Seriously-Good Sticky Toffee Pudding Recipe

Introduction

Serious fans of classic British desserts will adore this Seriously-Good Sticky Toffee Pudding. Rich, moist, and full of warm spices, it’s perfectly complemented by a luscious homemade toffee sauce. Serve it warm with ice cream or whipped cream for an irresistible treat.

Ingredients

• 12 medjool dates, pitted
• 1 cup boiling water
• 1 3/4 cup all-purpose flour, sifted if lumpy
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup whole buttermilk
• 3/4 cup packed dark brown sugar (for toffee sauce)
• 1/2 cup (1 stick) unsalted butter (for toffee sauce)
• 1/2 teaspoon kosher salt (for toffee sauce)
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract (for toffee sauce)
• Vanilla ice cream, whipped cream, chopped pecans or walnuts, as desired

Instructions

1. Step 1: Place a rack in the middle of the oven and preheat to 350°F. Line a 9×9-inch baking pan with parchment paper or coat it generously with nonstick baking spray and set aside.
2. Step 2: Prepare the dates by placing them in a medium bowl and covering with boiling water. Let soak for 10 minutes until softened. Transfer the dates and soaking liquid to a food processor or blender and pulse until they reach a chunky applesauce texture. Set aside and allow to cool for 2 minutes.
3. Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, and cinnamon. Set aside.
4. Step 4: Using a stand mixer with the paddle attachment or a handheld mixer on medium speed, beat the softened butter and 3/4 cup brown sugar together until fluffy, about 3 minutes. Reduce speed to low and add the eggs and vanilla extract, scraping the bowl sides as needed.
5. Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture at the lowest speed, starting and ending with the dry ingredients. Mix until just combined.
6. Step 6: Fold in the chunky date mixture gently with a rubber spatula. Pour batter into the prepared pan and smooth the surface.
7. Step 7: Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake to a cooling rack to rest while you prepare the toffee sauce.
8. Step 8: In a medium saucepan over medium heat, combine 3/4 cup brown sugar, 1/2 cup butter, and 1/2 teaspoon salt. Simmer, swirling occasionally, until sugar dissolves (about 3-4 minutes).
9. Step 9: Add heavy cream and 1/2 teaspoon vanilla extract, whisking to combine. Bring to a gentle simmer, lower heat if needed, and cook, whisking occasionally, until the sauce thickens, about 3-4 minutes. Remove from heat.
10. Step 10: Using a wooden skewer or chopstick, poke holes over the cake every 2-3 inches. Pour about 1/2 cup of toffee sauce over the cake and spread evenly with the back of a spoon. Let the cake cool in the pan for 30 minutes.
11. Step 11: Slice into wedges and serve warm or at room temperature. Pass remaining toffee sauce on the side. Top with vanilla ice cream, whipped cream, and chopped pecans or walnuts if desired. Reheat leftover sauce gently if it thickens as it cools.

Tips & Variations

• Use fresh medjool dates for the best texture and natural sweetness in the pudding.
• For an extra warming flavor, add a pinch of nutmeg with the spices.
• Try substituting buttermilk with plain yogurt mixed with a splash of milk if needed.
• For a nut-free version, omit nuts from garnishes or replace with toasted coconut flakes.

Storage

Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm the entire cake with covered foil in a 300°F oven until heated through. Keep the toffee sauce refrigerated separately and warm gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sticky toffee pudding in advance?

Yes, you can prepare the cake and toffee sauce a day ahead. Store both separately in the refrigerator and combine just before serving. This allows the flavors to develop and saves time on serving day.

What can I use if I don’t have medjool dates?

If medjool dates aren’t available, you can substitute with other soft dates or dried fruits such as prunes or figs, but flavor and texture will vary slightly. Soak them as instructed to soften before blending.

Seriously-Good Sticky Toffee Pudding Recipe

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★★★★★

4.5 from 70 reviews

This Seriously-Good Sticky Toffee Pudding is a rich, moist dessert featuring a luscious date cake soaked with warm, buttery toffee sauce. The cake is infused with aromatic spices like cardamom and cinnamon, complemented perfectly by a smooth, creamy toffee topping. Serve it warm with vanilla ice cream or whipped cream and a sprinkle of nuts for a delightful indulgence.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Date Cake

• 12 medjool dates, pitted
• 1 cup boiling water
• 1 3/4 cup all-purpose flour, sifted if lumpy
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup whole buttermilk

Toffee Sauce

• 3/4 cup packed dark brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 teaspoon kosher salt
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract

Optional Toppings

• Vanilla ice cream
• Whipped cream
• Chopped pecans or walnuts

Instructions

1. Preheat and Prepare Pan: Place a rack in the middle of your oven and preheat to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or generously coat it with nonstick spray, then set aside.
2. Soften Dates: Put the pitted dates into a medium bowl and cover them with boiling water. Let soak for about 10 minutes until softened.
3. Process Dates: Transfer the soaked dates and their soaking liquid to a food processor or high-speed blender. Pulse until the mixture becomes chunky applesauce in texture. Set aside to cool for 2 minutes.
4. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, ground cardamom, and ground cinnamon. Set this mixture aside.
5. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened butter and 3/4 cup dark brown sugar together on medium speed until fluffy and combined, about 3 minutes.
6. Add Eggs and Vanilla: Reduce the mixer speed to low and add the eggs and 2 teaspoons vanilla extract. Scrape down the sides of the bowl as needed to ensure an even mix.
7. Combine Batter: On the lowest speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat just until combined after each addition.
8. Fold in Dates: Gently fold in the chunky date mixture with a rubber spatula until just combined. Pour the batter into the prepared pan and smooth the top evenly.
9. Bake Cake: Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the pan to a cooling rack.
10. Make Toffee Sauce: In a medium saucepan over medium heat, combine 3/4 cup dark brown sugar, 1/2 cup unsalted butter, and 1/2 teaspoon kosher salt. Simmer gently for 3-4 minutes, swirling occasionally, until the sugar dissolves.
11. Add Cream and Vanilla: Stir in the heavy whipping cream and 1/2 teaspoon vanilla extract. Bring to a gentle simmer and cook, whisking occasionally, until the sauce thickens, about 3-4 minutes. Remove from heat.
12. Poke Cake and Pour Sauce: Using a wooden skewer or chopstick, poke holes every 2-3 inches over the surface of the cake. Pour about half a cup of the warm toffee sauce over the cake, using the back of a spoon to spread it evenly. Let the cake cool in the pan for 30 minutes to absorb the sauce.
13. Serve: Slice the cake into wedges and serve warm or at room temperature. Pass additional toffee sauce at the table for extra indulgence. Optionally, top with vanilla ice cream or whipped cream and sprinkle with chopped pecans or walnuts. Enjoy!
14. Reheat Note: If the toffee sauce thickens upon cooling, gently reheat over low heat in a saucepan before serving.

Notes

• Ensure dates are softened properly by soaking them in boiling water to achieve the best texture in the cake.
• Poking holes in the cake allows the toffee sauce to deeply penetrate, making the pudding moist and sticky.
• You can substitute buttermilk with milk mixed with a teaspoon of lemon juice or vinegar if buttermilk is unavailable.
• Use parchment paper for easy removal of the cake and to prevent sticking.
• Reheat leftover toffee sauce gently to restore its pourable consistency.
• Serving warm enhances the flavors and makes the pudding truly comforting.

Keywords: sticky toffee pudding, date cake, toffee sauce, British dessert, moist cake, warm dessert, holiday dessert