![sticky toffee pudding on a cake](https://api.vip.foodnetwork.ca/wp-content/uploads/2020/09/sticky-toffee-pudding-complete.jpg?w=3840&quality=75)
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.
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ingredients
Cake
Sauce
directions
![Sticky toffee pudding ingredients including dates, brown sugar, butter and molasses](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/sticky-toffee-pudding-ingredients.jpg?w=3840&quality=75)
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.
Preheat oven to 350°F. Butter and line the bottoms of 6 ramekins with parchment paper. Place on a cookie sheet and set aside.
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.
![Batter for sticky toffee pudding in a bowl](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/sticky-toffee-pudding-batter.jpg?w=3840&quality=75)
Scoop the batter into the prepared ramekins until ⅔ full.
![Sticky toffee pudding batter in ramekins](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/sticky-toffee-pudding-pan.jpg?w=3840&quality=75)
Bake in the oven for 28-30 minutes until a toothpick inserted comes out clean.
![Baked sticky toffee pudding in ramekins](https://api.vip.foodnetwork.ca/wp-content/uploads/2021/10/sticky-toffee-pudding-baked.jpg?w=3840&quality=75)
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.
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!
![A plate with a sticky toffee pudding with caramel sauce and a dollop of ice cream](https://api.vip.foodnetwork.ca/wp-content/uploads/2020/09/sticky-toffee-pudding.jpg?w=3840&quality=75)