This 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.
Did you try this recipe for Sticky Toffee Pudding? Be sure to leave a comment and rating below!
Sticky Toffee Pudding
A rich, moist date cake with a buttery brown sugar and brandy toffee sauce.
Prevent your screen from going dark
-
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
