Sticky Toffee Pudding
User Reviews
4.6
144 reviews
Excellent
Sticky Toffee Pudding
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This luscious Sticky Toffee Pudding is super moist and delicious. Rich and sweet from the plump dates, these puddings are drenched in a dark, rich, sticky toffee sauce. This is my take on a classic British dessert that’s the perfect finisher for any meal.
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Ingredients
Cake
- 1 cup dates pitted
- 1 cup water
- 4 tablespoon butter unsalted, melted
- ¾ cup brown sugar packed
- 2 eggs
- 2 tablespoon golden syrup
- ¼ cup molasses
- 1½ cups all-purpose flour
- 2 teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
Sauce
- 8 tablespoon butter unsalted
- ½ cup brown sugar packed
- ¼ cup golden syrup
- ½ cup molasses
- ¾ cup whipping cream
Optional Toppings
- Whipped Cream
- Ice cream
- chopped walnuts or pecans
Instructions
- Prep the oven and pan. Preheat your oven to 350°F degrees. Generously spray a 8x8 inch square cake pan with cooking spray; set aside.
- Prepare the dates. Add the date and water to a medium saucepan then bring the mixture to a boil. You will notice the dates soften. Allow them to cool for about a minute then add the entire thing to a food processor or blender and blend until smooth.
- Combine the wet ingredients. In a separate bowl whisk together the melted butter with the brown sugar until well combined. Add the eggs and whisk until light. Whisk in the golden syrup, molasses and date mixture. Mix until fully incorporated.
- Combine the dry ingredients. In another bowl combine the flour, baking soda, baking powder and salt together.
- Combine wet and dry ingredients together. Add half of the flour mixture to the date mixture and whisk it until fully incorporated then add the rest of the flour and mix it well. Alternatively, this could all be done with a hand mixer or in a stand mixer.
- Bake. Pour the the cake batter to the prepared baking pan and transfer it to the oven. Bake for 35 minutes or until done. Insert a toothpick in the center of the cake and if it comes out clean, it's done.
- Make the sauce. While the cake is baking, make the sauce. In a medium saucepan, add the butter, brown sugar, golden syrup, molasses and stir well. Cook until the butter has melted and everything is fully incorporated. Whisk in the whipping cream.
- Cut the cake and serve. While the cake is still warm remove it from the cake pan and cut into 9 squares. Serve the cake warm and pour the sticky toffee sauce over it. Serve it with vanilla ice cream, whipped cream and/or chopped pecans or walnuts.
Notes
- Have fun with garnishes, I love to dollop some vanilla ice cream, or whipped cream on top myself but chopped pecans, walnuts are also great.
- Golden syrup is sometimes used by vegans as a substitute for honey so if you don't have any syrup on hand, honey can easily be used in its place. Corn syrup is also a good replacement.
- For a saucier bite, poke holes in your cake and pour some of the sauce over top, allow it to absorb and slice up to serve, with extra sauce on top of course.
- You can also bake this cake in a muffin pan or ramekins for individual portions.
- Golden syrup or light treacle is a thick, amber-color syrup produced by the sugar cane refining process. You can usually find it in the baking aisle in your local grocery store. If you cannot find it, a good substitute would be corn syrup.
- Storing: Be sure the cake is fully cooled before storing. Sealed in an airtight container this recipe will last 5 to 6 days. Wrapped tightly in plastic wrap and then aluminum foil, this sticky toffee pudding recipe will last up to 3 months. Be sure to defrost fully when ready to eat and warm in an oven turned on low for 15 minutes. The sauce can be made in advance in stored in the fridge for up to 4 days.
Nutrition Information
Show Details
Serving
1piece
Calories
584kcal
(29%)
Carbohydrates
91g
(30%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
104mg
(35%)
Sodium
454mg
(19%)
Potassium
693mg
(20%)
Fiber
1g
(4%)
Sugar
72g
(144%)
Vitamin A
820IU
(16%)
Vitamin C
0.1mg
(0%)
Calcium
151mg
(15%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 584kcal | 29% |
| Carbohydrates | 91g | 30% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 104mg | 35% |
| Sodium | 454mg | 19% |
| Potassium | 693mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 72g | 144% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 151mg | 15% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
144 reviews
Excellent
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