4.9 from 417 votes
Sticky Toffee Pudding
Sticky Toffee Pudding is a moist date-filled cake baked with a rich toffee sauce made from cream, dark brown sugar, molasses or golden syrup, and salt. The dates provide sweetness and moisture, while the toffee sauce adds a caramelized, buttery finish. This traditional dessert offers a warm, indulgent flavor and tender crumb.
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings:
6
to 8 servings
Calories:
731 kcal
Course:
Dessert
Cuisine:
British
Ingredients
For the Toffee Sauce:
- 2 cups heavy cream
- ½ cup dark brown sugar
- 2½ tablespoons golden syrup or molasses
- Pinch salt
For the Pudding:
- 6 ounces dates chopped, pitted
- 1 cup water
- 1 teaspoon baking soda
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt fine sea salt
- 4 tablespoons butter unsalted
- ¾ cup granulated sugar
- 2 egg at room temperature
- 1 teaspoon 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.
Cup of Yum
Notes
- This recipe was adapted from David Lebovitz.
Nutrition Information
Calories
731kcal
(37%)
Carbohydrates
92g
(31%)
Protein
6g
(12%)
Fat
38g
(58%)
Saturated Fat
23g
(115%)
Cholesterol
183mg
(61%)
Sodium
437mg
(18%)
Potassium
360mg
(8%)
Fiber
2g
(8%)
Sugar
67g
(134%)
Vitamin A
1480IU
(30%)
Vitamin C
0.5mg
(1%)
Calcium
108mg
(11%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6 to 8 servings
Amount Per Serving
Calories 731
% Daily Value*
| Calories | 731kcal | 37% |
| Carbohydrates | 92g | 31% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 183mg | 61% |
| Sodium | 437mg | 18% |
| Potassium | 360mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 67g | 134% |
| Vitamin A | 1480IU | 30% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.