Sticky Toffee Pudding
The only Sticky Toffee Pudding recipe you'll ever want to make and eat! Soft, fluffy and moist sponge cake doused in a decadent toffee sauce and finished with dollops of whipped cream and even more toffee sauce.
Servings: 12
Calories: 683kcal
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 24 dates, pitted and chopped (5 ounces)
- 1 1/2 cups water
- 1 1/2 cups dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon salt
toffee sauce
- 3/4 cup unsalted butter, softened
- 1 1/2 cups dark brown sugar
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
sweet cream
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
toffee sauce
- Place all toffee sauce ingredients into a saucepan and gently stir together. Simmer over medium heat until an amber sauce has formed and is thick enough to coat the back of a wooden spoon, about 10 minutes. Stir and remove from heat.
pudding
- Preheat oven to 350°F.
- Place dates and water in a small pot and bring to a boil. Remove from heat and set aside. Cool for 15 minutes.
- Pour mixture into a blender and blend until smooth. Set aside.
- In a mixing bowl combine flour, baking powder, baking soda, cinnamon, clove, nutmeg, and salt and whisk together. Set aside.
- In bowl of a stand mixer with a paddle attachment (or using a hand mixer), cream together the butter and sugar.
- Scrape down sides of the bowl and add egg, one at a time, continue to beat together.
- Add date puree and vanilla into butter mixture and beat together until just incorporated.
- Add dry ingredients into wet ingredients and mix until fully combined.
- Pour mixture into a lightly greased (2 quart) baking dish and bake for about 30 to 35 minutes or until a toothpick comes out clean when inserted into the center of the pudding.
- Remove pudding from oven and carefully prick the entire surface with a fork.
- Pour half the toffee sauce evenly over the top of pudding and allow sauce to slightly soak in.
- Place the sticky toffee pudding back into the oven for 5 minutes, until the toffee sauce begins to bubble. Remove from oven and slightly cool.
whipped cream
- Place all the ingredients into a small bowl and whisk together until a soft peaks form.
assemble
- Scoop some pudding into a shallow bowl and top with a dollop of whipped cream. Finish with a drizzle of toffee sauce and serve.
Video
Notes
**Although this sticky toffee pudding is best enjoyed the day it's made, it can be made ahead of time as well as frozen**
Make Ahead
- Toffee sauce can be made up to 2 weeks ahead of time and stored in an airtight container in the refrigerator. To reheat, pour sauce into saucepan and simmer over low heat just until heated through.
- Pudding can be made up to 3 days ahead of time. Cool completely from oven and tightly wrap with plastic wrap and store in the refrigerator. To reheat, uncover and heat in an oven until just warmed. Prick surface with fork and top with half the warmed toffee sauce. Place pudding back into oven for 10 minutes. Serve.
- Whipped Cream should not be made ahead of time and should be used the day it is made.
- Toffee sauce can be frozen for up to 3 months. Store sauce in an airtight container in the freezer. To reheat, thaw sauce in the refrigerator overnight. Once thawed, pour sauce into a small saucepan and gently simmer until heated through.
- Pudding can be frozen for up to 3 months. Cool pudding completely from oven and tightly wrap with plastic wrap and store in the freezer. To reheat, thaw in the refrigerator overnight. Once thawed, uncover and heat in an oven until just warmed. Prick surface with fork and top with half the warmed toffee sauce. Place pudding back into oven for 10 minutes. Serve.
Nutrition
Calories: 683kcal | Carbohydrates: 84g | Protein: 5g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 149mg | Sodium: 264mg | Potassium: 227mg | Fiber: 2g | Sugar: 66g | Vitamin A: 1387IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg