If you’re craving a dessert that feels like a warm hug on a plate, this Sticky Toffee Pudding with Rich Toffee Sauce Recipe is precisely what you need. This classic British treat features moist, tender cakes packed with sweet dates, blanketed in a luscious, buttery toffee sauce that pours over like edible silk. Every bite is a beautiful balance of warm spices, rich caramel notes, and velvety creaminess that’s utterly irresistible. It’s the kind of dessert that turns any ordinary day into a celebration and a sure way to impress friends and family with its comforting charm.
Ingredients You’ll Need
The magic in this Sticky Toffee Pudding with Rich Toffee Sauce Recipe comes from a handful of simple ingredients, each bringing their own special touch. From dates that add natural sweetness and moisture to the warm spices that give the cake depth and aroma, every element plays a crucial role in the final dish.
- Medjool dates (6 ounces): These plump, naturally sweet fruits provide the sticky, tender texture and rich flavor base of the pudding.
- Water (¾ cup): Used to soften the dates and create a smooth date purée, enhancing moisture.
- All-purpose flour (1¼ cups): The backbone of the cake, giving it structure and that soft crumb.
- Ground cinnamon (½ teaspoon): Adds a warm, cozy spice that complements the sweetness perfectly.
- Ground cloves (¼ teaspoon): Offers a subtle depth of flavor with its aromatic punch.
- Baking powder (½ teaspoon): Helps the cake rise and remain fluffy.
- Kosher salt (½ teaspoon): Balances the sweetness and lifts the other flavors.
- Baking soda (¾ teaspoon): Reacts with the dates to tenderize the crumb and enhance richness.
- Unsalted butter (6 tablespoons for cake, ½ cup for sauce): Butter adds decadent richness and helps create a moist texture.
- Dark brown sugar (¾ cup for cake, 1¼ cups for sauce): Imparts a deep caramel flavor and sticky sweetness essential for the traditional toffee taste.
- Large eggs (2): Give the cake structure and help bind the ingredients together.
- Pure vanilla extract (½ teaspoon for cake, 2 teaspoons for sauce): Enhances all the rich flavors with its sweet, fragrant notes.
- Heavy cream (1 cup): Adds silky richness to the toffee sauce, making it luxuriously smooth.
How to Make Sticky Toffee Pudding with Rich Toffee Sauce Recipe
Step 1: Prepare Your Ramekins and Oven
First things first, preheat your oven to 350°F and generously grease six 6-ounce ramekins with butter. Placing them on a baking sheet makes it super easy to handle them later. This small prep sets you up for perfectly shaped puddings with minimal fuss.
Step 2: Soften the Dates
Place the pitted Medjool dates and water in a saucepan and bring to a boil over medium-high heat. As soon as it reaches a rolling boil, cover and remove the pan from heat. Let it sit for 10 minutes to soften those dates into a luscious, sticky mixture. This step ensures your pudding will be moist and packed with natural sweetness.
Step 3: Mix Dry Ingredients
While your dates cool, whisk together the flour, cinnamon, cloves, baking powder, and salt in a medium bowl. This blend of spices will infuse your cake with that characteristic warm and inviting aroma.
Step 4: Puree the Dates
Transfer the cooled date mixture to a blender, add the baking soda, and blend until smooth. The baking soda interacts with the acidity of the dates to create a lighter crumb, forming the base for the pudding’s delightful texture.
Step 5: Cream Butter and Sugar
With a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until fluffy and light. This step is essential for giving your cake an airy lift and caramelized depth, so don’t rush it.
Step 6: Add Eggs and Vanilla
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract for that sweet, fragrant note that ties the whole cake together.
Step 7: Combine Dry and Wet Mixtures
Lower the mixer speed and gradually add the dry ingredients, mixing just until everything is combined. Overmixing can make the cake tough, so gentle is the key here.
Step 8: Fold in Date Puree
Stir in the blended date mixture carefully, ensuring it’s well distributed without overmixing. This step keeps the pudding tender and moist with delightful pockets of sweetness.
Step 9: Fill and Smooth Ramekins
Divide the batter evenly into your prepared ramekins (about 141 grams each). Smooth out the tops so they bake evenly and look inviting once done.
Step 10: Bake to Perfection
Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the puddings to cool slightly while you prepare that irresistible toffee sauce.
Step 11: Prepare the Toffee Sauce
In a saucepan over medium heat, combine the butter and sugar, stirring occasionally until melted. Whisk in the heavy cream, bring the mixture to a boil, then reduce to a simmer and cook until thickened, about 5-6 minutes. Remove from heat and whisk in vanilla and salt to balance all those sweet, buttery notes.
Step 12: Serve Hot and Saucy
Once the puddings are cool enough to handle, run a knife around the edges and invert them onto plates. Spoon the warm toffee sauce generously over the top and enjoy immediately — trust me, this is the highlight of the Sticky Toffee Pudding with Rich Toffee Sauce Recipe.
How to Serve Sticky Toffee Pudding with Rich Toffee Sauce Recipe
Garnishes
This pudding shines when topped with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream, which melts into the warm sauce perfectly. For a festive look, sprinkle a few toasted chopped nuts like pecans or walnuts on top for a lovely crunch.
Side Dishes
Although it’s a fantastic dessert on its own, pairing your sticky toffee pudding with a side of fresh berries or a simple fruit salad can add a refreshing contrast to the rich, sugary sauce. It balances the flavors beautifully and adds a pop of color to your plate.
