Sticky Toffee Pudding is the kind of dessert that feels like a warm hug on a chilly evening. This classic British treat features a rich, moist cake studded with sweet dates and drenched in a luscious toffee sauce that’s as comforting as it is decadent. Every bite strikes the perfect balance between gooey caramel and subtle fruitiness, making it completely irresistible. Whether you’re baking for a special occasion or just craving a little indulgence, Sticky Toffee Pudding is guaranteed to delight your taste buds and win over every guest at the table.
Ingredients You’ll Need
The beauty of Sticky Toffee Pudding is how a handful of humble ingredients come together to create pure dessert magic. Each ingredient plays a starring role, from the natural sweetness of Medjool dates to the rich creaminess of the toffee sauce. Here’s what you’ll need and why each one matters:
- Medjool dates: These plump, caramel-like dates are the secret to the pudding’s moist texture and deep, fruity flavor.
- Boiling water: Softens the dates, letting them meld seamlessly into the batter while adding extra moisture.
- Baking soda: Helps tenderize the dates and gives the pudding a lovely lightness.
- Unsalted butter (for both pudding and sauce): Adds richness and a silky finish to both the cake and the toffee sauce.
- Brown sugar (for both pudding and sauce): Brings a warm, molasses depth that’s essential for that signature toffee flavor.
- Eggs: Bind the ingredients and give the pudding structure without making it heavy.
- Vanilla extract (for both pudding and sauce): Enhances the overall aroma and flavor, tying everything together beautifully.
- All-purpose flour: Provides the base for the cake’s tender crumb.
- Baking powder: Lifts the batter, making the pudding light and irresistible.
- Salt: Balances the sweetness and sharpens all the flavors.
- Heavy cream (for the toffee sauce): Makes the sauce extra silky and luxurious, perfect for pouring over the finished pudding.
How to Make Sticky Toffee Pudding
Step 1: Prepare the Dates
Start by placing your chopped Medjool dates in a bowl, then pour the boiling water over them. Stir in the baking soda and let the mixture sit for 10 minutes. This allows the dates to soften and plump up, which ensures they melt into the cake, giving Sticky Toffee Pudding its trademark moistness and subtle caramel notes.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is fluffy and light in color. This step incorporates air, setting the stage for a cake that’s tender rather than dense. Take your time here—a few extra minutes really makes a difference!
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth and cohesive. Then stir in the vanilla extract, which adds a lovely aroma and rounds out the pudding’s flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Over-mixing can make the pudding tough, so stop as soon as you don’t see any more streaks of flour.
Step 5: Add the Dates
Lightly mash the softened dates with a fork, then stir them (along with their soaking liquid) into the batter. This step ensures little pockets of date flavor are woven throughout every bite, giving Sticky Toffee Pudding its signature texture.
Step 6: Bake the Pudding
Pour the batter into a greased 8×8-inch baking dish and smooth the top. Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The pudding should be a deep golden brown and fragrant, with a slightly springy texture.
Step 7: Make the Toffee Sauce
While the pudding bakes, melt butter in a saucepan over medium heat. Add the brown sugar and heavy cream, stirring until smooth and combined. Bring to a gentle boil, then reduce the heat and let it simmer for 4 to 5 minutes, stirring frequently. Once thickened, remove from heat and stir in the vanilla extract. The sauce should be glossy and irresistibly aromatic.
Step 8: Soak and Serve
When the pudding comes out of the oven, poke holes all over the top with a skewer or fork. Pour about half of the warm toffee sauce over the pudding, allowing it to soak in for 10 to 15 minutes. Serve warm, cutting the pudding into squares and drizzling each portion with extra toffee sauce for that glorious sticky finish.
How to Serve Sticky Toffee Pudding
Garnishes
Elevate your Sticky Toffee Pudding with a cloud of freshly whipped cream, a scoop of vanilla ice cream, or a dollop of clotted cream. Each option adds a cool, creamy contrast to the warm, gooey pudding and makes every bite feel extra special. If you’re feeling fancy, shower the top with a few chopped toasted pecans or a sprinkle of flaky sea salt for a modern twist.
