Name: Sticky Toffee Pudding: 7 Steps to Heavenly Indulgence
Prep time: 30 min
Cook time: 47 min
Total time: 1 h 17 min
Cuisine: British
Ingredients: 1 cup boiling water (240mL); 8 ounces pitted medjool dates (225g, about 13 dates); 1 teaspoon baking soda; 6 tablespoons unsalted butter (84g, softened); 1 cup dark brown sugar (200g, packed); 1 tablespoon vanilla bean paste (or extract); ½ teaspoon salt; 2 large eggs; 1½ cups all-purpose flour (195g); 2 tablespoons malted milk powder (20g); 2 teaspoons baking powder (7g); ¼ cup heavy cream (optional); 8 tablespoons salted butter (112g); 1 cup dark brown sugar (200g, packed); ⅔ cup heavy cream (158mL); ¼ teaspoon salt; 2 teaspoons vanilla extract

Sticky Toffee Pudding is a rich and cozy cake laced with date puree and soaked in a sticky toffee sauce. This decadent, sweet, and comforting dessert can be made up to four days ahead of time, making it a perfect choice for any occasion. With its warm, gooey texture and delightful aroma, it’s no wonder that this classic British dessert has captured the hearts of many. Let’s dive into how to create this indulgent treat!

Why You’ll Love This Sticky Toffee Pudding

This sticky toffee pudding is not just a dessert; it’s an experience! Here’s why you’ll adore it:

It combines rich flavors of dates and caramel, creating a toffee dessert that’s irresistible.
Perfectly moist, each bite is a delightful journey into a warm toffee pudding heaven.
This is the best sticky toffee pudding recipe for gatherings and family dinners.
Easy to make, even for beginners, with simple ingredients found in your pantry.
It’s versatile; serve it with ice cream or whipped cream for that extra indulgence.
This classic British dessert recipe is a true comfort food that warms the soul.

Ingredients for Sticky Toffee Pudding

Gather these items:

1 cup boiling water (240mL)
8 ounces pitted medjool dates (225g, about 13 dates)
1 teaspoon baking soda
6 tablespoons unsalted butter (84g, softened)
1 cup dark brown sugar (200g, packed)
1 tablespoon vanilla bean paste (or extract)
½ teaspoon salt
2 large eggs
1½ cups all-purpose flour (195g)
2 tablespoons malted milk powder (20g)
2 teaspoons baking powder (7g)
¼ cup heavy cream (optional)
8 tablespoons salted butter (112g)
1 cup dark brown sugar (200g, packed)
⅔ cup heavy cream (158mL)
¼ teaspoon salt
2 teaspoons vanilla extract

