Sticky Toffee Pudding with California Raisins
I have been waiting for the right time to bring sticky toffee pudding (only my favourite dessert) to the blog and this seemed like the absolute perfect fit! Sticky toffee pudding is usually made with dates but I KNEW I could make a delicious version with California raisins! I was so right and I can't wait for you to try this recipe. Its moist, tender, perfect for the holidays and I even created a delicious raisin caramel to gussy up this already delicious dessert.
Equipment
- mini bundt pan (6 cakes) or 8x8 pan
- oven
- standing mixer (can be done by hand or electric mixer)
Ingredients
Sticky Toffee Pudding Ingredients
- 200 grams California raisins covered in freshly boiled water
- ½ cup softened butter
- ¾ cup coconut sugar
- 2 eggs room temperature
- ½ tbsp vanilla
- 2 tbsp maple syrup OR molasses
- 1½ cups gluten-free four blend
- ½ cup almond flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp nutmeg
- ½ tsp salt
Raisin Caramel Sauce Ingredients
- ½ cup California raisins
- 1 cup coconut sugar
- 2 tbsp butter
- 1 cup soy milk or heavy cream
- ½ tsp vanilla
- ¼ tsp salt
Instructions
- Add raisins to a heat proof bowl and cover with 3/4c freshly boiled water.Let the raisins sit for 6 hours or until the raisins have plumped up. Drain raisins reserving 1/2 cup of soaking liquid. Add drained raisins to a blender with 1/2 cup of soaking liquid. Blend until pureed. Set aside.
- Preheat oven to 350 degrees. Grease a 8x8 baking dish or 6 mini bundt moulds (I tried both and both work great!).
- To a standing mixer add room temperature butter and sugar. Beat together until light and fluffy.
- Add eggs one at a time. Scrape down the bowl as needed.
- Add in vanilla and maple syrup OR molasses and beat again.
- In a separate bowl whisk together dry ingredients. Add in half of the flour mixture, scrape down bowl and then add in remaining flour. Add in raisin puree and beat together until smooth. Do not over mix.
- Pour mixture into prepared pan, smoothing out top with a spatula.
- Bake for 35 minutes and then check cake by inserting a toothpick in the middle. If the toothpick comes out clean with a few crumbs, it is done. If not, bake for 3-5 more minutes.
- If using mini bundt pan, allow the cakes tho rest for 10 minutes before turning them out on a cooling rack.
- While bundt cakes are baking, prepare raisin sauce.
- To a small pan add sugar and cream over medium high heat. Whisk cream and sugar together. Bring to a bubble and reduce to a simmer for 10 minutes.
- Carefully stir in butter and raisins.
- Continue to cook for 3-5 more minutes. Transfer to a heat proof vessel. Pour over sticky toffee pudding and enjoy.
Notes
The longer the raisins soak, the better. I didn't soak them for the sauce as the heat from the sauce plumps them up beautifully.
This sticky toffee pudding can be made a day in advance and reheated in the microwave the next day. Simply reheat for 30 seconds. Serve with raisin caramel sauce or ice cream.