Sticky Toffee Pudding

Sticky Toffee Pudding Ingredients

• 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

1. 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.
2. 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.
3. PREP. Preheat oven to 350°F. Butter 6 ramekins and set aside.
4. 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.
5. 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.

Layering Sticky Toffee Pudding

1. PREP. Trim tops of the cake to be level with the tops of the ramekins. Remove cakes and then cut in half horizontally.
2. 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.
3. BAKE. Place ramekins on a baking sheet and bake for 10 minutes.

5 from 11 votes

Sticky Toffee Pudding Recipe

By: Kristyn Merkley

This Sticky Toffee Pudding has soft date cakes soaked in rich homemade toffee sauce, making it a classic dessert everyone will love!

Servings: 6

Prep: 1 hour hr

Cook: 30 minutes mins

Total: 1 hour hr 50 minutes mins

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Ingredients 

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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 tablespoons unsalted butter softened
• ▢ ¾ cup brown sugar
• ▢ 1 egg
• ▢ ½ teaspoon vanilla extract

Instructions 

• Make toffee sauce by combining 1¼ cups of cream, butter, corn syrup, and sugar in a medium saucepan. Bring to a boil. Stir frequently and cook until the mixture turns a deep amber color (35 to 40 minutes).
• Whisk in the 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 the 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 the egg and vanilla, followed by the date puree. Add the dry ingredients and beat until smooth.
• Spoon batter into ramekins, making sure to smooth the tops. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
• Trim the tops of the cakes to be level with the tops of the ramekins. Remove the cakes and then cut each cake in half horizontally. Cutting the cakes in half gives the warm toffee sauce more places to soak into the cake, so the finished pudding has sauce throughout instead of only on top.
• Clean out ramekins and spoon 1 tablespoon of toffee sauce into the bottom of each ramekin. Layer the bottoms of the 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 turn each cake out of the ramekin onto a dessert plate. Top with warmed toffee sauce and whipped cream.

Notes

Recipe Tips.

• Make sure the dates are soft before pureeing. If they still feel firm after simmering, cook them a few minutes longer until they blend smoothly.
• The sauce needs time to develop its deep amber color. Stir frequently and keep a close eye on it toward the end so it doesn’t burn.
• Butter the ramekins well before adding the batter to make removing the cakes easier.
• Pureeing the dates until smooth helps them blend evenly into the cake batter without large chunks.
• 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.
• Add a pinch of cinnamon or ginger to the cake batter for a little extra warmth. You can also sprinkle chopped toasted pecans over the finished pudding for a little crunch.

Make ahead of time. The toffee sauce can be made ahead and refrigerated in an airtight container. Reheat gently on the stovetop, stirring until smooth. The cakes can also be baked ahead and assembled with sauce before the final warming bake.

Store. Store leftover cakes covered in the refrigerator for up to 4 days. Keep extra toffee sauce in a separate airtight container and warm before serving.

Freeze. Freeze the cooled, unassembled cakes individually, wrapped tightly and stored in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and assemble with warmed toffee sauce before serving.

Nutrition

Calories: 1009kcal, Carbohydrates: 119g, Protein: 6g, Fat: 61g, Saturated Fat: 38g, Cholesterol: 224mg, Sodium: 265mg, Potassium: 408mg, Fiber: 3g, Sugar: 100g, Vitamin A: 2207IU, Vitamin C: 1mg, Calcium: 151mg, Iron: 1mg

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This recipe was originally published January 2019.