Description
This Sticky Toffee Pudding recipe features moist date-based cakes baked to perfection and topped with a rich, warm toffee sauce. Perfectly sweet and comforting, these individual pudding cakes are ideal for dessert lovers seeking a classic British treat with a luscious twist.
Ingredients
Scale
Cake
- 8 ounces medjool dates, pitted (225 g)
- 1 cup boiling water (240 ml)
- 1/3 cup butter, room temperature (75 g)
- 2/3 cup light brown sugar, firmly packed (145 g)
- 2 teaspoons vanilla extract (10 ml)
- 2 large eggs, room temperature
- 2 tablespoons molasses (30 ml)
- 1 2/3 cups all-purpose flour (200 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 teaspoon baking soda (5 g)
- 1/4 teaspoon salt (1.5 g)
Toffee Sauce
- 1/2 cup heavy whipping cream (120 ml)
- 1/2 cup butter (115 g)
- 3/4 cup light brown sugar, packed (160 g)
- 1 pinch salt
- 2 teaspoons vanilla extract (10 ml)
- Chopped walnuts, optional for garnish
Instructions
- Preheat and prepare: Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or individual ramekins to prevent sticking.
- Soften the dates: Place the pitted dates in a food processor or blender bowl and pour boiling water over them. Let sit for 5 minutes to soften the dates.
- Make the batter: Cream together the butter and light brown sugar until fluffy. Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract thoroughly.
- Combine dry ingredients: Sift the all-purpose flour, baking powder, and salt together. Gradually stir these dry ingredients into the wet batter to combine evenly.
- Blend date mixture: Pulse the softened date and water mixture in the food processor, then stir in the baking soda. Add this mixture to the batter and fold gently to combine without over-mixing.
- Bake the puddings: Pour the batter evenly into the prepared muffin tin or ramekins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the cakes moist.
- Prepare toffee sauce: In a saucepan, combine heavy cream, butter, light brown sugar, and a pinch of salt. Cook over low heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 7 to 10 minutes. Remove from heat and stir in vanilla extract.
- Serve: Turn out the cakes flat side up and spoon warm toffee sauce generously over each. Garnish with chopped walnuts if desired for added texture and flavor.
- Storage: Store cakes and sauce separately in airtight containers in the refrigerator for up to five days. Reheat gently before serving.
Notes
- If you don’t have dates or prefer an alternative, prunes are a good substitute for a similar texture and sweetness.
- For a different sauce option, try warm caramel or butterscotch sauce instead of the toffee sauce.
- You can make both cake and sauce up to five days ahead; warm cakes in the oven or microwave and reheat sauce on stove or microwave to serve.
- Freeze wrapped cakes in plastic and place in a freezer-safe container for up to 3 months to preserve freshness.
- To make this gluten free, replace all-purpose flour with 1 cup gluten-free flour plus 1 1/4 teaspoons xanthan gum to improve batter texture.
- For a vegan version, use vegan butter instead of regular butter, replace eggs with 2 tablespoons ground flax seeds mixed with 6 tablespoons water, and swap heavy cream for a mix of 3/4 cup plant-based milk (soy, almond or coconut) plus 1/4 cup olive or canola oil.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
