Go Back
–+ servings
Sticky Toffee Pudding Recipe

Decadent Sticky Toffee Pudding Recipe for Cozy Nights

This Sticky Toffee Pudding Recipe is a must-try classic British dessert that's rich, moist, and a crowd-pleaser for cozy nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 8 oz Pitted Dates Adds natural sweetness and moisture; prunes can be a great substitute.
  • 1 cup Boiling Water Soaks the dates, softening them for easy blending.
  • 1 cup All-Purpose Flour Provides the necessary structure for the pudding; no substitutions work here.
  • 2 tsp Baking Powder Helps the pudding rise to achieve a light and fluffy texture.
  • 1 tsp Baking Soda Enhances browning and contributes to the fluffy texture of the cake.
  • 1/2 tsp Fine Sea Salt Balances out the sweetness; feel free to use table salt if needed.
  • 6 tbsp Unsalted Butter Brings moisture and rich flavor to both the cake and sauce.
  • 1 cup Demerara Sugar Infuses a rich caramel flavor; dark brown sugar can be used as an alternative.
  • 1 cup Dark Brown Sugar Boosts sweetness and adds depth of flavor to the pudding.
  • 3 large Eggs Binds everything together and provides lift; use room temperature eggs for best results.
For the Toffee Sauce
  • 1 cup Heavy Cream Forms the sumptuous toffee sauce, critical for that rich sticky flavor.
  • 2 tsp Vanilla Extract Adds a lovely depth of flavor; consider brandy for a unique twist.
For Serving
  • 1 cup Whipped Cream Optional, adds an extra layer of creaminess and decadence.

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Mixing bowl
  • immersion blender or food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9x13 inch baking dish with cooking spray.
  2. Combine the chopped pitted dates with boiling water in a medium heatproof bowl and let soak for 15 minutes.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt.
  4. Cream the unsalted butter, demerara sugar, and dark brown sugar together using an electric mixer on medium speed for about 3 minutes.
  5. Incorporate the large eggs one at a time into the butter-sugar mixture, mixing well after each addition.
  6. Gradually add the dry ingredients into the wet mixture, folding gently until just combined.
  7. Blend the soaked dates along with their water until smooth, then fold this mixture into the batter.
  8. Pour the batter into the prepared baking dish and bake for 25-30 minutes until golden brown.
  9. While the pudding bakes, melt remaining butter in a medium saucepan, whisk in heavy cream, both sugars, and a pinch of salt. Simmer for about 2 minutes.
  10. Remove pudding from the oven, poke holes with a skewer, and pour half the toffee sauce over it. Let soak for 15 minutes.
  11. Broil the pudding for 1-2 minutes until the top caramelizes, watching carefully.
  12. Slice the pudding into squares, drizzle with remaining toffee sauce, and serve warm with whipped cream or vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat slices before serving.

Tried this recipe?

Let us know how it was!