Heavenly Sticky Toffee Pudding Recipe That Melts Hearts

Warm, gooey, and irresistibly decadent, this sticky toffee pudding recipe promises to transport you straight to dessert heaven.

British cuisine offers few treats as comforting as this classic sweet indulgence.

Dark, moist dates create the rich foundation of this beloved pudding, melding perfectly with a luscious caramel sauce.

Each spoonful brings a deep, complex sweetness that dances between dense cake and silky toffee.

Traditionally served in cozy pubs across England, this dessert wraps you in pure culinary comfort.

Prepare to savor a slice of pure, unapologetic deliciousness that will have everyone asking for seconds.

Let’s unwrap the magic of this timeless dessert and make your taste buds sing with joy.

FAQs

• What kind of dates work best for this sticky toffee pudding?

Medjool dates are ideal because they’re soft, sweet, and blend perfectly with the pudding. They create a rich, caramel-like flavor and help keep the dessert moist.

• Can I make this recipe without a food processor?

Yes, you can mash dates with a fork or potato masher. Just ensure they’re thoroughly broken down and soft to create a smooth puree for the cake batter.

• Is sticky toffee pudding very sweet?

The dessert has a balanced sweetness from dates and toffee sauce. The spices and salt help prevent it from being overly sugary, creating a complex flavor profile.

Sticky Toffee Pudding – What Makes It a Classic

• Classic British dessert that wraps you in warm, sweet happiness with every single bite.
• Impressive restaurant-quality pudding that looks complicated but actually requires simple ingredients and basic baking skills.
• Rich, decadent dessert that transforms an ordinary day into a special celebration with minimal kitchen effort.
• Adaptable recipe allowing personal touches like adding nuts, experimenting with spices, or serving with different toppings like vanilla ice cream.

Sticky Toffee Pudding Ingredients

• Dates: Sweet, soft fruits that provide natural sweetness and moisture to the pudding.
• Flour: The primary structural component that gives the pudding its cake-like texture.
• Butter: Adds rich flavor and helps create a tender, moist dessert.
• Eggs: Provide structure, richness, and help bind the ingredients together.
• Sugar: Delivers sweetness and helps with caramelization and texture.

• Baking Powder: Helps the pudding rise and become light and fluffy.
• Salt: Enhances the overall flavor of the dessert.
• Spices: Add depth and warmth to the pudding's flavor profile.

• Cream, Vanilla, Salt: Create a smooth, rich toffee sauce that complements the pudding's sweetness.
• Butter, Sugar: Form the base of the decadent toffee sauce, providing richness and caramel notes.

Tools Needed for Sticky Toffee Pudding

• 9×9-inch baking dish: Essential for baking the pudding and creating the perfect shape.
• Food processor: Crucial for pureeing softened dates into a smooth mixture.
• Whisk: Perfect for combining dry ingredients and ensuring even distribution.
• Electric mixer or hand mixer: Helps cream butter and sugar, and incorporate eggs smoothly.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.
• Mixing bowls: Used for preparing batter and mixing ingredients.
• Saucepan: Needed for creating the toffee sauce.
• Wooden spoon or spatula: Helps fold ingredients and stir sauce.

Baking Sticky Toffee Pudding Easily

Step 1: Warm Up Ingredients

Let butter and eggs sit out until they reach room temperature.

Preheat the oven to 350°F.

Grease a 9×9-inch baking dish with butter to prevent sticking.

Step 2: Soften Dates

• Boiling water
• Dates
• Baking soda

Pour boiling water over dates and sprinkle baking soda.

Allow the mixture to sit and soften for 10 minutes.

Transfer to a food processor and blend into a smooth puree.

Step 3: Combine Dry Components

• All-purpose flour
• Baking powder
• Salt
• Warm spices (like cinnamon)

Whisk all dry ingredients together in a medium bowl until well combined and lump-free.

Step 4: Create Pudding Batter

Cream butter and sugar until light and fluffy.

Add eggs one at a time, mixing thoroughly after each addition.

Incorporate date puree and vanilla extract.

Gently fold in the dry ingredient mixture until just combined.

Step 5: Bake the Pudding

Transfer batter to the prepared baking dish.

Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Once done, use a fork to poke holes all over the cake’s surface.

Step 6: Prepare Decadent Toffee Sauce

• Butter
• Brown sugar
• Heavy cream
• Vanilla extract
• Pinch of salt

Melt butter in a saucepan.

Add sugar, cream, vanilla, and salt.

Cook while stirring until the sauce becomes smooth and glossy.

Pour 1 cup of sauce over the warm cake and return to the oven for an additional 5 minutes.

