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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.

Ingredients

Scale

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

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