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Have you had Sticky toffee pudding before? It’s a dessert we love to make around the holidays, especially Christmas.
Sticky toffee pudding originated in England. It starts with a very moist sponge cake traditionally made using dates. The cake is completely covered in a sweet toffee sauce and is usually served with Vanilla Ice Cream or custard.
This is one of those desserts that you never knew you needed in your life.
Why we think you’ll love it:
- Delicious. It’s a rich and decadent dessert.
- Perfect for sharing. It’s a show-stopper great for parties, family dinners, or a weekend treat.
- Holiday favorite. You will fall completely in love with this Christmas dessert that is a hit with everyone.
Sticky Toffee Pudding Ingredients and Substitutions
- heavy whipping cream
- salted butter
- light corn syrup
- sugar
- dates
- water
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter – Use this post on How to Soften Butter Quickly
- brown sugar – light or dark brown sugar
- large egg
- vanilla extract
How to Make the Toffee Sauce and Cake
- TOFFEE SAUCE. Combine 1¼ cups cream, butter, corn syrup, and sugar in a medium saucepan. Bring to a boil. Stirring frequently, cook until it becomes a deep amber color (35-40 minutes).
- Whisk in remaining heavy cream and then strain the sauce through a sieve into a glass bowl.
- DATES. In another small saucepan, simmer dates in water on low heat for about 15 minutes (the dates should be soft). Once done, add the dates and excess liquid to a food processor and puree until smooth.
- PREP. Preheat oven to 350°F. Butter 6 ramekins and set aside.
- BATTER. Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- In another bowl beat the butter and brown sugar together until light and fluffy. Add egg and vanilla, followed by the date puree. Add dry ingredients and beat until smooth.
- BAKE. Spoon batter into ramekins making sure to smooth the tops. Bake for 20 minutes or until centers come out clean when a toothpick is inserted. Let cool for 10 minutes.
Ramekins
I recommend using 5-6 (6-ounce) ramekins to bake up the cake portion of this dish. Other sizes may be used, just adjust the bake time accordingly.
If you don’t have ramekins, use a standard-size muffin tin to make several smaller cakes or an 8×8 glass or ceramic baking dish to make a large cake that can be cut into servings.
Layering Sticky Toffee Pudding
- PREP. Trim tops of the cake to be level with the tops of the ramekins. Remove cakes and then cut in half horizontally.
- LAYER. Clean out ramekins and spoon 1 tablespoon of toffee sauce into the bottom of each ramekin. Layer bottoms of cakes back in the ramekins, followed by another tablespoon of toffee sauce and then the top piece of cake. Add another tablespoon of toffee sauce and spread evenly.
- BAKE. Place ramekins on a baking sheet and bake for 10 minutes.
Serve Your Dessert!
Cool slightly then flip them onto a dessert plate to serve (these are typically served warm). Pour more warm toffee sauce on top!
Top with a little Whipped Cream, vanilla ice cream, or vanilla custard. The cream helps to even out all the flavors of this rich and delicious dessert.
Sticky Toffee Pudding Recipe
Ingredients
Toffee Sauce
- 2½ cups heavy whipping cream
- ½ cup salted butter
- ½ cup light corn syrup
- 1 cup sugar
Cake
- 6 ounces dates pitted (about 7 dates)
- ¾ cup water
- ¾ cup all-purpose flour (plus 3 tbsp)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- pinch salt
- 4 tablespoon unsalted butter softened
- ¾ cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Make toffee sauce by combining 1¼ cups cream, butter, corn syrup, and sugar in a medium saucepan. Bring to a boil. Making sure to stir frequently, cook mixture until it becomes a deep amber color (35-40 minutes).
- Whisk in remaining heavy cream and then strain the sauce through a sieve into a glass bowl.
- In another small saucepan, simmer dates in water on low heat for about 15 minutes (the dates should be soft). Once done, add the dates and excess liquid to a food processor and puree until smooth.
- Preheat oven to 350°F. Butter 6 ramekins and set aside.
- Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- In another bowl beat the butter and brown sugar together until light and fluffy. Add egg and vanilla, followed by the date puree. Add dry ingredients and beat until smooth.
- Spoon batter into ramekins making sure to smooth the tops. Bake for 20 minutes or until centers come out clean when a toothpick is inserted. Let cool for 10 minutes.
- Trim tops of the cake to be level with the tops of the ramekins. Remove cakes and then cut in half horizontally.
- Clean out ramekins and spoon 1 tablespoon of toffee sauce into the bottom of each ramekin. Layer bottoms of cakes back in the ramekins, followed by another tablespoon of toffee sauce and then the top piece of cake. Add another tablespoon of toffee sauce and spread evenly.
- Place ramekins on a baking sheet and bake for 10 minutes.
- Let cool slightly, then remove cakes from ramekins making sure to flip the cake onto the dessert plate. Top with warmed toffee sauce and whipped cream.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store your leftover best toffee pudding recipe in an airtight container and keep it in the fridge. This dessert is best eaten within a couple of days.
Microwave for 30-60 seconds and serve with a dollop of whipped cream!
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This recipe was originally published January 2019.
Hi I’m a Brit and can confirm this is the best dessert and as British as apple pie is American (although technically that’s British too haha). However, you have replaced one of the key ingredients; the Golden Syrup, with Light Corn Syrup which has absolutely zero flavor. The amazing flavor of the Golden Syrup is necessary as it’s what MAKES this dessert. I understand it is not readily available in your common grocery stores in the US but, with Amazon, everything is available. Before making this again, grab a bottle of Golden Syrup and replace the Corn Syrup. You won’t be sorry! Thanks for reminding me to make one of these!
Thanks for sharing!! 🙂
Is there something I can use other than dates? Or could I just leave them out?
It dOes have a few more steps, but worth it for a dessert so fancy.
Absolutely PHENOMENAL! This was easily the best treat I’ve made during the holidayS!
This screams holidays to me! Love the toffee sauce on top! It’s exactly what it’s called..sticky & gooey!
A little more time consuming but so worth it. Its a first for me and will make again!
wow, never seen this dessert before, much appreciated