Description
A classic British dessert, Sticky Toffee Pudding features moist sponge cakes made with dates, baked to perfection and generously topped with a rich, warm toffee sauce. This recipe can be made as individual servings or a single cake, offering a deliciously gooey and comforting treat.
Ingredients
Scale
Pudding
- 8 ounces medjool dates, pitted (225 g)
- 1 cup boiling water (240 ml)
- 1/3 cup 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)
Toffee Sauce
- 1/2 cup heavy whipping cream (120 ml)
- 1/2 cup butter (115 g)
- 3/4 cup light brown sugar, packed (160 g)
- 1 pinch salt
- 2 teaspoons vanilla extract (10 ml)
Optional Garnish
- Chopped walnuts
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins to prepare for baking.
- Soak Dates: Place the pitted dates in a food processor or blender and pour the boiling water over them. Let this mixture sit and soak for 5 minutes to soften the dates.
- Prepare Batter: In a mixing bowl, cream together room temperature butter and light brown sugar until smooth and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Mix in the molasses and vanilla extract until fully combined.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt, then gradually stir these dry ingredients into the creamed batter.
- Incorporate Dates: Pulse the soaked dates briefly in the food processor to break them down, then stir in the baking soda. Pour the date mixture directly into the batter and fold gently to combine without over-mixing, preserving a light texture.
- Bake Pudding: 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. If using a square baking pan, extend baking time to 22-25 minutes to ensure thorough cooking. Avoid overbaking to keep the pudding moist.
- Make Toffee Sauce: While the pudding is baking, prepare the toffee sauce by combining heavy cream, butter, light brown sugar, and a pinch of salt in a saucepan. Heat over medium heat, stirring continuously until the sugar and butter melt and the sauce thickens slightly. Remove from heat and stir in the vanilla extract.
- Serve: Once baked, remove the puddings and serve them flat-side up, generously drizzling the warm toffee sauce over each portion. Optionally, sprinkle chopped walnuts on top for added texture and flavor.
Notes
- This recipe produces a gooey, moist sponge cake that pairs perfectly with warm toffee sauce for a rich dessert experience.
- Can be prepared as individual servings for easy portion control or as a single cake to cut and serve.
- Avoid overbaking to maintain the pudding’s moist texture and prevent dryness.
- Chopped walnuts add a pleasant crunch and may be omitted to suit preferences or allergies.
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 41 g
- Sodium: 277 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 75 mg
