Learn how to make sticky toffee pudding and tuck into this classic British dessert – a moist sponge made with medjool dates drenched in super-sticky toffee sauce. The trick is to let the sauce soak into the sponge before serving, then bring plenty of extra sauce to the table so everyone can help themselves. See method
Ingredients
- 175g pitted medjool dates, roughly chopped
- 1 teabag
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 175g lightly salted butter, softened, plus extra for greasing
- 50g dark muscovado sugar
- 50g soft light brown sugar
- 2 eggs
- 100ml milk
- 175g self-raising flour, plus extra for dusting
- 150ml double cream
- 100g dark muscovado sugar
- 75g lightly salted butter
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
Energy
2105kj
503kcal 25%Fat
29g 41%Saturates
17g 84%Sugars
41g 46%Salt
0.6g 9%
of the reference intake
Carbohydrate 60.5g Protein 5.4g Fibre 2.4g
Method
- Pour 150ml boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10 mins. Remove the teabag and discard. Add the vanilla extract and mash the mixture with a fork.
- Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20 x 30cm tin or ceramic dish and line the base with nonstick baking paper. Alternatively, use 6 x 200ml pudding tins or ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of nonstick baking paper.
- Beat the butter with both the muscovado sugars until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour).
- Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 mins (or 25 mins for individual puds), until golden and risen.
- Meanwhile, make the sauce. Gently heat the cream, sugar and butter in a pan set over a low heat, stirring often until smooth. Spoon half the sauce over the cooked sponge as soon as it is removed from the oven, keeping the remaining sauce warm.
- Let the sponge sit for 10 mins then cut into 8. Serve warm, with the extra sauce and some crème fraîche or ice cream, if you like.
See more Dessert recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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blog comments powered byThe only Sticky Toffee Pudding recipe you'll ever want to make and eat! Soft, fluffy and moist sponge cake doused in a decadent toffee sauce and finished with dollops of whipped cream and even more toffee sauce. English Sticky Toffee Pudding is one of my top 5 favorite desserts of all time. I don’t think it gets enough love in the states and I wish that would change! I love it so much and this recipe is SO GOOD. It’s fluffy, moist and rich; plus the toffee sauce just takes it over the top. The lightly sweetened whipped cream adds a nice balance to the decadent pudding. Our sticky toffee pudding recipe is a family-style version that feeds
so it’s perfect for the holidays, if you’re trying to feed a group of people. It’s so cozy and satisfying! Sticky toffee pudding is a moist English cake made with dates and covered in rich toffee sauce. It’s also traditionally served with vanilla custard or ice cream. We serve ours with lightly sweetened whipped cream. Sticky toffee pudding has a decadent, soft and almost chewy
caramel/toffee flavor and texture. Although many sticky toffee pudding recipes don’t call for a spice mixture, we include a small amount of cinnamon, clove and nutmeg into ours which adds a subtle depth of flavor that compliments the sweet richness. Although this sticky toffee
pudding is best enjoyed the day it’s made, it can be made ahead of time as well as frozen! I can’t stress enough just how much I love this sticky toffee pudding recipe. It’s absolutely delicious and such a special treat! Enjoy! Hungry for more? Subscribe to never miss a recipe.What Does Sticky Toffee Pudding Taste Like?
How to Make Our Sticky Toffee Pudding Recipe
Ingredients
Pudding
Toffee Sauce
Whipped Cream
Tools you will need
Process
Toffee Sauce
Pudding
Whipped Cream
Assemble
Make Ahead and Freezing Sticky Toffee Pudding
Make Ahead
Freezing
Variations
More Delicious and Crowd Pleasing Dessert Recipes You Will Love
Sticky Toffee Pudding
The only Sticky Toffee Pudding recipe you'll ever want to make and eat! Soft, fluffy and moist sponge cake doused in a decadent toffee sauce and finished with dollops of whipped cream and even more toffee sauce.
