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Delish Sticky Toffee Pudding Recipes

Delish Sticky Toffee Pudding Recipes

A classic British sticky toffee pudding: tender date-studded sponge soaked in a rich, buttery toffee sauce. Comforting, ultra-moist, and perfect warm with ice cream.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 8 oz pitted dates, finely chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1.25 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp molasses or black treacle optional

Toffee Sauce

  • 0.5 cup unsalted butter
  • 0.75 cup heavy cream
  • 1 cup packed dark brown sugar
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease an 8-inch square pan or 8 small ramekins and line the bottom with parchment.
  • Combine chopped dates, boiling water, and baking soda in a bowl. Stir and let stand 10 minutes, then mash lightly with a fork.
  • In a large bowl, beat softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and molasses.
  • Whisk flour, baking powder, and salt together. Add the soaked dates with their liquid to the butter mixture, then fold in the dry ingredients just until combined.
  • Spread batter into the prepared pan (or divide among ramekins). Bake 28 to 35 minutes, until the top is set and a toothpick comes out with a few moist crumbs.
  • While the cake bakes, make the toffee sauce: combine butter, heavy cream, and brown sugar in a saucepan. Bring to a gentle boil over medium heat, stirring, and simmer 3 to 4 minutes until glossy. Remove from heat and stir in vanilla and salt.
  • When the pudding is hot, poke holes all over with a skewer and pour about half of the warm sauce over the top to soak in. Let stand 5 minutes.
  • Serve warm slices with extra toffee sauce and, if desired, vanilla ice cream or custard.

Notes

Make ahead: Bake, cool, and store the pudding (without sauce) covered at room temperature up to 1 day. Rewarm in a 300°F oven and soak with warm sauce before serving. Leftovers keep refrigerated up to 4 days; reheat gently and add a splash of cream if the sauce thickens.