Seriously-Good Sticky Toffee Pudding Recipe

Introduction

Sticky toffee pudding is a classic British dessert loved for its moist date cake and rich, buttery toffee sauce. This recipe combines warming spices with a luscious sauce that’s perfect for cozy nights or special occasions.

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, for serving)

Instructions

1. Step 1: Preheat the oven to 350°F and prepare a 9×9-inch baking pan by lining it with parchment paper or coating it with nonstick spray.
2. Step 2: Place the pitted dates in a medium bowl and cover them with boiling water. Let soak for 10 minutes until softened.
3. Step 3: Transfer the soaked dates and their liquid into a food processor or blender. Pulse until the mixture resembles chunky applesauce. Set aside to cool for 2 minutes.
4. Step 4: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, and cinnamon. Set aside.
5. Step 5: In a mixer bowl, beat the softened butter and 3/4 cup brown sugar together on medium speed until fluffy, about 3 minutes. Add the eggs and vanilla, mixing on low and scraping the bowl as needed.
6. Step 6: Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until combined.
7. Step 7: Fold in the chunky date mixture gently with a spatula. Pour the batter into the prepared pan and smooth the top.
8. Step 8: Bake for 35–40 minutes until a toothpick inserted in the center comes out clean. Remove from oven and set on a cooling rack.
9. Step 9: To make the toffee sauce, combine the remaining brown sugar, butter, and salt in a medium saucepan over medium heat. Swirl occasionally until sugar dissolves, about 3–4 minutes.
10. Step 10: Add the cream and vanilla to the saucepan, whisk thoroughly, and bring to a gentle simmer. Cook, whisking occasionally, until the sauce thickens, about 3–4 minutes. Remove from heat.
11. Step 11: Use a skewer or chopstick to poke holes about every 2–3 inches across the cake’s surface. Pour ½ cup of the toffee sauce over the cake, spreading it evenly with the back of a spoon. Let cool in the pan for 30 minutes.
12. Step 12: Slice into wedges and serve warm or at room temperature. Pass remaining toffee sauce at the table. Top with vanilla ice cream, whipped cream, and nuts if desired. Reheat the sauce gently if it thickens too much.

Tips & Variations

• For extra flavor, toast the nuts before chopping to enhance their crunch and aroma.
• Substitute buttermilk with whole milk mixed with 1 tablespoon lemon juice or vinegar if you don’t have buttermilk.
• Use a hand blender if you don’t have a food processor to puree the dates.
• Add a pinch of nutmeg or ginger to the dry ingredients for a spicier twist.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven and warm the toffee sauce separately. You can freeze unserved cake portions for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, you can bake the cake a day ahead and prepare the sauce just before serving to keep the pudding fresh and moist.

What if I don’t have medjool dates?

Other soft dates like deglet noor can be used, but medjool dates tend to be sweeter and moister, giving the best texture and flavor.

Seriously-Good Sticky Toffee Pudding Recipe

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★★★★★

4.5 from 80 reviews

• Author: Thomas
• Total Time: 1 hour 30 minutes
• Yield: 9 servings 1x

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Description

This Seriously-Good Sticky Toffee Pudding is a luscious, moist date cake drenched in rich homemade toffee sauce. Perfectly spiced with cardamom and cinnamon, it offers a decadent dessert experience best enjoyed warm with vanilla ice cream or whipped cream and nuts for an indulgent finish.

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Ingredients

Scale 1x2x3x

Date Cake

• 12 medjool dates, pitted
• 1 cup boiling water
• 1 3/4 cups 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

Optional Toppings

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

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Instructions

1. Preheat Oven and Prepare Pan: 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 it generously with nonstick spray. Set aside.
2. Soften Dates: Put the pitted dates in a medium bowl and cover with boiling water. Let them soak for 10 minutes until softened. Transfer dates and soaking liquid to a food processor or blender and pulse until the mixture has a chunky applesauce texture. Set aside to cool for 2 minutes.
3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cardamom, and cinnamon. Set aside.
4. Cream Butter and Sugar: Using a stand mixer with paddle attachment or handheld mixer on medium speed, beat butter and brown sugar until fluffy and well combined, about 3 minutes.
5. Add Eggs and Vanilla: Reduce mixer speed to low and add eggs and vanilla extract, stopping to scrape down sides as needed.
6. Combine Batter: On lowest speed, alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Beat until just combined. Fold in the cooled chunky date mixture using a rubber spatula.
7. Bake Cake: Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a cooling rack.
8. Make Toffee Sauce: In a medium saucepan over medium heat, combine brown sugar, butter, and salt. Simmer, swirling occasionally, until sugar dissolves (3-4 minutes). Add heavy cream and vanilla, whisk to combine. Bring to a gentle simmer; cook 3-4 minutes until thickened, whisking occasionally. Remove from heat.
9. Soak Cake with Sauce: Poke holes with a wooden skewer every 2-3 inches on cake surface. Pour about 1/2 cup toffee sauce over cake, spreading evenly with the back of a spoon. Let cool in the pan for 30 minutes.
10. Serve: Slice into wedges and serve warm or at room temperature. Pass remaining toffee sauce for drizzling. Top with vanilla ice cream or whipped cream and chopped nuts if desired. If sauce thickens upon cooling, gently reheat before serving.

Notes

• Ensure dates are well soaked and blended for a moist texture in the cake.
• Use room temperature butter for better creaming with sugar.
• Do not overmix batter after adding dry ingredients to keep the cake tender.
• Toffee sauce can thicken when cooled; reheat gently to loosen.
• Optional toppings enhance flavor and texture but are not necessary.
• Storage: Keep leftovers covered in the fridge for up to 3 days. Reheat before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

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