The Best Sticky Toffee Pudding

Introduction:
Sticky Toffee Pudding is a beloved classic British dessert, known for its moist sponge cake made with dates and covered in a rich, buttery toffee sauce. This indulgent treat is perfect for cozy evenings, holiday dinners, or when you’re simply craving something comforting and sweet. With its deep caramel flavor and soft texture, it’s no wonder this dessert is a favorite worldwide.

Ingredients Breakdown:

• For the Pudding:
  • 1 cup dates (pitted and chopped)
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup brown sugar (packed)
  • 2 large eggs
  • 1 tsp vanilla extract
• For the Toffee Sauce:
  • 1 cup heavy cream
  • 1/2 cup brown sugar (packed)
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • Pinch of salt

Step-by-Step Recipe:

1. Prepare the Date Mixture:
   • Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for about 10 minutes to soften the dates.
2. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish or individual ramekins.
3. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
4. Cream the Butter and Sugar:
   • In a separate large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine the Mixtures:
   • Gradually fold in the flour mixture into the butter-sugar mixture. Once combined, stir in the date mixture, including the soaking liquid, until the batter is smooth.
6. Bake the Pudding:
   • Pour the batter into the prepared baking dish or ramekins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the Toffee Sauce:
   • While the pudding is baking, make the toffee sauce. In a medium saucepan, combine the heavy cream, brown sugar, and butter. Bring the mixture to a simmer over medium heat, stirring frequently until the sugar dissolves and the sauce thickens, about 5-7 minutes. Remove from heat and stir in vanilla and a pinch of salt.
8. Serve:
   • Once the pudding is out of the oven, poke holes all over the surface with a skewer or fork. Pour some of the warm toffee sauce over the pudding to soak in. Serve the pudding warm, drizzled with extra toffee sauce and a dollop of whipped cream or vanilla ice cream if desired.

Tips for the Perfect Sticky Toffee Pudding:

1. Use Fresh, Soft Dates:
   The key to achieving the pudding’s signature texture is using fresh, soft dates. Medjool dates work wonderfully for this recipe.
2. Serve Warm:
   Sticky toffee pudding is best enjoyed warm, so be sure to serve it right out of the oven or after reheating.
3. Poke Holes for Extra Toffee Soak:
   Poking holes in the pudding before pouring the toffee sauce allows the sauce to seep deeper into the cake, making it extra moist.

Variations and Customizations:

1. Add Spices:
   For a warm, spiced version, add a pinch of cinnamon, nutmeg, or ground ginger to the batter.
2. Individual Puddings:
   You can bake this pudding in individual ramekins for a more elegant presentation. Adjust the baking time to around 18-20 minutes for smaller portions.
3. Boozy Toffee Sauce:
   Add a splash of rum or whiskey to the toffee sauce for a boozy twist.

Health Considerations and Nutritional Value:

• Calories: Each serving is approximately 500-600 calories, depending on the size of the portion and the amount of toffee sauce.
• Dietary Note: Sticky Toffee Pudding is a rich dessert, but you can lighten it by using less butter in the sauce or substituting with a lighter cream.

FAQ:

1. Can I make Sticky Toffee Pudding ahead of time?
   Yes! You can make the pudding and sauce a day ahead and store them separately. Reheat the pudding and sauce before serving.
2. Can I freeze Sticky Toffee Pudding?
   Absolutely. You can freeze the pudding without the sauce. When ready to serve, thaw and reheat the pudding, then drizzle with freshly made toffee sauce.
3. What is the best way to reheat Sticky Toffee Pudding?
   To reheat, simply warm the pudding in the oven at 300°F (150°C) for 10 minutes, or microwave individual servings for about 20-30 seconds.

The Best Sticky Toffee Pudding

Sticky Toffee Pudding is a traditional British dessert that combines a rich date sponge cake with a warm, buttery toffee sauce—an indulgent treat perfect for any occasion.

Print Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 357 kcal

Ingredients

  

Cake:

• 7 oz pitted medjool dates approximately 7-10 dates
• ¾ cup boiling water
• 1 teaspoon baking soda
• 5 tablespoons unsalted butter softened
• 2 tablespoons unsulphured molasses
• ⅓ cup brown sugar packed
• 2 large eggs* at room temperature
• 1 teaspoon pure vanilla extract
• 1 ¼ cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

Toffee sauce:

• ½ cup unsalted butter
• ¾ cup heavy cream
• ¾ cup brown sugar packed
• 2 teaspoons unsulphured molasses teaspoons, not tablespoons
• pinch salt
• ½ teaspoon pure vanilla extract

To serve:

• heavy cream whipped cream, vanilla ice cream, and/or flaky sea salt, optional

Instructions

 

Cake:

• Preheat oven to 350°F.
• Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl and cover with boiling water and sprinkle with baking soda. Stir, then allow the mixture to sit undisturbed for 20 minutes.
• Meanwhile, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until creamy and combined. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
• In a separate bowl combine flour, baking powder, and salt. Add the flour mixture into the butter mixture and beat until combined, scraping the sides and bottom of the bowl as needed.
• After the dates have soaked for 20 minutes, mash or puree the dates along with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don’t have to be completely smooth). Transfer all of the date mixture into the cake batter and beat until combined.
• Grease ramekins (preferred)** or see notes for other pan sizes. Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.

Toffee sauce:

• In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.

Assembly and serving:

• While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper. Note: the cakes will likely have a dome on top. If desired, you can use a serrated knife to level off the top. I prefer to level it off and serve the cakes upside down.
• Brush all sides of the cakes with the toffee sauce, reserving the rest of the sauce for serving.
• Serve the cake warm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.

Notes

To quickly bring eggs to room temperature: place the eggs in a bowl and cover with warm water and let them sit for 5-10 minutes. 

 

**RAMEKINS: I have made this with 4-oz ramekins and 7-oz ramekins. I typically get 9-10 servings from the 4-oz ramekins, and 8 servings from the 7-oz ramekins. 

 

MUFFIN PAN: Fill cups about two-thirds full. You should have between 10 and 12 cakes.

 

8X8 PAN: If you’d prefer to make one large cake, you can add the batter to a greased 8×8 baking pan. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool. When the cake is still slightly warm, brush the top with some of the toffee sauce, reserving the rest for serving. 

 

BUNDT PAN: Use a 10-cup bundt pan and bake for 25-29 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool. When the cake is still slightly warm, carefully remove it from the pan and brush the exterior with some of the toffee sauce, reserving the rest for serving. Note: this makes a fairly petite bundt cake.

 

 

SERVING SIZES: This recipe can feed 8-12 people. If using a muffin tin you will get about 12 servings, individual ramekins will yield 8-10 servings, and the 8×8 cake can serve 9-12. This is a very rich recipe; a little goes a long way. 

 

TOFFEE SAUCE: The toffee sauce will firm up as it cools. If it cools completely or firms up too much, simply reheat it on the stovetop or in the microwave to thin it out again.

 

STORAGE: You can store leftover cake and sauce in the refrigerator for up to 2 days, warming both before serving. 

Nutrition

Calories: 357kcal | Carbohydrates: 46g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 167mg | Potassium: 271mg | Fiber: 2g | Sugar: 33g | Vitamin A: 646IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

Keyword The Best Sticky Toffee Pudding