Rich, moist sponge cake soaked in a luscious toffee sauce—Sticky Toffee Pudding is the ultimate comfort dessert. With its deep caramel flavors and melt-in-your-mouth texture, this British classic is a true treat for any occasion. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and trust me, you’ll be in dessert heaven!
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Why You’ll Love This Recipe
Deep Caramel Flavor: The combination of dates, brown sugar, and buttery toffee sauce creates an irresistible richness.
Moist & Tender: The sponge cake is soft, light, and perfectly soaked in the sticky toffee sauce.
Classic British Comfort: A warm, nostalgic dessert that feels like a cozy hug in every bite.
Make-Ahead Friendly: Bake the pudding and prepare the sauce in advance for easy entertaining.
Pairs Perfectly with Ice Cream: The contrast of warm pudding and cold ice cream is pure magic!
Ingredients
This dessert comes together with simple pantry staples, but the result is pure indulgence!
Dates: The secret ingredient for a moist and naturally sweet sponge cake. Soaked and blended for a smooth texture.
Boiling Water & Baking Soda: Softens the dates and enhances the cake’s structure.
Butter & Brown Sugar: The base of both the sponge and the sticky toffee sauce, creating deep caramel flavors.
Eggs: Gives the cake a light and airy texture.
Vanilla Extract: Adds warmth and enhances the overall flavor.
Flour & Baking Powder: The perfect combination for a fluffy yet moist cake.
Heavy Cream: Essential for the rich, silky toffee sauce.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Follow these simple steps to create a truly unforgettable dessert:
Prepare the Date Mixture: Pour boiling water over the chopped dates and stir in baking soda. Let sit for 10 minutes, then blend until smooth.
Mix the Batter: Cream butter and brown sugar, then add eggs and vanilla. Gradually mix in flour, baking powder, and the date mixture.
Bake the Pudding: Pour the batter into a greased baking dish and bake at 350°F (175°C) for about 30–35 minutes, until a toothpick comes out clean.
Make the Toffee Sauce: Simmer butter, brown sugar, and heavy cream until thick and glossy. Stir in vanilla for extra depth of flavor.
Soak & Serve: Poke holes in the warm pudding and pour half the toffee sauce over the top. Let it soak in, then serve with extra sauce on the side.
How to Serve Sticky Toffee Pudding
- With Ice Cream: A scoop of vanilla ice cream perfectly balances the warm, rich flavors.
- With Whipped Cream: Lightly sweetened whipped cream adds a fluffy contrast.
- Extra Toffee Sauce: Serve with a generous drizzle of warm toffee sauce.
- With a Sprinkle of Sea Salt: A pinch of flaky sea salt enhances the caramel notes.
- As Individual Servings: Bake in ramekins for a beautiful single-serve presentation.
Additional Tips
- For Extra Moistness: Let the pudding sit with the sauce for 10 minutes before serving.
- Make It Ahead: The pudding and sauce can be made a day in advance and gently reheated before serving.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the microwave or oven, adding extra toffee sauce to keep it moist.
- Freezing: Freeze the pudding without the sauce for up to 3 months. Thaw and warm before serving.
FAQ Section
Q1: Can I make this without dates?
A1: Dates add moisture and depth, but you can substitute with prunes or figs for a similar texture.
Q2: How do I keep the cake from drying out?
A2: Pour the toffee sauce over while the cake is warm so it absorbs all that goodness!
Q3: Can I make this gluten-free?
A3: Yes! Substitute all-purpose flour with a 1:1 gluten-free blend.
Q4: What’s the best way to reheat it?
A4: Warm individual servings in the microwave for 20–30 seconds or heat the whole dish in the oven at 300°F (150°C) for 10 minutes.
Q5: Can I double the toffee sauce?
A5: Absolutely! More sauce means extra decadence.
Q6: Can I make this in muffin tins for individual servings?
A6: Yes! Bake for 15–18 minutes and serve with a drizzle of sauce.
Q7: What’s the best sugar to use?
A7: Dark brown sugar gives the deepest caramel flavor, but light brown sugar works too.
Q8: Can I use caramel sauce instead of toffee sauce?
A8: Toffee sauce is richer, but caramel sauce is a tasty alternative if needed.
Q9: Is this similar to treacle pudding?
A9: They’re both classic British desserts, but sticky toffee pudding has a richer, date-infused sponge.
Q10: Can I make this dairy-free?
A10: Yes! Use dairy-free butter and coconut cream instead of heavy cream.
Final Thoughts
Sticky Toffee Pudding is the ultimate cozy dessert—rich, buttery, and dripping with luscious toffee sauce. Whether you make it for a special occasion or just to satisfy your sweet tooth, this is one recipe you’ll come back to again and again. Go ahead, grab a spoon, and indulge in every caramel-soaked bite!
Print
Sticky Toffee Pudding
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: English
Description
This Sticky Toffee Pudding is a classic British dessert featuring a moist date sponge cake drenched in a rich, buttery toffee sauce. Serve as individual portions or a full cake, perfect for any occasion!
Ingredients
For the Cake:
- 8 oz Medjool dates, pitted
- 1 cup boiling water
- 1/3 cup butter, room temperature
- 2/3 cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 2 tbsp molasses
- 1 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
For the Toffee Sauce:
- 1/2 cup heavy whipping cream
- 1/2 cup butter
- 3/4 cup light brown sugar, packed
- 1 pinch salt
- 2 tsp vanilla extract
- Chopped walnuts (optional, for garnish)
Instructions
Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or ramekins.
- Soften the dates: Add dates to a food processor or blender. Pour boiling water over them and let sit for 5 minutes.
- Make the batter: In a large bowl, cream together butter and brown sugar. Beat in eggs, one at a time. Mix in molasses and vanilla.
- Combine dry ingredients: Sift together flour, baking powder, and salt, then gradually fold into the batter.
- Blend the date mixture: Pulse the softened dates in a food processor until smooth. Stir in baking soda and mix into the cake batter. Do not over-mix.
- Bake: Divide batter evenly into muffin cups or ramekins. Bake for 18-20 minutes or until a toothpick comes out clean. If using a square pan, bake for 22-25 minutes.
- Cool & Serve: Let cool slightly before flipping flat-side up on serving plates.
Make the Toffee Sauce:
- In a saucepan, combine cream, butter, brown sugar, and salt over low heat. Stir until sugar dissolves and sauce thickens (7-10 minutes).
- Remove from heat and stir in vanilla extract.
To Serve:
- Pour warm toffee sauce over the cakes.
- Garnish with chopped walnuts (optional).
Notes
- Make Ahead: Store cakes and sauce separately in airtight containers for up to 5 days in the refrigerator.
- Reheat: Warm cakes and sauce before serving for the best texture.
- Alternative Bakeware: Use a square baking pan for a larger, sliceable cake.
Nutrition
- Serving Size: 1 pudding
- Calories: 386 kcal
- Sugar: 45g
- Sodium: 180mg
- Fat: 18 g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg