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Sticky Toffee Pudding Recipe

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★★★★★

4.9 from 779 reviews

Classic British Sticky Toffee Pudding featuring moist date cake baked in individual ramekins and topped with a rich, homemade toffee sauce. Perfectly sweet, with a luscious, caramel-like sauce that enhances the warm, tender cake. Serve with whipped cream, ice cream, or a sprinkle of sea salt for a decadent dessert experience.

Ingredients

Scale

For the Cake

  • 6 ounces dates
  • 1 cup water
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup unsalted butter
  • 1 cup brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the Toffee Sauce

  • 1 cup light brown sugar
  • 1 ½ cups heavy cream
  • ½ cup unsalted butter
  • ½ cup light corn syrup
  • ½ teaspoon vanilla extract

Instructions

  1. Prep: Preheat the oven to 350 degrees Fahrenheit. Butter six ½-cup ramekins and lightly dust them with flour to prevent sticking.
  2. Blend Dates: In a small saucepan, simmer the dates and water over medium-low heat for about 15 minutes, until the dates soften. Transfer this mixture to a food processor and blend until completely smooth.
  3. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt.
  4. Mix Wet Ingredients: Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until well combined and creamy. Add the eggs one at a time along with the vanilla extract, beating well after each addition.
  5. Combine: Scrape down the sides of the bowl, then add the date puree and mix until incorporated. Slowly add the dry ingredients with the mixer on low speed until just combined to avoid overmixing.
  6. Bake Cakes: Divide the batter evenly into the prepared ramekins. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool slightly.
  7. Trim and Invert Cakes: Use a serrated knife to trim the tops of the cakes level with the rim. Invert the cakes onto a wire rack. Clean out the ramekins, spray them lightly with a flour-containing cooking spray, then spoon about a tablespoon of toffee sauce into each.
  8. Return Cakes to Ramekins and Bake: Place the cakes back into the ramekins, on top of the sauce. Bake for an additional 8-10 minutes, until the sauce bubbles up the sides of the cakes. Remove and allow to cool for 2 minutes before inverting out again to serve.
  9. Serve: Serve the pudding warm with extra toffee sauce and your choice of whipped cream, ice cream, or a sprinkle of sea salt.
  10. Prepare Ahead/Warm Cakes: Cakes can be made ahead. Store them out of ramekins in an airtight container. Warm each cake in the microwave for about 30 seconds before spooning warmed toffee sauce into ramekins and reheating the cakes in the oven. Warm the toffee sauce gently before use.
  11. Make Toffee Sauce: In a medium saucepan, combine brown sugar, heavy cream, butter, and corn syrup. Heat over medium until boiling. Reduce heat to medium-low and simmer, stirring frequently, for 15-20 minutes until the sauce takes on a deep amber color. Remove from heat and stir in vanilla extract. Let cool slightly before serving or adding to ramekins.

Notes

  • Be sure to let the cakes cool slightly before trimming and inverting to avoid breakage.
  • Use fresh dates and pure vanilla extract for the best flavor.
  • Toffee sauce thickens as it cools; if reheating, warm gently to restore pourable consistency.
  • Using ramekins with non-stick spray containing flour helps prevent sticking when rebaking.
  • If desired, sprinkle a pinch of sea salt on top before serving for a sweet-salty contrast.
  • Microwaving the cake before rebaking ensures it warms through without drying out.
  • This pudding is ideal served warm, freshly baked or reheated, with creamy accompaniments like whipped cream or vanilla ice cream.

Keywords: Sticky Toffee Pudding, British Dessert, Date Cake, Toffee Sauce, Ramekin Dessert

Find it online: https://dinewithlily.com/sticky-toffee-pudding-recipe/