Print

Sticky Toffee Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 25 reviews

This luscious Sticky Toffee Pudding recipe features moist date cake drenched in a rich, buttery toffee sauce. Perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this classic British dessert balances sweet caramel and deep date flavors in every bite.

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
  • Pinch salt
  • ½ teaspoon pure vanilla extract

To serve:

  • Heavy cream, whipped cream, vanilla ice cream, and/or flaky sea salt (optional)

Instructions

  1. Prepare the dates: Finely chop the Medjool dates to yield about 1 cup loosely packed. Place them in a bowl, cover with boiling water, then sprinkle baking soda over them. Stir gently and let the mixture sit undisturbed for 20 minutes to soften.
  2. Mix cake batter: Meanwhile, using a hand mixer or stand mixer with paddle attachment, beat softened butter, brown sugar, and molasses until creamy and fully combined. Add eggs one at a time, beating well and scraping the bowl as needed. Stir in vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the butter mixture and beat until just combined, scraping the sides and bottom of the bowl thoroughly.
  4. Incorporate dates: After soaking, mash or puree the dates along with their soaking liquid. Use a fork for moist dates or an immersion blender/food processor for drier dates, aiming for a coarse puree rather than completely smooth. Fold the date mixture into the cake batter until well combined.
  5. Prepare baking vessels: Grease individual ramekins thoroughly. Transfer batter equally among them, smoothing the tops. Bake at 350°F for about 20-25 minutes, or until a toothpick inserted comes out clean. Avoid overbaking. Allow cakes to cool on wire rack.
  6. Make toffee sauce: In a medium saucepan over medium heat, melt butter. Add heavy cream, brown sugar, molasses, and a pinch of salt. Bring to a gentle simmer while whisking occasionally, and simmer for 2-3 minutes until slightly thickened. Remove from heat, whisk in vanilla extract, and let cool slightly to thicken further.
  7. Assemble and serve: While cakes are still warm, remove them carefully from ramekins and place on a baking sheet lined with foil or parchment. If desired, level domed tops with a serrated knife and serve cakes upside down. Brush all sides generously with toffee sauce, reserving extra for serving. Serve warm, drizzled with additional toffee sauce and optionally garnished with whipped cream, vanilla ice cream, or flaky sea salt.

Notes

  • Ramekins are preferred for individual servings, but muffin tins or small cake pans can be used; baking time may vary.
  • Ensure eggs are at room temperature for better batter emulsification.
  • Do not overbake to maintain moist texture.
  • Use unsulphured molasses for a richer flavor without bitterness.
  • For a smoother pudding texture, puree dates more thoroughly.
  • Serve immediately for best taste and texture, as cake can dry out when stored.

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