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.
Ingredients
Scale
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
Instructions
- Preheat and prepare ramekins: Preheat your oven to 350°F (175°C) and grease 6 ramekins thoroughly with butter to prevent sticking.
- 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.
- Boil dates: Bring the date mixture to a boil, then turn off the heat and let it sit until the dates soften completely.
- 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.
- 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.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition for a smooth consistency.
- Mix molasses and vanilla: Stir in the molasses and vanilla extract until evenly combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt until well mixed.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing on medium-low just until no flour streaks remain, avoiding overmixing.
- 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.
- Fill ramekins: Arrange the greased ramekins on a baking sheet and evenly distribute the batter among them.
- Bake puddings: Bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
- Serve warm: Serve the puddings flat side up, warm, and topped with freshly made toffee sauce.
- Prepare toffee sauce (start): In a medium saucepan, combine heavy cream, butter, brown sugar, and salt (do not add vanilla yet).
- Cook sauce: Cook over medium-low heat, whisking constantly until the sugar dissolves completely and the sauce is smooth, about 8-10 minutes.
- Add vanilla: Remove the pan from heat and stir in the vanilla extract to combine.
- 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
