If you have a soft spot for indulgent desserts that feel like a warm hug on a plate, then you are absolutely going to adore this Easy Sticky Toffee Pudding with Rich Toffee Sauce Recipe. This classic British treat features a moist, tender date-infused sponge soaked in a luscious, flowing toffee sauce that is neither too sweet nor too heavy. Every bite is a perfect balance of rich caramel flavors and comforting textures, making it an ideal dessert to share with loved ones or to enjoy on those cozy nights in. Trust me, once you try this recipe, it will become a beloved staple in your dessert rotation.
Ingredients You’ll Need
What makes this Easy Sticky Toffee Pudding with Rich Toffee Sauce Recipe so approachable is the simplicity and accessibility of its ingredients. Each one plays a crucial role, from the naturally sweet and sticky Medjool dates to the golden syrup that adds depth to the cake. Together, they create a harmony of flavors and textures that makes this pudding irresistibly moist and full of character.
- 7 ounces pitted dates: Naturally sweet and moist, these give the pudding its signature rich flavor and tender crumb.
- 1 cup water: To soften and puree the dates, ensuring they blend seamlessly into the batter.
- 1 teaspoon baking soda: Helps neutralize acidity and keeps the pudding wonderfully tender and light.
- 1 1/4 cups all-purpose flour: The base of your cake, providing structure without heaviness.
- 1 teaspoon baking powder: Works with the baking soda to give the pudding a perfect rise.
- ½ teaspoon salt: Enhances all the sweet flavors, balancing the richness of the toffee.
- 5 Tablespoons unsalted butter: Adds creaminess and a melt-in-your-mouth texture to the sponge.
- ½ cup light brown sugar: Gives the cake a subtle caramel note with a soft sweetness.
- 2 large eggs: Bind and enrich the batter, ensuring a tender crumb with a slight bounce.
- 1 teaspoon vanilla extract: Brings warmth and enhances the overall flavor profile.
- 1 Tablespoon golden syrup: Optional but highly recommended for that beautiful sticky sheen and depth.
- 1 Tablespoon black treacle: Also optional, lending a slightly smoky richness that contrasts the sweet sauce.
- Unsweetened whipped cream, crème fraîche, or Greek yogurt: Perfect for serving, adding a creamy, tangy finish.
How to Make Easy Sticky Toffee Pudding with Rich Toffee Sauce Recipe
Step 1: Prepare the Dates
Start by bringing the chopped dates and water to a boil in a small saucepan, then simmer for a couple of minutes to soften them up. Adding baking soda after removing from heat is a clever trick—the mixture will bubble beautifully, making the dates extra tender. This forms the base of the pudding and ensures those signature flavors shine through.
Step 2: Mix Dry Ingredients
While the dates are soaking, whisk together your flour, baking powder, and salt. This combination helps the pudding rise just the right amount, giving it a lovely lightness without losing moisture.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat together the butter and brown sugar until lightened and fluffy. Even if it doesn’t become fluffy because of the modest amount of butter, don’t worry. This step ensures your cake is tender with a lovely crumb.
Step 4: Add Eggs and Flavorings
Incorporate the eggs one at a time to keep the batter smooth and well combined. Stir in the vanilla, golden syrup, and black treacle if you’re using them. The batter may look a bit curdled here, but that’s perfectly normal and nothing to worry about.
Step 5: Combine Dry Ingredients and Dates
On a low mixer speed, add the flour mixture in two batches, mixing just until combined so you don’t overwork the batter. Then, mash the softened dates lightly and fold them in. The batter will be soft and a little runny, but that’s the secret to the pudding’s incredible moistness.
Step 6: Bake to Perfection
Grease an 8-inch square baking dish and pour in your batter. Smooth the top and bake in the center of a 350ºF oven until a tester comes out mostly clean, usually around 30 to 40 minutes. The result is a cake that’s tender and full of sticky sweetness, ready for its crowning glory—the toffee sauce.
