Sticky Tahini Toffee Pudding Recipe:
225 g Medjool Dates, Pitted
1 tsp Baking Soda
250 ml Water, boiling
90 g Butter
150 g Sugar
170 g AP Flour
1 tsp Ginger, ground
1/2 tsp Nutmeg, ground
1/2 tsp Clove, ground
2 tbsp Cinnamon, ground
1 tsp Cocoa Powder
2 tbsp Greek Yogourt, non-flavoured
Tahini Toffee Recipe:
1/2 cup Maple Syrup
6 tbsp Tahini
80 g Butter
Tis the season for everything toffee! Something about the Canadian winter and the holidays just screams to me sticky toffee pudding, with its warm spices and gooey chewy texture. The base of my sticky toffee pudding is quite simple, it is that tahini & maple twist that gives it my signature Lebanese Canadian pazzazz!
To get started on the pudding, preheat your oven to 350F. Place the pitted Medjool dates, baking soda, and boiling water in a bowl and let them sit for 15 minutes. The baking soda will work on softening the dates and neutralizing their acidity. In the meantime, cream the sugar and butter then add the eggs and mix them until they’re well incorporated. In a separate bowl, mix the flour with the spices and cocoa powder.
Once the dates are soft, strain and puree them. Add the date puree to your wet ingredients and then fold in your dry ingredients. You will end up with a thick batter, which you’ll then fold the yogourt into. Finally, pour the batter into a lined baking sheet and bake it for 30mins or until it passes the toothpick test (clean toothpick).
While the pudding is baking, in a saucepan, place the maple syrup, tahini, and butter. Melt the ingredients together, whisking vigorously for 3-5 minutes on medium heat. Add the sea salt and allow the toffee to cool down and thicken. Once the pudding comes out of the oven, pour the toffee on top of it and allow them to settle as they cool down before slicing into it.
Sticky tahini toffee pudding is best served warm!
Make sure you give this decadent sticky tahini toffee pudding recipe a try for the holidays, snap a photo, and share it with us on our socials.
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***If you are interested in exploring the history of Middle Eastern & Levantine cuisine, check out this 13th-century book called Scents and Flavors: A Syrian Cookbook.