Description
This Sticky Toffee Pudding recipe is a rich, moist British dessert featuring a soft date cake soaked in a luscious homemade toffee sauce.
Ingredients
Scale
- 7 oz pitted medjool dates (approximately 7–10 dates)
- ¾ cup boiling water
- 1 teaspoon baking soda
- 5 tablespoons unsalted butter, softened
- 2 tablespoons unsulphured molasses
- ⅓ cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- ¾ cup heavy cream
- ¾ cup brown sugar, packed
- 2 teaspoons unsulphured molasses
- pinch salt
- ½ teaspoon pure vanilla extract
- Heavy cream
- Whipped cream
- Vanilla ice cream
- Flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the date cake.
- Finely chop the medjool dates to gather about 1 cup loosely packed. Place them in a bowl, cover with boiling water, sprinkle baking soda on top, stir gently, and let the mixture soak undisturbed for 20 minutes to soften.
- Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and molasses until creamy and well combined. Add the eggs one at a time, beating thoroughly after each addition and scraping down the sides of the bowl. Finally, beat in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture and beat until just combined, ensuring to scrape the bowl sides to incorporate all ingredients evenly.
- After soaking, mash or puree the dates with their soaking liquid using a fork or immersion blender for a smoother texture. Add this date mixture to the cake batter and beat until evenly incorporated.
- Grease individual ramekins or your chosen baking pans to prevent sticking. Transfer the batter into these prepared pans, smoothing the tops evenly.
- Place the filled ramekins on a baking tray and bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centers comes out clean. Avoid overbaking to keep the cake moist. Remove from oven and cool on a wire rack.
- In a medium saucepan over medium heat, melt the butter. Add the heavy cream, brown sugar, molasses, and a pinch of salt. Bring this mixture to a gentle simmer while whisking occasionally. Allow it to simmer for 5-8 minutes until slightly thickened. Remove from heat, whisk in vanilla extract, and allow to cool slightly; it will thicken further as it cools.
- While still warm, gently release the cakes from the ramekins and place them on a baking sheet or parchment paper. If desired, level the domed tops with a serrated knife and optionally serve the cake upside down for better sauce absorption.
- Generously brush all sides of each cake with the warm toffee sauce, reserving extra sauce for serving alongside.
- Serve the sticky toffee pudding warm with additional toffee sauce drizzled over the top. Garnish with whipped cream, heavy cream, vanilla ice cream, and/or a sprinkle of flaky sea salt for added flavor and texture.
Notes
- Enjoy with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg