Description
Sticky Toffee Pudding is a classic British dessert featuring moist date cakes topped with a rich, warm toffee sauce. This recipe yields soft, flavorful muffins enhanced by the natural sweetness of Medjool dates and a luscious cream-based sauce, perfect for a comforting treat any time of the year.
Ingredients
Date Cake
- 8 ounces Medjool dates, pitted (225 g)
- 1 cup boiling water (240 ml)
- 1/3 cup butter, room temperature (75 g)
- 2/3 cup light brown sugar, firmly packed (145 g)
- 2 teaspoons vanilla extract (10 ml)
- 2 large eggs, room temperature
- 2 tablespoons molasses (30 ml)
- 1 2/3 cups all-purpose flour (200 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 teaspoon baking soda (5 g)
- 1/4 teaspoon salt (1.5 g)
Toffee Sauce
- 1/2 cup heavy whipping cream (120 ml)
- 1/2 cup butter (115 g)
- 3/4 cup light brown sugar, packed (160 g)
- 1 pinch salt
- 2 teaspoons vanilla extract (10 ml)
Optional Garnish
- Chopped walnuts
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or individual ramekins to prevent sticking.
- Soak Dates: Place the pitted Medjool dates in a bowl or food processor and pour boiling water over them. Let this soak for 5 minutes to soften the dates.
- Make Batter Base: In a mixing bowl, cream together the room temperature butter and light brown sugar until fluffy. Add the eggs one at a time, beating thoroughly after each addition. Stir in molasses and vanilla extract until incorporated.
- Combine Dry Ingredients: Sift the all-purpose flour, baking powder, and salt together, then gently fold into the wet batter mixture.
- Prepare Date Mixture: Pulse the soaked dates in a food processor briefly to chop them roughly, then stir in baking soda. Fold this date mixture into the batter carefully, avoiding over-mixing to keep the batter light.
- Bake the Cakes: Pour the batter evenly into the prepared muffin tin or ramekins. Bake for approximately 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with few moist crumbs. For larger pans, increase baking time to 22-25 minutes. Avoid overbaking to maintain moistness.
- Make Toffee Sauce: In a saucepan over low heat, combine heavy cream, butter, light brown sugar, and a pinch of salt. Stir continuously until the sugar dissolves fully and the sauce becomes smooth and slightly thickened, about 7 to 10 minutes. Remove from heat and stir in vanilla extract.
- Serve: Present the sticky toffee pudding muffins flat-side up, generously spoon warm toffee sauce over the tops, and sprinkle with chopped walnuts if desired.
- Storage: Store the cakes and the toffee sauce separately in airtight containers in the refrigerator for up to five days. Reheat sauce gently before serving if desired.
Notes
- Ensure not to over-bake the cakes to prevent dryness; checking with a toothpick is recommended.
- The toffee sauce can be made ahead and gently reheated before serving.
- Chopped walnuts add a nice crunch but are optional for those with nut allergies.
- Using room temperature eggs and butter helps create a more uniform batter.
- Medjool dates provide the best sweetness and texture; if unavailable, substitute with another soft date variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
