Sticky Toffee Kahlua Pudding

Indulge in a luscious, boozy twist on a classic dessert. A pure comfort food with a soft, fluffy texture, and a sophisticated coffee kick

Is there anything more comforting than a warm, sticky toffee pudding? I don’t think not. But just when you thought this decadent dessert couldn't get any better, I’ve added a touch of Kahlua for a truly irresistible treat. This Sticky Toffee Kahlua Pudding is the perfect indulgence for cozy nights in, guaranteed to impress your guests and leave them wanting more.

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@cookwitheugeneSticky toffee pudding with a Kahlua coffee twist 🍮🤤 Follow for more 👉 Ingredients: For the pudding: - 100g butter, softened, plus extra for greasing - 160g Medjool dates, roughly chopped - 50ml Kahlua - 150g dark brown sugar - 2 large eggs, lightly beaten - 175g self-raising flour - 1 tsp bicarbonate of soda For the sauce: - 100g butter - 175g light muscovado sugar - 150ml double cream - 50ml Kahlua Method: 1. Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and line the cake tin with baking parchment. 2. Place the dates and Kahlua in a small pan with 100ml water. Bring to a boil and simmer for 5 minutes. Remove from heat and set aside. 3. Whip together the butter and dark brown sugar until pale and fluffy. Gradually add the beaten eggs, beating well after each one. Sift the flour and bicarbonate of soda over the creamed mixture and gently fold it in. Add the date mixture (including any remaining liquid) and fold again. 4. Pour the batter into the prepared tin and bake for 35-40 minutes, or until well-risen and golden brown. A skewer inserted into the centre should come out clean. Cool in the tin for 10 minutes. 5. While the pudding bakes, prepare the sauce. Melt the butter, light muscovado sugar, and double cream in a pan over a gentle heat, stirring until the sugar has dissolved. Bubble for 2-3 minutes until slightly thickened. Stir in the Kahlua and heat through, then remove from the heat. 6. Cut the pudding into eight portions and serve with a generous spoonful of the warm Kahlua toffee sauce. @Chef Reactions #stickytoffeepudding #kahlua #dessertrecipe #baking #homemade #comfortfood #boozybaking #desserttiktok #foodtiktok #easyrecipe #stickytoffee #pudding #dessert #baking #homemade #comfortfood #boozybaking #alcoholinfused #easybaking #quickrecipes

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Ingredients

For the pudding:

• 100g butter, softened, plus extra for greasing

• 160g Medjool dates, roughly chopped

• 50ml Kahlua

• 150g dark brown sugar

• 2 large eggs, lightly beaten

• 175g self-raising flour

• 1 tsp bicarbonate of soda

For the sauce:

• 100g butter

• 175g light muscovado sugar

• 150ml double cream

• 50ml Kahlua

Method

1. Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and line the cake tin with baking parchment.

2. Place the dates and Kahlua in a small pan with 100ml water. Bring to a boil and simmer for 5 minutes. Remove from heat and set aside.

3. Whip together the butter and dark brown sugar until pale and fluffy. Gradually add the beaten eggs, beating well after each one. Sift the flour and bicarbonate of soda over the creamed mixture and gently fold it in. Add the date mixture (including any remaining liquid) and fold again.

4. Pour the batter into the prepared tin and bake for 35-40 minutes, or until well-risen and golden brown. A skewer inserted into the centre should come out clean. Cool in the tin for 10 minutes.

5. While the pudding bakes, prepare the sauce. Melt the butter, light muscovado sugar, and double cream in a pan over a gentle heat, stirring until the sugar has dissolved. Bubble for 2-3 minutes until slightly thickened. Stir in the Kahlua and heat through, then remove from the heat.

6. Cut the pudding into eight portions and serve with a generous spoonful of the warm Kahlua toffee sauce.