Creative Ways to Present
Want to surprise your guests? Serve individual puddings in elegant glass jars with layered toffee sauce drizzled at the bottom and top. Or try slicing the pudding and stacking with layers of cream in a trifle bowl for a stunning, shareable dessert. Either way, the rich sauce always steals the show.
Make Ahead and Storage
Storing Leftovers
Your sticky toffee puddings will keep well covered in the refrigerator for up to 3 days. Store the toffee sauce separately in an airtight container to preserve its silky texture. Simply reheat gently before serving.
Freezing
You can freeze the individual puddings (unbaked or baked) for up to a month. If freezing raw batter, spoon into ramekins, cover tightly with plastic wrap and foil, then freeze solid. Thaw in the fridge overnight before baking. Cooked puddings can be reheated straight from frozen with a bit more time.
Reheating
Reheat the puddings in a warm oven at 300°F for about 15 minutes or until heated through. Warm the toffee sauce gently in a small pan or microwave, stirring occasionally to keep it smooth and luxurious.
FAQs
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a trusted gluten-free baking blend. Make sure your blend includes xanthan gum for proper texture—you’ll still get that delightful stickiness and moist crumb.
What can I use if I don’t have Medjool dates?
While Medjool dates are ideal for their softness and sweetness, you can substitute with other sweet, soft dried dates or even prunes. The flavor may be slightly different, but the pudding will still be delicious and moist.
How long does the toffee sauce keep?
The rich toffee sauce can be stored in the fridge for up to 5 days in an airtight container. Just warm it gently on the stovetop or microwave before serving to bring back its pourable consistency.
Can this pudding be made vegan?
With a few swaps like plant-based butter, flax eggs instead of eggs, and coconut cream for the heavy cream, you can make a vegan-friendly version. The dates provide natural sweetness and moisture, helping keep it rich and fudgy.
Is this pudding suitable for freezing after baking?
Yes, once baked and cooled, you can wrap the puddings tightly and freeze. Reheat in the oven until warm. This is a great way to prepare ahead for dinner parties or holiday meals.
Final Thoughts
There’s nothing quite like the comforting, indulgent joy of this Sticky Toffee Pudding with Rich Toffee Sauce Recipe. Every element, from the date-packed cake to the glossy, buttery sauce, comes together to create a timeless dessert that feels special with every bite. Whether you’re treating yourself or sharing with loved ones, this recipe is sure to become a cherished classic in your kitchen. So go ahead, dive in, and let this sticky toffee pudding sweeten your day!
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Sticky Toffee Pudding with Rich Toffee Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This classic Sticky Toffee Pudding recipe features moist, date-infused sponge cakes drenched in a luscious homemade toffee sauce. Perfectly spiced with cinnamon and cloves, these individual puddings are baked in ramekins and served warm for an indulgent dessert that’s rich, comforting, and utterly delicious.
Ingredients
Cake Ingredients
- 6 ounces pitted Medjool dates (170 grams, about 7 dates)
- ¾ cup water (170 grams)
- 1¼ cups all-purpose flour (150 grams)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder (2 grams)
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda (5 grams)
- 6 tablespoons unsalted butter, room temperature (85 grams, ¾ stick)
- ¾ cup dark brown sugar (160 grams)
- 2 large eggs, room temperature (100 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Toffee Sauce Ingredients
- ½ cup unsalted butter (113 grams, 1 stick)
- 1¼ cups dark brown sugar (266 grams)
- 1 cup heavy cream (227 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- ½ teaspoon kosher salt (or to taste)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease six 6-ounce ramekins with butter and arrange them on a baking sheet to prepare for baking.
- Soak Dates: In a saucepan, combine the pitted dates and water. Bring to a boil over medium-high heat, then immediately cover and remove from heat. Let the dates soak for 10 minutes to soften.
- Mix Dry Ingredients: While dates soak, whisk together the all-purpose flour, ground cinnamon, ground cloves, baking powder, and kosher salt in a medium bowl until well combined.
- Blend Date Mixture: Transfer the soaked dates and water to a blender. Add baking soda and blend until smooth to create the wet date mixture.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and dark brown sugar on medium-high speed until the mixture is light and fluffy, scraping down the bowl as needed.
- Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and blend well, scraping down the bowl to combine everything evenly.
- Combine Dry Ingredients: Add the dry flour mixture into the wet ingredients on low speed, mixing just until incorporated to avoid overmixing.
- Incorporate Date Puree: Slowly mix in the blended date mixture on low speed until just combined, careful not to overmix the batter.
- Fill Ramekins: Divide the batter evenly among the prepared ramekins, approximately 141 grams per ramekin. Smooth the tops with a spatula for an even surface.
- Bake: Bake in the preheated oven for 25 to 35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow to cool slightly.
- Prepare Toffee Sauce: In a medium saucepan over medium heat, melt the butter and dark brown sugar together, stirring occasionally. Whisk in the heavy cream and bring the sauce to a boil. Reduce heat to a simmer and cook for 5 to 6 minutes until thickened. Remove from heat and whisk in vanilla extract and kosher salt.
- Serve: When the puddings are cool enough to handle, run a knife or offset spatula around the edges of each ramekin. Invert onto serving plates and drizzle generously with the warm toffee sauce. Serve immediately for a comforting dessert experience.
Notes
- Make sure dates are fully soaked and blended smoothly for moist and tender cake texture.
- Use room temperature eggs and butter for better batter consistency and rise.
- Do not overmix the batter once dry ingredients and date mixture are incorporated to avoid a dense pudding.
- The toffee sauce can be prepared ahead and gently reheated before serving.
- For easier serving, let the puddings cool slightly before inverting to maintain their shape.
- Ramekins should be greased well to prevent sticking when unmolding.
