This easy Sticky Toffee Pudding recipe makes individual-sized sponge-y cakes filled with juicy dates too warm spices, and then topped amongst a delectable toffee sauce. It’sec a classic British dessert that’second moist, flavorful, in addition to super comforting!
Why We Love This Sticky Toffee Pudding Recipe
- Moist. This delicious dessert gets its spongey texture from dates inwards the batter, too it’sec soaked inward a skilful bit of toffee sauce to keep it extra moist.
- Gooey. The sticky toffee sauce is ooey, gooey, in addition to oh-so-delicious!
- Decadent. The rich, flavorful cake paired with the luscious toffee sauce makes this dessert experience and then fancy.
Variations on Sticky Date Pudding
There are lots of ways to create a fun twist on this classic glutinous toffee pudding recipe. Try adding dried fruits–like figs, apricots, or raisins–to the pudding, or add some chopped nuts for crush. You can besides effort soaking the dates inwards a flavored liqueur, similar rum, brandy, or bourbon, for a boozy process.
How to Store too Reheat
Store leftover viscous toffee pudding inward an airtight container inward the refrigerator for upwards to five days. Store the cakes separately from the toffee sauce, together with reheat the sauce together with cake inward the microwave earlier serving.
How to Freeze
Freeze sticky toffee pudding tightly wrapped in two layers of plastic roll together with one layer of aluminum foil for up to ane calendar month. Freeze the sauce separately in an airtight container. Let both thaw overnight inward the fridge earlier reheating.
Serving Suggestions
Serve this gluey appointment pudding classically alongside a scoop of vanilla ice cream or a dollop of whipped cream. It’sec also delicious alongside close to fresh berries too mint leaves.
Sticky toffee pudding (besides known equally viscous engagement pudding) is non actually a pudding at all past American standards. Rather, it’second a rich sponge cake that is soaked inwards a gooey toffee sauce.
Pudding is a term used past Brits to sort rustic, unfussy desserts. Puddings are virtually oftentimes baked or steamed in addition to served hot.
Yes! I recommend storing the sauce and cake separately for the best results.
It’second not that you lot tin can’t reheat this dessert, y'all simply accept to take especial aid if y'all plan to. I recommend keeping the sauce in addition to the cakes separate in addition to reheating them separately before serving, equally the sauce can absorb into the puddings every bit they cool, leading to a dry out cake in one case reheated.
More Pudding Recipes To Try
- Sticky Toffee Pudding Cake
- Classic Bread Pudding
- Gingerbread Pudding Cake
- Chocolate Peanut Butter Lava Cakes
Recipe
Sticky Toffee Pudding Recipe
Ingredients
For the Cakes
- vi ounces pitted Medjool dates 170 grams (almost 7 dates)
- ¾ cup H2O 170 grams
- ane¼ cups all-use flour 150 grams
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher common salt
- ¾ teaspoon baking soda five grams
- half-dozen tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- ¾ cup nighttime brownish saccharide 160 grams
- ii large eggs 100 grams, room temperature
- ½ teaspoon pure vanilla extract ii grams
For the Toffee Sauce
- ½ cup unsalted butter 113 grams (ane stick)
- ane¼ cups dark brownish sugar 266 grams
- 1 loving cup heavy cream 227 grams
- two teaspoons pure vanilla extract 8 grams
- ½ teaspoon kosher salt or to gustatory modality
Recommended Equipment
- Kitchen Scale (optional)
- half-dozen Ramekin(second)
Instructions
- Preheat oven to 350°F. Grease 6 (six-ounce) ramekins amongst butter and place them on a baking canvas.
- Add the dates in addition to H2O to a saucepan. Bring the mixture to a boil over medium-high heat. As presently every bit it comes to a boil, embrace the pot as well as take it from the oestrus. Set aside for ten minutes.six ounces pitted Medjool dates, ¾ cup water
- While the dates cool, inward a medium bowl whisk together the flour, cinnamon, cloves, baking powder, as well as table salt.1¼ cups all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon earth cloves, ½ teaspoon baking powder, ½ teaspoon kosher common salt
- Place the cooled dates together with water into a blender. Add inward the baking soda as well as blend until shine. Set aside.¾ teaspoon baking soda
- In the bowl of a stand mixer fitted amongst the paddle attachment, vanquish the butter in addition to brown sugar on medium-high speed until light together with fluffy, scraping downwards the bowl equally needed.half dozen tablespoons unsalted butter, ¾ cup nighttime dark-brown saccharide
- Add inward the eggs, mixing well too scraping downwardly the bowl every bit needed. Mix in the vanilla extract.two big eggs, ½ teaspoon pure vanilla extract
- Add in the dry out ingredients together with mix on depression until simply combined.
