Seriously-Good Sticky Toffee Pudding Recipe

Introduction

Seriously-Good Sticky Toffee Pudding is a rich and comforting dessert that combines moist date cake with a luscious homemade toffee sauce. Perfect for chilly evenings or special occasions, this classic British treat is sure to satisfy your sweet tooth.

Ingredients

• 12 medjool dates, pitted
• 1 cup boiling water
• 1 3/4 cup all-purpose flour, sifted if lumpy
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup whole buttermilk
• 3/4 cup packed dark brown sugar (for toffee sauce)
• 1/2 cup (1 stick) unsalted butter (for toffee sauce)
• 1/2 teaspoon kosher salt (for toffee sauce)
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract (for toffee sauce)
• Vanilla ice cream, whipped cream, chopped pecans or walnuts, as desired

Instructions

1. Step 1: Place a rack in the middle of the oven and preheat to 350°F. Line a 9×9-inch baking pan with parchment paper or coat it generously with nonstick baking spray; set aside.
2. Step 2: Prepare the dates by placing them in a medium bowl and covering with boiling water. Let soak for 10 minutes until softened. Transfer the dates and soaking liquid to a food processor or blender and pulse until chunky applesauce consistency. Set aside to cool for 2 minutes.
3. Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, and cinnamon. Set aside.
4. Step 4: In a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the butter and brown sugar together on medium speed until fluffy, about 3 minutes. Reduce speed to low and add eggs and vanilla extract, scraping down the sides as needed.
5. Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Beat until just combined after each addition.
6. Step 6: Fold in the chunky date mixture gently using a rubber spatula. Pour the batter into the prepared pan and smooth the top as needed.
7. Step 7: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer the pan to a cooling rack.
8. Step 8: To make the toffee sauce, combine brown sugar, butter, and salt in a medium saucepan over medium heat. Simmer, swirling the pan occasionally, until the sugar dissolves, about 3-4 minutes.
9. Step 9: Add the heavy cream and vanilla extract to the saucepan. Whisk to combine and bring to a gentle simmer. Cook, whisking occasionally, until thickened, about 3-4 minutes. Remove from heat.
10. Step 10: Use a wooden skewer or chopstick to poke holes evenly over the top of the cake every 2-3 inches. Pour about 1/2 cup of the toffee sauce over the cake and spread evenly with the back of a spoon. Let the cake cool in the pan for 30 minutes.
11. Step 11: Slice the cake into wedges and serve warm or at room temperature. Pass remaining toffee sauce at the table. Optionally, top with vanilla ice cream, whipped cream, and chopped pecans or walnuts. Enjoy!

Tips & Variations

• For extra richness, use a mix of brown and white sugar in the cake batter.
• Cardamom can be omitted or substituted with nutmeg for a different warm spice profile.
• Reheat leftover toffee sauce gently on the stove to restore its pourable texture.
• Try adding chopped nuts directly into the batter for a crunchy surprise.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Reheat individual servings gently in the microwave or warm the whole cake in a low oven. Keep the toffee sauce separate in an airtight container in the fridge for up to 1 week, reheating gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dates?

Yes, other soft, sweet dates like Deglet Noor can be used, but Medjool dates are preferred for their rich flavor and softness.

Can I make the cake ahead of time?

Absolutely. You can bake the cake a day in advance and prepare the toffee sauce just before serving, or make both up to 2 days ahead and reheat gently.