Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Jump to recipe
If you are of the mindset that some desserts are just necessary vehicles for thick, rich caramel sauce, this sticky toffee pudding is destined to meet—or possibly exceed—your sweetest dreams. There are no shortage of sweet, buttery caramel-filled recipes on this website, but none of the rest have caramel soaked directly into the treat in a bubbling, steaming masterpiece of molten pudding. This popular English pudding is a cherished Christmas dessert for many. It's best served steaming hot, doused in warm toffee sauce, and crowned with a scoop of luscious vanilla ice cream. There's no better ending to a fancy Christmas Eve dinner!
What is sticky toffee pudding?
Sticky toffee pudding is a moist sponge cake made with blended dates and smothered in toffee sauce. Despite its name, the sauce is more of a rich caramel sauce since toffee is usually sugar and butter cooked down to a “hard crack” candy stage and does not have smooth cream whisked in (think of Christmas cracker candy as an example of hard toffee). Velvety soft sticky toffee pudding is a wonderful alternative to the famous yet complex figgy pudding—a brandy-rich steamed pudding that is aged for over a month!
What kind of dates are best for sticky toffee pudding?
Medjool dates are an excellent option for sticky toffee pudding. This variety is soft, plump, and chewy, and has a rich, caramel-like flavor that is divine in this particular dessert.
Can you make sticky toffee pudding in advance?
Yes! This dessert is best served steaming hot, but that doesn't mean you have to be whisking toffee sauce while entertaining guests. The pudding and sauce can be made up to three days ahead of time and stored in separate airtight containers in the refrigerator.
To reheat, place the toffee sauce in a microwave-safe bowl and heat until smooth and pourable, 30 seconds to 1 minute, or reheat it on the stove over low heat, stirring often. Reheat the pudding by removing it from its ramekin or scooping it onto individual plates, and heating in the microwave until steaming, 30 seconds to 1 minute. Ramekins or casserole dishes of pudding can also be placed on a baking sheet, covered with foil, and baked at 325 degrees Fahrenheit until heated through, 10 to 12 minutes.
Advertisement - Continue Reading Below
Ingredients
Pudding
- 1/2 lb.
pitted dates (about 1 1/2 c.)
- 1 tsp.
baking soda
- 1 cup
boiling water
- 1/2 cup
unsalted butter, softened, plus more for greasing
- 1 1/2 cups
all-purpose flour
- 1 tsp.
baking powder
- 1/2 tsp.
ground cinnamon
- 1/4 tsp.
kosher salt
- 1/8 tsp.
ground cloves
- 1 cup
firmly packed dark brown sugar
- 1
large egg, room temperature
- 1 tsp.
vanilla extract
Vanilla ice cream, to serve
Toffee Sauce
- 1/2 cup
unsalted butter, cubed
- 1 cup
firmly packed dark brown sugar
- 1/4 tsp.
kosher salt
- 3/4 cup
heavy whipping cream
- 1 tsp.
vanilla extract
Directions
- Step 1For the pudding: Preheat the oven to 350°F.
- Step 2In a medium bowl, combine the dates, baking soda, and 1 cup of boiling water. Cover and let stand until softened, 15 minutes. Transfer the date mixture to the container of a blender and process until smooth, 30 seconds to 1 minute. Scrape down the slides and bottom of the blender with a rubber spatula to ensure the mixture is smooth.
- Step 3Butter 8 (6-ounce) ramekins and place them on a baking sheet. Or, butter a 2-quart baking dish and place it on a baking sheet.
- Step 4In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and cloves.
- Step 5In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy, 3 to 4 minutes. Scrape the bottom and sides of the bowl with a rubber spatula. Beat in the egg and vanilla, scraping the bowl as necessary. With the mixer on low speed, gradually add the flour mixture, alternating with the date mixture, beating until just combined.
- Step 6Spoon the mixture into the prepared ramekins until two-thirds full, smoothing the tops. Or, spoon the mixture into the prepared 2-quart baking dish, smoothing the top.
- Step 7Bake until a wooden pick inserted near the center comes out clean, 25 to 30 minutes for the ramekins, or 55 minutes to 1 hour for the baking dish. Remove from the oven and immediately use a fork or a wooden pick to poke holes through to the bottom, all over the pudding. Leave the oven on.
- Step 8For the toffee sauce: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt and bring to a boil. Cook, whisking constantly, until the sugar is melted, 2 to 3 minutes. Whisking constantly, slowly stream in the heavy whipping cream. Cook until fully combined, smooth, and glossy. Remove the mixture from the heat and stir in the vanilla.
- Step 9Pour 1 tablespoon of the sauce over each individual pudding. Or, pour 1 cup of the sauce evenly over the entire pudding.
- Step 10Return the pudding to the oven and bake until the sauce is bubbly and starts to soak into the pudding, about 5 minutes for the ramekins, and 10 minutes for the baking dish.
- Step 11If baking the pudding in ramekins, allow the pudding to cool at least 10 minutes before loosening the sides with a small knife and unmolding the cakes. Serve the pudding hot with the remaining sauce and vanilla ice cream. If baking in a 2-quart dish, transfer to a cooling rack and let cool for 30 minutes. Scoop the pudding while still warm and serve the pudding hot with the remaining sauce and vanilla ice cream.
Tip: While not traditional, this dessert is begging for some chopped toasted nuts. Sprinkle individual servings with toasted pecans, walnuts, peanuts, or almonds.
Advertisement - Continue Reading Below
Serve Golden Honey Cake With Tea or Coffee
38 Easy Tailgate Desserts to Pack Up for Game Day
Make Coconut Pound Cake For Dessert Tonight
31 Nostalgic Desserts, Courtesy of Grandma
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below