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Orgo-Life the new way to the future Advertising by AdpathwayThis Sticky Toffee Pudding recipe is a lusciously rich and moist British dessert that’s surprisingly easy to make.
In this dessert recipe, chopped dates and brown sugar are baked into a decadent sponge cake and topped with a buttery toffee sauce.
- Flavor: Sticky toffee pudding is a rich, fudgy, slightly dense cake with a buttery toffee sauce.
- Technique: Don’t skip soaking the dates; this creates the perfect texture.
- Time-Saving Tip: The toffee sauce can be made ahead of time and warmed before serving. It will thicken as it cools and thin out again once heated.
- Serving suggestions: This dessert is sweet, decadent, and rich. Cut the pieces a bit smaller than you would a regular chocolate cake. Serve with vanilla ice cream or a dollop of whipped cream.
Ingredient Tips for Sticky Toffee Pudding
- Dates: Dates are naturally sweet (AKA nature’s candy) and provide a chewy texture to the sponge cake. Ensure the dates are pitted or cut a small slit down the center of each and remove the pits if needed.
- Cake: The remainder of the cake uses basic kitchen ingredients. Either light or dark brown sugar can be used.
- Toffee Sauce: This sauce is similar to caramel sauce but uses brown sugar instead of white sugar. Feel free to switch out the brandy for rum or vanilla extract.
Variations
Whisk in a little cinnamon, nutmeg, or apple pie spice with the dry ingredients in Step 4 for a more richly flavored and aromatic cake.
Toffee sauce can be folded into whipped cream for an especially decadent topping if you like. Sugared cranberries or candied pecans will add a festive (and photo-worthy!) flair to sticky toffee pudding.
How to Make Sticky Toffee Pudding
- Soften dates in boiling water and baking soda. Blend until smooth.
- Prepare the cake batter and add the dates. (recipe below).
- Bake until set.
- Prepare the toffee while the cake is baking.
Storing Sticky Toffee Pudding
- Store sticky toffee pudding covered at room temperature for up to 2 days or 5 days in the refrigerator. Keep the toffee sauce in a jar with a tight-fitting lid in the refrigerator for up to 10 days. Reheat in 30-second intervals in the microwave until warmed through.
- Freeze pudding in single portions wrapped in plastic wrap and then in a zippered bag for up to 3 months. Thaw at room temperature or in the refrigerator.
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Sticky Toffee Pudding
A rich, moist date cake with a buttery brown sugar and brandy toffee sauce.
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
- ▢ 8 ounces pitted dates chopped
- ▢ ½ cup boiling water
- ▢ 1 teaspoon baking soda
- ▢ ⅓ cup unsalted butter
- ▢ ⅔ cup brown sugar
- ▢ 1 cup all-purpose flour
- ▢ 1 teaspoon baking powder
- ▢ 2 large eggs
- ▢ 1 teaspoon vanilla extract
Toffee Sauce
- ▢ ¾ cup brown sugar
- ▢ ½ cup unsalted butter
- ▢ ⅓ cup heavy whipping cream
- ▢ 1 teaspoon brandy or vanilla extract
- ▢ pinch salt
Preheat the oven to 350°F. Line a 9×9 inch baking pan with parchment paper.
In a saucepan, combine the dates and water and bring to a boil. Turn off the heat and stir in baking soda and set aside to rest 10-15 minutes. Blend with a hand blender or small food processor until smooth.
Cream ⅓ cup butter and ⅔ cup brown sugar with a mixer on medium speed until fluffy. Mix in the eggs one at a time and the vanilla.
Whisk flour and baking powder. Alternate adding the flour mixture and the cooled date mixture until combined.
Pour batter into the prepared pan and bake for 23-27 minutes, or until a toothpick comes out clean. Let cool in the pan.
Toffee Sauce
In a saucepan combine the brown sugar, butter, heavy cream, and brandy (if using vanilla add it after cooking the sauce).
Bring to a boil over medium-high heat. Reduce to a low boil and cook for 4-5 minutes. Stir in salt. The sauce will thicken as it cools.
Cut the toffee pudding into 9 pieces and serve with toffee sauce.
- This recipe can be doubled and cooked in a 9×13 pan for 40-45 minutes.
- If making the toffee sauce ahead of time, reheat the sauce before serving.
- Store leftover cake at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- The sauce can be refrigerated for up to 10 days.
- Freeze for up to 3 months.
Calories: 340 | Carbohydrates: 48g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 115mg | Potassium: 225mg | Fiber: 2g | Sugar: 37g | Vitamin A: 538IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert, Sauce
Cuisine American, British
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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