This sticky toffee pudding is a dark and moist sponge cake made with dates and sweetened with brown sugar and molasses. It’s served with a warm rich-buttery toffee sauce.
The pudding cakes and toffee sauce can be stored separately in the fridge for up to 5 days. To serve, reheat the pudding cakes for 30 seconds (or more, depending on how many you are reheating) in the microwave until warm to the touch. You can reheat the toffee sauce in a saucepan over low-medium heat or microwave in 30-second bursts, stirring occasionally, until warm.
To freeze – Individually wrap each pudding cake in saran wrap, then place them in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the microwave until warm to the touch. You can also freeze the toffee sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge as well and reheat in a saucepan or microwave until warm.
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