Indulge in a sweet and satisfying dessert with this easy sticky toffee pudding recipe. Moist and dense cake base made with dates and brown sugar, topped with a rich and gooey toffee sauce. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
📍Great Britain
This sticky toffee pudding is a sweet and indulgent dessert that will satisfy any sweet tooth! It starts with a moist and dense cake base, made with dates and brown sugar, and is topped with a rich and gooey toffee sauce. You can even finish the pudding off with a sprinkle of chopped nuts (pecans or walnuts go great with it!) for added texture and flavor.
It's the perfect end to any meal and will impress your guests. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. This recipe is easy to follow, and it only requires a few simple ingredients, so you can have a delicious sticky toffee pudding ready in no time.
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🍮 What is sticky toffee pudding?
Sticky toffee pudding is a classic British dessert that is loved by many. It is a sweet and rich dessert that consists of a moist and dense cake base made with medjool dates and brown sugar, and it's topped with a warm toffee sauce. The pudding is often served warm and can be accompanied by a scoop of vanilla ice cream or dollop of whipped cream.
The combination of the soft and moist cake with the sticky and sweet toffee sauce makes for a truly indulgent treat. Sticky toffee pudding is easy to make and only requires a few simple ingredients, making it a perfect dessert option to whip up for any occasion.
🥘 Ingredients
- Dates: Techincally any type of date could be used in this recipe, but I prefer medjool dates for the rich, deep flavor they provide.
- Unsalted butter: Salted butter can also be used; just be sure to decrease the amount of salt added by ¼ teaspoon per ½ cup of butter.
- Brown sugar
- Vanilla: Don't settle for imitation vanilla in this recipe! The puddings are SO much better with the real thing.
- Eggs
- Corn syrup
- Flour
- Baking powder
- Baking soda
- Salt
- Whipping cream
🔪 Instructions
- Cover the dates with water and boil until soft.
2. Cream butter, brown sugar, vanilla, eggs, and corn syrup.
3. Mix in flour, baking powder, baking soda, and salt.
4. Blend the dates in a blender until smooth.
5. Mix the date mixture with the cake batter.
6. Pour in a pan and bake until golden brown.
7. Allow to cool slightly before removing from the pan.
8. Meanwhile, make the toffee sauce by adding cream, butter, brown sugar, corn syrup, and vanilla to a saucepan.
9. Boil sauce until thickened.
10. Pour the toffee sauce on top of the puddings and top with vanilla ice cream or whipped cream right before serving.
This recipe can be made using a variety of different pans and sizes. These are the ones that I recommend for the best results.
- Mini bundt cake pan: Makes 6-8 cakes (depending on how full you fill the cakes.) Baking time is 20-25 minutes.
- Muffin pan: Makes 12 cakes. Baking time is 18-20 minutes.
- Ramekins: Makes 10 cakes using 4-inch ramekins or 8 cakes using 7-inch ramekins. Baking time is 20-25 minutes.
- 8x8 pan: Makes 12 servings. Baking time is 25-30 minutes.
🍴 Storage
Store leftover cakes and sauce separately, in the refrigerator for up to 2 days. Reheat both in the microwave before serving.
🌟 Top Tip
Do not overcook the toffee sauce. 5 minutes of cooking time is really all you need. The sauce will thicken quite a bit as it cools.
💭 FAQs
Yes! You can use prunes instead of dates in sticky toffee pudding. Prunes have a similar texture and sweetness to dates, making them a great substitute in many recipes that call for dates, including sticky toffee pudding. The pudding may taste slightly different, but it will still be delicious!
Sticky toffee pudding is good in the freezer for up to 3 months. To freeze the cakes, first allow them to cool completely after they have been baked. Then, wrap each cake tightly in plastic wrap and place it in an airtight container or freezer bag.
When you are ready to serve the frozen sticky toffee pudding, thaw it in the refrigerator or at room temperature until it reaches the desired temperature. You can then rewarm it in the microwave, if you prefer.
🍰 More British recipes
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📋 Recipe
English Sticky Toffee Pudding
Ingredients
Pudding
- 10 medjool dates chopped and pitted
- 1 ½ cup water
- ⅓ cup unsalted butter softened
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 tablespoons corn syrup
- 1 ⅔ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Toffee Topping
- 1 cup heavy whipping cream
- ½ cup unsalted butter
- ½ cup brown sugar
- 2 tablespoons corn syrup
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- vanilla ice cream or whipped cream for serving optional
Instructions
Pudding
- Preheat oven to 350. Generously grease a mini bundt cake pan or pan of choice. (See section in the post titled "Favorite Pans.")
- Add dates to a small saucepan. Cover the dates with water.
- Bring the dates a slow boil and simmer on low until the dates are tender. Let stand for a couple minutes, do not drain the water.
- Using a hand mixer or stand mixer, cream butter, brown sugar, and vanilla until well blended.
- Once creamed, add the eggs and corn syrup. Mix well.
- Add flour, baking powder, baking soda, and salt and mix until smooth.
- Place the date and water mixture in a food processor or blender. Pulse until combined.
- Add the date mixture to the cake batter and stir together.
- Pour the batter into the mini bundt cake pan. Bake at 350 for 20-25 minutes until the cakes are golden brown or a toothpick inserted into the middle comes out clean.
- Cool in the pan for 5 minutes before removing to a cooling rack.
Toffee Topping
- Meanwhile, add the cream, butter, brown sugar, and corn syrup to a small saucepan.
- Heat the mixture over medium heat and bring to a slow boil. Simmer, stirring constantly, for five minutes or until the mixture has slightly thickened.
- Pour the toffee sauce on top of the puddings before serving. Serve along with vanilla ice cream or whipped cream.
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