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Best Sticky Toffee Pudding (Easy & Traditional Recipe) Recipe

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4.3 from 12 reviews

This Best Sticky Toffee Pudding recipe offers a classic British dessert made with moist date cake drenched in rich, warm toffee sauce. It’s easy to prepare with common ingredients and delivers a comforting, indulgent treat perfect for any occasion.

Ingredients

Cake Ingredients

  • 6 tablespoons softened salted butter (plus more for greasing the pan)
  • 2 large eggs (room temperature)
  • 8 ounces dried pitted medjool dates (about 1½ cups)
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¾ cup packed dark brown sugar
  • 2 teaspoons vanilla extract

Toffee Sauce Ingredients

  • 8 tablespoons (1 stick) salted butter
  • 1¼ cups packed dark brown sugar
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt

For Serving

  • Flaky salt (optional)
  • Vanilla ice cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with softened butter to prevent sticking.
  2. Soften Dates: Place the dried, pitted medjool dates and baking soda in a medium bowl. Pour the boiling water over the dates and let them soak for 10 minutes until soft.
  3. Make Date Puree: Transfer the softened date mixture to a food processor and blend until smooth. Set aside this date puree for the batter.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg until evenly combined.
  5. Cream Butter and Sugar: In a large bowl, beat the softened butter and dark brown sugar together until the mixture is combined and slightly fluffy, about one minute.
  6. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition until just combined.
  7. Combine Date Puree and Vanilla: Mix in the prepared date puree and vanilla extract until the mixture is smooth.
  8. Add Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the pudding tender.
  9. Bake the Cake: Pour the pudding batter into the greased baking dish and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Prepare Holes for Sauce: While the cake is still warm, use a fork to poke holes all over the surface, spacing them about half an inch apart to allow the sauce to soak in.
  11. Make Toffee Sauce: In a medium saucepan over medium heat, melt the butter. Stir in dark brown sugar, heavy cream, vanilla extract, and kosher salt. Continuously stir the mixture until the sauce becomes smooth and glossy, about 1 to 2 minutes. Remove from heat.
  12. Pour Sauce Over Cake: Pour 1 cup of the warm toffee sauce evenly over the warm cake, allowing it to soak into the holes you made.
  13. Bake with Sauce: Return the cake to the oven and bake for an additional 5 minutes, until the toffee sauce is bubbling and soaking into the pudding.
  14. Finish and Serve: Remove the cake from the oven. Optionally sprinkle flaky salt on top. Serve warm with vanilla ice cream for the perfect indulgent dessert experience.

Notes

  • Use medjool dates for the best texture and sweetness in the pudding.
  • Ensure eggs are at room temperature to help the batter mix more evenly.
  • Do not overmix the batter after adding dry ingredients to keep the pudding light and tender.
  • The holes poked in the cake allow the toffee sauce to seep deeply, enhancing moistness and flavor.
  • Flaky salt is optional but adds a wonderful contrast to the sweetness of the toffee sauce.
  • Best served warm with vanilla ice cream to complement the rich flavors.

Find it online: https://marthatasty.com/best-sticky-toffee-pudding-easy-and-traditional-recipe-recipe/