English Sticky Toffee Pudding
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.
Servings 6
Calories 878kcal
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.
Notes
1. Do not overcook the toffee sauce. It may seem slightly runny after 5 minutes of cooking, but it will thicken quite a bit as it cools.
Nutrition
Calories: 878kcal | Carbohydrates: 124g | Protein: 8g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 498mg | Potassium: 459mg | Fiber: 4g | Sugar: 93g | Vitamin A: 1510IU | Vitamin C: 0.2mg | Calcium: 181mg | Iron: 3mg
