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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/sticky-toffee-pudding-recipe/