Sticky Toffee Pudding Recipe

There is something truly magical about this Sticky Toffee Pudding Recipe that makes it a beloved classic dessert. This rich, moist cake is packed with luscious, caramelized dates and smothered in a warm, buttery toffee sauce that will have you swooning with every bite. Perfectly sweet and comforting, this pudding is an irresistible treat that feels like a warm hug on a plate. Whether you’re making it for a family dinner or to impress guests, this Sticky Toffee Pudding Recipe is bound to become one of your favorite desserts.

Ingredients You’ll Need

The beauty of this Sticky Toffee Pudding Recipe is in its simple, pantry-friendly ingredients. Each one plays a crucial role in creating that iconic flavor and satisfying texture — from the tender dates that add depth and sweetness, to the brown sugar and molasses that build the rich toffee character.

• 8 ounces Medjool Dates (pitted): These naturally sweet, plump dates provide the distinctive sticky, fruity base for the pudding.
• 1 cup water: Used to soften the dates and bring out their sweetness.
• 1/3 cup unsalted butter (plus 1 tablespoon for greasing): Adds richness and moisture to the cake, and helps caramelize the edges.
• 2/3 cup light brown sugar (packed): Adds sweetness and a hint of molasses flavor for depth.
• 2 teaspoons vanilla extract: Enhances all the flavors with its sweet, aromatic warmth.
• 2 eggs (room temperature): Provide structure and ensure a tender crumb.
• 2 tablespoons molasses: Boosts the toasty, caramel notes in the pudding.
• 1 2/3 cup all-purpose flour: The base that holds everything together with a soft crumb.
• 1 ½ teaspoons baking powder: Helps the cake rise and stay fluffy.
• 1 teaspoon baking soda: Works with the dates to create a moist, tender texture.
• Pinch of salt: Balances the sweetness and enhances flavor complexity.
• ½ cup heavy whipping cream: Essential for the luscious, creamy toffee sauce.
• ½ cup unsalted butter: Makes the toffee sauce rich and silky.
• ¾ cup light brown sugar (packed): Sweetens and thickens the toffee sauce with a gorgeous golden color.
• 2 teaspoons vanilla extract: Adds a fragrant finish to the sauce.
• Pinch salt: Helps balance the sweetness in the toffee sauce perfectly.

How to Make Sticky Toffee Pudding Recipe

Step 1: Prepare Your Oven and Ramekins

Start by preheating your oven to 350 degrees Fahrenheit. While it heats, generously butter six ramekins — this ensures the puddings release easily and get a lovely golden crust on the edges. Trust me, this small step makes all the difference!

Step 2: Soften the Dates

Chop the pitted Medjool dates and place them in a small saucepan with the water. Sprinkle the baking soda over the dates and give it a quick stir. The baking soda lightens the texture and helps break down the dates during cooking.

Step 3: Cook and Cool the Dates

Bring the mixture to a gentle boil, then turn off the heat and let the dates soak until soft. This step intensifies their warm sweetness and makes them easy to blend smoothly into the batter.

Step 4: Puree the Dates

Using a stick immersion blender right in the pan, puree the softened dates until smooth. Be careful with the hot mixture, but this method saves cleanup and keeps everything easy. Alternatively, a food processor works well, too.

Step 5: Cream Butter and Sugar

In a mixing bowl, cream together the softened butter and light brown sugar using a stand or hand mixer. Beat on medium speed until the mixture becomes light, fluffy, and no longer grainy — this aerates the batter and creates a tender crumb.

Step 6: Add Eggs

Crack in the eggs one at a time, mixing well after each addition. This ensures the batter stays smooth and emulsifies properly for a consistent texture.

Step 7: Mix in Molasses and Vanilla

Pour in the molasses and vanilla extract, stirring to infuse the batter with that rich, aromatic caramel flavor.

Step 8: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the rising agents and salt throughout the batter for uniform texture and flavor.

Step 9: Incorporate Dry Ingredients Into Wet

Gradually add the flour mixture to the wet ingredients and mix on medium-low speed just until combined. Avoid overmixing, which can make the pudding tough — you want your batter smooth but tender!

Step 10: Fold in Date Puree

Gently fold the pureed dates into the batter with a spatula or wooden spoon, blending fully but carefully to keep the texture light and moist.

Step 11: Divide Batter and Bake

Place the greased ramekins on a baking sheet for easier handling and pour the batter evenly among them. Bake for 18–25 minutes or until a toothpick inserted in the center comes out clean. The puddings should be soft but set.

Step 12: Cool and Unmold

Once baked, allow the puddings to cool slightly. Run a knife around the edges, then invert each ramekin onto a plate to release the pudding. This keeps the top beautifully flat and ready for sauce.

Step 13: Serve Warm with Toffee Sauce

Serve your warm puddings immediately, generously draped with a homemade sticky toffee sauce that is rich, buttery, and perfectly sweet.

How to Serve Sticky Toffee Pudding Recipe

Garnishes

For an extra touch of luxury, sprinkle chopped toasted walnuts or pecans over the top. A dollop of whipped cream or a scoop of vanilla ice cream adds an irresistible creamy contrast to the warm pudding and sticky sauce.

Side Dishes

This pudding shines on its own, but pairing it with fresh berries can brighten up the richness. Serve alongside a cup of good quality warm tea or coffee to balance the decadent sweetness.

Creative Ways to Present

Try serving the pudding in individual glass jars layered with cream and crushed shortbread, or slice it into small squares garnished with edible gold leaf for a fancy party dessert that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover sticky toffee puddings keep well in an airtight container in the refrigerator for up to three days. This makes it easy to enjoy the dessert over several days without losing moisture.

Freezing

You can freeze unbaked batter in ramekins, wrapped tightly in plastic wrap and then foil. When ready to enjoy, bake from frozen by adding a few extra minutes to the baking time. Baked puddings freeze well too — just thaw in the refrigerator overnight.

Reheating

Reheat individual puddings in the microwave for about 30 seconds or in a low oven until warmed through. Warm up the toffee sauce on the stovetop or in the microwave before drizzling for the best experience.

FAQs

Can I use other types of dates?

Medjool dates are preferred for their softness and natural sweetness, but you can substitute with other varieties. Just make sure to soak them well to soften before pureeing.

Is this recipe suitable for freezing after baking?

Absolutely! Once baked and cooled, sticky toffee puddings freeze beautifully. Just thaw overnight in the fridge and reheat gently before serving.

Can I make this recipe dairy-free?

Yes, substitute the butter with dairy-free margarine and use coconut cream or another non-dairy cream alternative for the sauce. While slightly different, it still works wonderfully.

Is it possible to make this recipe gluten-free?

You can replace the all-purpose flour with a gluten-free flour blend that measures cup for cup. Keep in mind the texture might vary slightly but will still be delicious.

What’s the best way to store leftovers?

Store leftovers covered tightly in the refrigerator to keep them moist. Eat within three days for the best taste and texture.

Final Thoughts

There is truly nothing quite like this Sticky Toffee Pudding Recipe to bring a smile to your face and warmth to your heart. Its luscious texture and deeply satisfying flavors make it a dessert worth savoring and sharing. I wholeheartedly encourage you to give this recipe a try, treat yourself, and turn any ordinary day into a special occasion with every sticky, toffee-soaked bite.

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