This tardily Sticky Toffee Pudding recipe makes individual-sized sponge-y cakes filled amongst juicy dates in addition to warm spices, and then topped with a delectable toffee sauce. It’second a classic British dessert that’sec moist, flavorful, too super comforting!
Why We Love This Sticky Toffee Pudding Recipe
- Moist. This delicious dessert gets its spongey texture from dates in the batter, and it’sec soaked in a good flake of toffee sauce to keep it extra moist.
- Gooey. The viscid toffee sauce is ooey, gooey, in addition to oh-and then-delicious!
- Decadent. The rich, flavorful cake paired amongst the luscious toffee sauce makes this dessert feel and then fancy.
Variations on Sticky Date Pudding
There are lots of ways to make a fun twist on this classic gummy toffee pudding recipe. Try adding dried fruits–similar figs, apricots, or raisins–to the pudding, or add about chopped nuts for crunch. You tin also endeavour soaking the dates inwards a flavored liqueur, similar rum, brandy, or bourbon, for a boozy treat.
How to Store in addition to Reheat
Store leftover pasty toffee pudding inwards an airtight container inwards the refrigerator for upwardly to five days. Store the cakes separately from the toffee sauce, too reheat the sauce together with cake inward the microwave earlier serving.
How to Freeze
Freeze sticky toffee pudding tightly wrapped in ii layers of plastic wind in addition to ane layer of aluminum foil for upwards to one month. Freeze the sauce separately in an airtight container. Let both thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this viscid engagement pudding classically amongst a scoop of vanilla ice cream or a dollop of whipped cream. It’sec as well delicious amongst roughly fresh berries together with mint leaves.
Sticky toffee pudding (as well known every bit pasty appointment pudding) is not really a pudding at all by American standards. Rather, it’sec a rich sponge cake that is soaked in a gooey toffee sauce.
Pudding is a term used by Brits to separate rustic, unfussy desserts. Puddings are well-nigh often baked or steamed in addition to served hot.
Yes! I recommend storing the sauce as well as cake separately for the best results.
It’second non that you lot tin can’t reheat this dessert, you just have to take special attention if you lot plan to. I recommend keeping the sauce together with the cakes separate and reheating them separately before serving, as the sauce can absorb into the puddings equally they cool, leading to a dry out cake one time reheated.
More Pudding Recipes To Try
- Sticky Toffee Pudding Cake
- Classic Bread Pudding
- Gingerbread Pudding Cake
- Chocolate Peanut Butter Lava Cakes
Recipe
Sticky Toffee Pudding Recipe
Ingredients
For the Cakes
- half-dozen ounces pitted Medjool dates 170 grams (almost 7 dates)
- ¾ cup water 170 grams
- ane¼ cups all-function flour 150 grams
- ½ teaspoon earth cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking pulverisation two grams
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda v grams
- half dozen tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- ¾ loving cup night dark-brown saccharide 160 grams
- 2 large eggs 100 grams, room temperature
- ½ teaspoon pure vanilla extract two grams
For the Toffee Sauce
- ½ loving cup unsalted butter 113 grams (i stick)
- 1¼ cups night dark-brown carbohydrate 266 grams
- one loving cup heavy cream 227 grams
- two teaspoons pure vanilla extract viii grams
- ½ teaspoon kosher salt or to sense of taste
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Grease half dozen (half dozen-ounce) ramekins amongst butter too place them on a baking sail.
- Add the dates as well as water to a saucepan. Bring the mixture to a boil over medium-high estrus. As shortly every bit it comes to a boil, encompass the pot too take it from the estrus. Set aside for x minutes.vi ounces pitted Medjool dates, ¾ loving cup H2O
- While the dates cool, in a medium bowl whisk together the flour, cinnamon, cloves, baking powder, in addition to salt.1¼ cups all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ½ teaspoon baking powder, ½ teaspoon kosher common salt
- Place the cooled dates and water into a blender. Add inward the baking soda in addition to blend until shine. Set aside.¾ teaspoon baking soda
- In the bowl of a stand up mixer fitted amongst the paddle attachment, beat out the butter in addition to dark-brown sugar on medium-high speed until light in addition to fluffy, scraping downward the bowl every bit needed.6 tablespoons unsalted butter, ¾ loving cup night dark-brown saccharide
- Add in the eggs, mixing well in addition to scraping downward the bowl equally needed. Mix inward the vanilla extract.two big eggs, ½ teaspoon pure vanilla extract
- Add in the dry ingredients too mix on low until but combined.
