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Little Sticky Toffee Puddings

Perfect for a cozy, comforting Sunday brunch. Add the sauce made with Bigelow Vanilla Caramel Tea for a finishing touch.

25 Minutes
Serves 8


  • 6 ounces (168g) dates, pitted, chopped
  • 1 teaspoon (5mL) vanilla
  • ¾ teaspoon (3mL) baking soda
  • ⅓ cup (90mL) butter at room temperature
  • ⅔ cup (160mL) sugar
  • 2 large eggs, beaten
  • 1 cup (250mL) self-rising flour, sifted
  • Sauce:
  • 6 Bigelow Vanilla Caramel Tea Bags
  • ½ cup (125mL) whipping cream
  • 1 cup (250mL) brown sugar
  • ½ cup (125mL) butter


Preheat oven to 350*F (180*C). Prepare 8 6-ounce ramekins or custard cups by spraying with cooking spray. Place dates in a bowl, cover with 6 ounces (180mL) boiling water. Add vanilla and baking soda and set aside. In a large mixing bowl or food processor, cream butter and sugar together, beating until the mixture is pale light and fluffy. Gradually add beaten eggs; beat after each addition. Fold in sifted flour, then add date mixture. The mixture will be quite wet, but that is perfectly correct and gives the puddings their lightness. Divide the mixture evenly among the custard cups; place them on a baking tray and bake for 25 minutes. Remove from oven and allow them to cool for 5 minutes before un-molding. If they have risen too much slice a little off the top so that they can sit evenly on the plates. Make the sauce by heating cream in a saucepan. Add tea bags and simmer for 5 minutes. Remove tea bags, squeezing well. Combine remaining ingredients in the same saucepan and heat very gently until the sugar has melted and all the crystals have dissolved and sauce is thickened. The puddings can be made ahead and frozen if desired. Defrost and heat for 30 seconds in microwave, pour hot sauce over and serve with whipping cream or ice cream. This sauce would be wonderful over ice cream pound cake, angel food cake or any dessert that calls for a toffee sauce.

May we suggest French Vanilla Tea - Case of 6 boxes - total of 120 teabags to pair with this recipe?
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