November 19, 2023

Sticky Toffee Pudding

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This traditional English sticky toffee pudding has the texture of a super moist sponge-like cake. The Sweet Dates provide a soft chewy texture giving another dimension to this dessert. The cake batter is baked on top of toffee sauce, and if that isn’t enough more toffee sauce is Drizzled over the top when served.

Sticky Toffee Pudding is a versatile treat that can be enjoyed in various ways. Traditionalists savor it warm, with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. For a modern twist, some prefer pairing it with a contrasting element, such as a scoop of salted caramel or a drizzle of chocolate sauce.

While it’s readily available in many cafes and restaurants, there’s a special joy in creating Sticky Toffee Pudding from scratch in the comfort of your own kitchen. The process may seem daunting, but the end result is well worth the effort.

Sticky Toffee Pudding is more than just a dessert; it’s a celebration of flavors, a testament to the artistry of baking, and a source of pure, unadulterated joy. Whether you’re a seasoned baker or a dessert enthusiast looking to broaden your palate, Sticky Toffee Pudding is a must-try. So, embrace the warmth, the sweetness, and the sheer indulgence of this timeless treat – your taste buds will thank you.

I really hope you try this recipe soon and let me know what YOU THINK.

Sticky Toffee Pudding

Sticky Toffee Pudding is more than just a dessert. It is a celebration of flavors, a testament to the artistry of baking, and a source of pure, unadulterated joy. Whether you're a seasoned baker or a dessert enthusiast looking to broaden your palate, Sticky Toffee Pudding is a must-try.

Print Recipe

Prep Time 30

Cook Time 50

Total Time 1 20

Course Dessert

Cuisine British

Servings 8

Ingredients

For the Toffee Sauce:

2 cups heavy cream
½ cup dark brown sugar
2½ Tbls golden syrup or molasses
Pinch salt

For the Pudding:

6 ounces pitted dates chopped
1 cup water
1 tsp baking soda
1¼ cups all-purpose flour 177.5g
1 tsp baking powder
½ tsp fine sea salt
4 Tbls unsalted butter
¾ cup granulated sugar
2 eggs at room temperature
1 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
In a small bowl, whisk together the flour, baking powder, and salt.
In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)
Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.