Classic Sticky Toffee Pudding Recipe (Top Rated)

Sticky Toffee Pudding

Sticky Toffee Pudding is a beloved British dessert known for its rich, moist sponge cake soaked in a luscious toffee sauce. This top-rated recipe ensures a melt-in-your-mouth experience with every bite. Whether you’re making it for a family gathering or a special occasion, this classic dessert never fails to impress.

Preparation and Cooking Time

Preparation Time: 20 minutes
Cooking Time: 35-40 minutes
Total Time: 1 hour
Servings: 6-8

Ingredients

For the Pudding:

1 cup (150g) pitted dates, chopped
3/4 cup (180ml) boiling water
1 teaspoon baking soda
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups (160g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

For the Toffee Sauce:

1 cup (200g) brown sugar
1/2 cup (120ml) heavy cream
1/2 cup (115g) unsalted butter
1 teaspoon vanilla extract
A pinch of salt

Directions

Step 1: Prepare the Dates

Place the chopped dates in a bowl and pour boiling water over them. Stir in the baking soda and let the mixture sit for about 10 minutes until the dates soften. Mash the mixture slightly with a fork to break up the dates.

Step 2: Make the Batter

Preheat the oven to 350°F (175°C). Grease an 8-inch baking dish or individual ramekins.

In a large mixing bowl, beat the butter and brown sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Finally, fold in the softened date mixture.

Step 3: Bake the Pudding

Pour the batter into the prepared baking dish or ramekins. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Step 4: Prepare the Toffee Sauce

While the pudding bakes, make the toffee sauce. In a saucepan over medium heat, melt the butter, then add the brown sugar and heavy cream. Stir continuously until the sugar dissolves and the sauce thickens, about 5 minutes. Remove from heat and stir in vanilla extract and a pinch of salt.

Step 5: Serve and Enjoy

Once the pudding is done baking, let it cool slightly before poking holes across the surface with a skewer. Pour half of the warm toffee sauce over the pudding, letting it soak in. Serve each portion with an extra drizzle of toffee sauce and, if desired, a scoop of vanilla ice cream or whipped cream.

How to Serve

Sticky Toffee Pudding is best served warm with additional toffee sauce drizzled generously over the top. Pair it with:

Vanilla Ice Cream: The cold, creamy texture balances the rich warmth of the pudding.
Whipped Cream: A light and airy option for a less intense pairing.
Custard Sauce: A traditional British accompaniment for an extra luxurious experience.

Additional Tips

Use Fresh Dates: Medjool dates work best for their natural sweetness and soft texture.
Make Ahead: The pudding can be made a day in advance and reheated in the oven at 300°F (150°C) for 10 minutes.
Freeze for Later: Store individual portions in an airtight container in the freezer for up to 3 months. Reheat in the microwave before serving.
Double the Toffee Sauce: If you love extra sauce, make a larger batch and store leftovers in the fridge for up to a week.

Nutrition Facts (per serving)

Calories: 450-500 kcal
Carbohydrates: 65g
Protein: 4g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 250mg
Sugar: 50g

Sticky Toffee Pudding

Sticky Toffee Pudding is a timeless dessert that’s easy to make and guaranteed to please. Its combination of moist sponge cake infused with dates and a rich toffee sauce makes it a standout treat for any occasion. Whether served with ice cream or whipped cream, this classic recipe is sure to become a household favorite. Try it today and indulge in a truly decadent experience!