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
Scale
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.
