ADVERTISEMENT

The Best Sticky Toffee Pudding Recipe = The Fall Dessert You Need (Trust Us)

sticky toffee pudding on a cake
PREP TIME
30 min
COOK TIME
30 min
YIELDS
6 servings

The best sticky toffee pudding I’ve ever had was in London, England, which makes perfect sense given its origin. A soft and spongy cake made with sweet dates and soaked in a rich toffee sauce? Count me in! I make this dessert for my family every year at Thanksgiving and around the holidays, but truthfully, this dessert‘s good all year round.

ADVERTISEMENT

Ingredients

Cake

1
cup dates, pitted and packed
1
tsp baking soda
1
cup boiling water
cup dark brown sugar
1
large egg
3
Tbsp fancy molasses
4
Tbsp butter, melted and cooled
1
tsp vanilla extract
1
cup all-purpose flour
1
tsp baking powder
½
tsp salt

Sauce

½
cup butter
½
cup heavy cream
½
cup dark brown sugar
2
Tbsp fancy molasses
1
tsp vanilla
ADVERTISEMENT

Directions

Sticky toffee pudding ingredients including dates, brown sugar, butter and molasses
Step 1

Roughly chop the dates to ensure there are no pits, add to a small bowl with baking soda and boiling water. Let side for 10 minutes then puree both water and softened dates until smooth.

Step 2

Preheat oven to 350°F. Butter and line the bottoms of 6 ramekins with parchment paper. Place on a cookie sheet and set aside.

Step 3

In a large bowl, whisk together the brown sugar, egg, molasses, melted butter and vanilla. Add the date puree. Mix in the flour, baking powder and salt until just combined.

Step 4

Scoop the batter into the prepared ramekins until ⅔ full. Bake in the oven for 28-30 minutes until a toothpick inserted comes out clean.

Step 5

Now prepare the sauce: in a heavy bottom saucepan, whisk together the butter, cream, brown sugar and molasses on medium-high heat. Let the mixture come to a boil and let bubble for 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Step 6

Once the cakes come out of the oven, while they’re still warm, run a knife around the perimeter of the ramekin to loosen. Invert the ramekin, placing the cake upside-down and remove the parchment paper. Slowly drizzle a couple spoonfuls of the warm toffee sauce on top. The cake will slowly absorb the sauce. To serve, drizzle extra toffee sauce on the plate, add a scoop of vanilla ice cream and enjoy!

Rate Recipe

My rating for The Best Sticky Toffee Pudding Recipe = The Fall Dessert You Need (Trust Us)
ADVERTISEMENT