Sticky Toffee Pudding Recipe (with Toffee Sauce)
User Reviews
5
Sticky Toffee Pudding Recipe (with Toffee Sauce)
Description
This dessert recipe prepares date cakes by soaking pitted Medjool dates in boiling water with baking soda and vanilla to soften them. The mixture, often blended in a food processor, is combined with creamed butter and sugar, eggs, and dry ingredients to form a batter. This batter is portioned into ramekins, mugs, or muffin tins and baked until springy and just set.
The accompanying toffee sauce is cooked by melting brown sugar and butter together, then stirring in heavy cream and salt to create a glossy, smooth sauce with balanced sweetness and richness. When serving, the warm date cakes are drizzled with the toffee sauce and optionally warmed again for a pleasant temperature contrast.
The pudding can be made ahead and stored refrigerated for up to 24 hours, then reheated before serving. The natural caramel notes from the dates and the buttery toffee sauce complement each other, making this a comforting classic dessert.
Ingredients
Date Cakes
- 6 ounces date about 1 cup or 8-10 dates, chopped, Medjool, pitted
- 3/4 cup water boiling
- 3/4 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 3/4 cup granulated sugar 150g
- 6 Tablespoons butter softened, salted
- 2 large egg large
- 1 1/4 cups all-purpose flour 176g
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Toffee Sauce
- 3/4 cup dark brown sugar packed, 150g
- 1/2 cup butter salted
- 1/2 cup heavy whipping cream
- Pinch kosher salt coarse
Instructions
Date Cakes
- Preheat the oven to 350°F. Spray 6 individual ramekins or mugs or 9 cups of a muffin tin with cooking spray.
- Combine the chopped dates, boiling water, baking soda and vanilla in a bowl (or just put them together in a food processor to chop the dates) and let the dates soak for 15 minutes.
- In a separate bowl, combine the butter and sugar. Beat well using a mixer until light and fluffy, 2-3 minutes. Add the eggs and mix well to combine.
- Add the flour, baking powder and salt and stir just until combined. Do not overmix.
- Fold in the dates and water just until combined, but do not overmix.
- Divide the batter evenly between the ramekins, mugs, or muffin cups, then bake for 18-22 minutes or until a toothpick inserted into the center of a cake comes out clean and the top springs back at your touch. Don't overbake.
Toffee Sauce
- In a medium saucepan, combine the brown sugar and butter over medium heat. Cook and stir until the butter and sugar melt together, then lower heat to a simmer add the cream and salt, stirring and cooking for 5 minutes until the sauce thickens slightly.
- To serve, place one cake on each serving plate and top with toffee sauce and a little cream or vanilla ice cream.
Notes
- Remove pits from dates by tearing open with fingers and digging out pits to avoid chopping.
- Combine soaking ingredients and dates in a food processor and pulse to chop them finely before mixing.
- Store cooled cakes in a sealed bag in the refrigerator for up to 24 hours and reheat with toffee sauce before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 94g | 31% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 546mg | 23% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 71g | 142% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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