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Sticky Toffee Pudding
5 from 27 votes

Sticky Toffee Pudding

Sticky Toffee Pudding combines a moist date-based cake baked in individual ramekins topped with a rich homemade caramel sauce made from cream, butter, corn syrup, and sugar. The dates give the pudding a deep sweetness and tender texture, while the luscious caramel sauce adds decadence. This traditional dessert has a warm, comforting character and pairs well with vanilla ice cream or whipped cream.

Prep Time
5 mins
Cook Time
45 mins
Servings: 6
Course: Dessert
Cuisine: French

Ingredients

Homemade Caramel:
  • 1 1 /2 cups heavy cream
  • 1/2 cup butter salted
  • 1/2 cup light corn syrup
  • 1 cup sugar
Pudding Cake:
  • 6 ounces dates about 1 cup, pitted
  • 3/4 cup water
  • 3/4 cup + 2 Tablespoons flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 4 Tablespoons butter unsalted
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • vanilla ice cream or homemade whipped cream

Instructions

    Cup of Yum
  1. In a medium saucepan, combine 1 cup of the heavy cream with the butter, corn syrup and sugar. Bring to a boil over medium heat. Reduce heat and cook over low heat, stirring often, until it begins to turn a golden color. Carefully whisk in the remaining 1/2 cup of heavy cream.
  2. In a small saucepan, simmer the dates in the water over medium-low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor or high powered blender and puree until very smooth.
  3. Preheat the oven to 350°. Lightly butter or spray with non-sticking cooking spray four to six 1/2-cup ramekins.
  4. In a medium bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla, and then add the date puree. Mix until combined.
  5. Add the flour, baking powder, baking soda and salt. Spoon the batter into the ramekins and smooth the tops with a spoon. Bake for 18-20 minutes, or until a toothpick inserted into the centers comes out clean. If you are using only four ramekins, the cakes will be thicker, which means a longer baking time. I suggest adding 6-7 minutes to the baking time. Let cool slightly.
  6. Using a toothpick or fork, poke holes into the sticky pudding and drizzle some sauce all over the tops so the caramel soaks into the warm cake. Reserve half of the caramel for drizzling on the top.
  7. Run a knife along the sides of the ramekins. Invert the sticky toffee pudding onto a plate. Top with a generous amount of caramel sauce and vanilla ice cream.

Notes

  • The recipe is adapted from Food & Wine with modifications to the amount of heavy cream, vanilla extract, and butter type in the caramel.
  • Serving the pudding warm enhances its comforting qualities.
  • Vanilla ice cream or whipped cream complements the sticky toffee sauce effectively.