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Sticky Toffee Pudding Recipe

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This classic Sticky Toffee Pudding recipe features moist, tender date sponge cakes paired with a rich, buttery toffee sauce. Perfect for dessert, these individual cakes bake quickly in a muffin tin and are topped with warm sauce and optional chopped walnuts for extra texture.

Ingredients

Date Sponge Cakes

  • 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)

Optional Garnish

  • Chopped walnuts

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins to prevent sticking.
  2. Soak Dates: Place the pitted medjool dates into a food processor or blender. Pour the boiling water over the dates and let them sit for 5 minutes to soften.
  3. Cream Butter and Sugar: In a mixing bowl, cream together the butter and light brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract thoroughly.
  4. Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gradually stir these dry ingredients into the creamed butter mixture until just combined.
  5. Process Dates and Add Baking Soda: Pulse the softened date mixture in the food processor to chop finely, then stir in the baking soda. Fold this date mixture gently into the batter, being careful not to overmix to keep the texture light.
  6. Fill and Bake: Pour the batter evenly into the prepared muffin tin or ramekins. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cakes moist. If using a square baking pan, bake 22-25 minutes.
  7. Make Toffee Sauce: In a saucepan over low heat, combine the heavy cream, butter, light brown sugar, and a pinch of salt. Stir continuously until the sugar dissolves and the sauce is smooth and slightly thickened, about 7-10 minutes. Remove from heat and stir in the vanilla extract.
  8. Serve: Turn the sticky toffee pudding muffins out flat-side up onto serving plates. Spoon the warm toffee sauce generously over the cakes. Garnish with chopped walnuts if desired.
  9. Storage: Store the cakes and the toffee sauce separately in airtight containers in the refrigerator for up to five days. Reheat the cakes gently and warm the sauce before serving again.

Notes

  • Make sure not to overbake the sponge cakes as they can dry out quickly.
  • Use room temperature eggs and butter for better mixing and texture.
  • Medjool dates work best due to their natural sweetness and moisture.
  • Molasses adds depth and richness to the flavor but can be substituted with dark corn syrup if needed.
  • Warm the toffee sauce gently; boiling can cause it to separate.
  • Chopped walnuts provide a lovely crunch but can be omitted for nut-free versions.

Find it online: https://dishcooks.com/sticky-toffee-pudding-recipe/