Description
This Sticky Toffee Pudding is a rich, moist, and indulgent dessert that features soft sponge cakes made with sweet dates, soaked in a warm, buttery toffee sauce. Serve it with whipped cream, ice cream, or a sprinkle of flaky sea salt for the ultimate treat. A classic British dessert that’s perfect for cozy gatherings, special occasions, or whenever you crave a comforting, caramelized delight!
Ingredients
Scale
For the Cake
- 7 oz pitted Medjool dates (about 7–10 dates)
- 3/4 cup boiling water
- 1 tsp baking soda
- 5 tbsp unsalted butter, softened
- 2 tbsp unsulphured molasses
- 1/3 cup packed brown sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Toffee Sauce
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
- 3/4 cup packed brown sugar
- 2 tsp unsulphured molasses
- Pinch of salt
- 1/2 tsp pure vanilla extract
For Serving (Optional)
- Whipped cream
- Vanilla ice cream
- Heavy cream
- Flaky sea salt
Instructions
Step 1: Prepare the Dates
- Preheat oven to 350°F (175°C).
- Finely chop the dates (you should have about 1 cup loosely packed).
- Place the dates in a bowl, cover with boiling water, and sprinkle with baking soda. Stir, then let sit for 20 minutes.
Step 2: Make the Cake Batter
- Using a hand or stand mixer, beat butter, brown sugar, and molasses until creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt together.
- Gradually add the dry ingredients to the butter mixture, mixing until combined.
Step 3: Incorporate the Dates
- Mash or blend the soaked dates and liquid until mostly smooth (a fork works for soft dates; use a blender for dry dates).
- Fold the date mixture into the batter until fully combined.
Step 4: Bake the Cakes
- Grease ramekins (or a muffin tin). Divide the batter evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool slightly on a wire rack.
Step 5: Make the Toffee Sauce
- In a saucepan, melt the butter over medium heat.
- Add cream, brown sugar, molasses, and salt. Simmer for 5-8 minutes, whisking occasionally, until slightly thickened.
- Stir in vanilla extract and set aside to cool slightly.
Step 6: Assemble & Serve
- Remove cakes from ramekins and brush all sides with the toffee sauce.
- Serve warm, drizzled with extra toffee sauce and topped with whipped cream, ice cream, or flaky sea salt. Enjoy!
Notes
- Make Ahead: Bake the cakes a day in advance and store them in an airtight container. Reheat in the microwave before serving.
- For an extra gooey texture, poke small holes in the cakes before brushing with toffee sauce.
- Use golden syrup instead of molasses for a more authentic British flavor.
- Serving suggestion: Pair with a cup of hot tea or coffee for a cozy treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
