Sticky Toffee Pudding Recipe

Introduction

Sticky Toffee Pudding is a classic British dessert that’s rich, moist, and bursting with sweet, caramel flavors. This indulgent treat combines tender date cake with a luscious homemade toffee sauce for a truly comforting experience.

Ingredients

• 6 ounces pitted Medjool dates (about 7 dates, 170 grams)
• ¾ cup water (170 grams)
• 1¼ cups all-purpose flour (150 grams)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon baking powder (2 grams)
• ½ teaspoon kosher salt
• ¾ teaspoon baking soda (5 grams)
• 6 tablespoons unsalted butter, room temperature (85 grams, ¾ stick)
• ¾ cup dark brown sugar (160 grams)
• 2 large eggs, room temperature (100 grams)
• ½ teaspoon pure vanilla extract (2 grams)
• ½ cup unsalted butter (113 grams, 1 stick)
• 1¼ cups dark brown sugar (266 grams)
• 1 cup heavy cream (227 grams)
• 2 teaspoons pure vanilla extract (8 grams)
• ½ teaspoon kosher salt (or to taste)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease six 6-ounce ramekins with butter and place them on a baking sheet.
2. Step 2: In a saucepan, add the dates and water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10 minutes.
3. Step 3: While the dates cool, whisk together the flour, cinnamon, cloves, baking powder, and salt in a medium bowl.
4. Step 4: Transfer the cooled date mixture to a blender. Add baking soda and blend until smooth. Set aside.
5. Step 5: In a stand mixer fitted with the paddle attachment, beat the 6 tablespoons of butter and ¾ cup dark brown sugar on medium-high speed until light and fluffy. Scrape down the bowl as needed.
6. Step 6: Add the eggs one at a time, mixing well and scraping the bowl as needed. Mix in ½ teaspoon vanilla extract.
7. Step 7: Add the dry ingredients to the wet mixture and mix on low speed until just combined.
8. Step 8: Gently fold in the date puree on low speed until combined, careful not to overmix.
9. Step 9: Divide the batter evenly among the prepared ramekins, smoothing the tops.
10. Step 10: Bake for 25-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool slightly.
11. Step 11: For the toffee sauce, combine ½ cup butter and 1¼ cups dark brown sugar in a saucepan over medium heat. Stir until butter is melted.
12. Step 12: Whisk in the heavy cream and bring to a boil. Reduce to a simmer and cook for 5-6 minutes until thickened.
13. Step 13: Remove from heat and stir in 2 teaspoons vanilla extract and ½ teaspoon salt.
14. Step 14: When the puddings are cool enough to handle, run a knife around the edges and invert onto plates. Serve warm topped with the toffee sauce.

Tips & Variations

• Use fresh dates for the best flavor and texture in the pudding base.
• Try adding chopped nuts like walnuts or pecans to the batter for a crunchy twist.
• For a dairy-free option, substitute butter with coconut oil and use coconut cream instead of heavy cream.
• Serve with vanilla ice cream or whipped cream for extra indulgence.

Storage

Store any leftover pudding and toffee sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the puddings gently in the microwave and warm the sauce on the stove before serving.

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 pudding batter and bake it a day ahead. Store the cooled puddings in the fridge and reheat before serving. The toffee sauce can also be made in advance and warmed up gently.

What can I use if I don’t have Medjool dates?

If Medjool dates aren’t available, you can substitute with other soft, pitted dates like Deglet Noor, though the flavor may be slightly less rich.

Sticky Toffee Pudding Recipe

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4.7 from 124 reviews

This classic Sticky Toffee Pudding recipe features moist date-based cakes baked individually in ramekins and topped with a rich, creamy toffee sauce. The pudding combines the natural sweetness and depth of Medjool dates with warm spices like cinnamon and cloves, creating a comforting dessert perfect for any occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Pudding

• 6 ounces pitted Medjool dates (170 grams, about 7 dates)
• ¾ cup water (170 grams)
• 1¼ cups all-purpose flour (150 grams)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon baking powder (2 grams)
• ½ teaspoon kosher salt
• ¾ teaspoon baking soda (5 grams)
• 6 tablespoons unsalted butter (85 grams, room temperature, ¾ stick)
• ¾ cup dark brown sugar (160 grams)
• 2 large eggs (100 grams, room temperature)
• ½ teaspoon pure vanilla extract (2 grams)

Toffee Sauce

• ½ cup unsalted butter (113 grams, 1 stick)
• 1¼ cups dark brown sugar (266 grams)
• 1 cup heavy cream (227 grams)
• 2 teaspoons pure vanilla extract (8 grams)
• ½ teaspoon kosher salt (or to taste)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease six 6-ounce ramekins thoroughly with butter and place them on a baking sheet for easy handling.
2. Boil Dates: In a saucepan, combine the pitted Medjool dates and water. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let it sit for 10 minutes to soften the dates.
3. Mix Dry Ingredients: While the dates cool, whisk together the all-purpose flour, ground cinnamon, ground cloves, baking powder, and kosher salt in a medium bowl until evenly combined.
4. Blend Date Mixture: Transfer the cooled dates and the soaking water into a blender. Add the baking soda and blend until smooth, creating a thick, flavorful date puree. Set this aside.
5. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and dark brown sugar on medium-high speed until the mixture is light and fluffy, scraping the bowl as needed.
6. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the vanilla extract and mix until combined.
7. Combine Dry Ingredients: Slowly add the dry ingredient mixture to the butter mixture, mixing on low speed just until combined to prevent overmixing.
8. Incorporate Date Puree: Gently fold in the blended date mixture on low speed until the batter is uniform.
9. Portion Batter: Divide the batter evenly among the prepared ramekins, approximately 141 grams per ramekin. Smooth the tops for an even bake.
10. Bake: Bake in the preheated oven for 25 to 35 minutes, until a toothpick inserted into the center emerges with a few moist crumbs. Remove from oven and allow to cool slightly.
11. Prepare Toffee Sauce: In a medium saucepan over medium heat, combine the unsalted butter and dark brown sugar. Stir occasionally until the butter is melted. Whisk in the heavy cream, and bring the mixture to a gentle boil. Reduce heat to simmer and cook for 5 to 6 minutes until the sauce thickens. Remove from heat and whisk in vanilla extract and salt.
12. Serve: When the puddings are cool enough to handle, run a knife or offset spatula around the edges to loosen. Invert each ramekin onto a plate. Serve warm with generous amounts of the prepared toffee sauce drizzled on top.

Notes

• For best results, use fresh Medjool dates as they offer the richest flavor and soft texture.
• Baking times can vary based on ramekin size; check for doneness with a toothpick after 25 minutes.
• Toffee sauce can be made ahead and gently reheated before serving.
• Let the pudding cool slightly before inverting to avoid breaking.
• Leftover toffee sauce can be stored in the refrigerator for up to 5 days and reheated gently.

Keywords: Sticky Toffee Pudding, Date Cake, British Dessert, Toffee Sauce, Medjool Dates, Classic Pudding