When it comes to desserts that epitomize comfort and indulgence, Sticky Toffee Fig Pudding is a timeless choice. This rich and moist dessert, paired with a warm toffee sauce, makes for an unforgettable sweet treat. Whether you’re hosting a dinner party or looking to indulge in a decadent dessert, this recipe is bound to impress. Let’s dive into this classic yet elevated dessert and explore every detail about how to create it perfectly.
Why Sticky Toffee Fig Pudding Stands Out
Sticky Toffee Pudding is beloved for its deep, caramelized flavors and melt-in-your-mouth texture. The addition of figs and dates elevates the recipe by infusing it with natural sweetness and a touch of sophistication. The warm toffee sauce, generously poured over the pudding, adds a luscious richness that takes this dessert to the next level.
The Secret Ingredients
Each component of this dessert contributes to its exquisite flavor profile. Let’s break it down:
- Dried Figs and Dates: These provide the natural sweetness and a chewy texture, making the pudding irresistibly moist.
- Orange Zest: The subtle citrusy brightness balances the rich flavors of the toffee sauce and the pudding.
- Molasses: This ingredient enhances the depth of flavor with its dark, bittersweet notes.
- Mini Semisweet Chocolate Chips: A delightful addition that melts slightly within the pudding, offering bursts of chocolatey goodness.
- Brandy or Orange Juice: While optional, these liquids add complexity and complement the dried fruit.
Ingredients at a Glance
For the Pudding:
- ¾ cup dried figs, chopped
- ½ cup water
- ¼ cup dried dates, chopped
- 2 tablespoons brandy (or orange juice for a non-alcoholic version)
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- Zest of ½ orange
- 2 teaspoons molasses
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup mini semisweet chocolate chips
For the Sticky Toffee Sauce:
- 1 cup heavy cream
- ½ cup light brown sugar, packed
- 2 tablespoons unsalted butter
Step-by-Step Instructions
1. Prepare Your Oven and Molds
Start by preheating your oven to 350°F (175°C). Lightly grease 12 canelé molds or a standard muffin tin with baking spray that includes flour. Proper preparation ensures the pudding doesn’t stick and results in a beautiful presentation.
2. Cook the Fig Mixture
In a small saucepan, combine the chopped figs, water, dates, brandy (or orange juice), and vanilla extract. Bring this mixture to a boil over medium-high heat and let it simmer for 5 minutes. Cover the pan and allow the mixture to stand for 10 minutes. This step softens the dried fruit, making it easier to incorporate into the batter.
3. Make the Batter
Using an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and creamy. Add the egg, orange zest, and molasses, mixing until fully incorporated. This creates a rich and flavorful base for the pudding.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Gradually add these dry ingredients to the butter mixture, alternating with the fig mixture. Begin and end with the dry ingredients, mixing on low speed after each addition to avoid overmixing. Gently fold in the mini chocolate chips.
5. Fill the Molds and Bake
Spoon about 3 tablespoons of batter into each prepared mold, smoothing the tops slightly. Bake for 25–30 minutes, or until the tops are set and slightly darkened. The aroma filling your kitchen will be heavenly!
6. Prepare the Sticky Toffee Sauce
In a medium saucepan, combine the heavy cream, brown sugar, and butter. Stir constantly over medium-high heat until the mixture comes to a gentle boil. Reduce the heat to medium-low and simmer for about 10 minutes, or until the sauce thickens slightly. Allow the sauce to cool for a few minutes before serving.
7. Serve and Enjoy
Serve the puddings warm, drizzled generously with the sticky toffee sauce. For an extra touch, garnish with a sprinkle of chocolate chips or a dollop of whipped cream.
Expert Tips for Success
- Use High-Quality Dried Fruit: The figs and dates are the stars of this dessert. Opt for plump, fresh dried fruit for the best texture and flavor.
- Don’t Skip the Resting Time: Allowing the fig mixture to rest ensures the dried fruit becomes soft and blends seamlessly into the batter.
- Bake Until Perfectly Done: Overbaking can make the puddings dry. Check for doneness by inserting a toothpick into the center—if it comes out clean, they’re ready.
- Customize the Sauce: For a salted caramel twist, add a pinch of sea salt to the toffee sauce.
Why This Recipe Stands Out
The combination of dried figs, citrusy orange zest, and velvety toffee sauce makes this dessert truly unique. It’s versatile enough to be the centerpiece of a holiday gathering or an indulgent treat on a quiet evening. Moreover, the recipe can be adapted for different dietary preferences by substituting the brandy with orange juice or using a dairy-free cream alternative.
Perfect Pairings
Sticky Toffee Fig Pudding pairs beautifully with:
- Vanilla Bean Ice Cream: The cool creaminess contrasts the warm, sticky sauce.
- Espresso or Coffee: The bitterness balances the sweetness of the dessert.
- Spiced Tea: A warm cup of chai or cinnamon-infused tea complements the rich flavors.
Storage and Reheating
Store any leftover puddings in an airtight container in the refrigerator for up to three days. The sticky toffee sauce can also be refrigerated separately. Reheat the puddings and sauce in the microwave or oven before serving for that freshly baked taste.
Nutrition Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12
- Calories: Approximately 310 per serving
Conclusion
Sticky Toffee Fig Pudding with Warm Toffee Sauce is more than just a dessert—it’s an experience. From the natural sweetness of figs and dates to the indulgent richness of the toffee sauce, every bite is a celebration of flavor. Whether served as the finale to a festive meal or enjoyed as a comforting treat, this pudding is sure to become a favorite in your dessert repertoire. So go ahead, gather your ingredients, and create this show-stopping dessert that will leave everyone asking for seconds.
Indulge in gourmet dining at home with our Cheesy Pull-Apart Christmas Tree Bread.
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Sticky Toffee Fig Pudding with Warm Toffee Sauce
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Sweet figs, dates, and warm toffee sauce make this pudding irresistibly decadent. Try this classic treat today!
Ingredients
- For the Pudding:
- ¾ cup dried figs, chopped
- ½ cup water
- ¼ cup dried dates, chopped
- 2 tablespoons brandy (optional, can substitute with orange juice)
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- Zest of ½ orange
- 2 teaspoons molasses
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup mini semisweet chocolate chips
- For the Sticky Toffee Sauce:
- 1 cup heavy cream
- ½ cup light brown sugar, packed
- 2 tablespoons unsalted butter
Instructions
- Prepare the Oven and Molds
- Preheat your oven to 350°F (175°C).
- Lightly grease 12 canelé molds or a standard muffin tin with baking spray that includes flour.
- Cook the Fig Mixture
- In a small saucepan, combine the chopped figs, water, dates, brandy (or orange juice), and vanilla extract. Bring the mixture to a boil over medium-high heat and let it cook for 5 minutes.
- Remove from heat, cover, and allow it to stand for 10 minutes to soften the dried fruit.
- Make the Batter
- In a large bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and creamy.
- Add the egg, orange zest, and molasses, mixing until well incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the fig mixture. Begin and end with the flour mixture, mixing on low speed after each addition until just combined.
- Fold in the mini chocolate chips.
- Fill and Bake
- Spoon approximately 3 tablespoons of batter into each prepared mold. Smooth the tops slightly.
- Bake in the preheated oven for 25–30 minutes, or until the tops are set and slightly darkened.
- Prepare the Sticky Toffee Sauce
- In a medium saucepan, combine the cream, brown sugar, and butter. Bring to a gentle boil over medium-high heat, stirring frequently.
- Reduce the heat to medium-low and simmer until the sauce thickens and reduces slightly, about 10 minutes.
- Allow the sauce to cool slightly before serving.
- Serve
- Serve the puddings warm, drizzled generously with the sticky toffee sauce. Add an extra sprinkle of chocolate chips or a dollop of whipped cream, if desired.
- Notes:
- For a non-alcoholic version, replace the brandy with orange juice.
- These puddings are best served warm but can be reheated before serving.
- Leftover toffee sauce can be stored in the fridge and reheated as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 310 kcal