- Mix inwards the date mixture on low until combined, being careful non to overmix.
- Divide the mixture between the ramekins (near 141 grams per ramekin). Smooth the tops into an fifty-fifty layer.
- Bake inwards the preheated oven for 25-35 minutes or until a toothpick inserted into the center comes out with merely a few moist crumbs. Set aside to cool while you lot prepare the toffee sauce.
- In a medium saucepan, combine the butter and sugar over medium rut. Stir occasionally until the butter is melted. Whisk inwards the heavy cream and convey the mixture to a boil. Lower to a simmer in addition to prepare for 5-six minutes until thickened. Remove from the oestrus and whisk inward the vanilla extract together with salt.½ loving cup unsalted butter, ane¼ cups dark brown carbohydrate, i loving cup heavy cream, two teaspoons pure vanilla extract, ½ teaspoon kosher common salt
- When the ramekins are cool enough to grip, run a knife or starting time spatula about the edges. Invert the cakes onto a plate. Serve warm topped amongst toffee sauce.
Last step! Don’t forget to show me a movie of what you
made!
Upload an icon or tag me
@thecookierookie on Instagram!
Becky’sec tips
- If you lot don’t accept a high-speed blender, the dates tin can be pureed inward a food processor.
Storage: Store sticky toffee pudding cake too sauce inwards classify airtight containers inward the fridge for upwards to five days or inward the freezer for up to ane month.
Nutrition Information
How to Make Sticky Toffee Pudding Step past Step
Prep: Preheat your oven to 350°F. Grease half-dozen (half dozen-ounce) ramekins alongside butter as well as place them on a baking canvas, then fix them aside.
Boil the Dates: Add vi ounces of pitted Medjool dates too ¾ cup of H2O to a saucepan. Bring the mixture to a boil over medium-high heat. As shortly equally it comes to a boil, comprehend the pot too withdraw it from the heat. Set aside for 10 minutes.
Whisk the Dry Ingredients: While the dates cool, inward a medium bowl whisk together one¼ cups of all-role flour, ½ teaspoon of earth cinnamon, ¼ teaspoon of ground cloves, ½ teaspoon of baking pulverisation, in addition to ½ teaspoon of kosher table salt. Set aside.
Blend the Dates: Place the cooled dates and water into a blender. Add inward ¾ teaspoon of baking soda together with blend until shine. Set aside.
Cream the Butter: In the bowl of a stand mixer fitted amongst the paddle attachment, beat 6 tablespoons of room temperature unsalted butter and ¾ loving cup of night dark-brown saccharide on medium-high speed until lite too fluffy, scraping downwards the bowl every bit needed.
Add the Eggs: Add inwards two big room temperature eggs, mixing well in addition to scraping downwards the bowl every bit needed. Mix in ½ teaspoon of vanilla extract.
Make the Batter: Add inward the dry out ingredients as well as mix on depression until but combined.
Add the Dates: Mix in the engagement mixture on depression until combined, being careful non to overmix.
Divide the Batter: Divide the mixture between the ramekins (nearly 141 grams per ramekin). Smooth the tops into an even layer.
Bake the Cakes: Bake in the preheated oven for 25-35 minutes or until a toothpick inserted into the center comes out alongside merely a few moist crumbs. Set aside to cool patch y'all ready the toffee sauce.
Make the Sauce: In a medium saucepan, combine ½ cup of unsalted butter as well as i¼ cups of nighttime dark-brown sugar over medium oestrus. Stir occasionally until the butter is melted. Whisk inwards i loving cup of heavy cream and convey the mixture to a boil. Lower to a simmer too make for 5-half dozen minutes until thickened. Remove from the rut in addition to whisk in ii teaspoons of vanilla extract as well as ½ teaspoon of kosher salt.
Serve the Cakes: When the ramekins are cool enough to grip, run a knife or offset spatula around the edges. Invert the cakes onto a plate, and serve warm topped alongside toffee sauce.