Step 7: Make the Rich Toffee Sauce
While the cake bakes, melt butter in a saucepan and stir in muscovado sugar, vanilla, black treacle, golden syrup, and salt until the sugar dissolves. Slowly whisk in the heavy cream and bring the sauce to a gentle boil. Let it simmer for about five minutes until thickened slightly. This sauce is absolutely luscious—rich, buttery, and oh-so-sticky.
Step 8: Soak the Pudding and Serve
Once the pudding is out of the oven, poke holes in the top and pour half the warm toffee sauce over it, letting it soak for 10 to 15 minutes. This step brings the whole dessert together, saturating the sponge with that deep, caramel flavor. Serve warm with extra sauce and a generous dollop of whipped cream or your choice of accompaniment.
How to Serve Easy Sticky Toffee Pudding with Rich Toffee Sauce Recipe
Garnishes
To elevate your Easy Sticky Toffee Pudding with Rich Toffee Sauce Recipe, consider garnishing with lightly whipped cream or a spoonful of crème fraîche for a bit of tang that cuts through the sweetness beautifully. Fresh berries or a sprinkle of toasted nuts can add a delightful texture contrast and make your plate pop with color.
Side Dishes
This pudding pairs wonderfully with a scoop of vanilla ice cream or a creamy Greek yogurt on the side. The cold creaminess offsets the warm pudding and sauce in such a satisfying way that every bite feels like a perfect harmony. For a truly festive touch, a glass of spiced tea or a bold coffee works beautifully.
Creative Ways to Present
If you want to impress guests, try serving individual portions in ramekins, topped with sauce and garnished elegantly with a sprig of mint or edible flowers. Alternatively, serve it as a sundae with layers of pudding, sauce, ice cream, and crunchy caramelized pecans for a dessert experience that feels decadent yet comforting.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Easy Sticky Toffee Pudding with Rich Toffee Sauce Recipe, cover it tightly and store in the refrigerator for up to three days. The flavors actually meld nicely overnight, making it taste even better the next day. Just be sure to reheat gently to keep that soft texture and warm sauce.
Freezing
This pudding freezes beautifully—wrap individual portions or the whole cake tightly in plastic wrap and tin foil, and pop it in the freezer for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and then warm it up slowly in the oven so the toffee sauce is gloriously melted once again.
Reheating
To reheat, place your pudding in an oven-safe dish, cover loosely with foil, and warm at 350ºF for about 10 minutes until heated through. Pour over an extra drizzle of warm toffee sauce and it will taste just like freshly made, perfect for a quick treat or unexpected guests.
FAQs
Can I make this pudding gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend. Just make sure it includes xanthan gum or a similar binder for the best texture. The pudding will still be moist and delicious, with all the classic sticky toffee charm.
What can I use if I don’t have black treacle or golden syrup?
If you don’t have these syrups on hand, don’t worry! You can simply leave them out, or substitute with molasses for black treacle and light corn syrup or honey for golden syrup. Each adjustment slightly changes the flavor but still results in a wonderfully sticky and rich pudding.
Is there a vegetarian or vegan version of this dessert?
Traditional Easy Sticky Toffee Pudding with Rich Toffee Sauce Recipe uses butter, eggs, and cream, but you can adapt it using plant-based butter, flax eggs, and coconut cream or oat cream for the sauce. With a little experimentation, you can enjoy this treat while keeping it vegan-friendly.
How do I know when the pudding is done baking?
Insert a toothpick or skewer into the center of the pudding; it should come out mostly clean with a few moist crumbs but no raw batter. The cake will feel springy and tender to the touch, ready to soak up that glorious sauce.
Can I make this recipe ahead of a dinner party?
Definitely! The pudding can be baked a day ahead, chilled, and then warmed up with the sauce just before serving. This makes it a stress-free, impressive dessert to prepare in advance so you can enjoy your party without last-minute scrambles.
Final Thoughts
There really is nothing quite like the comfort and indulgence of an Easy Sticky Toffee Pudding with Rich Toffee Sauce Recipe. It’s a timeless dessert that’s as satisfying to make as it is to eat, perfect for cozying up on chilly evenings or celebrating special moments with those you care about. So go ahead, treat yourself and others to this unforgettable pudding—you’ll be craving it again before you know it!
Print
Easy Sticky Toffee Pudding with Rich Toffee Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This easy Sticky Toffee Pudding features a moist, date-infused cake smothered in a rich and luscious toffee sauce. Served warm, it’s the perfect comforting dessert for the holiday season, balancing not-too-cloying sweetness with tender texture and a delightful caramel flavor.
Ingredients
Sticky Toffee Pudding
- 7 ounces pitted dates (about 10–12 dates), chopped (preferably medjool dates)
- 1 cup water
- 1 teaspoon baking soda
- 1 1/4 cups (160 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 Tablespoons unsalted butter, at room temperature, plus extra for greasing pan
- 1/2 cup (105 g) light brown sugar, tightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Tablespoon golden syrup (optional)
- 1 Tablespoon black treacle (optional)
- Unsweetened whipped cream, crème fraîche, or Greek yogurt for serving
Toffee Sauce
- ½ cup (1 stick) unsalted butter
- 1 cup (175 g) muscovado or dark brown sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon black treacle (optional)
- 1 Tablespoon golden syrup (optional)
- 3/4 cup heavy cream
- 1/2 teaspoon Kosher or flaky salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Lightly butter an 8-inch square baking dish or a similarly sized dish. If using ramekins or muffin pans, grease accordingly.
- Soften Dates: In a small saucepan, combine the chopped dates and water. Bring to a boil, then reduce heat and simmer gently for 1 to 2 minutes. Remove from heat, stir in baking soda (the mixture will bubble), then set aside to cool and soften.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside for later.
- Cream Butter and Sugar: Using a stand mixer with paddle attachment or hand mixer, beat the butter and light brown sugar until the mixture is lighter in color and somewhat fluffy. It won’t be very fluffy due to the butter amount, which is normal.
- Add Eggs and Flavors: Add the eggs one at a time, mixing well and scraping the bowl after each addition. Then add vanilla extract, golden syrup (if using), and black treacle (if using). Note that the batter may look curdled here, which is normal.
- Combine Dry Ingredients: With mixer on low, add the flour mixture in two increments, mixing just until combined each time.
- Incorporate Dates: Mash the softened dates with a fork until chunky-smooth with no large pieces remaining. Add the mashed dates and any liquid to the batter and mix on low until just combined. The batter will be soft and slightly runny but will bake well.
- Bake the Pudding: Pour batter into the prepared pan and smooth the top with an offset spatula. Bake in the middle rack of the oven for 30 to 40 minutes, or until a skewer inserted comes out mostly clean.
- Make Toffee Sauce: While the pudding bakes, melt butter in a small saucepan over medium heat. Add sugar, vanilla, black treacle (if using), golden syrup (if using), and salt. Stir continuously until sugar dissolves. Slowly whisk in heavy cream and bring the sauce to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally until slightly thickened.
- Soak the Pudding: Using a fork or skewer, poke holes in the top of the warm pudding. Pour about half of the toffee sauce evenly over the pudding to soak in. Let it stand for 10-15 minutes. If the pudding isn’t warm when ready to serve, reheat in a 350ºF oven for about 10 minutes.
- Serve: Cut the pudding into squares or scoop pieces out. Serve topped with additional warm toffee sauce and a dollop of unsweetened whipped cream, crème fraîche, or Greek yogurt for contrast.
Notes
- Optional ingredients black treacle and golden syrup add depth and richer flavor but can be omitted if unavailable.
- Using medjool dates gives the best texture and flavor due to their natural sweetness and softness.
- If you prefer individual servings, use lightly greased ramekins or a muffin pan, reducing baking time to 20-25 minutes.
- Allowing the toffee sauce to soak into the cake deeply enhances the moistness and flavor.
- This pudding is best served warm and freshly baked or gently reheated.
- For a richer dessert, serve with vanilla ice cream instead of yogurt or whipped cream.
