Sticky Toffee Pudding

Sticky Toffee Pudding is a comforting, indulgent dessert that has been a British classic for generations. It’s the perfect treat for any occasion, combining a rich, moist sponge cake made with dates and covered in a luscious toffee sauce. Whether served warm with whipped cream or vanilla ice cream, this dessert is sure to win hearts with every bite.

Why You’ll Love This Recipe

I absolutely love this Sticky Toffee Pudding because it strikes the perfect balance of flavors and textures. The cake is incredibly moist, thanks to the dates, and the toffee sauce adds an irresistible richness that’s just the right amount of sweet. The best part is how the sauce soaks into the cake, creating an ooey-gooey layer of toffee goodness. It’s a cozy, comforting dessert that pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for that extra indulgence. Whether you’re preparing it for a family dinner or a special gathering, this recipe is guaranteed to impress.

Ingredients

For the Pudding:

1 1/2 cups pitted dates, chopped

1 teaspoon baking soda

1/4 cup unsalted butter, softened

1 1/4 cups boiling water

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Toffee Sauce:

1/2 cup unsalted butter

1 cup heavy cream

3/4 cup brown sugar, packed

1 teaspoon vanilla extract

Pinch of salt

To Serve:

Whipped cream or vanilla ice cream (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Pudding:

I preheat my oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or any similar-sized ovenproof dish.

In a small bowl, I combine the chopped dates and baking soda, then pour the boiling water over the dates. After stirring, I let the mixture sit for about 5-10 minutes until the dates become soft and slightly mushy.

In a separate bowl, I beat the softened butter and brown sugar together until light and fluffy, which takes about 3-4 minutes.

I then add the eggs and vanilla extract to the butter mixture one at a time, making sure to beat well after each addition.

In another bowl, I whisk together the flour, baking powder, and salt. I gradually add this dry mixture to the wet ingredients and mix just until combined.

I gently fold the date mixture into the batter until it’s fully incorporated. The batter will be quite thick at this stage.

I pour the batter into the prepared cake pan and spread it out evenly. Then, I bake the pudding for 30-35 minutes, or until the top is firm to the touch and a toothpick inserted into the center comes out clean.

For the Toffee Sauce:

While the pudding is baking, I make the toffee sauce. In a medium saucepan over medium heat, I combine the butter, cream, brown sugar, vanilla, and a pinch of salt. I stir constantly until the mixture comes to a simmer.

I let it simmer for about 5-7 minutes, stirring frequently, until the sauce thickens slightly. Once done, I remove it from the heat.

To Serve:

After the pudding is finished baking, I let it sit for 5 minutes to set.

I cut the pudding into slices, drizzle generously with the warm toffee sauce, and serve with whipped cream or vanilla ice cream for an extra indulgent touch.

Servings and Timing

Prep Time: 20 minutes

Baking Time: 30-35 minutes

Total Time: 55-60 minutes

Servings: 8 servings

Variations

Gluten-Free Version: To make this dessert gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.

Vegan Sticky Toffee Pudding: Replace the butter with dairy-free margarine and the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).

Extra Flavor: Add a teaspoon of cinnamon or ginger to the dry ingredients for a spiced twist to the cake.

Nuts: If you like a bit of crunch, you can fold in chopped nuts like pecans or walnuts into the batter for added texture.

Storage/Reheating

Storing: If there are any leftovers (though I doubt it!), I recommend storing the sticky toffee pudding in an airtight container at room temperature for up to 2 days. The toffee sauce can be stored separately in the fridge.

Reheating: To reheat, I warm the pudding in the microwave for 20-30 seconds, then drizzle with warmed toffee sauce. Alternatively, you can warm the pudding in the oven at 300°F (150°C) for 10-15 minutes, and reheat the sauce in a saucepan.

Related Recipes:

• The Best Toffee
• Cream Cheese Caramel Apple Dip with Toffee Bits
• Easy Caramel Apple Cheesecake Dip

FAQs

Can I make Sticky Toffee Pudding ahead of time?

Yes! You can prepare the pudding and toffee sauce in advance. Store the baked pudding in an airtight container and refrigerate it for up to 2 days. Reheat it when ready to serve, and drizzle with the warm toffee sauce.

Can I freeze Sticky Toffee Pudding?

Absolutely! You can freeze the baked pudding (without the sauce) for up to 3 months. Once you’re ready to serve, thaw it in the refrigerator overnight, then reheat and top with the toffee sauce.

What can I serve with Sticky Toffee Pudding?

Sticky Toffee Pudding is traditionally served with whipped cream or vanilla ice cream. You can also try serving it with a scoop of custard for an even richer dessert.

How do I make the toffee sauce thicker?

If you prefer a thicker toffee sauce, simply let it simmer a little longer until it reaches the desired consistency. Just be sure to stir constantly to prevent burning.

Can I make the toffee sauce in advance?

Yes! You can make the toffee sauce ahead of time and store it in the refrigerator. When ready to serve, simply reheat it in a saucepan over low heat.

Conclusion

Sticky Toffee Pudding is one of those desserts that feels like a warm hug. It’s perfectly sweet, moist, and satisfying—everything you want in a dessert! I love how the date-infused cake and toffee sauce come together to create something truly special. Whether you’re making it for a family gathering or a cozy night in, this recipe is sure to become a favorite.

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