Sticky Toffee Pudding is a rich and cozy cake laced with date puree and soaked in a sticky toffee sauce. A decadent, sweet, and comforting dessert that can be made up to 4 days ahead of time!
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Whether you love it already or want to try Sticky Toffee Pudding, this recipe is just the one to make! A rich and cozy date cake soaked in a sticky toffee sauce that can be made in a cake pan or ramekins!
Table of Contents
Why We Love This Toffee Pudding Recipe!
Finish off your holiday meal with the outstanding flavor that comes from the combination of dates, brown sugar, and toffee in this Sticky Toffee Pudding Cake! This comforting dessert brings lots of decadent, sweet flavor that won’t easily be forgotten!
This recipe can be made in a cake pan for an easy family-style dessert! However, it can quickly become a sophisticated dessert by baking the batter in individual ramekins and then plating them with a drizzle of sauce, fresh berries, ice cream, and whipped cream!
Since the ingredients don’t change between the family style and dinner party version, you can always count on this treat to be phenomenal! And we all need that one dessert that we can count on every single time!
To confidently make this the BEST Sticky Toffee Pudding, I used a balance of ingredients such as pitted Medjool dates, rich dark brown sugar, and malted milk powder to deliver a rich, indulgent taste that’s absolutely perfect for the holidays!
With the holiday season so busy, you’ll also love that you can make this sticky Toffee Pudding up to four days ahead. This gives you plenty of prep time for parties and gatherings to curb the rush!
Toffee Pudding Cake Ingredients
- water
- pitted Medjool dates
- baking soda
- unsalted butter
- dark brown sugar
- large eggs
- all-purpose flour
- malted milk powder
- baking powder
- salt
- heavy cream
Indulging yourself with this Sticky Toffee Pudding starts with using the best ingredients! First up are pitted fresh Medjool dates.
Medjool dates bring an incredibly rich caramel flavor and sweetness to the pudding, making this recipe stand out! The flavor from the dates pairs with dark brown sugar and malted milk powder, creating a deep, rich dessert everyone will love.
Once the sticky toffee pudding dessert is ready to enjoy, you can take it up a notch by covering it with tasty toppings! Choose from vanilla or rum raisin ice cream, custard, whipped cream, fresh berries, or figs.
Toffee Pudding Sauce Ingredients
- salted butter
- dark brown sugar
- heavy cream
- salt
- vanilla extract
Toffee pudding sauce has minimal ingredients and takes minimal time to make! If needed, you can use unsalted butter in place of salted butter and then add an additional ¼ teaspoon of salt to the sauce.
How To Make Sticky Toffee Pudding Cake
Step 1: Bring the water to a boil while placing the pitted Medjool dates into a small bowl. Then, pour the boiling water over the dates and allow them to sit while they soften in the hot water.
Step 2: Transfer the bowl of dates with water into a food processor or high-speed blender and blend until a smooth paste forms. Then add in the baking soda and puree again.
Step 3: Cream the unsalted butter and dark brown sugar in the bowl of a stand mixer that’s fitted with a paddle attachment. Stop to scrape the sides of the bowl down as needed.
Step 4: Beat in the eggs one at a time. Continue to scrape down the sides of the bowl as needed to ensure all of the ingredients are incorporated.
Step 5: Whisk together the all-purpose flour, malted milk powder, baking powder, and salt in a medium bowl.
Step 6: Mix half of the flour mixture into the butter mixture until combined.
Step 7: Pour in the heavy cream and mix completely. Then add in the remaining half of the dry ingredients and beat until combined.
Step 8: Add in the date puree and beat thoroughly.
Step 9: Now it’s time to bake! Here, you can decide if you want to bake this into a pan to make it an easy family-style dessert or bake the batter in ramekins for a sophisticated dinner party-style dessert!
Pan Option for a family-style dessert: Pour the batter into a parchment paper-lined square metal baking pan. Then, bake the cake until a toothpick inserted into the center comes out clean.
Ramekin Option for sophisticated dessert: Coat five ramekins with non-stick cooking spray and then portion the batter out between all of them. Place the batter-filled ramekins onto a baking sheet and bake until a cake tester or toothpick inserted into the center counts out clean. Afterward, remove the baking sheet from the oven and allow the cakes to cool for a few minutes.
