This easy Sticky Toffee Pudding recipe makes individual-sized sponge-y cakes filled with juicy dates and warm spices, then topped with a delectable toffee sauce. It’s a classic British dessert that’s moist, flavorful, and super comforting!
Why We Love This Sticky Toffee Pudding Recipe
- Moist. This delicious dessert gets its spongey texture from dates in the batter, and it’s soaked in a good bit of toffee sauce to keep it extra moist.
- Gooey. The sticky toffee sauce is ooey, gooey, and oh-so-delicious!
- Decadent. The rich, flavorful cake paired with the luscious toffee sauce makes this dessert feel so fancy.
Variations on Sticky Date Pudding
There are lots of ways to create a fun twist on this classic sticky toffee pudding recipe. Try adding dried fruits–like figs, apricots, or raisins–to the pudding, or add some chopped nuts for crunch. You can also try soaking the dates in a flavored liqueur, like rum, brandy, or bourbon, for a boozy treat.
How to Store and Reheat
Store leftover sticky toffee pudding in an airtight container in the refrigerator for up to 5 days. Store the cakes separately from the toffee sauce, and reheat the sauce and cake in the microwave before serving.
How to Freeze
Freeze sticky toffee pudding tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Freeze the sauce separately in an airtight container. Let both thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this sticky date pudding classically with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious with some fresh berries and mint leaves.
Sticky toffee pudding (also known as sticky date pudding) is not really a pudding at all by American standards. Rather, it’s a rich sponge cake that is soaked in a gooey toffee sauce.
Pudding is a term used by Brits to classify rustic, unfussy desserts. Puddings are most often baked or steamed and served hot.
Yes! I recommend storing the sauce and cake separately for the best results.
It’s not that you can’t reheat this dessert, you just have to take special care if you plan to. I recommend keeping the sauce and the cakes separate and reheating them separately before serving, as the sauce can absorb into the puddings as they cool, leading to a dry cake once reheated.
More Pudding Recipes To Try
- Sticky Toffee Pudding Cake
- Classic Bread Pudding
- Gingerbread Pudding Cake
- Chocolate Peanut Butter Lava Cakes
Sticky Toffee Pudding Recipe
Equipment
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Kitchen Scale (optional)
Ingredients
For the Cakes
- 6 ounces pitted Medjool dates 170 grams (about 7 dates)
- ¾ cup water 170 grams
- 1¼ cups all-purpose flour 150 grams
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda 5 grams
- 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- ¾ cup dark brown sugar 160 grams
- 2 large eggs 100 grams, room temperature
- ½ teaspoon pure vanilla extract 2 grams
For the Toffee Sauce
- ½ cup unsalted butter 113 grams (1 stick)
- 1¼ cups dark brown sugar 266 grams
- 1 cup heavy cream 227 grams
- 2 teaspoons pure vanilla extract 8 grams
- ½ teaspoon kosher salt or to taste
Instructions
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Preheat oven to 350°F. Grease 6 (6-ounce) ramekins with butter and place them on a baking sheet.
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Add the dates and water to a saucepan. Bring the mixture to a boil over medium-high heat. As soon as it comes to a boil, cover the pot and remove it from the heat. Set aside for 10 minutes.6 ounces pitted Medjool dates, ¾ cup water
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While the dates cool, in a medium bowl whisk together the flour, cinnamon, cloves, baking powder, and salt.1¼ cups all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ½ teaspoon baking powder, ½ teaspoon kosher salt
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Place the cooled dates and water into a blender. Add in the baking soda and blend until smooth. Set aside.¾ teaspoon baking soda
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, scraping down the bowl as needed.6 tablespoons unsalted butter, ¾ cup dark brown sugar
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Add in the eggs, mixing well and scraping down the bowl as needed. Mix in the vanilla extract.2 large eggs, ½ teaspoon pure vanilla extract
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Add in the dry ingredients and mix on low until just combined.
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Mix in the date mixture on low until combined, being careful not to overmix.
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Divide the mixture between the ramekins (about 141 grams per ramekin). Smooth the tops into an even layer.
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Bake in the preheated oven for 25-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Set aside to cool while you prepare the toffee sauce.
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In a medium saucepan, combine the butter and sugar over medium heat. Stir occasionally until the butter is melted. Whisk in the heavy cream and bring the mixture to a boil. Lower to a simmer and cook for 5-6 minutes until thickened. Remove from the heat and whisk in the vanilla extract and salt.½ cup unsalted butter, 1¼ cups dark brown sugar, 1 cup heavy cream, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt
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When the ramekins are cool enough to handle, run a knife or offset spatula around the edges. Invert the cakes onto a plate. Serve warm topped with toffee sauce.
Video
Notes
- If you don’t have a high-speed blender, the dates can be pureed in a food processor.
Nutrition
How to Make Sticky Toffee Pudding Step by Step
Prep: Preheat your oven to 350°F. Grease 6 (6-ounce) ramekins with butter and place them on a baking sheet, then set them aside.
Boil the Dates: Add 6 ounces of pitted Medjool dates and ¾ cup of water to a saucepan. Bring the mixture to a boil over medium-high heat. As soon as it comes to a boil, cover the pot and remove it from the heat. Set aside for 10 minutes.
Whisk the Dry Ingredients: While the dates cool, in a medium bowl whisk together 1¼ cups of all-purpose flour, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt. Set aside.
Blend the Dates: Place the cooled dates and water into a blender. Add in ¾ teaspoon of baking soda and blend until smooth. Set aside.
Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat 6 tablespoons of room temperature unsalted butter and ¾ cup of dark brown sugar on medium-high speed until light and fluffy, scraping down the bowl as needed.
Add the Eggs: Add in 2 large room temperature eggs, mixing well and scraping down the bowl as needed. Mix in ½ teaspoon of vanilla extract.
Make the Batter: Add in the dry ingredients and mix on low until just combined.
Add the Dates: Mix in the date mixture on low until combined, being careful not to overmix.
Divide the Batter: Divide the mixture between the ramekins (about 141 grams per ramekin). Smooth the tops into an even layer.
Bake the Cakes: Bake in the preheated oven for 25-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Set aside to cool while you prepare the toffee sauce.
Make the Sauce: In a medium saucepan, combine ½ cup of unsalted butter and 1¼ cups of dark brown sugar over medium heat. Stir occasionally until the butter is melted. Whisk in 1 cup of heavy cream and bring the mixture to a boil. Lower to a simmer and cook for 5-6 minutes until thickened. Remove from the heat and whisk in 2 teaspoons of vanilla extract and ½ teaspoon of kosher salt.
Serve the Cakes: When the ramekins are cool enough to handle, run a knife or offset spatula around the edges. Invert the cakes onto a plate, and serve warm topped with toffee sauce.
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