Best Sticky Toffee Pudding

Why You’ll Love Sticky Toffee Pudding Recipe

• It’s relatively simple and uses pantry‑friendly ingredients.

• The individual serving format adds a nice presentation flair.

• The combination of deep date sweetness, molasses flavour, and warm toffee sauce makes for a comforting dessert that hits all the right notes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 oz pitted dates (about 225 g)

• 1 cup boiling water (240 ml)

• ⅓ cup butter, room temperature (75 g)

• ⅔ cup light brown sugar, firmly packed (145 g)

• 2 tsp vanilla extract (10 ml)

• 2 large eggs, room temperature

• 2 Tbsp molasses (30 ml)

• 1⅔ cups all‑purpose flour (200 g)

• 1½ tsp baking powder (6 g)

• 1 tsp baking soda (5 g)

• ¼ tsp salt (1.5 g)
  Toffee Sauce:

• ½ cup heavy whipping cream (120 ml)

• ½ cup butter (115 g)

• ¾ cup light brown sugar, packed (160 g)

• A pinch of salt

• 2 tsp vanilla extract (10 ml)

• Optional: chopped walnuts for garnish

Directions

1. Preheat the oven to 350 °F (175 °C). Lightly grease a 12‑cup muffin tin, or you can use ramekins or an 8‑inch square baking dish.

2. Add the pitted dates to a food processor or blender, pour the boiling water over them and let sit 5 minutes.

3. Meanwhile, in a bowl cream together the butter and brown sugar until smooth. Add the eggs one at a time, mixing after each. Then add the molasses and vanilla extract and mix to combine.

4. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Add this dry mixture into the wet mixture and stir to combine.

5. After the dates have soaked, pulse them in the food processor, then stir in the baking soda. Add the date mixture (with its liquid) into the batter and gently fold in until just combined—avoid over‑mixing.

6. Pour the batter into the prepared muffin tin (or dish) and bake: for muffins/individuals bake about 18‑20 minutes, or for an 8‑inch square dish bake about 22‑25 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs.

7. While the cakes bake (or afterwards), make the toffee sauce: in a saucepan combine the heavy cream, butter, brown sugar, and salt. Cook over low heat, stirring, until the sugar dissolves and the sauce becomes smooth and slightly thickened (about 7‑10 minutes). Remove from heat and stir in the vanilla extract.

8. To serve: turn the cakes (or cake) out flat‑side up, pour generous amounts of warm toffee sauce over each portion (or over slices of the larger cake). Garnish with chopped walnuts if desired.

Servings and timing

• Yield: 12 servings (when baked in a 12‑cup muffin tin).

• Prep time: approximately 20 minutes.

• Cook time: approximately 25 minutes (varies slightly if using a larger pan).

• Total time: about 45 minutes.

Variations

• Gluten‑free: Use 1 cup gluten‑free flour plus 1¼ tsp xanthan gum to help with texture.

• Vegan / dairy‑free: Replace butter with vegan butter (preferably from a block, not a spread). For eggs: substitute 2 Tbsp ground flaxseed + 6 Tbsp water. For the heavy cream in the sauce: use approx. ¾ cup plant‑based milk (soy, almond, coconut) plus ¼ cup olive oil or canola oil.

• Large crowd version: Double the recipe and bake in a 9×13‑inch baking dish; increase bake time to about 30‑35 minutes, checking at ~28 minutes.

• Spiced twist: Add cinnamon, nutmeg or cloves to the batter for a warm spiced flavour.

• Alternate sauce options: If toffee isn’t preferred, try a warm caramel sauce or butterscotch sauce instead.

Storage/Reheating

• Refrigerator: Store the cakes (or cake) and sauce in separate airtight containers for up to 5 days. Rewarm the cake in the microwave or oven, and heat the sauce on the stove or microwave until pourable.

• Freezer: The cakes can be wrapped and frozen for up to 3 months. When ready to use, thaw and rewarm and pair with freshly warmed sauce.

