It’s a classic and traditional British dessert that’s hearty, comforting, and cozy, perfect for those cold winter days. It’s made with a soft, moist date and brown sugar sponge cake that’s soaked in the most addicting sweet, buttery, and fudgy toffee sauce. You’ll often see this dessert topped with some whipped cream and if you ask me, it’s a must. So if you’re looking for something special to satisfy your sweet tooth craving or beat the winter blues then this rich and decadent dessert is the very thing for you!
What you’ll need to make this recipe
Dates – get pitted Medjool dates if you can they have such a rich and sweet flavor and give a dark caramelized color that’s just perfect for this dessert. Corn syrup – you can use light corn syrup or maple syrup to make this, it helps the toffee sauce stay silky, smooth, and delicious. Butter – make sure to use unsalted butter because we are adding salt into the recipe separately. Vanilla – make sure you use vanilla extract and not vanilla essence which is an artificial flavoring. Ramekins – you’ll need 6 half-cup measure ramekins, I find them to be the perfect portion size for this rich dessert.
How to make Sticky Toffee Pudding
Add half of the cream and all other sauce ingredients to a heavy-based saucepan.
Cook for 30-40 minutes until it’s an amber color.
Add the dates and water to a pan and bring to a boil until the water is absorbed. Transfer to a blender with the vanilla and blitz until smooth.
In a medium bowl mix together the flour, salt, baking powder, and baking soda. Add the butter and brown sugar to a stand mixer and beat until light and fluffy then add the egg, beat again to combine.
Scrape down the sides of the bowl and add the pureed dates and stir to combine.
Beat in the flour mixture until combined.
Divide the mixture between the ramekins and bake in the oven until a toothpick inserted comes out clean.
Let the cakes cool slightly and remove from the ramekins, place some toffee sauce at the bottom of each ramekin, place the puddings back in and top with more sauce. Bake for a further 5 minutes or until they start to bubble. Invert onto plates and top with some whipped cream!
Pro tips for making this recipe
The sauce takes some time but you can work on the batter while it’s bubbling away, it doesn’t require that much attention thanks to the corn syrup. Sauce can be made in advance and heated before using. You can refrigerate the puddings in the ramekins after the toffee has been poured on then microwave for about 1minute, invert and serve. Warming the sauce on low heat just before serving will thin it out and allow you to pour it easily. No ramekins? You can make one big sticky toffee pudding in a casserole dish (make sure to grease it with butter first) If serving this to guests you can add any extra sauce to a small jug so people can help themselves!
What the best way to serve them?
Make sure to invert the puddings onto plates allowing all the sticky toffee sauce to completely cover them. I love to add a dollop of whipped cream but you can also pour over some heavy cream (without whipping) or serve with a scoop of ice cream!
How long does it last?
The sauce will last 2-3 days in the fridge and can be warmed up to thin it down. You can also store the puddings in the fridge before the second stage of baking for 1-2 days. If you have leftovers you can reheat them once in the microwave or oven.
Should I serve it hot or cold?
Sticky toffee pudding is definitely best served warm because it’s fudgy, soft, sticky, and delicious but if you like you can eat it cold.
Can you freeze it?
Yes, you can freeze the individual puddings wrapped in plastic wrap and foil or in containers and then freeze the toffee sauce in plastic bags. If you’ve tried this Sticky Toffee Pudding recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
