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Sticky Toffee Pudding with Rich Toffee Sauce Recipe

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4.1 from 11 reviews

This Sticky Toffee Pudding recipe is a rich, moist British dessert featuring a soft date cake soaked in a luscious homemade toffee sauce. Made with medjool dates soaked in boiling water and baking soda, the cake is baked in ramekins until tender and served warm with plenty of buttery toffee sauce. Perfect for cozy gatherings or a decadent treat, it can be enjoyed with whipped cream, vanilla ice cream, or a sprinkle of flaky sea salt for added texture.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Ingredients

Date Cake

  • 7 oz pitted medjool dates (approximately 7-10 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

Toffee Sauce

  • ½ cup unsalted butter
  • ¾ cup heavy cream
  • ¾ cup brown sugar, packed
  • 2 teaspoons unsulphured molasses
  • pinch salt
  • ½ teaspoon pure vanilla extract

Optional Garnishes

  • Heavy cream
  • Whipped cream
  • Vanilla ice cream
  • Flaky sea salt

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the date cake.
  2. Soak the dates: Finely chop the medjool dates to gather about 1 cup loosely packed. Place them in a bowl, cover with boiling water, sprinkle baking soda on top, stir gently, and let the mixture soak undisturbed for 20 minutes to soften.
  3. Mix wet ingredients: Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and molasses until creamy and well combined. Add the eggs one at a time, beating thoroughly after each addition and scraping down the sides of the bowl. Finally, beat in the vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture and beat until just combined, ensuring to scrape the bowl sides to incorporate all ingredients evenly.
  5. Incorporate the dates: After soaking, mash or puree the dates with their soaking liquid using a fork or immersion blender for a smoother texture. Add this date mixture to the cake batter and beat until evenly incorporated.
  6. Prepare baking vessels: Grease individual ramekins or your chosen baking pans to prevent sticking. Transfer the batter into these prepared pans, smoothing the tops evenly.
  7. Bake the cake: Place the filled ramekins on a baking tray and bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centers comes out clean. Avoid overbaking to keep the cake moist. Remove from oven and cool on a wire rack.
  8. Make the toffee sauce: In a medium saucepan over medium heat, melt the butter. Add the heavy cream, brown sugar, molasses, and a pinch of salt. Bring this mixture to a gentle simmer while whisking occasionally. Allow it to simmer for 5-8 minutes until slightly thickened. Remove from heat, whisk in vanilla extract, and allow to cool slightly; it will thicken further as it cools.
  9. Remove cakes from ramekins: While still warm, gently release the cakes from the ramekins and place them on a baking sheet or parchment paper. If desired, level the domed tops with a serrated knife and optionally serve the cake upside down for better sauce absorption.
  10. Brush with toffee sauce: Generously brush all sides of each cake with the warm toffee sauce, reserving extra sauce for serving alongside.
  11. Serve: Serve the sticky toffee pudding warm with additional toffee sauce drizzled over the top. Garnish with whipped cream, heavy cream, vanilla ice cream, and/or a sprinkle of flaky sea salt for added flavor and texture.

Notes

  • Ramekins are preferred for individual servings, but you can alternatively bake this cake in muffin tins, a loaf pan, or an 8×8 inch baking dish. Adjust baking time accordingly.
  • If dates are very dry, an immersion blender or small food processor will help to puree them more easily after soaking.
  • For best texture and flavor, use unsulphured molasses.
  • Be careful not to overbake the cake; the center should remain moist and tender.
  • Serve warm for the classic sticky toffee pudding experience.

Find it online: https://cheftinaskitchen.com/sticky-toffee-pudding-with-rich-toffee-sauce-recipe/