How To Make Sticky Toffee Pudding Sauce
Prepare the sticky toffee sauce as the cakes are cooling!
Step 1: Combine salted butter, dark brown sugar, heavy cream, and salt in a medium saucepan over medium-high heat.
Step 2: Bring the mixture to a boil OR a temperature of 212 degrees F. Then reduce the heat and begin whisking frequently until a thick toffee sauce begins to form.
Step 3: Allow the sauce to cool, and then whisk in the vanilla extract.
Assembling Sticky Toffee Pudding
Now let’s assemble this tasty treat!
Pan Family Style Option Instructions:
Step 1: Once the cake has cooled, lift it out of the pan and slice a thin layer off the top of the cake to expose the crumb. Then, place the cake back into the pan with the exposed crumb facing up.
Step 2: Brush the top of the cake with the warm syrup, allowing it to soak into the cake. To infuse even more flavor, poke the top of the cake with a fork to aid in absorption!
Step 3: Place the baking pan back into the oven at 300 degrees F to reheat the cake. Next, remove the cake, slice it into squares, and serve with toppings of your choice!
Assembly For Ramekin Party Style Option:
Step 1: Slice the domes off of the tops of the cakes using a serrated knife, aiming to make the cakes level with the edges of the ramekins. Spoon the sauce over the exposed crumb on each of the cakes while they’re still warm. Allow the sauce to soak in.
Step 2: Place the ramekins onto a baking sheet and then transfer the pan into the oven at 300 degrees F to reheat the cakes. Then, remove them from the oven and run a small knife around the edges of each ramekin to loosen the cakes. Invert the cakes onto a serving place and then serve them up with toppings of your choice!
Best Sticky Toffee Pudding Recipe Storage
Store cakes soaked in the sticky toffee sauce in the fridge for up to four days. If you made the cake in a pan, you can tightly wrap it with plastic wrap or aluminum foil.
If you made sticky toffee pudding in ramekins, then you can store the mini cakes in an airtight container or tightly wrap them in plastic wrap. If storing in a container, be sure not to stack the cakes, or they’ll stick together!
When you’re ready to serve and enjoy the sticky toffee pudding, first bring them to room temperature. Then bake them in the oven at 300 degrees F for 8 to 10 minutes to thoroughly heat them up.
Drizzle sauce over them, and enjoy!
How Long Does Toffee Pudding Cake Last In The Fridge?
Toffee Pudding Cake will last for up to 4 days when stored in the fridge.
Can I Freeze Sticky Toffee Pudding?
Yes, sticky toffee pudding can be frozen to be enjoyed later! To freeze, wrap the cake or mini cakes in plastic wrap and then again in aluminum foil.
This double-wrap method will prevent freezer burn from getting to your delicious dessert! Store the sauce in an airtight container. Then enjoy your sauce and cakes within 3 months.
Can You Microwave Sticky Toffee Pudding From Frozen?
Yes, you can! I find it’s best to first allow the sticky toffee pudding to thaw overnight before reheating it.
Sticky Toffee Pudding Recipe FAQs
Should sticky toffee pudding be refrigerated?
Yes, sticky toffee pudding needs to be refrigerated to preserve it for the best taste and freshness.
Why can’t you reheat sticky toffee pudding?
Sticky Toffee Pudding can be reheated! You can do so in the microwave or in the oven.
Is sticky toffee pudding served with custard or ice cream?
You can enjoy sticky toffee pudding with custard or ice cream, whichever tastes best for you!
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This recipe was originally published in December 2016 and was updated with more detailed instructions and fresh photos.
5 from 1 vote
Toffee Pudding Cake
Author Rebecca Hubbell
Course Dessert
Cuisine British, Scottish
Prep Time 40 minutes minutes
Cook Time 20 minutes minutes
Total Time 1 hour hour
Sticky Toffee Pudding is a rich and cozy cake laced with date puree and soaked in a sticky toffee sauce. A decadent, sweet, and comforting dessert that can be made up to 4 days ahead of time!
