Sticky toffee pudding is a classic British dessert and a warm hug for your taste buds.
It features a rich and moist date-studded cake with a luscious toffee sauce.
Perfect for cozy nights in or impressing guests, this dessert strikes a delicious balance between sweet and sophisticated.
Serve it with extra sauce and ice cream, and it’s guaranteed to please.
Why You’ll Love This Sticky Toffee Pudding
Irresistible Flavor: The moist pudding and buttery toffee sauce create a heavenly taste experience. There’s really nothing else like it!
Warm Comfort Food: This dessert’s warm, gooey texture and sweet aroma make it ideal for cozy gatherings during colder months.
Make-Ahead Magic: The pudding and sauce can be prepared in advance and reheated. This makes it an ideal stress-free option for entertaining or busy weeknights.
Ingredients
- Medjool Dates: These plump, caramel-like dates create the pudding’s signature sticky sweetness.
- All-Purpose Flour: Provides structure to the pudding, letting the flavors shine.
- Baking Soda & Baking Powder: The power couple. They work together to give the pudding a fluffy lift and tender crumb.
- Unsalted Butter: Adds luscious texture and helps carry the sweet toffee taste.
- Brown Sugar: The complex flavor deepens the pudding’s caramel essence.
- Large Eggs: They hold everything together while adding moisture and richness.
- Molasses: A touch of this robust sweetener amps up the pudding’s color and taste.
- Salt: The flavor enhancer. It balances the sweetness and makes every ingredient pop.
- Toffee Sauce: Cream, butter, brown sugar, molasses, salt, and vanilla meld into a rich elixir that soaks into every bite.
How to Make Sticky Toffee Pudding
In Britain, “pudding” can refer to steamed or baked desserts with a moist, cake-like consistency.
So, don’t let the name fool you – sticky toffee pudding is a date-infused caramel cake typically served with toffee sauce and warm British custard.
The dish will change color slightly depending on the type of brown sugar you use (light or dark).
The flavor is the same, though! So you can use whatever you have on hand.
Here are the steps:
1. PREP: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan. Set aside.
2. DATES: Soak chopped dates in boiling water for 10 minutes, then puree. Stir in the baking soda and set aside.
3. CREAM: Beat the butter, brown sugar, and molasses until pale and fluffy. Scrape the sides, then beat again until smooth.
4. MIX: Add the eggs and mix. Stir in the flour, baking powder, and salt until halfway combined. Add the date mixture and mix until just combined.
5. BAKE: Pour the batter into the pan and bake for 30-35 minutes, or until a toothpick comes out clean.
6. SAUCE: Combine the butter, brown sugar, and molasses in a saucepan over low heat, stirring until smooth. Add the cream and cook until bubbling. Stir in the salt and vanilla.
7. ASSEMBLE: Prick the warm pudding with a toothpick. Pour 1/4 of the sauce over it and let absorb for 20-30 minutes.
8. SERVE: Serve warm with the remaining sauce, whipped cream, ice cream, or custard. Enjoy!
Tips For the Best Sticky Toffee Pudding
The secret to the incredibly moist texture of this pudding is the pureed dates.
They basically melt into the batter, adding natural sweetness and a subtle caramel flavor.
That said, you don’t have to puree them.
- Skip the puree. As long as you chop them quite small and then mash them lightly after soaking, they’ll melt into the pudding.
- Soak the dates in tea. Add a bag of black tea to the boiling water, then pour over the dates. It’ll add a subtle flavor.
- Use room-temperature ingredients. They’ll incorporate easier that way.
- Don’t overmix the batter. Gently fold the date puree and dry ingredients into the batter by hand until barely combined to avoid over-mixing.
- Use dark brown sugar. It’ll deepen the flavor and darken the pudding and the sauce. It’s a simple thing, but it makes a difference in the end.
- Make minis. Fill ramekins about 3/4 full and bake for 20-25 minutes.
- Add salt. You’ll add a small pinch of salt to the sauce. But for added oomph, add 1/2-1 teaspoon of sea salt.
- Let it sit. Let the pudding sit and absorb the toffee sauce for at least 20-30 minutes. This guarantees maximum flavor and moisture.
How to Store
This recipe is definitely a labor of love, but so worth it for a special occasion or when you want to really impress guests.
And since you can make it ahead, it’s ideal for parties.
Here’s how to store it:
To Store: Place the cooled pudding in an airtight container and refrigerate for up to 5 days. Keep the toffee sauce in a separate container in the fridge for 1-2 weeks.
To Freeze: Wrap the cooled pudding tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Freeze the sauce in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm individual portions in the microwave for 20-30 seconds. To reheat the whole pudding, cover it with foil and heat in a 300°Fahrenheit oven for 15-20 minutes. Reheat the sauce in a pot over low heat, stirring until smooth.
More Warm Desserts Perfect for Fall
Chocolate Cobbler
Skillet Cookie
Monkey Bread
Pecan Pie Cobbler
Sticky Toffee Pudding
12
servings30
minutes30
minutes474
kcalIndulge in traditional sticky toffee pudding—a rich, date-infused cake soaked in warm toffee sauce. It’s perfect with whipped cream, ice cream, or custard.
Ingredients
- For the Pudding
8 ounces Medjool dates, pitted and roughly chopped
1 cup boiling water
1 teaspoon baking soda
1/3 cup unsalted butter, softened
2/3 cup light or dark brown sugar, packed
2 tablespoons molasses
2 large eggs, room temperature
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
- For the Toffee Sauce
1/2 cup butter
1 1/4 cup light or dark brown sugar
1 tablespoon molasses
2/3 cup heavy cream, room temperature
pinch salt
2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking pan with cooking spray or butter. Set aside.
- Make the pudding: Place the chopped dates into a large, heat-proof bowl and pour the boiling water over the top. Stir well and let sit for 10 minutes. Then, puree the dates and water in a food processor until smooth. Stir in the baking soda and set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and molasses with an electric mixer on medium speed until pale and fluffy. Scrape the bottom and sides of the bowl, then beat again until lump-free.
- Blend in the eggs on low until well combined. Add the flour, baking powder, and salt, and gently mix by hand with a spatula until about halfway combined. Add the pureed dates and mix until just combined.
- Pour the batter into the baking dish and bake for 30-35 minutes until a toothpick inserted in the center is removed cleanly.
- Make the sauce: While the pudding bakes, combine the butter, brown sugar, and molasses in a medium saucepan. Cook over low heat, stirring until the sugar dissolves and the sauce is smooth.
- Mix in the cream, increase the heat to medium, and cook just until it bubbles. Remove from the heat and stir in the salt and vanilla.
- Assemble: Prick the warm pudding all over with a toothpick or skewer. Pour about 1/4 of the warm toffee sauce over the pudding and spread evenly to the edges. Set aside to absorb for 20-30 minutes. Cover the remaining sauce to keep it warm.
- Serve the sticky toffee pudding warm with the remaining toffee sauce, a dollop of whipped cream, vanilla ice cream, or traditional English custard. Enjoy!
Notes
- Skip the puree. As long as you chop them quite small, and then mash them lightly after soaking, they’ll melt into the pudding.
- Soak the dates in tea. Add a bag of black tea to the boiling water, then pour over the dates. It’ll add a subtle flavor.
