We asked South African foodie Koketso Mokoena-Nyawo to put an Amajoya candy twist on her delicious sticky toffee pudding recipe.
Remember those special childhood moments where you were rewarded with a sticky toffee pudding for good behaviour? Or those comforting family gatherings that came with the aroma of something sweet and delicious baking away in the kitchen? This sticky toffee recipe – made with quality sweets – is sure to reawaken those joyful memories.
In this blog, foodie Koketso Mokoena-Nyawo of @letseat_withkk shares her personal sticky toffee pudding recipe and adds an Amajoya candy twist.
“The One Thing I’d Change About My Childhood Sticky Toffee Pudding Recipe”
The only complaint I have about my childhood sticky toffee pudding is that my sauce always seemed to run out just before I finished my cake – but maybe I just loved the sauce that much!
Don’t worry, we will have plenty of sauce this time around and we’ll smother the cake with toffee sauce while it is still warm so that it can soak in all that “toffeeness” and stickiness. So even if the sauce runs out, the cake will carry you to the end.
This truly is a sticky toffee pudding because the cake is so sticky!
The Most Important Ingredients: Dates and Toffee
Two of the most important ingredients for this recipe are the dates for the cake batter and – the name says it all – the toffee you use for the sauce. Guess what: The sauce can be simply made with Amajoya’s new range of toffee candy.
This means you can avoid time spent making toffee sauce from scratch and trying to find the right balance between the cream, milk and sugar.
Just melt the Amajoya toffee in milk and cream, and you’ve got your perfect toffee sauce.
Plus, you can manipulate the sauce to your desired thickness and richness by simply adding more candy. The perfect sauce with the perfect balance by simply adding candy to milk and cream. Genius!
Where Does That Stickiness Come From?
Dates and toffee sauce are important for this pudding as they give it that sticky, moist texture. As soon as the pudding comes out of the oven, poke holes into the cake and pour over the hot toffee sauce. This makes the pudding intensely moist.
The great thing about this pudding is that you can store it in the fridge and just reheat it in the microwave, and it will be as moist and sticky as when you took it fresh out of the oven a few days earlier.
Now… will you serve yours with cream or ice cream? The go-to is generally ice cream – the added stickiness from ice-cream really elevates this pudding. I’m definitely a fan of pairing it with ice cream, but serving it with whipped cream is delicious, too. It’s just one of those desserts that works with almost everything.
Sticky Toffee Pudding Recipe
Makes 8-10 depending on size
Prep time: 50 minutes | Baking time: 25 minutes | Setting time: 10 minutes | Total time: 1 hour 25 minutes
For toffee sauce
- 1 pack of Amajoya Creamy Toffee Original
- 2 cups full-cream milk
- 1 cup cream
For dates puree
- 150g pitted dates (about 7 dates)
- 1 cup water
- ¾ cup cake flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- 60g or 4 tbsp unsalted butter (softened)
- ¾ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla essence
- Vanilla ice cream or whipped cream
- In a medium saucepan, combine 2 cups of full-cream milk with 1 pack of Amajoya toffee and bring to the boil.
- Cook over moderately medium heat, stirring frequently, until a deep amber caramel forms and candy is fully dissolved, about 10 minutes.
- Carefully whisk in the 1 cup of cream and cook for an additional 10 minutes.
- In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes.
- Blend the dates in a blender until smooth.
- Preheat the oven to 180° Celsius.
- Lightly butter six ramekins.
- In a bowl, whisk the flour with the baking powder, bicarbonate of soda, and salt.
- In a separate bowl, using an electric mixer or a spoon, beat the butter with the brown sugar until light and fluffy. Beat in the egg and vanilla essence, then beat in the date puree. Beat in the dry ingredients.
- Pour batter into the ramekins. Only fill two-thirds of the way up and smooth the tops.
- Bake for 25 minutes or until skewer inserted into the centre comes out clean.
- Using a knife, trim the tops of the cakes level. This also gets rid of that top tough layer to allow the toffee sauce to soak well into the cakes.
- While still hot, poke a few holes into the surface of the pudding. Spoon over 2 tablespoons of toffee sauce per pudding. Leave to soak 10 minutes. If toffee sauce is not runny, reheat it on the stove and add 1 tablespoon of milk, and stir until it is runny again.
- Turn each pudding ramekin onto a serving plate.
- Rewarm the remaining toffee sauce and spoon some around and on top of the puddings.
- Serve with vanilla ice cream or whipped cream.
4 Ways to Enjoy Any Leftover Toffee Sauce
The great thing about toffee sauce is that there is so much you can do with it! Here are four quick ideas:
- Amajoya toffee comes in a mint flavour too, so you could have a mint-flavoured toffee sauce if you want to play around with different tastes.
- You can also roll some muesli into the sauce and mould it into little balls. Leave them to cool in the fridge and you have yourself some toffee-covered muesli to snack on.
- Refrigerate the toffee inside animal- or fruit-shaped moulds and you have some fun sweets for kids’ birthday parties!
- I used the leftover toffee sauce the next day as a sauce for ice-cream. Perfect for those sunny days when you want to jazz up your ice cream.
Join the Amajoya Community for More Delicious Recipes
If you enjoyed this sticky toffee pudding recipe, you might also like our four delicious recipes tailor made for Easter (but perfect for any occasion, really).
For more tips, recipes and all-round happiness, join the Amajoya community – we promise to add just the right amount of joy to your inbox.