Ingredients
Cake:
- ¾ cup water
- 5 ounces pitted medjool dates about 12 dates
- 1 teaspoon baking soda
- 6 tablespoons unsalted butter softened
- 1 cup dark brown sugar 215g, packed
- 2 large eggs
- 1½ cups all-purpose flour 195g
- 2 tablespoons malted milk powder 20g
- 2 teaspoons baking powder 7g
- ½ teaspoon salt
- ¼ cup heavy cream
Toffee Sauce:
- 8 tablespoons salted butter
- 1 cup dark brown sugar 215g, packed
- ⅔ cup heavy cream
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
Cake:
Preheat the oven to 350°F.
Bring ¾ cup water to a boil. Meanwhile, add 5 ounces pitted medjool dates to a small bowl, pour boiling water over the dates and let sit for 20 minutes to soften the dates.
Transfer the dates and the water to a blender or food processor and blend until a smooth paste forms. Add 1 teaspoon baking soda and puree one more time.
In a stand mixer fitted with a paddle attachment, cream together 6 tablespoons unsalted butter and 1 cup dark brown sugar, scraping down the sides as needed.
Beat in the 2 large eggs one at a time, beating between and scraping down the sides of the bowl as needed.
In a medium bowl, whisk together the 1½ cups all-purpose flour, 2 tablespoons malted milk powder, 2 teaspoons baking powder, and ½ teaspoon salt.
Add half of the flour mixture to the butter mixture and mix until combined.
Add the ¼ cup heavy cream and mix thoroughly. Add the remaining dry ingredients and beat until combined.
Add the date puree to the mixing bowl and beat thoroughly.
Pan Option: Line an 8×8-inch square metal baking pan with parchment paper and pour the batter into the pan. Bake for 37 to 40 minutes or until a toothpick inserted into the center comes back clean. (Grease the pan to help the parchment paper stick for best results).
Ramekin Option: Spray 8 5-ounce ramekins with cooking spray and fill ¾ full with batter. Place ramekins on a baking sheet and bake for 15 to 20 minutes, until a cake tester or toothpick comes clean from the center. Remove the baking sheet from the oven and cool for 5 minutes.
Toffee Sauce:
While the cake(s) are cooling, make the sauce by combining the 8 tablespoons salted butter, 1 cup dark brown sugar, ⅔ cup heavy cream, and ¼ teaspoon salt in a medium saucepan over medium-high heat.
Once the mixture comes to a boil or reaches 212°F. Reduce heat to medium-low and begin whisking frequently, for about 6 to 8 minutes, until a thick toffee sauce starts to form. Ideally, you want a thick, deep caramel-colored sauce without sugar crystals and do not want the mixture to get above 234°F for best results. If you notice some specks in the sauce, that's okay, these are just browned butter bits.
Allow the sauce to cool while the cake(s) finish baking, then whisk in 2 teaspoons vanilla extract extract.
Assembly:
Pan: Allow the cake to cool for about 30 minutes, then lift the cake out of the pan with the parchment and slice a thin layer off the top of the cake so the crumb is exposed. Then transfer back to the pan.
Brush the top of the cake with some of the warm syrup and allow it to soak for at least 3 minutes. Feel free to use a fork to poke some holes in the cake to aid in absorption.
Preheat the oven to 300°F. Place the baking pan back in the oven and reheat the cake for 5 to 7 minutes. Remove and slice into squares and serve covered in sauce and a dollop of whipped cream or ice cream. You can cover the whole cake and then slice or spoon the sauce over individual slices.
Ramekins: Using a serrated knife, slice the domed tops off of the cakes to level them with the edges of the ramekins. While the cakes are warm, spoon 2 tablespoons of the sauce over the cut sides of the cake. Allow them to soak for at least 30 minutes.
Preheat the oven to 300°F. Place the baking sheet back in the oven and reheat the cake for 5 to 7 minutes. Remove from the oven and gently run a small knife around the edges of the ramekin to loosen the cakes. Invert onto a serving plate and serve with ice cream, whipped cream, fresh berries, and more toffee sauce.
Notes
- Once soaked, cakes can be stored in the refrigerator for up to four days. Bring the cakes to room temperature to serve, then bake them in a 300° F oven for 8 to 10 minutes to heat through. Drizzle sauce over the cake and serve.
Nutrition
Calories: 590kcal | Carbohydrates: 74g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 493mg | Potassium: 258mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1094IU | Vitamin C: 0.2mg | Calcium: 128mg | Iron: 2mg
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