Hey there! Let me tell you about one of my favorite treats: sticky toffee pudding. This classic dessert from across the pond is the ultimate cozy, indulgent, and downright irresistible dish. The dark, rich sponge is made with dates, soaked in toffee sauce, and served warm—perfect for chilly nights or impressing guests. Fun fact: I first fell in love with this dessert during my travels in England, where it’s as much a staple as afternoon tea. Now, it’s a go-to in my house for special occasions—or whenever I need a little comforting sweetness.
If there’s one dessert to turn your regular dinner into an epic event, sticky toffee pudding is it!
Why You’ll Love This Recipe
- It’s pure comfort! Soft, moist cake paired with a warm, caramel-y sauce is a match made in dessert heaven.
- Perfect for any occasion—whether it’s a holiday dinner or a weekend treat for the family.
- It’s easier to make than you think! No fancy equipment or techniques required.
Ingredients Breakdown
Essentials
- Medjool Dates: These are the key to the pudding’s sweet, rich flavor and moist texture. Pro Tip: Soak them in boiling water to soften them up before blending.
- Brown Sugar: Dark brown sugar works great for a deeper toffee flavor in both the cake and sauce.
- Butter: Unsalted butter gives the toffee sauce its velvety richness.
- Heavy Cream: The magic ingredient for a luxuriously creamy toffee sauce.
- Self-Rising Flour: Essential for that perfect pudding texture without needing extra leavening agents.
Pro Tips
- If you can’t find self-rising flour, make your own by combining 1 cup of all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- For a nutty touch, sprinkle some finely chopped pecans or walnuts over the pudding before serving.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish or ramekins.
- In a bowl, combine chopped dates and 1 tsp of baking soda. Pour 1 cup boiling water over them and let them sit for 10 minutes to soften.
- Blend the soaked dates into a paste (a few chunks are fine) and set aside.
- In another bowl, cream together 1/2 cup unsalted butter and 1/2 cup dark brown sugar until fluffy. Add 2 eggs, one at a time, mixing well after each addition.
- Stir in the date paste and 1 tsp vanilla extract.
- Gently fold in 1 cup self-rising flour until just combined. Pour the batter into your prepared dish and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake is baking, make the toffee sauce: In a saucepan, combine 1/2 cup butter, 1/2 cup dark brown sugar, and 1 cup heavy cream. Simmer over medium heat, stirring, until the sugar dissolves and the sauce thickens slightly.
- Once the cake is out of the oven, poke holes all over the top with a skewer and pour half the toffee sauce over it to soak in. Serve warm with the remaining sauce on the side.
Chef’s Tips and Tricks
- Best served warm: Sticky toffee pudding is all about that warm, gooey decadence. If reheating, pop it in the microwave for 20-30 seconds.
- Double the sauce: Sticky toffee pudding is basically a vehicle for that rich, gooey sauce. Make extra for drizzling over ice cream or adding to your coffee (trust me, it’s amazing).
- Freeze it: Yes, you can freeze this dessert! Just wrap individual portions in cling film, then thaw and reheat at 300°F (150°C) for about 15 minutes.
Recipe Variations and Serving Suggestions
- Make it boozy: Add a splash of rum or bourbon to the toffee sauce for an adult twist.
- Vegan-friendly: Swap out the butter for vegan butter, the cream for coconut cream, and use a flax egg in the cake.
- Paired perfection: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for ultimate indulgence.
FAQs
Can I make this ahead of time? Absolutely! Bake the cake and make the sauce up to 2 days ahead. Store both separately, then reheat before serving.
How should I store leftovers? Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to bring back the gooey warmth.
Can I use a different type of sugar? Light brown sugar works, but dark brown provides a richer, deeper toffee flavor that really makes this dessert shine.
Sticky Toffee Pudding Recipe
Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 6
Ingredients:
- 1 cup Medjool dates, pitted and chopped
- 1 tsp baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup self-rising flour
- 1/2 cup butter (for the sauce)
- 1/2 cup dark brown sugar (for the sauce)
- 1 cup heavy cream
Instructions:
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Soak chopped dates with baking soda in boiling water for 10 minutes. Blend into a paste.
- Cream butter and sugar until fluffy. Mix in eggs and vanilla.
- Stir in date paste, then fold in flour. Pour into dish and bake for 30-35 minutes.
- For the sauce, simmer butter, sugar, and heavy cream until thickened. Soak cake with half the sauce and serve warm with the rest on the side.
I hope sticky toffee pudding finds a permanent spot in your dessert rotation! Let me know if you try it—don’t forget to leave a comment below or tag your creation with #TheKitchensAid on social media. Happy baking!
