If you’ve ever tried sticky toffee pudding before then you’ll know how unbelievably delicious it is and if you haven’t then you’ll need to try it asap because you are seriously missing out!
It’s a classic and traditional British dessert that’s hearty, comforting, and cozy, perfect for those cold winter days. It’s made with a soft, moist date and brown sugar sponge cake that’s soaked in the most addicting sweet, buttery, and fudgy toffee sauce.
You’ll often see this dessert topped with some whipped cream and if you ask me, it’s a must. So if you’re looking for something special to satisfy your sweet tooth craving or beat the winter blues then this rich and decadent dessert is the very thing for you!
What you’ll need to make this recipe
Dates – get pitted Medjool dates if you can they have such a rich and sweet flavor and give a dark caramelized color that’s just perfect for this dessert.
Corn syrup – you can use light corn syrup or maple syrup to make this, it helps the toffee sauce stay silky, smooth, and delicious.
Butter – make sure to use unsalted butter because we are adding salt into the recipe separately.
Vanilla – make sure you use vanilla extract and not vanilla essence which is an artificial flavoring.
Ramekins – you’ll need 6 half-cup measure ramekins, I find them to be the perfect portion size for this rich dessert.
How to make Sticky Toffee Pudding
1. Add half of the cream and all other sauce ingredients to a heavy-based saucepan.
2. Cook for 30-40 minutes until it’s an amber color.
3. Add the dates and water to a pan and bring to a boil until the water is absorbed. Transfer to a blender with the vanilla and blitz until smooth.
4. In a medium bowl mix together the flour, salt, baking powder, and baking soda. Add the butter and brown sugar to a stand mixer and beat until light and fluffy then add the egg, beat again to combine.
5. Scrape down the sides of the bowl and add the pureed dates and stir to combine.
6. Beat in the flour mixture until combined.
7. Divide the mixture between the ramekins and bake in the oven until a toothpick inserted comes out clean.
8. Let the cakes cool slightly and remove from the ramekins, place some toffee sauce at the bottom of each ramekin, place the puddings back in and top with more sauce. Bake for a further 5 minutes or until they start to bubble. Invert onto plates and top with some whipped cream!
Pro tips for making this recipe
- The sauce takes some time but you can work on the batter while it’s bubbling away, it doesn’t require that much attention thanks to the corn syrup.
- Sauce can be made in advance and heated before using.
- You can refrigerate the puddings in the ramekins after the toffee has been poured on then microwave for about 1minute, invert and serve.
- Warming the sauce on low heat just before serving will thin it out and allow you to pour it easily.
- No ramekins? You can make one big sticky toffee pudding in a casserole dish (make sure to grease it with butter first)
- If serving this to guests you can add any extra sauce to a small jug so people can help themselves!
Frequently Asked Questions
What the best way to serve them?
Make sure to invert the puddings onto plates allowing all the sticky toffee sauce to completely cover them. I love to add a dollop of whipped cream but you can also pour over some heavy cream (without whipping) or serve with a scoop of ice cream!
How long does it last?
The sauce will last 2-3 days in the fridge and can be warmed up to thin it down. You can also store the puddings in the fridge before the second stage of baking for 1-2 days. If you have leftovers you can reheat them once in the microwave or oven.
Should I serve it hot or cold?
Sticky toffee pudding is definitely best served warm because it’s fudgy, soft, sticky, and delicious but if you like you can eat it cold.
Can you freeze it?
Yes, you can freeze the individual puddings wrapped in plastic wrap and foil or in containers and then freeze the toffee sauce in plastic bags.
If you love this recipe try these out!
If you’ve tried this Sticky Toffee Pudding recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Sticky Toffee Pudding
Equipment
- 6x ½ cup ramekins
Ingredients
For the Toffee
- 2 cups heavy cream (480ml)
- ½ cup unsalted butter (113g)
- 1/3 cup light corn syrup or golden syrup (80ml)
- 1 cup granulated sugar (200g)
- 2 tsp vanilla extract (10ml)
- ¼ tsp salt
For the Puddings
- 6 ounces pitted dates 8-9 dates preferably Medjool
- ¾ cup water (160ml)
- 1 ¼ cup all-purpose flour (150g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/4 tsp of salt
- 5 tablespoons unsalted butter room temperature (70g)
- ¾ cup packed light brown sugar (150g)
- 1 large egg
- 2 teaspoon vanilla extract (10ml)
- Serve with lightly sweetened or unsweetened whipped cream
Instructions
For the sauce:
- Add half the cream and everything else to a medium-sized heavy pot. Place over medium-low heat and stir occasionally.
- Once the mixture starts bubbling stir more frequently. Cook for 35-40 minutes or until it’s an amber color. Decrease heat to low and whisk in the remaining cream. If it clumps just keep whisking over low heat until it comes together. Set aside.
For the pudding:
- Add the pitted dates and water to a small pot and bring to a boil over high heat then reduce to a simmer and cook for about 10 minutes or until most of the water has been absorbed. Transfer to a food processor or blender, add the vanilla and process into a smooth puree then set aside.
- In a medium bowl whisk the flour, salt, baking soda and baking powder together.
- Add the butter and brown sugar to the bowl of your stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Beat until light and fluffy then scrape the bowl down, add the egg and beat until combined and then add the pureed dates.
- Mix to combine then add the flour mixture and beat on low until just combined. Finish the batter off with a spatula then divide the batter evenly into six half cup ramekins that have been buttered. Place on a baking tray and bake at 350f for 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove and increase temp to 400F.
- Allow to cool for a few minutes then invert onto a wire rack and wipe the ramekins down to remove crumbs. You can cut the cakes down the middle to create two layers if you really want to soak them with the toffee but this is optional.
- Add about two tablespoons of sauce to the bottom of each ramekin then place the pudding in. If you cut in half spoon another tablespoon on top of the first layer and place the second layer in. Top with more toffee then place back on a baking sheet and bake for about 5 minutes at 400F or until they start to bubble.
- Invert onto dessert plates and pour more sauce over then serve with unsweetened or lightly sweetened whipped cream.
- Notes: The sauce takes some time but you can work on the batter while it’s bubbling away, it doesn’t require that much attention thanks to the corn syrup.
- Sauce can be made in advance and heated before using.
- You can refrigerate the puddings in the ramekins after the toffee has been poured on then microwave for about 1minute, invert and serve.
- Warming the sauce on low heat just before serving will thin it out and allow you to pour it easily.
Notes
- The sauce takes some time but you can work on the batter while it’s bubbling away, it doesn’t require that much attention thanks to the corn syrup.
- Sauce can be made in advance and heated before using.
- You can refrigerate the puddings in the ramekins after the toffee has been poured on then microwave for about 1minute, invert and serve.
- Warming the sauce on low heat just before serving will thin it out and allow you to pour it easily.
- No ramekins? You can make one big sticky toffee pudding in a casserole dish (make sure to grease it with butter first)
- If serving this to guests you can add any extra sauce to a small jug so people can help themselves!
Nutrition
