Sticky Toffee Pudding with Warm Toffee Sauce Recipe

Introduction

Sticky Toffee Pudding is a classic British dessert featuring moist date cake drenched in a rich, buttery toffee sauce. It’s warm, comforting, and perfect for any occasion where you want a cozy, indulgent treat.

Ingredients

• 8 ounces Medjool Dates (pitted)
• 1 cup water
• 1/3 cup unsalted butter (softened to room temperature, plus 1 tablespoon extra for greasing the ramekins)
• 2/3 cup light brown sugar (packed)
• 2 teaspoons vanilla extract
• 2 eggs (room temperature)
• 2 tablespoons molasses
• 1 2/3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• Pinch of salt
• ½ cup heavy whipping cream
• ½ cup unsalted butter (for the toffee sauce)
• ¾ cup light brown sugar (packed, for the toffee sauce)
• 2 teaspoons vanilla extract (for the toffee sauce)
• Pinch of salt (for the toffee sauce)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease 6 ramekins with 1 tablespoon of butter.
2. Step 2: Pit and chop the dates, then add them to a small saucepan with the water. Sprinkle the baking soda over the dates and stir to combine.
3. Step 3: Bring the mixture to a boil, then turn off the heat and let the dates soak until soft.
4. Step 4: Use an immersion blender directly in the pan to puree the dates. Be careful as the mixture is hot and shallow. Alternatively, transfer to a food processor to puree. Set aside.
5. Step 5: In a mixing bowl, cream together the 1/3 cup softened butter and 2/3 cup brown sugar using a stand or hand mixer until light and fluffy.
6. Step 6: Add the eggs one at a time, mixing well after each addition.
7. Step 7: Mix in the molasses and 2 teaspoons vanilla extract.
8. Step 8: In a separate bowl, whisk together the flour, baking powder, and salt.
9. Step 9: Gradually add the dry ingredients to the wet mixture, mixing on medium-low just until combined without flour streaks.
10. Step 10: Fold in the date puree gently with a wooden spoon or rubber spatula. Avoid overmixing.
11. Step 11: Place the greased ramekins on a baking sheet and divide the batter evenly among them.
12. Step 12: Bake for 18-25 minutes or until a toothpick inserted into the cakes comes out clean.
13. Step 13: Remove from oven and cool briefly. Run a knife around the edges, then invert the ramekins to release the puddings.
14. Step 14: Serve the puddings warm, flat side up, with warm toffee sauce.
15. Step 15: To make the toffee sauce, combine the heavy cream, ½ cup butter, ¾ cup brown sugar, and a pinch of salt in a medium saucepan (excluding the vanilla).
16. Step 16: Cook over medium-low heat, whisking constantly until the sugar dissolves and the sauce is smooth, about 8-10 minutes.
17. Step 17: Remove from heat, stir in the vanilla extract, and allow the sauce to cool and thicken slightly.
18. Step 18: Spoon the warm toffee sauce over the puddings and serve immediately.

Tips & Variations

• For a deeper flavor, soak the dates overnight in warm water before cooking.
• Use golden syrup instead of molasses for a milder sweetness.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
• To speed up pureeing, a food processor can be used instead of an immersion blender.

Storage

Store leftover puddings in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving and pour warm toffee sauce over them. The toffee sauce can be refrigerated separately and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sticky Toffee Pudding ahead of time?

Yes, you can prepare the puddings in advance and store them in the refrigerator for a day or two. Reheat before serving and add the warm toffee sauce for best results.

Can I use other types of dates?

Medjool dates are preferred for their softness and sweetness, but other soft dates can be used. If the dates are dry, soak them in warm water before using to soften.

Sticky Toffee Pudding with Warm Toffee Sauce Recipe

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★★★★★

4.7 from 72 reviews

• Author: Aiden
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This classic Sticky Toffee Pudding recipe features moist, date-based cakes with a rich, buttery toffee sauce. The spiced, tender puddings are baked in individual ramekins and served warm with luscious homemade toffee sauce, making it an irresistible dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Pudding:

• 8 ounces Medjool Dates (pitted)
• 1 cup water
• 1/3 cup unsalted butter (softened to room temperature, plus 1 tablespoon of extra butter for greasing the ramekins)
• 2/3 cup light brown sugar (packed)
• 2 teaspoons vanilla extract
• 2 eggs (room temperature)
• 2 tablespoons molasses
• 1 2/3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• Pinch salt

Toffee Sauce:

• ½ cup heavy whipping cream
• ½ cup unsalted butter
• ¾ cup light brown sugar (packed)
• 2 teaspoons vanilla extract
• Pinch salt

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Instructions

1. Preheat and prepare ramekins: Preheat your oven to 350°F (175°C) and grease 6 ramekins thoroughly with butter to prevent sticking.
2. Soften dates: Pit and chop the dates, then add them to a small saucepan with water. Sprinkle the baking soda over the dates and stir lightly to combine.
3. Boil dates: Bring the date mixture to a boil, then turn off the heat and let it sit until the dates soften completely.
4. Puree dates: Using an immersion blender, carefully puree the warm date mixture directly in the saucepan until smooth. Alternatively, transfer to a food processor to blend. Set aside.
5. Cream butter and sugar: In a mixing bowl, use a stand or hand mixer to cream the butter and brown sugar on medium speed until light and fluffy, ensuring the mixture is not grainy.
6. Add eggs: Beat in the eggs one at a time, mixing well after each addition for a smooth consistency.
7. Mix molasses and vanilla: Stir in the molasses and vanilla extract until evenly combined.
8. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt until well mixed.
9. Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on medium-low just until no flour streaks remain, avoiding overmixing.
10. Fold in date puree: Gently fold the pureed date mixture into the batter using a wooden spoon or rubber spatula, taking care not to overmix.
11. Fill ramekins: Arrange the greased ramekins on a baking sheet and evenly distribute the batter among them.
12. Bake puddings: Bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean.
13. Cool and unmold: Remove ramekins from the oven and let cool briefly. Run a knife around the edges and invert each pudding onto a serving plate.
14. Serve warm: Serve the puddings flat side up, warm, and topped with freshly made toffee sauce.
15. Prepare toffee sauce (start): In a medium saucepan, combine heavy cream, butter, brown sugar, and salt (do not add vanilla yet).
16. Cook sauce: Cook over medium-low heat, whisking constantly until the sugar dissolves completely and the sauce is smooth, about 8-10 minutes.
17. Add vanilla: Remove the pan from heat and stir in the vanilla extract to combine.
18. Cool sauce: Allow the sauce to cool slightly; it will thicken as it rests. Serve warm spooned generously over the puddings.

Notes

• Using room temperature eggs and butter helps the batter combine more smoothly and ensures a lighter texture.
• If you do not have an immersion blender, you can carefully blend the date mixture in a food processor or blender, but be cautious of the hot liquid.
• Molasses adds a deep, rich sweetness that complements the dates; substitute with dark corn syrup if necessary, though flavor will vary slightly.
• These puddings are best enjoyed warm, freshly served with the toffee sauce, but can be reheated gently in the microwave.
• You can make the toffee sauce ahead of time and warm it gently before serving.
• For a dairy-free version, substitute butter with a dairy-free margarine and use coconut cream instead of heavy cream.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: Sticky Toffee Pudding, Date Pudding, British Dessert, Toffee Sauce, Classic Dessert, Moist Cake