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
Scale
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.
