Seriously-Good Sticky Toffee Pudding Recipe

Introduction

Sticky toffee pudding is a classic British dessert known for its rich, moist date cake drenched in luscious toffee sauce. This seriously-good version is easy to make and perfect for any occasion, offering warm, comforting flavors that everyone will love.

Ingredients

• 12 medjool dates, pitted
• 1 cup boiling water
• 1 3/4 cup all-purpose flour, sifted if lumpy
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup whole buttermilk
• 3/4 cup packed dark brown sugar (for toffee sauce)
• 1/2 cup (1 stick) unsalted butter (for toffee sauce)
• 1/2 teaspoon kosher salt (for toffee sauce)
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract (for toffee sauce)
• Vanilla ice cream, whipped cream, chopped pecans or walnuts (optional toppings)

Instructions

1. Step 1: Preheat your oven to 350°F and place a rack in the middle. Line a 9×9-inch baking pan with parchment paper or spray generously with nonstick baking spray. Set aside.
2. Step 2: Place the pitted dates in a medium bowl and cover with boiling water. Let soak for 10 minutes until softened. Transfer dates and soaking water to a food processor or blender and pulse until the mixture resembles chunky applesauce. Allow to cool for 2 minutes.
3. Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, and cinnamon. Set aside.
4. Step 4: In a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the softened butter and 3/4 cup brown sugar on medium speed until fluffy, about 3 minutes. Lower speed and add eggs and 2 teaspoons vanilla extract, scraping down the sides as needed.
5. Step 5: On low speed, alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Beat just until combined.
6. Step 6: Gently fold in the chunky date mixture with a rubber spatula. Pour the batter into the prepared pan and smooth the top.
7. Step 7: Bake for 35–40 minutes until a toothpick inserted in the center comes out clean. Transfer the cake to a cooling rack while preparing the toffee sauce.
8. Step 8: To make the toffee sauce, combine 3/4 cup brown sugar, 1/2 cup butter, and 1/2 teaspoon salt in a medium saucepan over medium heat. Simmer, swirling occasionally, until sugar dissolves, about 3–4 minutes.
9. Step 9: Add the heavy cream and 1/2 teaspoon vanilla extract. Whisk well and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens, about 3–4 minutes. Remove from heat.
10. Step 10: Use a skewer or chopstick to poke holes across the top of the warm cake every 2–3 inches. Pour about 1/2 cup of the toffee sauce over the cake, spreading evenly with the back of a spoon. Let cool in the pan for 30 minutes.
11. Step 11: Slice into wedges and serve warm or at room temperature. Pass remaining toffee sauce alongside to drizzle over servings. Top with vanilla ice cream, whipped cream, and chopped nuts if desired. Enjoy!

Tips & Variations

• For extra moistness, soak the dates overnight instead of 10 minutes.
• Substitute pecans or walnuts with hazelnuts or almonds for a different crunch.
• Use light brown sugar if dark brown sugar is unavailable, but flavor will be milder.
• If you don’t have buttermilk, use whole milk plus 1 tablespoon lemon juice or vinegar as a substitute.
• For a vegan version, swap butter with coconut oil and use nondairy milk plus a flax egg.

Storage

Store leftover sticky toffee pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or warm in a low oven until heated through. To refresh the sauce if it thickens upon cooling, warm it gently on the stove over low heat while stirring.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sticky toffee pudding ahead of time?

Yes, you can bake the pudding a day in advance and store it covered at room temperature or refrigerated. Warm it gently before serving and add fresh toffee sauce and toppings.

What can I use instead of medjool dates?

Other soft dates like deglet noor work well, or you can substitute with dried figs or prunes, though the flavor and texture may vary slightly.

Seriously-Good Sticky Toffee Pudding Recipe

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★★★★★

4.6 from 100 reviews

This Seriously-Good Sticky Toffee Pudding recipe is a rich and moist date cake drenched in a luscious homemade toffee sauce. Perfect for dessert fans who love sweet, comforting flavors with a hint of warm spices like cardamom and cinnamon. Served with vanilla ice cream or whipped cream and nuts, this classic British dessert is baked to perfection and incredibly indulgent.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Date Cake

• 12 medjool dates, pitted
• 1 cup boiling water
• 1 3/4 cup all-purpose flour, sifted if lumpy
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup whole buttermilk

Toffee Sauce

• 3/4 cup packed dark brown sugar
• 1/2 cup (1 stick) unsalted butter
• 1/2 teaspoon kosher salt
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract

For Serving (Optional)

• Vanilla ice cream
• Whipped cream
• Chopped pecans or walnuts

Instructions

1. Preheat the oven: Place a rack in the middle of the oven and preheat to 350°F. Line a 9×9-inch baking pan with parchment paper or coat generously with nonstick baking spray. Set aside.
2. Soften the dates: Place the pitted dates into a medium bowl and cover with boiling water. Let them soak for 10 minutes until softened. Transfer the dates and soaking liquid to a food processor or high-speed blender. Pulse several times until the mixture resembles chunky applesauce. Set aside to cool for 2 minutes.
3. Mix dry ingredients: In a large bowl, whisk together the sifted flour, baking soda, baking powder, kosher salt, ground cardamom, and ground cinnamon until well combined. Set aside.
4. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer on medium speed, beat the softened butter and 3/4 cup dark brown sugar until fluffy and well combined, about 3 minutes.
5. Add eggs and vanilla: Reduce mixer speed to low and add the eggs one at a time, followed by 2 teaspoons vanilla extract, stopping to scrape down the bowl as needed.
6. Combine wet and dry ingredients: On the lowest speed, add the dry ingredient mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined after each addition to avoid overmixing.
7. Fold in dates: Using a rubber spatula, gently fold the chunky date mixture into the batter until just combined.
8. Bake the cake: Pour the batter into the prepared pan and smooth the surface. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and set on a cooling rack.
9. Make the toffee sauce: In a medium saucepan over medium heat, combine the remaining 3/4 cup dark brown sugar, 1/2 cup butter, and 1/2 teaspoon kosher salt. Let the mixture simmer, swirling occasionally, until sugar dissolves, about 3-4 minutes. Add heavy cream and 1/2 teaspoon vanilla extract; whisk thoroughly to combine.
10. Simmer toffee sauce: Bring to a gentle simmer, reduce heat if necessary, and cook whisking occasionally until sauce thickens, about 3-4 minutes. Remove from heat.
11. Prepare cake for toffee: Use a wooden skewer or chopstick to poke holes every 2-3 inches over the cake surface. Pour about 1/2 cup of warm toffee sauce evenly over the holes, using the back of a spoon to spread. Let the cake cool in the pan for 30 minutes to absorb the sauce.
12. Serve: Slice the cake into wedges. Serve warm or at room temperature, drizzling each serving with additional warm toffee sauce. Optionally top with vanilla ice cream, whipped cream, and chopped pecans or walnuts. Reheat extra toffee sauce gently if it thickens too much as it cools.

Notes

• Make sure to soak the dates thoroughly in boiling water for a soft texture and smooth blending.
• Do not overmix the batter once you add the wet and dry ingredients to maintain a moist cake.
• The toffee sauce can be reheated gently if it thickens too much after cooling.
• Use a nonstick spray or parchment paper to prevent the cake from sticking to the pan.
• This dessert is best enjoyed warm with ice cream or whipped cream to balance the sweetness.

Keywords: sticky toffee pudding, date cake, toffee sauce, British dessert, sticky toffee cake, dessert recipe