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This Sticky Toffee Pudding recipe stands out for its irresistibly moist, gooey sponge cake infused with rich dates and molasses, perfectly complemented by a luscious warm toffee sauce.
Beyond its comforting, classic English dessert appeal, the use of dates adds natural sweetness and fiber, supporting digestion and providing antioxidants.
While indulgent, the pudding offers a balance of good fats from butter and cream, and moderate protein from eggs, making it a satisfying treat.
Its quick preparation and baking time make it ideal for everyday cooking or last-minute dessert needs.
Plus, the recipe’s flexibility—such as vegan and gluten-free adaptations—makes it accessible to a variety of dietary preferences.
Whether served in individual portions or as a crowd-pleasing cake, it’s a delightful, hearty dessert that brings warmth and nostalgia to any meal.
Must-Have Tools for Perfect Results
Food Processor
Essential for quickly pulsing the dates into a smooth mixture, ensuring even distribution in the batter. Beyond this recipe, it effortlessly handles chopping, blending, and pureeing tasks, saving time and effort in countless kitchen projects.
12-Cup Muffin Tin
Perfect for baking individual sticky toffee puddings with consistent shape and size. Its non-stick surfaces promote easy release and cleaning, making it versatile for muffins, cupcakes, and portion-controlled meals.
Measuring Cups and Spoons Set
Accurate measurement of ingredients like flour, sugar, and liquids guarantees recipe success and consistency. A staple for any baker or cook, these tools improve precision and reduce waste.
Saucepan
Used to gently cook the toffee sauce, melding cream, butter, and sugar into a smooth, velvety topping. A good quality saucepan is indispensable for sauces, soups, and simmering a variety of dishes.
Mixing Bowls
Durable bowls provide ample space for creaming butter and sugar and folding in ingredients without mess. Multipurpose and essential, they accommodate everything from mixing batters to tossing salads.
Sticky Toffee Pudding
Equipment
- 1 Food processor
- 1 12-Cup Muffin Tin
- 1 Measuring cups and spoons set
- 1 Saucepan
- 1 Mixing Bowls
Ingredients
For the Cake:
- 8 oz 225 g Medjool dates, pitted
- 1 cup 240 ml boiling water
- ⅓ cup 75 g unsalted butter, softened
- ⅔ cup 145 g packed light brown sugar
- 2 teaspoons 10 ml pure vanilla extract
- 2 large eggs at room temperature
- 2 tablespoons 30 ml molasses
- 1 ⅔ cups 200 g all-purpose flour
- 1 ½ teaspoons 6 g baking powder
- 1 teaspoon 5 g baking soda
- ¼ teaspoon 1.5 g salt
For the Toffee Sauce:
- ½ cup 120 ml heavy cream
- ½ cup 115 g unsalted butter
- ¾ cup 160 g packed light brown sugar
- Pinch of salt
- 2 teaspoons 10 ml vanilla extract
Optional:
- Chopped walnuts for garnish
Instructions
- Prepare Dates Soak: Place the pitted dates in a bowl and pour the boiling water over them. Allow the dates to soften and soak for about 5 minutes to help break them down and enhance moisture in the cake.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy. This step is crucial for creating a tender crumb in the cake.
- Incorporate Eggs and Flavors: Add eggs one at a time to the creamed mixture, beating well after each addition. Stir in the molasses and vanilla extract to deepen the cake’s rich flavor profile.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This ensures even distribution of the rising agents and salt throughout the batter.
- Process Dates and Fold: Using a food processor, pulse the soaked dates until smooth. Stir the baking soda into the date puree, then gently fold this mixture into the batter. Avoid overmixing to keep the cake light.
- Bake the Cakes: Divide the batter evenly among a greased 12-cup muffin tin (or individual ramekins). Bake in a preheated oven at 350°F (175°C) for 18 to 20 minutes. Test doneness by inserting a toothpick in the center—when it comes out clean or with a few crumbs, the cakes are ready. For larger pans, bake slightly longer.
