Sticky Toffee Pudding
This British classic features a delightfully dense sponge cake made with dates that's topped with a rich toffee sauce. Serve your sticky toffee pudding with vanilla ice cream or enjoy as is!
Ingredients
For the Cake
- 8 ounces pitted and chopped dates preferably medjool (226 grams)
- 1 cup water (240 ml)
- 1 teaspoon baking soda
- 1 ¾ cups all-purpose flour spooned & leveled (220 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened (115 grams; 1 stick)
- ½ cup packed dark brown sugar (100 grams)
- ¼ cup unsulphured molasses (80 grams)
- 3 large eggs at room temperature
- 2 teaspoon pure vanilla extract
For the Toffee Sauce
- ½ cup unsalted butter (115 grams; 1 stick)
- 1 cup packed dark brown sugar (200 grams)
- 1 ½ cups heavy whipping cream (360 grams)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- To make the cakes: Preheat the oven to 350°F (180°C) and grease ten 6-ounce ramekins with nonstick cooking spray.
- Add the chopped dates and water to a medium saucepan and place over medium-high heat until the water begins to boil. Place a cover on top of the pot and remove from the heat. Allow to sit for 10 minutes.
- Transfer the water-date mixture to a food processor or blender that's vented. Add the baking soda and blend until a smooth paste is formed. Set aside to cool slightly.
- In a large mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, or using a handheld electric mixer, beat the butter and brown sugar together for 3 to 4 minutes or until light and fluffy. Then, mix in the molasses.
- Add the eggs, one at a time, making sure to mix each one in until fully combined. Then, mix in the vanilla extract.
- Mix in the dry ingredients in two additions, alternating with the date mixture. Make sure to start and end with the dry ingredients and only mix in each addition until just combined.
- Divide the batter evenly between the ramekins, filling each ramekin about ⅔ of the way full. If you’re weighing the batter, it should be about 105 grams of batter per ramekin.
- Place all the ramekins on a baking sheet and bake for 23 to 28 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and cool slightly on a wire rack while you prepare the toffee sauce.
- To make the toffee sauce: Melt the butter in a medium saucepan over medium heat, then mix in the brown sugar and heavy cream. Bring the mixture to a boil, then lower the heat and simmer for about 5 to 6 minutes, or until slightly thickened.
- Remove from the heat and stir in the vanilla extract and salt.
- To prepare them: Once the ramekins have cooled enough to handle, level the tops of each cake. Carefully run a butter knife around the edges to loosen the cakes from the ramekins and flip the cakes out of the ramekins.
- While the cakes are still a little warm, use a pastry brush or spoon to brush the top and sides of each cake with the toffee sauce.
- Before serving, top with the remaining toffee sauce.
Video
Notes
Storage Instructions: Cakes may be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave and top with additional toffee sauce before serving.
Toffee sauce may be stored in an airtight container in the fridge as well. Reheat in the microwave or in a saucepan on the stove until warmed through.
Freezing Instructions: Once the cakes have cooled completely, remove them from the ramekins, wrap tightly with plastic wrap, and freeze in a large freezer bag/container for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave and top with toffee sauce right before serving.
Don't have ramekins? Pour the batter into a greased 9x13 baking pan and bake at 350°F for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Once cooled, slice into pieces and serve with the toffee sauce.