Irresistible Sticky Toffee Pudding with Creamy Tahini Drizzle
Author:antaki
Total Time:55 minutes
Yield:8 servings 1x
Description
Indulge in Decadent Toffee Pudding topped with Creamy Tahini Drizzle. Perfectly sweet and rich, this dessert is a must-try for all foodie lovers!
Ingredients
Scale
1 cup pitted dates, chopped (about 6–8 dates)
1 teaspoon baking soda
1/2 cup boiling water
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy cream
1/2 cup tahini
1 tablespoon maple syrup or honey (for drizzling)
Instructions
Start by chopping your pitted dates and placing them in a bowl. Add the baking soda and cover them with the boiling water. Let this sit for about 15 minutes.
In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy—about 2-3 minutes.
Beat in the eggs one at a time, ensuring that they are fully integrated before adding the next. Then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt until combined. Gradually mix this into your butter and sugar mixture until just combined.
Puree the soaking dates and water with an immersion blender until smooth. Fold this into your batter until just combined.
Pour the batter into a greased 8-inch square baking dish and bake in a preheated oven at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
In a saucepan over medium heat, simmer the heavy cream and half of the brown sugar (about 1/2 cup) until it thickens slightly, stirring constantly.
Once the pudding is out of the oven, let it cool slightly. Pour the warm toffee sauce over the pudding, allowing it to seep into the cake. Drizzle with tahini and maple syrup.
Notes
A delightful twist on the classic sticky toffee pudding, featuring a creamy tahini drizzle that adds a nutty flavor to this rich and moist dessert.
