Sticky Toffee Pudding

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.

Course Dessert

Cuisine English

Method bake & stovetop

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 341

Author Lily Ernst

Ingredients

Pudding Cake

8 oz dried pitted dates
1 cup (250ml) boiling water
1 tsp baking soda
1 & 1/2 cups (180g) all-purpose flour
1 & 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp melted butter salted or unsalted
1 cup (200g) lightly packed brown sugar
1 tsp vanilla extract
2 large eggs
3 Tbsp molasses

Toffee Sauce

1/2 cup (75ml) heavy/whipping cream
1/2 cup (100g) lightly packed brown sugar
1/4 cup (57g) butter (salted or unsalted)
3 Tbsp molasses
1 tsp vanilla extract

Instructions

Soak the pitted dates in the just boiled water and baking soda for 15 minutes. Puree the whole mixture including the water in a food processor or blender until smooth with some small chunks remaining.
8 oz dried pitted dates, 1 cup (250ml) boiling water, 1 tsp baking soda
Preheat oven to 350F and generously grease a muffin pan.
In a medium bowl, toss together the flour, baking powder and salt. Set aside.
1 & 1/2 cups (180g) all-purpose flour, 1 & 1/2 tsp baking powder, 1/2 tsp salt
In a large bowl, whisk together the pureed dates, butter, brown sugar and vanilla.
2 Tbsp melted butter, 1 cup (200g) lightly packed brown sugar, 1 tsp vanilla extract
Whisk in the eggs, and molasses until smooth.
2 large eggs, 3 Tbsp molasses
Stir in the flour mixture until just combined. Divide the batter evenly into the prepared muffin pan.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Meanwhile, heat all the toffee sauce ingredients in a saucepan over medium heat. Cook until the sauce thickens a bit, about 5 minutes.
1/2 cup (75ml) heavy/whipping cream, 1/2 cup (100g) lightly packed brown sugar, 1/4 cup (57g) butter, 3 Tbsp molasses, 1 tsp vanilla extract
Serve the warm toffee sauce over warm pudding cakes. You can also serve it with some vanilla ice cream, whipped cream, crème Fraiche or crème Anglais for a little extra indulgence.

Notes

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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