Taste Show premium recipe
American cuisine
Easy

Sticky Toffee Pudding

Sticky Toffee Pudding is a fun dessert to make. The cake is moist and has just the right amount of sweetness. Along with the toffee sauce and a bit of whipped cream on top, this dessert is perfection.

Sticky Toffee Pudding
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Recipe
PRE TIME: 5 min
COOKING TIME: 25 min
TOTAL TIME: 30 min
4 SERVING
Ingredients:
  • ㅤFor The Cake
  • 2 oz. Unsalted Butter
  • 1/2 cup Muscovado or Dark Brown Sugar
  • ㅤFor The Egg
  • 1 Large Egg
  • 1/2 tsp. Vanilla Extract
  • ㅤFor The Dates
  • 2 oz. Dates, Pitted
  • 3/4 cup Hot Water
  • 1 tsp. Baking Soda
  • ㅤDry Ingredients
  • 1 cup All-Purpose Flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 oz. Unsalted Butter Sauce
  • ㅤToffee Sauce
  • 1 cup Muscovado or Dark Brown Sugar
  • 1/2 cup Heavy Cream
  • 1 tsp. Lemon, Juiced
  • 1/2 tsp. Salt
Directions:
Step 1 For cake:
Step 1 For cake:
1
Heat oven to 170°C / 325°F.
Step 2
Step 2
2
In the bowl of a mixer, sugar and butter.
Step 3
Step 3
3
Add in egg and vanilla.
Step 4
Step 4
4
Mix until smooth. Scrape down the sides of the bowl with a rubber spatula.
Step 5
Step 5
5
Put baking soda and pitted dates in a heat-proof container. Pour boiling water to cover, then let sit for 30 minutes.
Step 6
Step 6
6
Whisk together flour, baking powder, and salt.
Step 7
Step 7
7
Add ⅓ to batter. Mix just until almost incorporated. Scrape the bowl down.
Step 8
Step 8
8
Add in ⅓ date mixture. Add the remaining flour and date puree in thirds, scraping the bowl down after each addition of flour.
Step 9
Step 9
9
Pour batter to ⅔ full into greased ramekins. Bake 25-30 minutes until cake tester inserted in the center comes out with a few crumbs on it. Do not overbake!
Step 10 For toffee sauce:
Step 10 For toffee sauce:
10
Bring sugar and butter to a boil in a saucepan. Cook on medium-low heat until sugar is completely dissolved.
Step 11
Step 11
11
Off heat, add cream, salt, and lemon. Return to a simmer and whisk. Set aside until the cake is ready.
Step 12 To serve:
Step 12 To serve:
12
Unmold cake 10 minutes after removing from the oven and spoon warm toffee sauce on top. Serve with whipped cream or vanilla ice cream.
Step 13
Step 13
13
Enjoy!
Note:
Note:
14
Cake and sauce can be separately stored up to 4 days in the refrigerator. To reheat, warm cake with a little sauce spooned on top in a 180°C / 350°F oven for 5 minutes. Then spoon on more warmed sauce to serve.
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