Sticky Toffee Pudding Thumbprints

Name: Sticky Toffee Pudding Thumbprints
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Ingredients: 1 cup (225g) unsalted butter, softened; ½ cup (100g) brown sugar; 1 egg yolk; 1 teaspoon vanilla extract; 2 cups (250g) all-purpose flour; ½ teaspoon salt; ½ cup finely chopped dates; ½ cup (100g) brown sugar; ¼ cup (60g) unsalted butter; ¼ cup (60ml) heavy cream; ½ teaspoon vanilla extract; Pinch of salt

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Sticky Toffee Pudding Thumbprints are a delightful twist on the classic British dessert, combining the rich flavors of caramelized dates and buttery shortbread in a bite-sized treat. These cookies have a soft, chewy center filled with luscious toffee sauce, making them irresistible for any sweet lover.

Contents

Origin Sticky Toffee Pudding Thumbprints What I Love About This Recipe Sticky Toffee Pudding Thumbprints Ingredients Directions Notes

Origin Sticky Toffee Pudding Thumbprints

Sticky Toffee Pudding is a beloved British dessert that originated in the United Kingdom, particularly in the Lake District. Traditionally, it consists of a moist sponge cake made with finely chopped dates, served with a rich toffee sauce. This thumbprint cookie version captures the essence of the classic pudding while offering a fun, easy-to-eat variation.

What I Love About This Recipe

The combination of a buttery, tender cookie with the deep caramel flavors of sticky toffee pudding makes this recipe a standout. I love how the thumbprint center holds a pool of gooey toffee sauce, creating the perfect balance of textures. Plus, they’re easy to make and ideal for holiday gatherings or afternoon tea.

Also Read : Red Velvet Cheesecake Brownie: A Decadent and Irresistible Dessert

Sticky Toffee Pudding Thumbprints

Recipe by RecipeWikkiCourse: Desserts

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

157

kcal

Ingredients

1 cup (225g) unsalted butter, softened
½ cup (100g) brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
½ teaspoon salt
½ cup finely chopped dates
½ cup (100g) brown sugar
¼ cup (60g) unsalted butter
¼ cup (60ml) heavy cream
½ teaspoon vanilla extract
Pinch of salt

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream together butter and brown sugar until light and fluffy.
Add the egg yolk and vanilla extract, then mix until combined.
Gradually mix in the flour and salt, then fold in the chopped dates.
Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
Bake for 12-15 minutes or until the edges are lightly golden.
While the cookies bake, prepare the toffee sauce by heating brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir until the sugar dissolves and the sauce thickens (about 3-4 minutes). Remove from heat and stir in vanilla extract and salt.
Once the cookies are out of the oven, let them cool slightly before filling the center with warm toffee sauce.
Allow the cookies to set before serving.