Sticky toffee pudding
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 50 min
- Serving: 6
- Cost: High
PRESENTATION
Rich and cozy, sticky toffee pudding is, for real, the kind of traditional British dessert you think about when it’s freezing outside, and you're craving something comforting. I mean, really comforting. What makes it different? Well, chopped or blended dates are mixed into the batter, turning it into a moist and tender date sponge cake. It’s a bit chewy. And the flavor? Subtle, but adds a kind of depth that's hard to find in other British comfort foods.
People usually pour a warm, silky toffee sauce all over the top—it's awesome—which soaks into the cake, giving every bite a gooey and sweet kick without being too heavy. That sauce brings out the warm, slightly smoky caramel notes, and it's exactly what you want after a long day in the cold. And sometimes, you’ll find it as mini plumcakes, especially during the holidays. Folks love how the dates act as a natural sweetener—pretty much no extra sugar needed.
Originating from British winter afternoons, this dessert has a way of gathering everyone around the table. For Christmas or any holiday dinner, sticky toffee pudding tends to be a favorite. And you know what? It pairs really well with vanilla ice cream or even just a splash of cream for a little more rich and warm texture.
Even though the cake is soft and moist, it holds up to that golden sauce without falling apart, so every spoonful comes out just right. Some folks even compare it to self-saucing puddings or classic treacle puddings from different parts of England, but the combo of dates and toffee sauce makes this one super special.
Thing is, it’s easy to see why so many people call it the best kind of homemade toffee pudding for those chilly evenings—just a few bites, and you feel instantly cozy and satisfied, like winter just got a little bit sweeter. Whether you enjoy it at home or share it with friends, this dessert is truly a testament to the comforting flavors of British cuisine.
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INGREDIENTS
- Ingredients for the Batter
- Dates 1 ½ cup (250 g) - pitted
- Muscovado sugar 1 ¼ cup (250 g)
- Butter 1 cup (240 g) - at room temperature
- Type 00 flour 1 ¾ cup (225 g)
- Molasses ⅓ cup (100 g)
- Water 0.4 cup (100 g)
- Eggs 3 - medium
- Baking powder 1 tsp (4 g)
- For the Sauce
- Fresh liquid cream ¾ cup (200 g)
- Molasses 0.4 cup (120 g)
- Butter 1.75 oz (50 g) - at room temperature
- Muscovado sugar 1 ½ tbsp (20 g)
- For the Mold
- Butter to taste
How to prepare Sticky toffee pudding
To prepare the sticky toffee pudding, first, heat the water in a small saucepan. Place the dates in a bowl, pour the hot water over them 1, and let them soak for about 10 minutes. After this time, blend the dates along with the soaking water using an immersion blender 2 until they become a puree 3.
Proceed to prepare the batter: in a bowl, combine the muscovado sugar with the softened butter 4 and mix the ingredients with an electric whisk. While keeping the whisk running, add the molasses 5, the flour 6,
the baking powder 7, and the eggs, one at a time, continuing to mix the batter with the electric whisk 8. Finally, add the date puree 9
and continue to mix well until you achieve a smooth batter 10. Butter a baking pan measuring 9.5x9.5 inches with a height of approximately 2 inches 11, pour the batter into it, and level it with a spatula 12. Bake in a preheated static oven at 350°F for about 50 minutes.
Meanwhile, you can prepare the sauce: put the cream in a small saucepan, add the molasses 13, and cook over gentle heat, stirring well with a hand whisk, then add the muscovado sugar 14 and continue to stir over medium heat until it reaches a boil. At this point, add the butter 15 and stir for about 1 minute so that it thickens slightly, then remove it from the heat.
Once the cake's baking time is up, remove it from the oven and let it cool slightly in the mold 16, then turn it out onto a cutting board and cut it into 12 equal-sized cubes 17. Transfer the cubes onto a wire rack and pour a generous amount of sauce over them so it is absorbed by the batter 18.
At this point, distribute part of the remaining sauce on the serving plates 19, place the cubes on top, and drizzle them further with the sauce 20: your sticky toffee pudding is ready to be served with a fresh scoop of vanilla ice cream 21!