Sticky Toffee Pudding

Our favorite Sticky Toffee Pudding recipe makes cute individual servings of warm and gooey cake topped with warm toffee sauce.

Another dessert you can try with a similar texture but completely different flavor is my Gingerbread Cake. Or if you’re looking for more toffee flavor, check out my other toffee recipes.

Why I love this recipe:

• Easy: We can thank the English for blessing the world with the deliciousness that is Sticky Toffee Pudding (aka sticky date pudding), and believe it or not, you already have most of the ingredients in your pantry.
• Mini cakes: I love baking the sticky toffee pudding in muffin tins, for cute individualized portions. You could also bake the cake in an 8 inch square pan.
• Flavor: It’s so flavorful and rich, especially with the sauce on top, and finished with a dollop of whipped cream or ice cream, so you can savor every bite.

How to Make Sticky Toffee Pudding:

• Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin, ramekins, or an 8’’ baking dish.
• Chop Dates: Add the dates to the bowl of a food processor or blender then pour boiling water on top. Rest for 5 minutes, the pulse them in a food processor. Stir in baking soda.
• Prepare Batter: In a separate bowl add butter and brown sugar and mix well to combine. Stir in eggs. Add the molasses and mix. In a separate bowl, sift together flour, baking powder, and salt, then stir into the batter. Add chopped dates, folding them in to combine.

• Bake: Pour batter into prepared pan and bake for about 18 – 20 minutes.
• Serve cakes flat-side up, with warm toffee sauce on top. Garnish with chopped walnuts, if desired, then serve with custard, ice cream, or whipped cream.

How to make Toffee Sauce:

• Combine heavy whipping cream, butter, brown sugar, and salt in a saucepan.
• Cook over low heat and stir until sugar dissolves and the sauce is smooth and slightly thickened. Remove from heat and stir in vanilla. Serve warm, over sticky toffee pudding.

Make Ahead and Freezing Instructions:

To Make Ahead: The cake and sauce can be made up to five days in advance, stored separately, in an air-tight container in the refrigerator. Rewarm in the microwave.

To Freeze: Place in an air-tight freezer container and freeze for up to 3 months.

Recipe Variations:

• Gluten-Free: Use 1 cup of gluten-free flour plus 1 ¼ tsp xanthan gum to help thicken the batter.
• Vegan: Replace butter with vegan butter. I recommend using vegan butter from a block and not a spread as it is thicker and results in a better texture. In place of the two eggs, use two tablespoons of flax seeds (ground into a fine powder) and six tablespoons of water. For a dairy-free alternative to the heavy whipping cream, mix together ¾ cup soy, almond, or coconut milk with ¼ cup olive oil or canola oil.

Recipe

4.99 from 362 votes

Sticky Toffee Pudding

This easy Sticky Toffee Pudding recipe is a deliciously gooey sponge cake drenched in warm toffee sauce. It can be made to cut and serve or as individual servings.

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Author Lauren Allen

Course Dessert

Cuisine English

Servings 12

Calories 386

Cost 4

Prep 20 minutes mins

Cook 25 minutes mins

Total 45 minutes mins

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Equipment

• Food Processor
• Muffin Tin

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 8 ounces medjool dates* , pitted
• ▢ 1 cup boiling water
• ▢ 1/3 cup butter , room temperature
• ▢ 2/3 cup light brown sugar , firmly packed
• ▢ 2 teaspoons vanilla extract
• ▢ 2 large eggs , room temperature
• ▢ 2 Tablespoons molasses
• ▢ 1 2/3 cups all-purpose flour
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt

Toffee Sauce*:

• ▢ 1/2 cup heavy whipping cream
• ▢ ½ cup butter
• ▢ 3/4 cup light brown sugar , packed
• ▢ 1 Pinch salt
• ▢ 2 tsp vanilla extract
• ▢ chopped walnuts , optional

Instructions

 

• Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin, ramekins, or an 8’’ baking dish.
• Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
• Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and mix.
• Sift together the flour, baking powder and salt, and then stir into the batter.
• Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).
• Pour batter into prepared pan. Bake for about 18 – 20 minutes or until toothpick inserted in the center comes out clean or with few crumbs. Don’t overbake or cake will be dry. (For square baking pan, bake for 22-25 minutes).
• Serve muffin cakes flat-side up, with warm toffee sauce on top.

Toffee Sauce:

• Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.
• Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.
• Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.

Notes

Dates: If you don’t like dates or don’t have any on-hand, prunes make a good substitute. 

Caramel Sauce: If toffee isn’t your taste, try a warm caramel sauce or butterscotch sauce. 

Make Ahead Instructions: The cake and sauce can be made up to five days in advance. Warm the cake in the microwave or oven and reheat the sauce on the stove or microwave until warm and pourable.

Freezing Instructions: Wrap the cakes in plastic wrap and freeze in a freezer safe container for up to 3 months. 

Gluten Free: Use 1 cup of gluten-free flour plus 1 ¼ tsp xanthan gum to help thicken the batter.

Vegan: Replace butter with vegan butter. I recommend using vegan butter from a block and not a spread as it is thicker and results in a better texture. In place of the two eggs, use two tablespoons of flax seeds (ground into a fine powder) and six tablespoons of water. For a dairy-free alternative to the heavy whipping cream, mix together ¾ cup soy, almond, or coconut milk with ¼ cup olive oil or canola oil.

 

Nutrition

Calories: 386kcalCarbohydrates: 56gProtein: 3gFat: 17gSaturated Fat: 11gCholesterol: 75mgSodium: 277mgPotassium: 302mgFiber: 2gSugar: 41gVitamin A: 607IUCalcium: 79mgIron: 1mg

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I originally shared this recipe December 2020. Updated October 2023.

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