There’s something incredibly comforting about Sticky Toffee Pudding – a rich, spongy cake drenched in a luscious toffee sauce and topped with a dollop of whipped cream.
This British classic has earned its place as a beloved dessert, especially during colder months when you’re craving something warm, sweet, and utterly indulgent. With its deep, buttery flavor and irresistible gooey sauce, it’s the kind of treat that turns an ordinary evening into something extraordinary.
For the perfect pairing, enjoy your Sticky Toffee Pudding with a Hot Toddy – the warmth and spiced notes of this classic drink complement the pudding’s sweetness beautifully, creating a cozy, feel-good moment. And don’t forget a generous spoonful of Whipped Cream, which adds a light, creamy contrast to the rich, decadent dessert. These pairings make this dessert experience even more memorable and delicious.
This Sticky Toffee Pudding recipe is ideal for chilly nights, family gatherings, or as a standout treat for any special occasion.
Why I Love This Recipe (And You Will Too)
- Indulgent: The moist sponge cake and rich toffee sauce create a dessert that’s both satisfying and decadent.
- Warm and Comforting: The warmth of the toffee sauce combined with the creamy whipped cream is the ultimate cozy treat.
- A Timeless Classic: Sticky Toffee Pudding brings a touch of British tradition to your dessert table, making every bite feel like a luxurious indulgence.
Enjoy this Sticky Toffee Pudding with Hot Toddy and whipped cream for a heartwarming dessert experience that will have everyone coming back for more!
Sticky Toffee Pudding Recipe
This Sticky Toffee Pudding is a moist, rich dessert with sweet notes from dates and a decadent toffee sauce on top. A cozy classic perfect for any occasion.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Small saucepan
- Fork or Blender
- Electric Mixer (optional)
- Spatula
- 8×8 inch Baking Dish or Small Baking Pan
- Toothpick or cake tester
- Oven
- Stove
- Cooling rack
Ingredients
- Pudding
- 8 ounces Medjool dates pitted
- 1 cup boiling water
- 1/3 cup butter room temperature
- 2/3 cup light brown sugar firmly packed
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 2 tablespoons molasses
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Toffee Sauce
- 1/2 cup heavy whipping cream
- 1/2 cup butter
- 3/4 cup light brown sugar packed
- 1 pinch salt
- 2 teaspoons vanilla extract
- Chopped walnuts optional
Instructions
Prepare the Dates
- In a small bowl, add the pitted dates and pour the boiling water over them. Let sit for about 10 minutes to soften, then mash with a fork or blend until smooth.
Make the Pudding Batter
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan or small baking dish.
- In a large mixing bowl, cream the butter and light brown sugar together until light and fluffy.
- Add the vanilla extract, eggs, and molasses, and beat until well combined.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the softened dates and any remaining water. Pour the batter into the prepared baking dish.
Bake
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Make the Toffee Sauce
- While the pudding bakes, make the sauce by combining the heavy cream, butter, and brown sugar in a small saucepan over medium heat. Stir until the butter is melted and the mixture is smooth.
- Add the salt and vanilla extract, and let the sauce simmer for 3-4 minutes, stirring frequently. Remove from heat.
Serve
- Once the pudding is baked, let it cool for 5 minutes, then poke small holes over the surface with a fork. Pour half of the warm toffee sauce over the pudding, allowing it to soak in.
- Serve each slice with an extra drizzle of warm toffee sauce and a sprinkle of chopped walnuts, if desired.
- Enjoy this rich and indulgent dessert!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 386 kcal |
| Carbohydrates | 56 g |
| Fat | 17 g |
| Fiber | 2 g |
| Calcium | 79 mg |
| Iron | 1 mg |
Tips that Will Blow Your Mind!
- Choose the Right Dates: Medjool dates are the best for this recipe due to their natural sweetness and moisture content. If you can’t find Medjool dates, make sure to choose a softer variety, and soak them longer if necessary to ensure they blend smoothly into the batter.
- Soak Dates Thoroughly: When soaking the dates in boiling water, don’t skip the 10-minute wait. This step is crucial to soften the dates and enhance their flavor, making them easier to mash into a smooth paste. You can also use a hand blender for a finer texture if preferred.
- Room Temperature Ingredients: To ensure a smooth, fluffy batter, make sure your butter, eggs, and vanilla extract are at room temperature. Cold ingredients can cause the batter to seize up and result in uneven texture.
- Don’t Overmix the Batter: When combining the dry and wet ingredients, mix just until the flour disappears. Overmixing can lead to a dense and tough pudding. Be gentle when folding in the dates and water, as well.
- Test for Doneness: Oven temperatures can vary, so keep an eye on your pudding as it bakes. Insert a toothpick into the center of the pudding—if it comes out clean, it’s ready. If there’s any batter on the toothpick, give it a few more minutes.
- Make the Toffee Sauce Richer: For an extra luxurious sauce, consider adding a tablespoon of dark brown sugar for deeper flavor or a splash of bourbon for a touch of sophistication. Simmer the sauce long enough for it to thicken slightly before drizzling.
- Double the Sauce: If you love your toffee sauce, consider making a bit more. Extra sauce can be stored in the fridge for a few days and reheated when serving. It’s the perfect topping for any other desserts you might have!
- Serve Warm: This dessert is best served warm, so reheat any leftovers gently in the microwave or in the oven wrapped in foil to prevent drying out. A spoonful of the warm toffee sauce on top is essential to keep the pudding moist and rich.
- Walnut Option: Chopped walnuts add a nice crunch and contrast to the soft pudding. Toast them lightly in a dry pan before adding them as a garnish to enhance their flavor and aroma.
- Prep Ahead: You can prepare the pudding batter and even bake it a day ahead. Simply store it in an airtight container at room temperature and reheat it with a little extra sauce before serving for a last-minute indulgence.