- Make the Toffee Sauce: In a saucepan over low heat, combine heavy cream, butter, brown sugar, and a pinch of salt. Stir frequently until the sugar dissolves and the sauce thickens slightly, about 7 to 10 minutes. Remove from heat and mix in vanilla extract.
- Serve and Garnish: Turn the cakes out onto plates, flat side up. Spoon warm toffee sauce generously over each cake. Sprinkle chopped walnuts on top if desired, adding a pleasant crunch.
Notes
- Date Substitution: If Medjool dates aren’t available or preferred, prunes provide a similar texture and natural sweetness.
- Alternative Sauces: For a twist, try substituting the toffee sauce with caramel or butterscotch sauce to suit your taste.
- Make-Ahead Tip: Both the cakes and sauce can be prepared up to five days ahead. Reheat the cakes gently in the oven or microwave and warm the sauce on the stovetop or microwave before serving.
- Freezing Instructions: Individually wrap cakes in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Gluten-Free Option: Replace all-purpose flour with 1 cup gluten-free flour blend plus 1 ¼ teaspoons xanthan gum to maintain structure.
- Vegan Modifications: Use vegan butter instead of regular butter. For eggs, substitute 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes). Replace heavy cream with a blend of ¾ cup plant-based milk (soy, almond, or coconut) plus ¼ cup neutral oil like canola or olive oil.
Chef’s Secrets to Ultimate Gooeyness
The key to achieving that classic, moist texture in this Sticky Toffee Pudding lies in properly soaking the dates in boiling water before blending them into the batter.
This not only softens the fruit but also infuses moisture that keeps the sponge tender during baking.
Be careful not to overmix the batter after adding the dates to avoid a dense cake; gentle folding ensures a light crumb.
Using molasses adds depth and richness, complementing the natural sweetness of the dates.
When baking, test with a toothpick to avoid overbaking, which can dry out the pudding.
Finally, warming the toffee sauce just before serving brings out its luxurious texture and flavor, making every bite decadently smooth.
Serving Suggestions for Best Enjoyment
Serve this dessert warm to fully appreciate the gooey toffee sauce and soft sponge texture.
For an elegant presentation, plate individual puddings and drizzle generously with sauce, garnishing with chopped walnuts or toasted pecans for crunch.
Pair it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the richness.
For festive occasions, a sprinkle of cinnamon or nutmeg adds a cozy spice note.
This pudding also pairs wonderfully with a strong cup of coffee or black tea, helping to cut through the sweetness.
Storage Tips to Maintain Freshness
Store leftover puddings and toffee sauce separately in airtight containers in the refrigerator for up to five days to maintain optimal freshness.
Reheat the cakes gently in the microwave or oven—covering them with foil in the oven helps retain moisture.
Warm the toffee sauce on the stovetop or microwave until it reaches a pourable consistency before serving.
If freezing, wrap individual puddings tightly in plastic wrap and place them in a freezer-safe container; they can be stored up to three months.
Thaw overnight in the fridge before reheating to preserve texture and flavor.
Frequently Asked Questions About Recipe
1. Can I substitute dates with other dried fruits?
Yes, prunes are an excellent alternative to dates, offering a similar sweetness and moist texture. Raisins or dried figs may also work but can alter the flavor profile slightly.
2. How do I make this recipe vegan-friendly?
Replace butter with a plant-based vegan butter and use a flaxseed “egg” substitute (2 tbsp ground flaxseed mixed with 6 tbsp water). For the toffee sauce, swap heavy cream with a mix of plant milk and oil to mimic creaminess.
3. Can I prepare the pudding ahead of time?
Absolutely! The cakes and sauce can be made up to five days in advance. Just reheat the pudding and sauce separately before serving for a fresh, warm dessert.
4. Is it possible to make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and add xanthan gum (about 1 ¼ tsp) to help maintain structure and texture.
5. How do I know when the pudding is perfectly baked?
Insert a toothpick into the center of a cake; it should come out clean or with a few moist crumbs attached. Overbaking can dry the cake, so it’s best to check early and often after the minimum baking time.
This recipe is inspired by tastesbetterfromscratch and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
