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Sticky Toffee Pudding

A delightful British dessert featuring a rich sponge cake made with dates and a warm toffee sauce.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 7 oz pitted medjool dates
  • ¾ cup boiling water
  • 1 teaspoon baking soda
  • 5 tablespoons unsalted butter, softened
  • 2 tablespoons unsulphured molasses
  • ⅓ cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (for toffee sauce)
  • ¾ cup heavy cream
  • ¾ cup brown sugar, packed (for toffee sauce)
  • 2 teaspoons unsulphured molasses (for toffee sauce)
  • Pinch salt (for toffee sauce)
  • ½ teaspoon pure vanilla extract (for toffee sauce)
  • Heavy cream, whipped cream, vanilla ice cream, and/or flaky sea salt (for serving)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Finely chop the pitted medjool dates and place them in a bowl. Pour the boiling water over the dates.
  3. Add baking soda to the bowl with the dates. Stir and let sit for 20 minutes.
  4. In a new bowl, beat together the softened butter, brown sugar, and molasses until creamy.
  5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  6. In another bowl, mix the flour, baking powder, and salt.
  7. Add dry ingredients to the butter mixture and beat until well combined.
  8. Mash or puree the soaked dates until smooth, then mix into the batter until combined.
  9. Grease ramekins or small baking dishes and fill each with the batter.
  10. Bake for 20-25 minutes, checking for doneness with a toothpick.
  11. Cool ramekins on a wire rack.
  12. In a saucepan, melt unsalted butter over medium heat. Add heavy cream, brown sugar, molasses, and salt, and bring to a gentle simmer.
  13. Stir for 5-8 minutes until the sauce thickens. Add vanilla extract.
  14. Remove cakes from ramekins and brush with warm toffee sauce. Serve warm with extra sauce on the side, topped with whipped cream, vanilla ice cream, or a sprinkle of flaky sea salt.

Notes

Best served warm. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

  • Author: miguel-santiago
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 40g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: sticky toffee pudding, British dessert, warm dessert, toffee sauce, date cake