Sticky Toffee Pudding Recipe

Introduction

Sticky Toffee Pudding is a classic British dessert known for its rich, moist cake made with dates and topped with a luscious toffee sauce. This comforting treat is perfect for serving warm with a scoop of ice cream or a dollop of whipped cream. It’s an indulgent dessert that’s surprisingly easy to make at home.

Ingredients

• 6 ounces dates
• 1 cup water
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsalted butter
• 1 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup light brown sugar
• 1 ½ cups heavy cream
• ½ cup unsalted butter
• ½ cup light corn syrup
• ½ teaspoon vanilla extract (for sauce)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Butter six 6 ½-cup ramekins and lightly dust them with flour.
2. Step 2: In a small saucepan, simmer the dates and water over medium-low heat for about 15 minutes until the dates are soft. Transfer to a food processor and blend until smooth.
3. Step 3: In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Step 4: In the bowl of a stand mixer fitted with the paddle attachment, beat the ¼ cup unsalted butter and 1 cup brown sugar until combined. Add the eggs and 1 teaspoon vanilla extract, then mix well, scraping down the sides of the bowl as needed.
5. Step 5: Add the date puree to the mixer and beat until incorporated. With the mixer on low, gradually add the dry ingredients and mix just until combined.
6. Step 6: Divide the batter evenly among the prepared ramekins. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Step 7: While the cakes bake, prepare the toffee sauce. In a medium saucepan, combine 1 cup light brown sugar, heavy cream, ½ cup unsalted butter, and light corn syrup. Heat over medium until boiling, then reduce to medium-low and simmer for 15-20 minutes, stirring frequently, until the sauce thickens and darkens to a deep amber color. Remove from heat and stir in ½ teaspoon vanilla extract.
8. Step 8: Let the cakes cool slightly, then use a serrated knife to level the tops with the rim of the ramekins. Invert the cakes onto a wire rack and clean out the ramekins. Spray the ramekins lightly with cooking spray.
9. Step 9: Spoon about a tablespoon of the warm toffee sauce into each ramekin. Place the cakes back inside and bake for 8-10 minutes until the sauce bubbles up the sides.
10. Step 10: Allow the cakes to cool for 2 minutes before inverting them onto serving plates. Serve warm with additional toffee sauce and your choice of whipped cream, ice cream, or a sprinkle of sea salt.
11. Step 11: If preparing ahead, remove cakes from ramekins and store in an airtight container. Rewarm in the microwave for about 30 seconds before spooning sauce into ramekins and finishing in the oven. Warm the toffee sauce gently before use.

Tips & Variations

• For extra moisture, soak the dates in hot water for an hour before cooking.
• Swap light corn syrup with golden syrup or honey for a different flavor.
• Add a pinch of cinnamon or nutmeg to the batter for warm spice notes.
• Serve with vanilla ice cream or clotted cream for a classic touch.

Storage

Store leftover cakes in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 30 seconds, add warm toffee sauce, and bake briefly as directed. The toffee sauce can be stored separately in the refrigerator for up to one week and gently reheated on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sticky Toffee Pudding ahead of time?

Yes, you can prepare the cakes ahead and store them in an airtight container. Reheat gently and add warm toffee sauce before serving for best results.

What can I substitute for dates if I can’t find them?

Prunes or dried figs can be used as substitutes for dates. They will provide a similar sweetness and texture after being softened.

Sticky Toffee Pudding Recipe

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4.6 from 71 reviews

A classic British dessert, Sticky Toffee Pudding features a moist date sponge cake soaked in a rich, buttery toffee sauce. This recipe involves simmering dates to create a smooth puree, blending it into a spiced batter, baking in ramekins, and finishing with a luscious homemade toffee sauce. Serve warm with whipped cream, ice cream, or a sprinkle of sea salt for a decadent treat.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Date Sponge Cake

• 6 ounces dates
• 1 cup water
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsalted butter
• 1 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 2 large eggs

Toffee Sauce

• 1 cup light brown sugar
• 1 ½ cups heavy cream
• ½ cup unsalted butter
• ½ cup light corn syrup
• ½ teaspoon vanilla extract

Instructions

1. Prep: Preheat your oven to 350°F (175°C). Butter six ½-cup ramekins thoroughly and dust lightly with flour to prevent sticking.
2. Blend Dates: In a small saucepan, simmer 6 ounces of dates with 1 cup of water over medium-low heat for about 15 minutes until the dates are soft. Transfer the softened dates and liquid to a food processor and blend until smooth to form a date puree.
3. Mix Dry Ingredients: In a small bowl, whisk together 1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
4. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat ¼ cup unsalted butter and 1 cup brown sugar until well combined and fluffy.
5. Add Eggs and Vanilla: Add 2 large eggs and 1 teaspoon vanilla extract to the creamed butter and sugar. Scrape down the sides and bottom of the bowl to ensure even mixing, then beat until incorporated.
6. Combine with Date Puree: Add the prepared date puree to the mixer bowl and blend until fully incorporated.
7. Add Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
8. Bake the Cakes: Divide the batter evenly among the six prepared ramekins. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Prepare Toffee Sauce: While the cakes bake, prepare the toffee sauce. In a medium saucepan, combine 1 cup light brown sugar, 1 ½ cups heavy cream, ½ cup unsalted butter, and ½ cup light corn syrup. Heat over medium heat until boiling. Reduce heat to medium-low and simmer, stirring frequently, for 15-20 minutes until the sauce develops a deep amber color. Remove from heat and stir in ½ teaspoon vanilla extract. Set aside to cool slightly.
10. Finish Cakes with Sauce: Once the cakes are done baking, let them cool slightly. Use a serrated knife to level the tops of the cakes flush with the rim of the ramekins. Invert the cakes onto a wire cooling rack and clean out the ramekins. Spray the ramekins lightly with a cooking spray containing flour, then spoon about 1 tablespoon of the toffee sauce into each ramekin. Return the cakes to the ramekins and bake for another 8-10 minutes, until the sauce is bubbling up the sides.
11. Serve: Allow the cakes to cool for 2 minutes before inverting them onto serving plates. Serve warm, topped with extra toffee sauce and optional whipped cream, ice cream, or a sprinkle of sea salt.
12. Reheat Instructions: If preparing ahead, remove cakes from ramekins and store in an airtight container. Warm each cake in the microwave for about 30 seconds before spooning warmed toffee sauce into cleaned ramekins and baking as before. Ensure the toffee sauce is gently warmed before use.

Notes

• The date puree adds moisture and natural sweetness to the sponge cake.
• Leveling the cakes before the second baking step ensures even absorption of the toffee sauce.
• Use ramekins that hold approximately ½ cup each for even baking.
• Light corn syrup in the toffee sauce helps create a smooth texture and prevents sugar crystallization.
• For best results, serve the pudding warm immediately after the final baking step.
• Store leftover cakes separately from the toffee sauce if not serving immediately to prevent sogginess.
• To make ahead, keep cakes refrigerated and warm gently before serving as directed.

Keywords: Sticky Toffee Pudding, British dessert, date pudding, toffee sauce, moist cake, classic dessert