Holiday Sticky Toffee “Stuffing” Pudding

Ingredients:

For Pudding Base

• 200 g chopped dates
• ¾ cup boiling water + 1 tsp baking soda
• ⅓ cup butter
• ¾ cup brown sugar
• 2 eggs
• 1 ½ cups flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla

For Mix-ins

• 1 green apple, diced and tossed in lemon juice
• ½ cup dried cranberries
• ½ cup toasted walnuts
• Cinnamon + pinch nutmeg + pinch clove

For Rosemary Toffee Sauce

• ½ cup brown sugar
• ½ cup butter
• ¾ cup heavy cream
• Small sprig fresh rosemary
• Pinch salt

To Serve

• Scoop of vanilla cream

Directions:

1. Make pudding base: Combine dates, boiling water, and baking soda; let soften. Cream butter + sugar; add eggs + vanilla. Add flour, baking powder, salt, then fold in dates. Bake in an 8-inch pan at 350°F for ~30 min. Let cool.
2. Assemble stuffing mixture: In a bowl, gently toss the pudding cubes with lemon-dressed green apple, cranberries, nuts, and spices.
3. Make rosemary toffee sauce: Melt butter + brown sugar until smooth. Add cream, rosemary sprig, and salt. Simmer 2–3 minutes, then remove rosemary.
4. Bake: Spoon mixture into greased ramekins with a generous drizzle of rosemary toffee sauce over each. Reserve some toffee sauce to finish. Bake at 350°F for 10–12 min, just to warm through and meld.
5. Serve: Drizzle remaining rosemary toffee sauce over each ramekin and top with a big scoop of ice cream.

The post Recipe for Holiday Sticky Toffee Stuffing Pudding from Jack Showers appeared first on Toronto Guardian.