Sticky Toffee Pudding
User Reviews
5
Sticky Toffee Pudding
Description
Sticky Toffee Pudding is prepared by soaking pitted Medjool dates in boiling water, then pulsing them in a food processor. The batter is created by creaming butter with brown sugar, adding eggs, molasses, and vanilla, then incorporating flour, baking powder, soda, and salt. Folded together with the date mixture, this results in a moist, tender cake batter.
The individual cakes are baked until just set, avoiding overbaking to maintain moistness. They are served flat-side up and topped with a warm toffee sauce made by simmering cream, butter, brown sugar, and vanilla. Optional chopped walnuts can be added for texture and contrast.
The dates provide natural sweetness and moisture, while the toffee sauce adds a buttery richness and deep caramel flavor. This dessert pairs well with cream or ice cream for extra indulgence.
Substitutions include prunes for dates, or caramel or butterscotch sauce instead of toffee. The cake and sauce can be made ahead or frozen, and there are suggestions for gluten-free and vegan adaptations using gluten-free flour and flaxseed in place of eggs.
Ingredients
- 8 ounces date pitted, medjool
- 1 cup water boiling
- 1/3 cup butter , room temperature
- 2/3 cup light brown sugar , firmly packed
- 2 teaspoons vanilla extract
- 2 egg room temperature, large
- 2 Tablespoons molasses
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Toffee Sauce*:
- 1/2 cup heavy whipping cream
- ½ cup butter
- 3/4 cup light brown sugar , packed
- 1 Pinch salt
- 2 tsp vanilla extract
- walnuts optional, chopped
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins.
- Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
- Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix.
- Sift together the flour, baking powder and salt, and then stir into the batter.
- Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).
- Pour batter into prepared pan. Bake for about 18 – 20 minutes or until toothpick inserted in the center comes out clean or with few crumbs. Don’t overbake or cake will be dry. (For square baking pan, bake for 22-25 minutes).
- Serve muffin cakes flat-side up, with warm toffee sauce on top.
Toffee Sauce:
- Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.
- Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.
- Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.
Notes
- Prunes can replace dates if desired, providing similar texture and sweetness.
- For variation, substitute toffee sauce with caramel or butterscotch sauce.
- Cake and sauce can be prepared up to five days in advance; reheat before serving.
- Freeze wrapped cakes up to 3 months; thaw overnight in fridge and warm before serving.
- For gluten-free version, use gluten-free flour and xanthan gum as indicated.
- Vegan adaptation replaces butter with vegan butter and eggs with ground flaxseed mixed with water; dairy-free cream alternatives can be used for sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 75mg | 25% |
| Sodium | 277mg | 12% |
| Potassium | 302mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 607IU | 12% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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