FAQs

1. Can I use a different type of dried fruit instead of dates?

Yes — prunes are suggested as a good substitute if you’re not a fan of dates.

2. Do I have to use molasses in the batter?

While molasses adds a rich depth and complementary flavour to the dates and brown sugar, you could omit or reduce it, but the taste profile will be less robust.

3. Can I prepare this ahead of time for a dinner party?

Absolutely. You can bake the cakes and prepare the sauce up to five days ahead, storing them separately in the refrigerator, then simply reheat when ready to serve.

4. How do I know when the cake is properly baked?

Insert a toothpick or cake tester into the center: it should come out clean or with a few moist crumbs — avoid any wet batter to prevent under‑baked texture.

5. What’s the best way to serve it?

Serve warm with plenty of toffee sauce poured on top. It’s wonderful with a dollop of whipped cream, a scoop of vanilla ice cream, or some custard.

6. Can I use a different size baking dish or make fewer servings?

Yes — this is flexible. If you use a smaller or larger dish, baking time will vary. For a larger pan, you’ll need a longer bake time; for smaller portions, reduce accordingly and check early.

7. Can I make this dessert dairy‑free?

Yes — swap the butter for vegan butter, and use a plant‑based milk plus oil in place of the heavy cream for the sauce. The recipe gives a good guideline for the substitution.

8. My toffee sauce didn’t thicken — what can I do?

If the sauce seems too thin, continue to cook gently for a few more minutes until it slightly thickens. As it cools, it will also firm a little.

9. Can I bake this as one large cake rather than individual servings?

Yes — bake in an 8‑inch square dish (or larger, as per variation instructions). Adjust the time accordingly and check for doneness.

10. How do I avoid the cake becoming dry?

Do not overbake. Remove as soon as the toothpick shows only a few crumbs. Also, the soaking of the dates in boiling water helps keep moisture in the cake.

Conclusion

This sticky toffee pudding is a wonderfully indulgent dessert that manages to feel both comforting and slightly upscale. With its warm, gooey texture and rich toffee sauce, it’s perfect for entertaining or treating yourself on a cosy evening. With a little prep and the option to make ahead, it’s also very practical. Enjoy every sweet, molten bite!

Sticky Toffee Pudding

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Sticky Toffee Pudding is a classic British dessert featuring moist date cake drenched in a rich toffee sauce. It’s served warm, often with a scoop of vanilla ice cream or whipped cream, making it a decadent treat perfect for special occasions.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

• 6 ounces pitted dates, chopped (about 1 cup)
• 3/4 cup boiling water
• 1/2 teaspoon baking soda
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

• For the Toffee Sauce:
• 1/2 cup butter
• 1 cup brown sugar, packed
• 1 cup heavy cream
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and grease 6 ramekins or a muffin tin.
2. Place chopped dates in a bowl, pour boiling water over them, and stir in baking soda. Let sit for 10 minutes.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
5. In a small bowl, whisk together flour, baking powder, and salt.
6. Add dry ingredients to the wet ingredients and mix just until combined.
7. Stir in the softened date mixture (including liquid).
8. Divide the batter evenly among the ramekins.
9. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
10. While the cakes bake, make the toffee sauce by combining butter, brown sugar, and heavy cream in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring frequently. Stir in vanilla.
11. Let cakes cool slightly, then invert onto serving plates. Spoon warm toffee sauce generously over each cake.
12. Serve warm with whipped cream or vanilla ice cream, if desired.

Notes

• Cakes can be made ahead and reheated before serving.
• You can freeze the cakes and reheat with sauce when ready to serve.
• Toffee sauce can be made in advance and stored in the refrigerator for up to a week.
• Add a pinch of sea salt to the sauce for a salted caramel variation.

Nutrition

• Serving Size: 1 pudding with sauce
• Calories: 540
• Sugar: 52g
• Sodium: 300mg
• Fat: 30g
• Saturated Fat: 19g
• Unsaturated Fat: 9g
• Trans Fat: 1g
• Carbohydrates: 65g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 120mg