Servings
Font
Back
0 from 1,122 votes

Sticky Toffee Pudding

This easy Sticky Toffee Pudding recipe is a deliciously gooey sponge cake drenched in warm toffee sauce. It can be made to cut and serve or as individual servings.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 12
Calories: 386 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 8 ounces medjool dates* , pitted
  • 1 cup boiling water
  • 1/3 cup butter , room temperature
  • 2/3 cup light brown sugar , firmly packed
  • 2 teaspoons vanilla extract
  • 2 large eggs , room temperature
  • 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
  • chopped walnuts , optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins.
  2. Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
  3. 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.
  4. Sift together the flour, baking powder and salt, and then stir into the batter.
  5. 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).
  6. 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).
  7. Serve muffin cakes flat-side up, with warm toffee sauce on top.
Toffee Sauce:
    Cup of Yum
  1. 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.
  2. Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.
  3. Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.

Notes

  • Dates: If you don't like dates or don't have any on-hand, prunes make a good substitute. 
  • Caramel Sauce: If toffee isn't your taste, try a warm caramel sauce or butterscotch sauce. 
  • Make Ahead Instructions: The cake and sauce can be made up to five days in advance. Warm the cake in the microwave or oven and reheat the sauce on the stove or microwave until warm and pourable.
  • Freezing Instructions: Wrap the cakes in plastic wrap and freeze in a freezer safe container for up to 3 months. 
  • Gluten Free: Use 1 cup of gluten-free flour plus 1 1/4 tsp xanthan gum to help thicken the batter.
  • Vegan: Replace butter with vegan butter. I recommend using vegan butter from a block and not a spread as it is thicker and results in a better texture. In place of the two eggs, use two tablespoons of flax seeds (ground into a fine powder) and six tablespoons of water. For a dairy-free alternative to the heavy whipping cream, mix together 3/4 cup soy, almond, or coconut milk with 1/4 cup olive oil or canola oil.
  •  

Nutrition Information

Calories 386kcal (19%) Carbohydrates 56g (19%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 11g (55%) Cholesterol 75mg (25%) Sodium 277mg (12%) Potassium 302mg (9%) Fiber 2g (8%) Sugar 41g (82%) Vitamin A 607IU (12%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 386

% 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.