Side Dishes
This dessert is so decadent it doesn’t need much alongside, but if you want to round out your dessert table, consider pairing Sticky Toffee Pudding with fresh berries or a fruit salad. The tartness of fruit cuts through the richness and provides a refreshing counterpoint.
Creative Ways to Present
For an elegant dinner party, bake the pudding in individual ramekins for perfectly portioned servings. You can also try layering cubes of pudding and sauce in parfait glasses for a playful trifle-style presentation. However you serve it, a generous pour of toffee sauce is non-negotiable!
Make Ahead and Storage
Storing Leftovers
Leftover Sticky Toffee Pudding keeps beautifully in the refrigerator. Simply cover the baking dish with plastic wrap or transfer individual servings to airtight containers. The pudding will stay moist and delicious for up to three days—if it lasts that long!
Freezing
You can absolutely freeze Sticky Toffee Pudding for another day. Let the pudding cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze the toffee sauce separately in a sealed container. Both will keep for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the pudding (covered) in a 300°F oven until heated through, or microwave individual portions for about 30–40 seconds. Gently reheat the toffee sauce on the stovetop or in the microwave until pourable, then drizzle generously over the warm pudding just before serving.
FAQs
Can I make Sticky Toffee Pudding ahead of time?
Absolutely! Both the pudding and toffee sauce can be prepared a day or two in advance. Just store them separately and reheat gently before serving for that freshly-baked taste.
What can I use instead of Medjool dates?
If Medjool dates aren’t available, you can use regular pitted dates or even dried figs in a pinch. Just make sure to soak them well so they soften and blend nicely into the batter.
Is Sticky Toffee Pudding very sweet?
It’s definitely a sweet dessert, but the earthy notes from the dates and the touch of salt in the sauce keep it from being cloying. For a lighter version, you can reduce the sugar slightly or serve smaller portions with extra whipped cream.
Can I make this gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend (ideally one designed for baking). The pudding stays moist and flavorful, so most people won’t even notice the difference.
How do I know when the pudding is done baking?
Check for doneness by inserting a toothpick into the center of the pudding. If it comes out clean or with just a few moist crumbs, it’s ready. The top should be golden and slightly springy to the touch.
Final Thoughts
If you haven’t tried making Sticky Toffee Pudding at home yet, let this be your sign—it’s pure comfort, simple to bake, and sure to become a new favorite. Invite some friends over, pour that toffee sauce with abandon, and savor every sticky, sweet spoonful!
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Sticky Toffee Pudding Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Sticky Toffee Pudding is a classic British dessert featuring a moist date-infused sponge cake drenched in a rich, buttery toffee sauce. Perfect for cozy gatherings or special occasions, this indulgent treat is served warm and pairs beautifully with whipped cream or vanilla ice cream.
Ingredients
For the pudding:
- 1 cup pitted Medjool dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Dates: Place the chopped Medjool dates in a bowl and pour the boiling water over them. Stir in the baking soda and let the mixture sit for 10 minutes to soften the dates.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly before adding to the batter.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Add Dates: Gently mash the softened dates and fold them along with their soaking liquid into the batter to distribute sweetness and moisture evenly.
- Bake Pudding: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish, pour in the batter, and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Make Toffee Sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Add brown sugar and heavy cream, bring to a gentle boil, then reduce heat and simmer for 4–5 minutes, stirring frequently. Remove from heat and stir in vanilla extract.
- Soak Pudding: Once out of the oven, poke holes all over the pudding surface using a skewer or fork. Pour about half of the warm toffee sauce over the pudding and allow it to soak in for 10–15 minutes.
- Serve: Cut the pudding into 9 servings and serve warm, drizzled with the remaining toffee sauce. Optionally pair with whipped cream, vanilla ice cream, or clotted cream for an extra indulgent finish.
Notes
- Serve with whipped cream, vanilla ice cream, or clotted cream for an indulgent finish.
- The pudding and sauce can be made ahead of time and reheated gently before serving.
- Ensure dates are well softened for maximum moisture and sweetness.
- Be careful not to overmix the batter to maintain a tender crumb.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece with sauce
- Calories: 420
- Sugar: 46 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