- Mix inward the engagement mixture on low until combined, being careful non to overmix.
- Divide the mixture between the ramekins (most 141 grams per ramekin). Smooth the tops into an fifty-fifty layer.
- Bake in the preheated oven for 25-35 minutes or until a toothpick inserted into the heart comes out alongside merely a few moist crumbs. Set aside to cool spell you prepare the toffee sauce.
- In a medium saucepan, combine the butter as well as saccharide over medium oestrus. Stir occasionally until the butter is melted. Whisk in the heavy cream in addition to convey the mixture to a boil. Lower to a simmer too ready for 5-six minutes until thickened. Remove from the oestrus too whisk in the vanilla extract too common salt.½ loving cup unsalted butter, 1¼ cups dark dark-brown sugar, i cup heavy cream, ii teaspoons pure vanilla extract, ½ teaspoon kosher salt
- When the ramekins are cool enough to handgrip, go a knife or kickoff spatula around the edges. Invert the cakes onto a plate. Serve warm topped amongst toffee sauce.
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Becky’sec tips
- If you don’t take a high-speed blender, the dates tin live pureed in a food processor.
Storage: Store sticky toffee pudding cake too sauce inwards assort airtight containers in the refrigerator for upwards to five days or inward the freezer for up to ane month.
Nutrition Information
How to Make Sticky Toffee Pudding Step by Step
Prep: Preheat your oven to 350°F. Grease vi (half-dozen-ounce) ramekins with butter as well as home them on a baking canvass, and so ready them aside.
Boil the Dates: Add 6 ounces of pitted Medjool dates in addition to ¾ cup of H2O to a saucepan. Bring the mixture to a boil over medium-high rut. As shortly equally it comes to a boil, embrace the pot together with withdraw it from the heat. Set aside for 10 minutes.
Whisk the Dry Ingredients: While the dates cool, inwards a medium bowl whisk together 1¼ cups of all-function flour, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, ½ teaspoon of baking pulverisation, in addition to ½ teaspoon of kosher salt. Set aside.
Blend the Dates: Place the cooled dates in addition to water into a blender. Add inwards ¾ teaspoon of baking soda too blend until shine. Set aside.
Cream the Butter: In the bowl of a stand up mixer fitted amongst the paddle attachment, vanquish half-dozen tablespoons of room temperature unsalted butter and ¾ loving cup of night brownish saccharide on medium-high speed until low-cal as well as fluffy, scraping downwardly the bowl equally needed.
Add the Eggs: Add in ii big room temperature eggs, mixing well as well as scraping downwardly the bowl every bit needed. Mix inward ½ teaspoon of vanilla extract.
Make the Batter: Add inwards the dry ingredients too mix on depression until only combined.
Add the Dates: Mix inwards the date mixture on depression until combined, being careful not to overmix.
Divide the Batter: Divide the mixture between the ramekins (nearly 141 grams per ramekin). Smooth the tops into an fifty-fifty layer.
Bake the Cakes: Bake in the preheated oven for 25-35 minutes or until a toothpick inserted into the heart comes out alongside simply a few moist crumbs. Set aside to cool spell yous fix the toffee sauce.
Make the Sauce: In a medium saucepan, combine ½ loving cup of unsalted butter too i¼ cups of dark brown carbohydrate over medium rut. Stir occasionally until the butter is melted. Whisk inwards one cup of heavy cream too convey the mixture to a boil. Lower to a simmer and cook for five-vi minutes until thickened. Remove from the estrus and whisk in 2 teaspoons of vanilla extract and ½ teaspoon of kosher common salt.
Serve the Cakes: When the ramekins are cool enough to grip, function a knife or get-go spatula about the edges. Invert the cakes onto a plate, too serve warm topped alongside toffee sauce.
