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Preheat your oven to 350°F. Lightly grease and flour four 6-ounce individual pudding molds or ramekins.

Place the chopped dates in a heatproof bowl. In a small cup, dissolve 1 tablespoon of Percol Espresso Noir instant coffee in 1/2 cup of hot water. Pour the hot coffee over the dates and let them soak for 10 minutes to soften.
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the egg (or yogurt) until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Drain any excess liquid from the soaked dates, then mash the dates with a fork until mostly smooth. Stir the mashed dates into the wet ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Divide the batter evenly among the prepared pudding molds. Place the molds on a baking sheet.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a pudding comes out clean. Let cool in the molds for 5 minutes before inverting onto serving plates.

While the puddings are baking, prepare the Espresso Toffee Sauce. In a small saucepan, melt the butter over medium heat. Add the dark brown sugar and heavy cream. Bring to a gentle simmer, stirring constantly, until the sugar is dissolved and the sauce thickens slightly, about 5-7 minutes.

Remove the sauce from the heat and stir in the dissolved Percol Espresso Noir instant coffee. Keep warm.

To serve, place a warm sticky toffee pudding on each plate. Drizzle generously with the warm Espresso Toffee Sauce. Top with a scoop of vanilla ice cream and serve immediately, alongside a fresh cup of brewed Percol Espresso Noir coffee.


Preheat your oven to 350°F. Lightly grease and flour four 6-ounce individual pudding molds or ramekins.

Place the chopped dates in a heatproof bowl. In a small cup, dissolve 1 tablespoon of Percol Espresso Noir instant coffee in 1/2 cup of hot water. Pour the hot coffee over the dates and let them soak for 10 minutes to soften.
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the egg (or yogurt) until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Drain any excess liquid from the soaked dates, then mash the dates with a fork until mostly smooth. Stir the mashed dates into the wet ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Divide the batter evenly among the prepared pudding molds. Place the molds on a baking sheet.

Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a pudding comes out clean. Let cool in the molds for 5 minutes before inverting onto serving plates.

While the puddings are baking, prepare the Espresso Toffee Sauce. In a small saucepan, melt the butter over medium heat. Add the dark brown sugar and heavy cream. Bring to a gentle simmer, stirring constantly, until the sugar is dissolved and the sauce thickens slightly, about 5-7 minutes.

Remove the sauce from the heat and stir in the dissolved Percol Espresso Noir instant coffee. Keep warm.

To serve, place a warm sticky toffee pudding on each plate. Drizzle generously with the warm Espresso Toffee Sauce. Top with a scoop of vanilla ice cream and serve immediately, alongside a fresh cup of brewed Percol Espresso Noir coffee.
