 cup pitted and chopped medjool dates, 1 cup of water and 3 tablespoons of maple syrup and bring to a simmer over medium low heat for 3-4 minutes or until the dates look soft. Remove from heat and set aside to cool.
3. When the dates are soaked/softened, make a paste by mashing with a fork. In a small food processor add the softened date mixture and 1 teaspoon baking soda and blend until smooth. Alternatively: Datteln entsteinen und grob hacken. Milch in einem kleinen Topf auf niedriger Stufe zum Köcheln bringen. Topf von der Herdplatte ziehen, Datteln hinzugeben, Deckel aufsetzen und für mindestens 15 Minuten ziehen lassen. Datteln und Milch mit einem Pürierstab zu einem feinen Mus mixen, alternativ mit einer Gabel möglichst fein zerdrücken.
4. In a stand mixer cream ⅓ cup of room temperature butter with 1 cup of packed brown sugar and 2 teaspoons of vanilla extract. In a large bowl or bowl of your stand mixer add the softened butter and sugar, mix on medium speed for 2-4 minutes, until light and fluffy.
5. Add 2 large eggs one at a time until combined - you may need to scrape down the sides of the bowl with a spatula. Add the eggs and vanilla extract. Make sure to scrape the bowl so everything is combined, evenly.
6. Add 1 ⅔ cups of all purpose flour and 1 ½ teaspoons baking powder to the bowl of the stand mixer and combine on low. Gently fold the dry ingredients into the wet mixture, just until no large flour streaks remain.
7. Add the date mixture and ½ cup of milk to the cake mixture and combine to make your cake batter. Add the date mixture with all the liquid.

Backen

1. Place the four prepared mini loaf tins onto a baking sheet and divide the cake batter between them evenly. I use these pudding cups and they are absolutely perfect! Pour 1 ½-2 tablespoons of toffee sauce in then spoon the sticky toffee pudding batter on top.
2. Transfer the baking sheet to the oven and bake for 25 - 30 minutes or until the cake is springy in the middle. Bake for 20-25 minutes or until firm and risen. Do not poke the toothpick all the way to the bottom! Bake for 20-25 minutes, or until if you stick a toothpick in the center it comes out clean. Don’t over bake because it will dry out the cakes!
3. Alternatively: Place them in a 9X13 pan and pour hot water halfway up the sides. I find steaming the puddings in a water bath produces a more consistent bake. Wrap a piece of foil on top so that the puddings are completely covered - this will trap the steam.
4. When the mini loaf cakes are finished, remove them from their tins and transfer to a plate. Once baked allow for the cakes to cool slightly and then unmould. You may need to take a knife and gently loosen around the edges. To serve, use an offset spatula to loosen the puddings from the pots. Then place an upside down plate on top of the pudding and whack it right side up, the sticky toffee pudding should easily slide out of the pan.

Toffee Sauce zubereiten

1. In a medium saucepan combine 1 cup of heavy cream, ½ cup of packed brown sugar, 2 teaspoons vanilla extract, ¼ cup maple syrup, 1 teaspoon flaky sea salt and ½ cup unsalted butter.
2. Heat over medium-low heat to a gentle simmer until the butter is completely melted and the sauce is uniform. In a small pot over low-medium heat melt the butter and sugar together, whisking to combine. When the mixture is combined and all sugar is dissolved gently add 1 tablespoon of heavy cream at a time. Whisk constantly over medium heat for 4-5 minutes. Turn off the heat and set aside. Remove from heat, mix in the other half of the cream and allow to cool.
3. Optional: Falls du dein Dessert etwas alkoholischer bevorzugst, kannst du bis zu 1 EL dunklen Rum unter die fertige Butterscotch Sauce rühren.

Anrichten und Serviervorschläge

Top each generously with sticky toffee sauce and a pinch of flaky sea salt. Serve with heavy cream, ice cream, or Birds custard. Or make some homemade custard! Optional: whipped cream or vanilla ice cream. Pour warm sauce über die Puddings und sofort genießen.

Lagerung und Vorbereiten im Voraus

• How long does homemade sticky toffee pudding last? You can definitely place the mini sticky toffee pudding cakes in an airtight container or cover in plastic wrap and keep it in the fridge for 3-4 days. You can reheat in the microwave for 30 seconds to a minute.
• Can you make sticky toffee pudding ahead of time? Totally, I will make them, de pot them and keep them in an airtight container in the refrigerator for up to 3 days then microwave or heat in the oven before serving.
• You can easily freeze the cake, then thaw either overnight in the fridge or let it cool on the counter for a few hours. Then heat up in the microwave or in the oven.
• Du kannst das Rezept bereits bis zu 3 Tage im Voraus zubereiten. Die Küchlein luftdicht verpackt bei Zimmertemperatur aufbewahren, die Soße im Kühlschrank lagern.

Schritt-für-Schritt: Mini Sticky Toffee Puddings backen und mit Toffee-Sauce überziehen

Tipps für Erfolg

• Don’t over bake because it will dry out the cakes!
• Make sure to scrape the bowl so everything is combined, evenly.
• Gently fold the dry ingredients into the wet mixture, just until no large flour streaks remain.
• Use an offset spatula/angled spatula to gently release the pudding from the pan.
• With Lurpak® by your side you’re always ready to cook, bake and fry up wonders; With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to.

Varianten

Die Ränder der Küchlein mit einem kleinen Messer lockern und auf ein Kuchengitter stürzen. Die warmen Puddinge mit den oberen Seiten nach unten auf Teller setzen, dann mit der Sauce und jeweils einem Klecks Sahne garnieren.

Zeit	Dauer
Prep Time	20 minutes
Cook Time	30 minutes
Assembly Time	2 minute
Yield	4 Mini Puddings

Dieses einfache Rezept für individuelle sticky toffee puddings will be your new favorite to serve at your dinner party! Step-by-step photos help ensure you have success every time you make mini sticky toffee puddings!

Lesen Sie auch: Weihnachtliche Miniatur: Anleitung für ein Lebkuchenhaus

Lesen Sie auch: Inhaltsstoffe der Rewe Mini Marmelade detailliert erklärt

Lesen Sie auch: Vegane Süßigkeiten: Ein Testbericht

tags: #Mini #Sticky #Toffee #Pudding #Rezept

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