Sticky Toffee Pudding
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You are going to love my Sticky Toffee Pudding Recipe! It is the ultimate dessert for this season’s colder weather. With its rich, buttery cakes infused with dates and topped with a warm, glossy toffee sauce, this classic British treat is surprisingly simple to make from scratch. Serve warm with a scoop of vanilla ice cream or a drizzle of heavy cream.
These individual puddings are soft, moist, and full of deep caramel flavor. Perfect for cozy gatherings or a special date night in!
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Sticky Toffee Pudding
- More Festive Holiday Desserts
I love a good toffee recipe (learn How to Make Toffee here), and when you combine that with an indulgent pudding? I’m more than game. I’m a FAN. This recipe is a more traditional version of my Dark and Stormy Sticky Toffee Pudding recipe, and I think you and your family are going to love it!
Here’s Why You’ll Love This Recipe
- Warm & indulgent: Buttery cakes paired with homemade toffee sauce are impossible to resist.
- Easy to make ahead: Bake the cakes ahead and reheat with sauce just before serving.
- Small batch friendly: This recipe makes four perfect individual servings.
- Elegant yet approachable: A showstopping dessert with easy-to-follow steps.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the Sticky Toffee Cakes
- Water: Used to simmer and soften the dates for the batter.
- Chopped dried dates: Add sweetness and moisture with a caramel-like flavor.
- Baking soda: Helps break down the dates and lightens the batter.
- Unsalted butter (softened): Adds richness and flavor to the cake.
- Light brown sugar: Sweetens and brings molasses notes.
- Large egg: Binds the batter and adds structure.
- Vanilla extract or paste: Adds warmth and aromatic depth.
- All-purpose flour: Provides structure to the cake.
- Baking powder: Helps the cakes rise beautifully.
- Kosher salt: Balances the sweetness.
For the Sticky Toffee Sauce
- Granulated sugar: Caramelizes into a deep golden syrup.
- Water: Used to dissolve the sugar for caramelizing.
- Heavy cream: Makes the sauce creamy and luscious.
- Unsalted butter: Adds richness and smoothness.
- Kosher salt: Enhances the caramel flavor and cuts through the sweetness.
In Photos: How To Make Sticky Toffee Pudding
Make the Sticky Toffee Cakes
Step 1: Prep the oven
Preheat to 350°F (175°C). Grease and flour four 6-ounce ramekins.
Step 2: Soften the dates
Simmer the chopped dates in water until soft (about 5 minutes). Stir in baking soda.
Step 3: Blend
Puree the date mixture until smooth.
Step 4: Cream butter & sugar
Beat softened butter and brown sugar until light and fluffy. Add the egg and vanilla.
Step 5: Mix in
Stir in the date puree, followed by flour, baking powder, and salt.
Step 6: Bake
Divide evenly among ramekins and bake for 35 minutes, or until a tester comes out clean.
Let the cakes rest before unmolding.
Make the Sticky Toffee Sauce
Step 7: Caramelize sugar
Cook sugar and water until deep amber, swirling occasionally.
Step 8: Whisk in cream
Carefully add cream (it may bubble up), then stir in butter and salt.
Step 9: Cool slightly
Let the sauce cool for about 15 minutes before pouring it over cakes.
Helpful Tips and Tricks
- Don’t overbake: These cakes should stay moist and tender in the center.
- Use room-temperature ingredients for a smoother batter.
- Be patient when making the sauce: Let the sugar caramelize fully before adding cream for deep flavor.
- Serve warm: These puddings are best enjoyed freshly warmed with a generous pour of sauce.
More Festive Holiday Desserts
- Pear Crostata
- Bread Pudding
- Cranberry Curd Tart
- Easy Fudge Recipe
- Chocolate Babka
- Rum Cake
- Cinnamon Crumb Cake
- Salted Caramel Chocolate Tart
Sticky Toffee Pudding
Ingredients
For the Sticky Toffee Cakes
- 2/3 cup (157.73 g) water
- 1/2 cup (73.5 g) chopped dried dates
- 1/2 teaspoon (2 g) baking soda
- 1/2 cup (113.5 g) unsalted butter, softened
- 1/2 cup (110 g) light brown sugar
- 1 (44 g) egg, large
- 1/2 teaspoon (2 g) vanilla extract, or vanilla bean paste
- 1/2 cup (62.5 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (4.5 g) kosher salt
For the Sticky Toffee Sauce
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (78.86 g) water
- 1/4 cup (59.5 g) heavy cream
- 1 tablespoon (14 g) unsalted butter
- 1/8 teaspoon (1.5 g) kosher salt
Instructions
To Make the Sticky Toffee Cakes
- Preheat the oven to 350 degrees F and grease and flour four 6-ounce ramekins.
- Soften the dates by adding them to a pot with the water and heating over medium-high until boiling; then reduce the heat and simmer until soft (approx. 5 minutes).
- Remove the pot from the heat and stir in the baking soda.
- Puree the mixture in a food processor or with a hand blender.
- Cream the butter and brown sugar in a large mixing bowl.
- Add the egg and vanilla and mix until combined.
- Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the reserved date mixture, flour, baking powder, and salt.
- Divide the mixture equally between the prepared ramekins, and bake until a cake tester comes out clean or with a few moist crumbs (approx. 35 minutes).
- Cool slightly and top with warm sticky toffee sauce.
To Make the Sticky Toffee Sauce
- Place the sugar and water in a small pot and cook over medium-high heat, occasionally swirling the pan, until it turns a deep amber color.
- Reduce the heat to low and whisk in the cream.
- Stir in the butter and salt, and remove from the heat.
- Cool for about 15 minutes before serving.
