While the sticky toffee pudding normally ranks high on my list of Desserts Not To Be Messed With, this slight twist on the original was a pleasant surprise. The rye flour adds a nuttiness to the puddings, while the buttermilk in the toffee sauce gives it a subtle tang. Warm from the oven and generously doused in toffee sauce, these puddings are the perfect treat for two. Inspired by BBC Goodfood's Ultimate Sticky Toffee Puddings by Angela Nilsen. —The Honest Table
Preheat the oven to 350 degrees and set the kettle to boil. Generously butter two ramekins.
Place the dates and baking powder in one small mixing bowl, and the rye flour and baking powder in another. Set aside.
Once the kettle has boiled, pour the water over the date mixture. Let sit 5-10 minutes or until soft.
When the dates have softened, mash with a fork to a puree. Then add the molasses, golden syrup, egg, vanilla, and melted butter. Mix well to combine.
Add the date mixture to the flour mixture, and mix well.
Divide the batter into the two ramekins. Place in the preheated oven for 12 minutes, or until a toothpick inserted comes out clean and the puddings are firm.
Remove from the oven and run a knife around the edges of the ramekins (we don't want those puddings sticking!). Then drizzle over a few tablespoons of the toffee sauce and let sit for a few minutes. (Note: You could in theory skip this step and simply serve the puddings in their ramekins. However, this risks inhibiting the pudding to ice cream ratio.)
Turn out the puddings onto a plate or bowl and pour over more toffee sauce. Serve with ice cream. Enjoy!
Buttermilk Toffee Sauce
In a small saucepan, melt the butter with the sugar and molasses. Add the half and half, then let it bubble for 2-3 minutes until the colour has deepened. Do not let the mixture burn!
Remove the pan from the heat and whisk in the buttermilk. Pour into a small jug and set aside until ready to use.