How to Make Sticky Toffee Pudding Step-by-Step

Step 1: Preheat the oven to 350°F.
Step 2: Boil a bit more than 1 cup of water. Add 8 ounces pitted medjool dates to a medium bowl, then pour 1 cup boiling water over the dates and let sit for 20 minutes to soften.
Step 3: Transfer the dates and the water to a blender or food processor and blend until a smooth paste forms. Add 1 teaspoon baking soda and puree one more time.
Step 4: In a stand mixer fitted with a paddle attachment, cream together 6 tablespoons unsalted butter, 1 cup dark brown sugar, 1 tablespoon vanilla bean paste, and ½ teaspoon salt for 2 minutes.
Step 5: Beat in the 2 large eggs one at a time, beating between and scraping down the sides of the bowl as needed.
Step 6: In a medium bowl, whisk together 1½ cups all-purpose flour, 2 tablespoons malted milk powder, and 2 teaspoons baking powder.
Step 7: Add half of the flour mixture to the butter mixture and mix until combined.
Step 8: Add the ¼ cup heavy cream and mix thoroughly. Add the remaining dry ingredients and beat until combined.
Step 9: Add the date puree to the mixing bowl and beat thoroughly.
Step 10: Pan Option: Line a 9×9-inch metal baking pan with parchment paper and pour the batter into the pan. Bake for 37 to 40 minutes or until a toothpick inserted in the center comes back clean.
Step 11: Ramekin Option: Spray 8 5-ounce ramekins with cooking spray and fill ¾ full with batter. Place ramekins on a baking sheet and bake for 15 to 20 minutes.
Step 12: While the cake(s) are baking, make the sauce by combining 8 tablespoons salted butter, 1 cup dark brown sugar, ⅔ cup heavy cream, and ¼ teaspoon salt in a medium saucepan over medium-high heat.
Step 13: Once the mixture comes to a boil, reduce heat to medium-low and whisk frequently for about 6 to 8 minutes until a thick toffee sauce starts to form.
Step 14: Allow the sauce to cool while the cake(s) finish baking, then whisk in 2 teaspoons vanilla extract.
Step 15: Pan: Allow the cake to cool for about 30 minutes, then lift the cake out of the pan with the parchment and slice a thin layer off the top of the cake.
Step 16: Brush the top of the cake with some of the warm syrup and allow it to soak for at least 3 minutes.
Step 17: Preheat the oven to 300°F. Place the baking pan back in the oven and reheat the cake for 5 to 7 minutes.
Step 18: Ramekins: Slice the domed tops off of the cakes to level them. Spoon 2 tablespoons of the sauce over the cut sides of the cake.
Step 19: Preheat the oven to 300°F. Place the baking sheet back in the oven and reheat the cake for 5 to 7 minutes.

Sticky Toffee Pudding: 7 Steps to Heavenly Indulgence - Sticky Toffee Pudding - main visual representation

Pro Tips for the Best Sticky Toffee Pudding

Keep these in mind:

This dessert can be made up to 4 days in advance.
Serve with whipped cream or ice cream for the ultimate treat.
Store any leftovers in an airtight container in the fridge.
For a twist, try a vegan sticky toffee pudding recipe by substituting butter with coconut oil and heavy cream with almond milk.

Best Ways to Serve Sticky Toffee Pudding

When it comes to serving this delectable dessert, consider these ideas:

Serve warm with a generous drizzle of sticky toffee pudding sauce.
Pair it with a scoop of vanilla ice cream for a delightful contrast.
Top with fresh berries for a refreshing twist on your classic sticky date pudding.

How to Store and Reheat Sticky Toffee Pudding

To store any leftover pudding, simply cover it with plastic wrap or transfer it to an airtight container. Place it in the fridge, where it will stay fresh for up to four days. When you’re ready to enjoy it again, reheat in the oven at 300°F for about 5 to 7 minutes until warmed through.

Frequently Asked Questions About Sticky Toffee Pudding

What’s the secret to perfect Sticky Toffee Pudding?

The secret lies in using high-quality Medjool dates for that rich flavor and ensuring your toffee sauce is thick yet pourable. This creates a decadent balance in your toffee dessert.

Can I make Sticky Toffee Pudding ahead of time?

Absolutely! You can prepare the cake up to four days in advance, allowing the flavors to meld beautifully. Just reheat before serving for the best experience.

How do I avoid common mistakes with Sticky Toffee Pudding?

Make sure to measure your ingredients accurately and avoid overmixing the batter, as this can lead to a dense texture instead of the desired light and fluffy cake.

Variations of Sticky Toffee Pudding You Can Try

If you’re looking to mix things up, here are a few delicious sticky toffee pudding variations:

Try a gluten-free sticky toffee pudding option by using almond flour instead of all-purpose flour.
Experiment with adding spices like cinnamon or nutmeg for a unique flavor profile.
For a twist, create a chocolate sticky toffee pudding by incorporating cocoa powder into the batter.

For more delicious dessert recipes, check out this link. If you’re interested in learning about the history of British desserts, visit this page. You can also explore more about the ingredients used in traditional puddings.