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Sticky Toffee Pudding

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Sticky Toffee Pudding is a rich, moist date cake served warm with a buttery toffee sauce. This cozy dessert features soft individual cakes baked in a muffin tin and drizzled with silky caramel-like sauce—perfect for special occasions or a comforting sweet treat.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Ingredients

  • 8 oz Medjool dates, pitted and chopped
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1/3 cup unsalted butter, softened
  • 2/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 tbsp molasses
  • 1 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • Toffee Sauce:
  • 1/2 cup heavy whipping cream
  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 pinch salt
  • 2 tsp vanilla extract
  • Optional Toppings:
  • Chopped walnuts
  • Whipped cream, vanilla ice cream, or custard

Instructions

  1. Preheat oven to 350°F (177°C) and grease a 12-cup muffin tin or individual ramekins.
  2. Place chopped dates in a blender or food processor and pour boiling water over them. Let sit for 5 minutes.
  3. Blend until mostly smooth, stir in baking soda, and set aside.
  4. In a large bowl, cream together butter and brown sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each. Stir in vanilla and molasses.
  6. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture and mix just until combined.
  7. Gently fold in the date mixture until evenly incorporated.
  8. Divide the batter evenly among the muffin cups.
  9. Bake for 18–20 minutes or until a toothpick comes out with a few moist crumbs. (Bake 22–25 minutes if using an 8-inch square pan.)
  10. While baking, make the sauce: combine cream, butter, brown sugar, and salt in a saucepan over low heat. Stir continuously for 7–10 minutes until thickened. Stir in vanilla and remove from heat.
  11. Cool cakes slightly, turn out flat-side up, and spoon warm toffee sauce over the top. Add optional toppings if desired.

Notes

  • Use muffin tins for individual servings or bake in an 8-inch square pan for a single cake.
  • Serve with vanilla ice cream, whipped cream, or custard for a classic finish.
  • Don’t overbake—check for doneness at 18 minutes to avoid dry cakes.
  • Make ahead and reheat sauce and cakes separately before serving.
  • To freeze, wrap cooled cakes and store up to 3 months. Thaw before reheating.

Nutrition

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