Sticky Toffee Pudding Recipe
Discover the ultimate Sticky Toffee Pudding recipe – a moist sponge cake with dates, topped with a rich sticky toffee pudding sauce. Perfect for an easy, cozy dessert!
I have a feeling that some recipes, such as apple cake and carrot cake, were invented just for cozy days. The same happens with this recipe for Sticky Toffee Pudding (date pudding). Every time the temperature drops and it rains, I immediately crave a piece of Sticky Toffee Pudding.
🎥Video Recipe 🎥
Watch the full video recipe to learn how to make the best Sticky Toffee Pudding with its rich, mouthwatering sauce! This step-by-step video tutorial makes the process easy to follow, with tips and tricks to ensure perfect results every time. Be sure to watch it all the way through for the ultimate dessert experience. Prefer the written recipe? Scroll down to the recipe box for the full written recipe!
What is Sticky Toffee Pudding?
Sticky Toffee Pudding is a classic British dessert featuring a moist sponge cake made with dates, drenched in a luscious toffee sauce. Known for its rich flavors and sticky texture, this dessert is often enjoyed warm, making it an irresistible treat for any occasion. Many refer to it as sticky date pudding, especially in Australia and New Zealand, highlighting the key ingredient: sweet, caramel-like dates.
Ingredients for Sticky Toffee Pudding
- Dates – The star ingredient, dates provide natural sweetness and a soft, sticky texture to the pudding.
- Baking Soda – Helps soften the dates during soaking and improves the cake’s texture.
- Butter – Adds richness and moisture to the sponge and sauce.
- Brown Sugar – The molasses in brown sugar gives the pudding and sauce a deep caramel flavor.
- Eggs – Bind the ingredients and add structure to the pudding.
- Flour – The base for the pudding, providing structure and a soft crumb.
- Baking Powder – Ensures the sponge rises perfectly.
- Salt – Enhances all the flavors in the pudding.
- Cream – Used in the toffee sauce, it creates a silky, rich texture.
- Vanilla Extract – Adds a warm, aromatic touch to both the pudding and the sauce.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card.
How to Make the Best Sticky Toffee Pudding
1. Prepare the Dates: Chop and soak dates in hot water with baking soda. This softens them, creating a smooth and moist sponge.
2. Make the Batter: Cream butter and sugar, then mix in eggs and fold in dry ingredients. Add soaked dates for extra flavor and texture.
3. Bake the Pudding: Pour the batter into a greased dish and bake until golden and springy.
4. Prepare the Toffee Sauce: Simmer butter, brown sugar, and cream until thickened, then stir in vanilla.
5. Finish: Pour half the sauce over the baked pudding for that sticky, toffee goodness.
How to Make Individual Puddings
To make individual sticky toffee puddings, divide the batter into greased ramekins or a muffin tin instead of a single dish. Bake for about 18-20 minutes, checking with a toothpick for doneness. Pour toffee sauce over each pudding while still warm for maximum stickiness. This method is ideal for serving at dinner parties or creating perfect portion sizes.
How to Serve
Serve Sticky Toffee Pudding warm with a generous drizzle of sticky toffee pudding sauce. Pair it with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of custard for an indulgent treat. For extra flair, sprinkle chopped nuts or a pinch of sea salt over the top.
Common Questions
Absolutely! Bake the pudding and prepare the toffee sauce ahead of time. Store them separately in the fridge for up to 2 days. Reheat the pudding in the oven/microwave and warm the sauce on the stovetop before serving.
If you don’t have dates, you can use prunes or figs as substitutes. These fruits also add natural sweetness and moisture, though the flavor will be slightly different.
Yes, Sticky Toffee Pudding freezes well. Wrap the cooled pudding tightly in plastic wrap and foil, then freeze for up to 3 months. Freeze the sauce in a separate container. Thaw overnight in the fridge and reheat before serving.
If the sauce is too thin, simmer it for a few extra minutes until it thickens to the desired consistency. Be careful not to overheat, as it can burn quickly.
More Dessert Recipes
- Classic Tiramisu
- No-Bake Lotus Biscoff Cheesecake
- Chocolate Basque Cheesecake
- Salted Caramel Brownies
- Pavlova
Sticky Toffee Pudding
Equipment
Ingredients
For the pudding:
- 200 g Dates pitted
- 1 teaspoon Baking soda
- 1 cup (240 ml) Water boiling
- 7 tablespoons (100 g) Butter softened
- ¾ cup (150 g) Brown sugar light or dark
- 2 Eggs large
- 1 â…“ cups (167 g) Flour
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
For the toffee sauce:
- 5 tablespoons (75 g) Butter
- ¾ cup (150 g) Brown sugar
- 1 cup (240 ml) Cream
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and grease an 8-inch baking dish.
- Prepare the dates: chop pitted dates, then place the chopped dates and baking soda in a bowl, pour the boiling water over them, and let them soak for about 10 minutes. This will soften the dates. Then, using a fork
- Make the Pudding Batter: In a mixing bowl, beat the butter and dark brown sugar until fluffy, about 2 minutes.
- Add the eggs, vanilla extract and beat until incorporated.
- Sift in the flour, baking powder, and salt. Gently fold the flour mixture into the wet ingredients. Then add the soaked dates and any remaining soaking liquid. Mix until combined.
- Bake the Pudding: Pour the batter into the greased baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Toffee Sauce: While the pudding bakes, prepare the sauce. Put all ingredients except vanilla extract in a saucepan and melt together over medium heat, stirring occasionally. Then simmer for about 2-3 minutes, until smooth and slightly thickened. Remove from the heat, add the vanilla extract, and give it a final stir.
- Serve the Pudding: Once the pudding is baked, pierce it all over with a toothpick or a fork, then pour about a 1/2 of the warm sauce on top, gently spreading it to the edges with a spatula to fully cover the sponge with a thick, sticky glaze.
- Optionally, serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. And drizzle some extra sauce on top.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments below. It means a lot to me!
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Storage: Store at room temperature for 1-2 days or refrigerate for up to 5 days. Freeze for up to 3 months, wrapping the pudding and sauce separately. Reheat before serving.
- Black Treacle: If you prefer a richer flavor, you can substitute a tablespoon of the brown sugar in the pudding or sauce with black treacle. It adds a deep, caramelized taste that enhances the toffee notes.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊
