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.