Top Tips for Sticky Toffee Pudding

• Let dates soak in boiling water for exactly 10 minutes to ensure a smooth, creamy puree that blends seamlessly into the batter.
• Allow butter and eggs to sit out before mixing to create a more uniform, lighter texture in your pudding.
• Fold flour mixture gently into wet ingredients to maintain air pockets, resulting in a lighter, more tender cake.
• Use a skewer or toothpick to create multiple holes in the cake, allowing the toffee sauce to penetrate deeply and add extra moisture.
• Cook toffee sauce until it reaches a smooth, glossy texture, stirring constantly to prevent burning and ensure a rich, caramel-like flavor.

Sticky Toffee Pudding – Fun Twists

• Gluten-Free Delight: Replace wheat flour with almond or gluten-free flour blend. Ensure all ingredients are certified gluten-free for celiac-friendly version.
• Vegan Transformation: Swap butter with coconut oil, use flax eggs instead of chicken eggs. Select plant-based cream for toffee sauce.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia. Use sugar-free cream alternative for sauce. Reduce overall sweetness while maintaining rich flavor profile.
• Nutty Enhancement: Add chopped walnuts or pecans to batter for extra crunch. Sprinkle toasted nuts on top before serving for textural contrast.

Serving Sticky Toffee Pudding

• Cozy Comfort Companion: Serve this warm pudding with a scoop of vanilla bean ice cream for a delightful temperature contrast.
• Elegant Tea Time Treat: Pair with Earl Grey tea or a light cappuccino to elevate the dessert's rich flavors.
• Nutty Crunch Topping: Sprinkle toasted chopped pecans or almonds over the pudding for added texture and depth.
• Seasonal Berry Burst: Add a handful of fresh raspberries or a drizzle of raspberry coulis to brighten the dessert's deep caramel notes.

Storage for Sticky Toffee Pudding

• Store leftover sticky toffee pudding in an airtight container. Keeps fresh for 3-4 days in the refrigerator. Cover tightly to prevent drying out.
• Wrap individual portions in plastic wrap, then aluminum foil. Freeze up to 2 months. Place in freezer-safe container to prevent freezer burn.
• Warm individual slices for 20-30 seconds on medium power. Add extra toffee sauce for moisture. Check temperature to avoid overheating.
• Warm at 325F for 10-15 minutes. Cover with foil to prevent drying. Drizzle fresh toffee sauce before serving to restore original softness.

Sticky Toffee Pudding Recipe

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4.8 from 13 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

British dessert sticky toffee pudding combines rich dates with a luxurious caramel sauce, creating a comforting classic. Diners savor each spoonful of this warm, sweet indulgence that brings comfort from first bite to last.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) dried pitted dates
• 2 large eggs
• 1 1/2 cups (180 grams) all-purpose flour
• 3/4 cup (165 grams) dark brown sugar
• 6 tablespoons (85 grams) unsalted butter

Spices and Leavening Agents:

• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg

Sauce Ingredients:

• 8 tablespoons (113 grams) butter
• 1 1/4 cups (275 grams) dark brown sugar
• 1 cup (240 milliliters) heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons vanilla extract
• 1 cup (240 milliliters) boiling water

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Instructions

1. Bring butter and eggs to room temperature while preheating the oven to 350F. Generously grease a 9×9-inch baking dish with butter.
2. Submerge dates in boiling water with baking soda. Allow to steep for 10 minutes until softened, then transform into a smooth puree using a food processor.
3. Combine flour, baking powder, salt, and selected spices in a mixing bowl, whisking thoroughly to ensure even distribution.
4. Cream butter and sugar until light and fluffy. Incorporate eggs individually, mixing completely after each addition. Blend in date puree and vanilla extract, then gently fold in the prepared dry ingredient mixture.
5. Transfer batter to the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Once removed from oven, create multiple perforations across the cake’s surface.
6. Craft the accompanying sauce by melting butter, then introducing sugar, cream, vanilla, and salt. Simmer until achieving a silky consistency. Drizzle 1 cup of sauce over the cake, then return to the oven for an additional 5 minutes to allow sauce absorption.

Notes

• Bring ingredients to room temperature for smoother mixing and better texture, ensuring even baking and optimal cake consistency.
• Choose Medjool dates for maximum sweetness and softer puree, creating a more luxurious pudding with deeper caramel undertones.
• Consider gluten-free flour blend as an alternative for those with wheat sensitivities, maintaining the cake’s rich moisture and tender crumb.
• Test cake doneness by inserting a toothpick – it should come out with a few moist crumbs, preventing dry and overcooked pudding.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 456
• Sugar: 47 g
• Sodium: 290 mg
• Fat: 27 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 106 mg