- ▢ 1/2 cup (1 stick) unsalted butter, softened
- ▢ 24 dates, pitted and chopped (5 ounces)
- ▢ 1 1/2 cups water
- ▢ 1 1/2 cups dark brown sugar
- ▢ 1 1/2 teaspoons vanilla extract
- ▢ 2 eggs
- ▢ 1 3/4 cups all purpose flour
- ▢ 2 teaspoons baking powder
- ▢ 1/2 teaspoon baking soda
- ▢ 1 teaspoon cinnamon
- ▢ 1/4 teaspoon ground cloves
- ▢ 1/4 teaspoon ground nutmeg
- ▢ ¼ teaspoon salt
toffee sauce
- ▢ 3/4 cup unsalted butter, softened
- ▢ 1 1/2 cups dark brown sugar
- ▢ 1 1/2 cups heavy cream
- ▢ 1 1/2 teaspoons vanilla extract
sweet cream
- ▢ 1 1/2 cups heavy cream
- ▢ 1/2 cup sugar
- ▢ 1/2 teaspoon vanilla extract
toffee sauce
Place all toffee sauce ingredients into a saucepan and gently stir together. Simmer over medium heat until an amber sauce has formed and is thick enough to coat the back of a wooden spoon, about 10 minutes. Stir and remove from heat.
pudding
Preheat oven to 350°F.
Place dates and water in a small pot and bring to a boil. Remove from heat and set aside. Cool for 15 minutes.
Pour mixture into a blender and blend until smooth. Set aside.
In a mixing bowl combine flour, baking powder, baking soda, cinnamon, clove, nutmeg, and salt and whisk together. Set aside.
In bowl of a stand mixer with a paddle attachment (or using a hand mixer), cream together the butter and sugar.
Scrape down sides of the bowl and add egg, one at a time, continue to beat together.
Add date puree and vanilla into butter mixture and beat together until just incorporated.
Add dry ingredients into wet ingredients and mix until fully combined.
Pour mixture into a lightly greased (2 quart) baking dish and bake for about 30 to 35 minutes or until a toothpick comes out clean when inserted into the center of the pudding.
Remove pudding from oven and carefully prick the entire surface with a fork.
Pour half the toffee sauce evenly over the top of pudding and allow sauce to slightly soak in.
Place the sticky toffee pudding back into the oven for 5 minutes, until the toffee sauce begins to bubble. Remove from oven and slightly cool.
whipped cream
Place all the ingredients into a small bowl and whisk together until a soft peaks form.
assemble
Scoop some pudding into a shallow bowl and top with a dollop of whipped cream. Finish with a drizzle of toffee sauce and serve.
**Although this sticky toffee pudding is best enjoyed the day it’s made, it can be made ahead of time as well as frozen**
Make Ahead
- Toffee sauce can be made up to 2 weeks ahead of time and stored in an airtight container in the refrigerator. To reheat, pour sauce into saucepan and simmer over low heat just until heated through.
- Pudding can be made up to 3 days ahead of time. Cool completely from oven and tightly wrap with plastic wrap and store in the refrigerator. To reheat, uncover and heat in an oven until just warmed. Prick surface with fork and top with half the warmed toffee sauce. Place pudding back into oven for 10 minutes. Serve.
- Whipped Cream should not be made ahead of time and should be used the day it is made.
Freezing
- Toffee sauce can be frozen for up to 3 months. Store sauce in an airtight container in the freezer. To reheat, thaw sauce in the refrigerator overnight. Once thawed, pour sauce into a small saucepan and gently simmer until heated through.
- Pudding can be frozen for up to 3 months. Cool pudding completely from oven and tightly wrap with plastic wrap and store in the freezer. To reheat, thaw in the refrigerator overnight. Once thawed, uncover and heat in an oven until just warmed. Prick surface with fork and top with half the warmed toffee sauce. Place pudding back into oven for 10 minutes. Serve.
Variations
- the cinnamon, clove and nutmeg can be omitted all together and still result in a delicious, sweet pudding
- a small amount of cocoa powder can be added to the batter for a slightly bitter and subtle chocolatey flavor
- a few tablespoons of the toffee sauce can be folded into the whipped cream for a toffee flavored whipped cream
- the sticky toffee pudding can be served with vanilla ice cream instead of whipped cream
- individual portions can be made in individual ramekins instead of a 2 qt baking dish (just decrease the baking time by about 8-10 minutes)
Calories: 683kcalCarbohydrates: 84gProtein: 5gFat: 38gSaturated Fat: 24gCholesterol: 149mgSodium: 264mgPotassium: 227mgFiber: 2gSugar: 66gVitamin A: 1387IUVitamin C: 1mgCalcium: 135mgIron: 2mg
CUISINE: English
KEYWORD: pudding, sticky toffee pudding
COURSE: Dessert
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About Jenny Park
Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY
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December 15, 2021 /