Dessertscelebratingsweets5.0
Sticky Toffee Pudding
Sticky Toffee Pudding is a rich and comforting dessert you will love! These soft and sweet sponge cakes are soaked in a warm toffee sauce and served with whipped cream or ice cream.
👥 12 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 30 min🔥 Cook: 25 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- blender
- food processor
- pan
- saucepan
- whisk
- baking sheet
- knife
📝 Preparation Steps
1
Cake:
2
Preheat oven to 350°F.
3
Soak dates
4
Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl and cover with boiling water and sprinkle with baking soda. Stir, then allow the mixture to sit undisturbed for ⏱️ 20 minutes.
baking soda1 teaspoon
5
Wet ingredients
6
Meanwhile, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until creamy and combined. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
7
Dry ingredients
8
In a separate bowl combine flour, baking powder, and salt. Add the flour mixture into the butter mixture and beat until combined, scraping the sides and bottom of the bowl as needed.
baking powder1 teaspoon
9
Add dates to batter
10
After the dates have soaked for ⏱️ 20 minutes, mash or puree the dates along with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don't have to be completely smooth). Transfer all of the date mixture into the cake batter and beat until combined.
11
Bake
12
Grease ramekins (preferred)** or see notes for other pan sizes. Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from ⏱️ 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.
13
Toffee sauce:
14
Toffee sauce
15
In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for ⏱️ 2-3 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.
16
Assembly and serving:
17
Remove cake from pan
18
While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper. Note: the cakes will likely have a dome on top. If desired, you can use a serrated knife to level off the top. I prefer to level it off and serve the cakes upside down.
19
Brush with sauce
20
Brush all sides of the cakes with the toffee sauce, reserving the rest of the sauce for serving.
21
Serve the cake warm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.
¾ cup heavy creamheavy cream, whipped cream, vanilla ice cream, and/or flaky sea salt (optional)
Nutrition Facts
calories
357 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
2 g
sugar Content
33 g
sodium Content
167 mg
protein Content
3 g
cholesterol Content
84 mg
carbohydrate Content
46 g
saturated Fat Content
12 g
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