Sticky Toffee Pudding
Prep time
20 mins
Cook time
25 mins
List of Ingredients
8 ounces medjool dates*, pitted
1 cup boiling water
1/3 cup butter, room temperature
2/3 cup (packed) light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 Tablespoons molasses
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Toffee Sauce:
1/2 cup heavy whipping cream
1/2 cup butter
3/4 cup light brown sugar
1 Pinch salt
2 tsp vanilla extract
Chopped walnuts, optional
1 cup boiling water
1/3 cup butter, room temperature
2/3 cup (packed) light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 Tablespoons molasses
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Toffee Sauce:
1/2 cup heavy whipping cream
1/2 cup butter
3/4 cup light brown sugar
1 Pinch salt
2 tsp vanilla extract
Chopped walnuts, optional
Cooking Instructions
Preheat the oven to 350 degrees. Grease a 12-cup muffin tin or individual ramekins. Add the dates to the bowl of a food processor or blender and pour boiling water on top. Set aside for 5 minutes. Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix. Sift together the flour, baking powder, and salt, and then stir them into the batter. Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter and fold in gently to combine (don’t over-mix). Pour batter into prepared pan. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Don’t overbake, or the cake will be dry. Invert cakes out of the pan and serve with warm toffee sauce on top.
Toffee Sauce: Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened (about 7-10 minutes). Remove from heat and stir in vanilla. Spoon toffee sauce over the cake and garnish with chopped walnuts, if desired.Any special instructions: If you don't like dates or don't have any on hand, prunes make a good substitute.
Additionally, if toffee isn't your taste, try a warm caramel sauce or butterscotch sauce. I always recommend adding a splash of bourbon to the sauce before serving!
Toffee Sauce: Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened (about 7-10 minutes). Remove from heat and stir in vanilla. Spoon toffee sauce over the cake and garnish with chopped walnuts, if desired.Any special instructions: If you don't like dates or don't have any on hand, prunes make a good substitute.
Additionally, if toffee isn't your taste, try a warm caramel sauce or butterscotch sauce. I always recommend adding a splash of bourbon to the sauce before serving!
What inspired you to make this dish?
Sticky Toffee Pudding is my absolute favorite dessert. While we don't see it here in the States often, it is an English staple, and one I simply can’t resist when we travel anywhere in the U.K. (I order it daily!). Its rich, comforting flavors always make me think of Charles Dickens and "A Christmas Carol" when the Cratchits are joyfully celebrating their Christmas pudding, so I wanted to bring a touch of that classic Christmas tradition to our own holiday table.
Just remember, "you can't have any pudding if you don't eat your meat"!!
Just remember, "you can't have any pudding if you don't eat your meat"!!