Sticky Toffee Pudding
Rich and indulgent sticky toffee pudding combines delicious Medjool dates in a moist cake that's topped with the most amazing toffee sauce! It's a well-loved British dessert that's easy to make, delightfully tasty, slightly addictive, and definitely a treat!!
Servings: 18 servings
Calories: 541kcal
Prep 20 minutes
Cooking 25 minutes
Total Time 45 minutes
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Ingredients
Pudding
- 12 oz dates (pitted - Medjool dates preferred)
- 1 ½ teaspoon baking soda
- ¾ cup water (boiling)
- 9 tablespoon butter (softened, at room temperature - 1 stick + 1 tablespoon)
- 1 ⅛ cups light brown sugar (packed - 1 cup + 2 tablespoons)
- 3 large eggs (at room temperature)
- 1 ½ teaspoon baking powder
- 1 pinch salt
- 1 ⅞ cups all-purpose flour (1 ¾ cups + 2 tablespoons)
Toffee Sauce
- 1 ½ cups butter (unsalted - 3 sticks)
- 3 cups light brown sugar (packed)
- ⅔ cup heavy cream
- ⅓ cup light corn syrup
- ½ teaspoon salt
- 1 tablespoon vanilla extract (or 2 tablespoons of bourbon)
Instructions
Pudding
- Prep the dates first by combining the dates, baking soda, and boiling water in a heat-safe dish or mixing bowl. Submerge all of the dates in the water, then set aside for 15 minutes to soften.12 oz dates, 1 ½ teaspoon baking soda, ¾ cup water
- In the bowl of your stand mixer or a large mixing bowl cream together the softened butter and light brown sugar until smooth. Add the eggs and mix until combined (add a tablespoon or two of flour if needed to prevent the wet mix from curdling).9 tablespoon butter, 1 ⅛ cups light brown sugar, 3 large eggs
- Mix in the baking powder and salt, then add the flour and mix just until you have a smooth batter.1 ⅞ cups all-purpose flour, 1 ½ teaspoon baking powder, 1 pinch salt
- Preheat your oven to 350°F (175°C) then grease and flour a 9x13 baking pan.
- Use a food processor or immersion blender to puree the dates until they reach a fine consistency. Fold the puree into the pudding batter until the dates are evenly distributed.
- Transfer the batter into your prepared baking dish and bake for 25-30 minutes, or until an inserted toothpick, cake tester, or butter knife comes out clean. Remove from the oven and allow to cool slightly while you make the toffee sauce.
Toffee Sauce
- Combine the sauce ingredients (butter, light brown sugar, heavy cream, corn syrup, and salt - reserve the vanilla) in a large saucepan and bring to a boil. Stir only occasionally while dissolving the sugar and to prevent burning. Keep the sauce at a low rolling boil for about 3-4 minutes until thickened.1 ½ cups butter, 3 cups light brown sugar, ⅔ cup heavy cream, ⅓ cup light corn syrup, ½ teaspoon salt
- Remove from heat and stir in the vanilla (or bourbon) then allow to cool for about 5 minutes before serving over slices of the pudding.1 tablespoon vanilla extract
Notes
- This dessert is meant to be served while warm and fresh out of the oven.
- This toffee sauce portion is generous - if desired cut in half (but you'll miss out on all of the gooey deliciousness)!
- Store the pudding and toffee sauce separately. Cover the cake with cling film and an airtight cover (if you have a fitted lid). Put any remaining toffee sauce in a jar and seal securely (make sure to leave approximately 1-inch of space between the sauce and the lid).
- Heat the toffee sauce then serve over a heated pudding portion when serving leftovers.
Nutrition
Calories: 541kcal (27%) | Carbohydrates: 79g (26%) | Protein: 3g (6%) | Fat: 25g (38%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg (33%) | Sodium: 378mg (16%) | Potassium: 264mg (8%) | Fiber: 2g (8%) | Sugar: 66g (73%) | Vitamin A: 824IU (16%) | Vitamin C: 1mg (1%) | Calcium: 83mg (8%) | Iron: 1mg (6%)
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