Espresso Noir Sticky Toffee Pudding
Espresso Noir Sticky Toffee Pudding
Ingredients
For the Espresso-Infused Dates
- 1 1/2 cups pitted dates, chopped
- 1 tablespoon Percol Espresso Noir instant coffee
- 1/2 cup hot water
For the Pudding Batter
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg, (or 1/4 cup plain yogurt)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Espresso Toffee Sauce
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar, packed
- 1/2 cup heavy cream
- 1/2 teaspoon Percol Espresso Noir instant coffee, dissolved in 1 tablespoon hot water
For Serving
- 4 scoops vanilla ice cream
- 1 cup Percol Espresso Noir instant coffee, freshly brewed, for serving alongside
Instructions
- 1
Preheat your oven to 350°F. Lightly grease and flour four 6-ounce individual pudding molds or ramekins.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 15 min - 3
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the egg (or yogurt) until well combined.
⏱️ 1 min
- 5
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 6
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.
⏱️ 2 min
- 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 2 min
- 8
Divide the batter evenly among the prepared pudding molds. Place the molds on a baking sheet.
⏱️ 2 min
- 9
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.
⏱️ 30 min•🌡️ 350
- 10
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.
⏱️ 7 min
- 11
Remove the sauce from the heat and stir in the dissolved Percol Espresso Noir instant coffee. Keep warm.
⏱️ 1 min
- 12
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.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Espresso Noir Sticky Toffee Pudding
For the Espresso-Infused Dates
- 1 1/2 cups pitted dates, chopped
- 1 tablespoon Percol Espresso Noir instant coffee
- 1/2 cup hot water
For the Pudding Batter
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 large egg, (or 1/4 cup plain yogurt)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Espresso Toffee Sauce
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar, packed
- 1/2 cup heavy cream
- 1/2 teaspoon Percol Espresso Noir instant coffee, dissolved in 1 tablespoon hot water
For Serving
- 4 scoops vanilla ice cream
- 1 cup Percol Espresso Noir instant coffee, freshly brewed, for serving alongside
Instructions
- 1
Preheat your oven to 350°F. Lightly grease and flour four 6-ounce individual pudding molds or ramekins.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 15 min - 3
In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the egg (or yogurt) until well combined.
⏱️ 1 min - 5
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 6
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.
⏱️ 2 min - 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 2 min - 8
Divide the batter evenly among the prepared pudding molds. Place the molds on a baking sheet.
⏱️ 2 min - 9
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.
⏱️ 30 min•🌡️ 350 - 10
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.
⏱️ 7 min - 11
Remove the sauce from the heat and stir in the dissolved Percol Espresso Noir instant coffee. Keep warm.
⏱️ 1 min - 12
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.
⏱️ 3 min