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Sticky Toffee Pudding Recipe

Buttery, sweet, and moist - this sticky toffee pudding is a MUST have treat! It takes several steps but is one of those desserts that is well worth the work and great for holidays and get togethers.

Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Cool Time 20 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 1009 kcal

Ingredients

Toffee Sauce

  • 2 1/2 cups heavy cream
  • 1/2 cup salted butter
  • 1/2 cup light corn syrup
  • 1 cup sugar

Cake

  • 6 oz dates pitted (about 7 dates)
  • 3/4 cup water
  • 3/4 cup all-purpose flour (plus 3 tbsp)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • 4 tbsp unsalted butter softened
  • 3/4 cup light brown sugar
  • 1 egg
  • 1/2 tsp vanilla

Instructions

  1. Make toffee sauce by combining 1 1/4 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).

  2. Whisk in remaining heavy cream and then strain the sauce through a sieve into a glass bowl.

  3. 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.

  4. Preheat oven to 350. Butter 6 ramekins and set aside.

  5. Whisk flour, baking powder, baking soda and salt in a small bowl. Set aside.

  6. 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.

  7. 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.

  8. Trim tops of the cake to be level with the tops of the ramekins. Remove cakes and then cut in half horizontally.

  9. 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.

  10. Place ramekins on a baking sheet and bake for 10 minutes.

  11. 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.

Nutrition Facts
Sticky Toffee Pudding Recipe
Amount Per Serving
Calories 1009 Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 38g238%
Cholesterol 224mg75%
Sodium 265mg12%
Potassium 408mg12%
Carbohydrates 119g40%
Fiber 3g13%
Sugar 100g111%
Protein 6g12%
Vitamin A 2207IU44%
Vitamin C 1mg1%
Calcium 151mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.