Name: Delicious Sticky Toffee Pudding Recipe You'll Love
Prep time: 30 min
Cook time: 47 min
Total time: 1 h 17 min
Cuisine: British
Ingredients: 1 cup boiling water (240mL); 8 ounces pitted medjool dates (225g, about 13 dates); 1 teaspoon baking soda; 6 tablespoons unsalted butter (84g, softened); 1 cup dark brown sugar (200g, packed); 1 tablespoon vanilla bean paste (or extract); ½ teaspoon salt; 2 large eggs; 1½ cups all-purpose flour (195g); 2 tablespoons malted milk powder (20g); 2 teaspoons baking powder (7g); ¼ cup heavy cream (optional); 8 tablespoons salted butter (112g); 1 cup dark brown sugar (200g, packed); ⅔ cup heavy cream (158mL); ¼ teaspoon salt; 2 teaspoons vanilla extract

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Sticky Toffee Pudding is a rich and cozy cake laced with date puree and soaked in a sticky toffee sauce. This beloved British dessert is a true crowd-pleaser, perfect for any occasion. Whether you’re looking to impress guests or simply indulge in a comforting treat, this recipe will not disappoint. The combination of moist toffee pudding with a luscious sauce creates a heavenly experience that melts in your mouth. Let’s dive into how to make this delightful dessert!

Why You’ll Love This Sticky Toffee Pudding

This Sticky Toffee Pudding is not only delicious but also incredibly satisfying. Here’s why you’ll adore it:

It’s incredibly moist and rich, making every bite a treat.
The sticky toffee sauce adds an irresistible sweetness.
It’s easy to make, even for beginners—an easy sticky toffee pudding recipe!
This dessert can be prepared in advance, so it’s perfect for entertaining.
It pairs beautifully with custard or ice cream for added indulgence.
It’s a traditional British dessert that brings a touch of elegance to any meal.

With its combination of flavors and textures, this is the best sticky toffee pudding recipe you’ll ever try!

Ingredients for Sticky Toffee Pudding

Gather these items:

1 cup boiling water (240mL)
8 ounces pitted medjool dates (225g, about 13 dates)
1 teaspoon baking soda
6 tablespoons unsalted butter (84g, softened)
1 cup dark brown sugar (200g, packed)
1 tablespoon vanilla bean paste (or extract)
½ teaspoon salt
2 large eggs
1½ cups all-purpose flour (195g)
2 tablespoons malted milk powder (20g)
2 teaspoons baking powder (7g)
¼ cup heavy cream (optional)
8 tablespoons salted butter (112g)
1 cup dark brown sugar (200g, packed)
⅔ cup heavy cream (158mL)
¼ teaspoon salt
2 teaspoons vanilla extract

How to Make Sticky Toffee Pudding Step-by-Step

Step 1: Preheat the oven to 350°F.
Step 2: Boil a bit more than 1 cup of water. Add 8 ounces pitted medjool dates to a medium bowl, then pour 1 cup boiling water over the dates and let sit for 20 minutes to soften.
Step 3: Transfer the dates and the water to a blender or food processor and blend until a smooth paste forms. Add 1 teaspoon baking soda and puree one more time.
Step 4: In a stand mixer fitted with a paddle attachment, cream together 6 tablespoons unsalted butter, 1 cup dark brown sugar, 1 tablespoon vanilla bean paste, and ½ teaspoon salt for 2 minutes.
Step 5: Beat in the 2 large eggs one at a time, beating between and scraping down the sides of the bowl as needed.
Step 6: In a medium bowl, whisk together the 1½ cups all-purpose flour, 2 tablespoons malted milk powder, and 2 teaspoons baking powder.
Step 7: Add half of the flour mixture to the butter mixture and mix until combined.
Step 8: Add the ¼ cup heavy cream and mix thoroughly. Add the remaining dry ingredients and beat until combined.
Step 9: Add the date puree to the mixing bowl and beat thoroughly.
Step 10: For the pan option, line a 9×9-inch metal baking pan with parchment paper and pour the batter into the pan. Bake for 37 to 40 minutes.
Step 11: For the ramekin option, spray 8 5-ounce ramekins with cooking spray and fill ¾ full with batter. Bake for 15 to 20 minutes.
Step 12: While the cake(s) are baking, make the sauce by combining 8 tablespoons salted butter, 1 cup dark brown sugar, ⅔ cup heavy cream, and ¼ teaspoon salt in a medium saucepan over medium-high heat.
Step 13: Once the mixture comes to a boil, reduce heat to medium-low and whisk frequently for about 6 to 8 minutes until a thick toffee sauce starts to form.
Step 14: Allow the sauce to cool while the cake(s) finish baking, then whisk in 2 teaspoons vanilla extract.
Step 15: For the pan, allow the cake to cool for about 30 minutes, then lift it out of the pan with the parchment and slice a thin layer off the top.
Step 16: Brush the top of the cake with warm syrup and allow it to soak for at least 3 minutes.
Step 17: Preheat the oven to 300°F. Place the baking pan back in the oven and reheat for 5 to 7 minutes. Serve covered in sauce.
Step 18: For the ramekins, slice the domed tops off the cakes. Spoon 2 tablespoons of the sauce over the cut sides of the cake. Allow them to soak for at least 30 minutes.
Step 19: Preheat the oven to 300°F. Place the baking sheet back in the oven and reheat for 5 to 7 minutes. Invert onto a serving plate and serve with ice cream and more toffee sauce.

Pro Tips for the Perfect Sticky Toffee Pudding

Keep these in mind:

Can be made up to 4 days ahead of time.
Great served with whipped cream or ice cream.
For added flavor, consider using traditional sticky toffee pudding ingredients for authenticity.
Make sure to soak the dates long enough for the best flavor.
Use a thermometer to ensure the cake is perfectly baked.

Best Ways to Serve Sticky Toffee Pudding

Here are some delightful serving suggestions:

Serve warm with a generous drizzle of sticky toffee sauce.
Pair with custard for a classic touch.
Add a scoop of vanilla ice cream for a delicious contrast.

How to Store and Reheat Sticky Toffee Pudding

To store your moist toffee pudding, keep it in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F for about 5-7 minutes before serving to restore its warmth and texture.

Frequently Asked Questions About Sticky Toffee Pudding

What’s the secret to perfect Sticky Toffee Pudding?

The secret lies in using fresh, high-quality dates and allowing them to soak properly. This ensures your pudding is moist and flavorful, enhancing the overall experience of this toffee pudding dessert. Learn more about the importance of using quality ingredients.

Can I make Sticky Toffee Pudding ahead of time?

Yes! This dessert can be made up to four days in advance. Just store it in the fridge and reheat before serving. This makes it a great option for dinner parties or special occasions. Check out other make-ahead dessert ideas.

How do I avoid common mistakes with Sticky Toffee Pudding?

To avoid common pitfalls, ensure you accurately measure your ingredients, especially the baking soda and flour. Overmixing can also lead to a dense pudding, so mix just until combined. Explore tips for perfect baking.

Variations of Sticky Toffee Pudding You Can Try

Feel free to experiment with these variations:

Vegan sticky toffee pudding alternatives can be made by substituting eggs with flaxseed or applesauce.
For a gluten-free sticky toffee pudding recipe, use almond or oat flour in place of all-purpose flour.
Incorporate nuts like walnuts or pecans for added texture.
Try adding spices like cinnamon or ginger for a unique flavor twist.