Classic Sticky Toffee Pudding Recipe

Introduction

Classic Sticky Toffee Pudding is a beloved British dessert known for its rich, moist date cake drenched in luscious toffee sauce. This comforting treat is perfect for chilly evenings or special occasions when you want something sweet and satisfying.

Ingredients

• 1 cup Medjool dates (pitted and chopped)
• 2 cups water
• 1/2 cup unsalted butter (softened)
• 1 cup dark brown sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder
• For Toffee Sauce: 1/2 cup heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
2. Step 2: In a saucepan, combine the chopped dates and water. Bring to a boil, then simmer for about 5 minutes until the dates are soft. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition.
5. Step 5: Stir the date mixture into the butter and sugar blend.
6. Step 6: Sift together the flour and baking powder, then gently fold into the wet ingredients until just combined.
7. Step 7: Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: While the pudding is baking, prepare the toffee sauce by warming the heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat.
9. Step 9: When the pudding is done, remove it from the oven and poke holes in the top with a skewer.
10. Step 10: Pour the warm toffee sauce evenly over the pudding, allowing it to soak in.
11. Step 11: Serve warm, optionally with vanilla ice cream or whipped cream.

Tips & Variations

• For extra richness, add a splash of vanilla extract or a pinch of cinnamon to the batter.
• Swap Medjool dates for chopped dried figs or prunes if preferred.
• Use a bundt or loaf pan for a different presentation.
• Double the toffee sauce ingredients for more drizzle.

Storage

Store leftover pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, then add fresh toffee sauce if desired. The pudding also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sticky toffee pudding ahead of time?

Yes, you can prepare the pudding and toffee sauce a day ahead. Reheat gently before serving to enjoy it warm and gooey.

Is sticky toffee pudding gluten-free?

Traditional recipes use all-purpose flour, which contains gluten, but you can substitute with a gluten-free flour blend to make it gluten-free.

Classic Sticky Toffee Pudding Recipe

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4.6 from 80 reviews

Classic Sticky Toffee Pudding is a rich, moist dessert made with sweet Medjool dates and topped with a luscious homemade toffee sauce. This traditional British treat combines the deep caramel flavors of brown sugar and butter with soft, tender cake, making it perfect for any special occasion or cozy evening dessert.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Pudding

• 1 cup Medjool dates, pitted and chopped
• 2 cups water
• 1/2 cup unsalted butter, softened
• 1 cup dark brown sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder

Toffee Sauce

• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup dark brown sugar

Instructions

1. Prepare Dates: In a medium saucepan, combine chopped dates and 2 cups of water. Bring to a boil, then reduce heat and simmer for about 10 minutes until the dates are soft. Remove from heat and let the mixture cool slightly.
2. Blend Dates: Use a blender or food processor to puree the softened dates and water until smooth. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder.
6. Mix Batter: Gradually add the flour mixture to the creamed butter and sugar, mixing on low speed. Then fold in the pureed date mixture until fully combined.
7. Bake Pudding: Preheat your oven to 350°F (175°C). Pour the batter into a greased baking dish. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Make Toffee Sauce: While the pudding bakes, prepare the toffee sauce by combining 1/2 cup heavy cream, 1/2 cup unsalted butter, and 1 cup dark brown sugar in a saucepan. Heat over medium heat, stirring frequently until the mixture comes to a boil. Let it simmer gently for 3-5 minutes until thickened.
9. Serve: Remove the pudding from the oven and poke small holes over the surface. Pour some warm toffee sauce over the pudding, allowing it to soak in. Serve warm with additional toffee sauce on the side and optionally a scoop of vanilla ice cream.

Notes

• Use Medjool dates for natural sweetness and best texture, but other soft dates can substitute.
• You can prepare the date puree in advance and store it in the refrigerator for up to two days.
• For an extra moist pudding, soak the baked cake with warm toffee sauce and let it rest for 10 minutes before serving.
• Serve with vanilla ice cream or whipped cream for a delightful contrast.

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