If you have a craving for a dessert that feels like a warm hug, you need this Sticky Toffee Pudding Recipe in your life. Its rich, moist cake studded with sweet dates combined with a luxuriously smooth, buttery toffee sauce creates a flavor explosion that’s utterly irresistible. Every bite is a delightful balance of sweetness and warmth that will have you coming back for more, whether it’s a cozy family gathering or a special treat just for yourself.
Ingredients You’ll Need
This Sticky Toffee Pudding Recipe relies on simple but carefully chosen ingredients that each bring a unique touch to the final dish. From the natural sweetness of medjool dates to the deep caramel notes from light brown sugar and molasses, these staples work harmoniously to build the perfect texture and flavor.
- Medjool dates: These pitted dates add natural sweetness and a soft, chewy texture essential to the pudding’s character.
- Boiling water: Used to soften the dates, helping them blend smoothly into the batter.
- Butter (room temperature): Provides richness and moisture to the cake, helping it stay tender.
- Light brown sugar: Brings a subtle caramel flavor that perfectly complements the dates and toffee sauce.
- Vanilla extract: Enhances the sweet flavor and adds warmth to both the cake and the sauce.
- Eggs (room temperature): Give structure and lightness to the pudding.
- Molasses: Adds depth with its robust, bittersweet qualities, enhancing the toffee essence.
- All-purpose flour: Forms the base of the batter, giving the pudding its crumb and body.
- Baking powder and baking soda: These leavening agents ensure the pudding rises nicely and stays fluffy.
- Salt: Balances sweetness and boosts all the flavors.
- Heavy whipping cream: Key for the silky, rich toffee sauce.
- Butter (for sauce): Creates that melt-in-your-mouth richness in the sauce.
- Chopped walnuts (optional): A crunchy garnish that adds texture and a nutty contrast.
How to Make Sticky Toffee Pudding Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350 degrees F to ensure it’s at the perfect temperature right from the start. Lightly grease a 12-cup muffin tin or individual ramekins to prevent the puddings from sticking while baking.
Step 2: Soften the Dates
Place the medjool dates in a blender or food processor bowl, then pour boiling water over them. Let this mixture sit for 5 minutes to soften the dates, making them easier to blend into the batter later. This step is crucial for achieving that signature moist and tender crumb.
Step 3: Mix the Batter Base
While the dates soften, cream together the room temperature butter and brown sugar until light and fluffy—this creates the perfect base for a tender cake. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add molasses and vanilla extract for a delicious depth of flavor that gives the pudding its characteristic warmth.
Step 4: Combine Dry Ingredients
Sift the flour, baking powder, and salt into a bowl, then gently fold them into your creamed mixture. This step ensures even distribution of the leavening agents, so your pudding will puff up beautifully as it bakes.
Step 5: Blend and Add Dates
Pulse the softened dates in the food processor briefly, then stir in baking soda. The baking soda reacts with the acidity in the dates to lighten the pudding’s texture. Pour this mixture directly into the batter and fold in gently. Be careful not to over-mix to keep the pudding tender and light.
Step 6: Bake the Pudding
Divide the batter evenly into the prepared muffin cups and pop them in the oven. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Keep a close eye to avoid overbaking, which can dry out the cake. If using a square baking pan, extend the baking time to 22-25 minutes.
Step 7: Make the Toffee Sauce
While your pudding bakes, combine the heavy cream, butter, brown sugar, and a pinch of salt in a saucepan over low heat. Stir gently until the sugar dissolves and the sauce becomes smooth and slightly thickened, about 7 to 10 minutes. Remove from heat and stir in the vanilla extract for that final flourish of sweetness and aroma.
Step 8: Serve with Style
Once out of the oven, serve your puddings flat-side up to catch all that warm toffee sauce. Spoon generous amounts on top, and sprinkle with chopped walnuts if you like a bit of crunch. This is the moment all your hard work shines through in every mouthwatering bite.
How to Serve Sticky Toffee Pudding Recipe
Garnishes
To elevate the classic Sticky Toffee Pudding Recipe even further, consider topping your warm puddings with lightly toasted chopped walnuts or pecans. A dollop of freshly whipped cream or a scoop of vanilla ice cream will add a luscious contrast, cooling and creamy against the rich sauce.
Side Dishes
This pudding stands impressively on its own but pairs wonderfully with a simple cup of strong coffee or black tea to balance the sweetness. For a festive feast, serve alongside roasted fruit or poached pears for added freshness and color on the plate.
Creative Ways to Present
Try plating individual puddings in elegant ramekins for a restaurant-style effect. Drizzle the toffee sauce artistically on the plate and add edible flowers or fresh mint sprigs for a pretty finishing touch. You can even turn this dessert into parfait-style layers by breaking up the pudding and layering it with whipped cream and nuts in clear glasses.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the puddings and toffee sauce separately in airtight containers in the refrigerator. This helps maintain the best texture for up to five days so you can enjoy this dessert without losing any of its magic.
Freezing
You can freeze the baked puddings individually or in a batch for longer storage. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag. Toffee sauce can also be frozen in a sealed container. Just thaw both in the fridge overnight before reheating.
Reheating
Reheat puddings gently in the microwave or oven until just warmed through to avoid drying them out. Warm the toffee sauce separately over low heat on the stove or in the microwave, then pour it generously over the pudding for that freshly made feel.
FAQs
Can I use other types of dates in this Sticky Toffee Pudding Recipe?
Medjool dates are preferred for their rich sweetness and soft texture, but you can use other varieties if needed. Just make sure they are pitted and soak them well to soften before blending.
What if I don’t have molasses? Can I skip it?
Molasses adds a deep flavor that enhances the toffee taste, but if you don’t have it, you can substitute with dark corn syrup or increase the brown sugar slightly. The pudding will still be delicious, just a bit lighter in flavor.
Is it okay to use a different type of sugar?
Light brown sugar is ideal because it adds moisture and a mild caramel flavor. You can use dark brown sugar for a stronger taste or even half white sugar and half brown sugar, but avoid granulated sugar alone to keep the softness and color balanced.
Can this recipe be made gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free baking blend that can be used cup-for-cup. Make sure your baking powder and baking soda are also gluten-free. The texture might be slightly different but still scrumptious.
How do I know when the pudding is perfectly baked?
Look for a golden brown top that springs back slightly when touched. Insert a toothpick in the center; if it comes out clean or with only a few moist crumbs, it’s ready. Avoid overbaking to keep the puddings moist.
Final Thoughts
There’s something truly special about a well-made Sticky Toffee Pudding Recipe that feels both nostalgic and indulgently comforting. Whether you’re introducing this classic to friends or treating yourself after a long day, it’s a dessert that promises smiles and second helpings. Dive in and savor every luscious bite—you won’t regret it!
Print
Sticky Toffee Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This classic Sticky Toffee Pudding recipe features moist, date-filled cake muffins topped with a luscious warm toffee sauce. Perfect for a comforting dessert, these individual puddings bake quickly and are easy to serve. The rich toffee sauce, made from butter, brown sugar, heavy cream, and vanilla, complements the sweet, fudgy date cake, while optional chopped walnuts add a delightful crunch.
Ingredients
For the Sticky Toffee Pudding Cakes
- 8 ounces Medjool dates, pitted (225 g)
- 1 cup boiling water (240 ml)
- 1/3 cup unsalted butter, room temperature (75 g)
- 2/3 cup light brown sugar, firmly packed (145 g)
- 2 teaspoons vanilla extract (10 ml)
- 2 large eggs, room temperature
- 2 tablespoons molasses (30 ml)
- 1 2/3 cups all-purpose flour (200 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 teaspoon baking soda (5 g)
- 1/4 teaspoon salt (1.5 g)
For the Toffee Sauce
- 1/2 cup heavy whipping cream (120 ml)
- 1/2 cup unsalted butter (115 g)
- 3/4 cup light brown sugar, packed (160 g)
- 1 pinch salt
- 2 teaspoons vanilla extract (10 ml)
- Chopped walnuts, optional for garnish
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins to prevent sticking.
- Soak dates: Place the pitted Medjool dates in a food processor or blender bowl. Pour boiling water over them and let the dates soften for 5 minutes.
- Cream butter and sugar: While the dates soak, cream together the softened butter and brown sugar using a mixer until smooth and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, mixing thoroughly after each addition. Then stir in the molasses and vanilla extract.
- Mix dry ingredients: Sift together the all-purpose flour, baking powder, and salt in a separate bowl.
- Combine dry and wet: Gradually add the dry ingredient mixture into the creamed batter, stirring just until combined.
- Process dates and incorporate: Pulse the softened date mixture in the food processor to a chopped, thick consistency. Stir in the baking soda, then fold the date mixture gently into the batter. Avoid overmixing to keep the cake tender.
- Bake the cakes: Spoon the batter evenly into the prepared muffin tin or ramekins. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. For a square baking pan, bake 22 to 25 minutes.
- Prepare the toffee sauce: In a saucepan over low heat, combine the cream, butter, brown sugar, and salt. Stir continuously until the sugar dissolves and the sauce becomes smooth and slightly thickened, about 7 to 10 minutes. Remove from heat and stir in the vanilla extract.
- Serve: Turn out the warm pudding cakes onto plates flat-side up, spoon warm toffee sauce generously over each, and garnish with chopped walnuts if desired.
- Storage: Store leftover cakes and sauce separately in airtight containers in the refrigerator for up to five days.
Notes
- Do not overbake the cakes to ensure they remain moist and tender.
- Soaking the dates in boiling water softens them, creating a smooth texture in the cake.
- Baking powder and baking soda together give the cake a good rise while keeping it moist.
- Serving the cakes flat-side up allows the toffee sauce to soak in better.
- Chopped walnuts add texture but can be omitted for nut-free preferences.
- The toffee sauce can be gently reheated before serving if stored.
