Description
This classic Sticky Toffee Pudding recipe features a moist date sponge cake paired with a rich, creamy toffee sauce. The cake is made by pureeing Medjool dates with baking soda, then folding them into a brown sugar and molasses-infused batter. Baked in ramekins, the individual puddings are served warm with a luscious homemade toffee sauce, making it a perfect comforting dessert for any occasion.
Ingredients
Scale
Date Pudding Batter
- 8 ounces Medjool dates (pitted)
- 1 cup water
- 1/3 cup unsalted butter, softened to room temperature
- 2/3 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- 2 tablespoons molasses
- 1 2/3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 tablespoon unsalted butter (for greasing ramekins)
Toffee Sauce
- ½ cup heavy whipping cream
- ½ cup unsalted butter
- ¾ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Ramekins: Preheat your oven to 350°F (175°C) and grease 6 ramekins generously with butter to prevent sticking.
- Cook Dates: Pit and chop the Medjool dates, then add them to a small saucepan along with 1 cup of water. Sprinkle in baking soda and stir quickly to mix.
- Soften Dates: Bring the date mixture to a boil, then remove from heat and let it sit until the dates become soft and plump.
- Puree Dates: Using an immersion blender, carefully puree the hot date mixture directly in the pan until smooth. Set aside. Alternatively, use a food processor if preferred.
- Cream Butter and Sugar: In a mixing bowl, use a stand or hand mixer to cream together 1/3 cup softened butter and 2/3 cup brown sugar on medium speed until light and fluffy, ensuring it’s not grainy.
- Add Eggs: Add eggs one at a time into the creamed butter mixture, mixing well after each addition to incorporate fully.
- Add Molasses and Vanilla: Mix in 2 tablespoons molasses and 2 teaspoons vanilla extract until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening agents.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients on medium-low speed, mixing just until no flour streaks remain to avoid overmixing.
- Fold in Date Puree: Gently fold the pureed date mixture into the batter using a wooden spoon or rubber spatula until evenly incorporated, taking care not to overmix.
- Portion Batter: Place the buttered ramekins on a baking sheet and evenly divide the batter among them.
- Bake: Bake in the preheated oven for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Unmold: Remove ramekins from the oven and let cool briefly. Run a knife around the edges, then carefully invert the puddings onto plates.
- Make Toffee Sauce: While puddings bake, prepare the toffee sauce by combining the heavy cream, butter, brown sugar, vanilla, and a pinch of salt in a saucepan. Heat over medium until the butter melts and mixture is smooth and slightly thickened. Remove from heat.
- Serve: Serve the sticky toffee puddings warm, drizzled generously with the homemade toffee sauce.
Notes
- Using room temperature eggs helps to achieve a smoother batter and better cake rise.
- Greasing ramekins well ensures easy removal of the pudding after baking.
- Be careful when blending the hot date mixture to avoid splashes and burns.
- The toffee sauce can be made ahead and gently reheated before serving.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
