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Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe
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★★★★★

4.7 from 13 reviews

This classic Sticky Toffee Pudding recipe features moist, date-studded cake drenched in a rich, buttery toffee sauce. Perfectly balanced with deep caramel flavors from dark brown sugar and golden syrup, this dessert is comforting and indulgent, served warm with optional whipped cream or vanilla ice cream.

Ingredients

Scale

Toffee Sauce

  • 2 cups heavy cream
  • ½ cup dark brown sugar
  • 2½ tablespoons golden syrup (or molasses)
  • Pinch salt

Pudding

  • 6 ounces pitted dates, chopped
  • 1 cup water
  • 1 teaspoon baking soda
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 4 tablespoons unsalted butter
  • ¾ cup granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and butter an 8½-inch porcelain soufflé dish or a similar-sized baking dish to prevent sticking.
  2. Make Toffee Sauce: In a medium saucepan, combine heavy cream, dark brown sugar, golden syrup (or molasses), and a pinch of salt. Bring to a boil over medium heat, stirring often to dissolve the sugar. Then reduce heat and simmer, stirring constantly for about 5 minutes until the sauce thickens and coats the back of a spoon. Pour half of this sauce into the prepared soufflé dish and place it in the freezer. Reserve the other half of the sauce for serving.
  3. Prepare Dates: In another medium saucepan, heat the chopped dates and water until the water comes to a boil. Remove from heat immediately and stir in baking soda. This mixture will bubble up and become frothy. Set aside and keep slightly warm.
  4. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to evenly distribute the leavening agents.
  5. Cream Butter and Sugar: Using a standing mixer or hand mixer, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes at medium speed.
  6. Add Eggs and Vanilla: Gradually beat in the eggs one at a time, followed by the vanilla extract. The batter may look slightly curdled at this stage, which is normal.
  7. Combine Batter: Stir in half of the flour mixture into the butter mixture, then fold in the warm date mixture. Add the remaining flour mixture and gently mix until just combined; do not overbeat to ensure a tender pudding.
  8. Bake: Remove the soufflé dish from the freezer. Scrape the batter into the dish over the partially set toffee sauce. Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out with moist crumbs attached.
  9. Serve: Allow the pudding to cool slightly before serving. Portion the pudding into bowls and generously spoon the reserved warm toffee sauce over it. Optionally, serve with whipped cream or vanilla ice cream for added indulgence.

Notes

  • Ensure dates are finely chopped for a smoother texture in the pudding.
  • Freezing the toffee sauce partially before adding the batter helps create a moist and sticky interior.
  • Do not overmix the batter to keep the pudding light and tender.
  • Serving warm enhances the flavors—reheat leftover pudding gently with extra toffee sauce if desired.
  • This dessert can be prepared a day in advance; store covered in the refrigerator and reheat before serving.

Nutrition

Keywords: Sticky Toffee Pudding, British dessert, date cake, toffee sauce, moist pudding, classic pudding recipe

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