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Sticky Toffee Pudding Is The Fall Dessert You Need (Trust Us)

sticky toffee pudding on a cake
Prep Time
30 min
Cook Time
30 min
Yields
6 servings

The best sticky toffee pudding I’ve ever had was in London, England, which makes perfect sense given its origin. A soft and spongy cake made with sweet dates and soaked in a rich toffee sauce? Count me in! I make this dessert for my family every year at Thanksgiving and around the holidays, but truthfully, this dessert‘s good all year round.

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ingredients

Cake

1
cup dates, pitted and packed
1
tsp baking soda
1
cup boiling water
cup dark brown sugar
1
large egg
3
Tbsp fancy molasses
4
Tbsp butter, melted and cooled
1
tsp vanilla extract
1
cup all-purpose flour
1
tsp baking powder
½
tsp salt

Sauce

½
cup butter
½
cup heavy cream
½
cup dark brown sugar
2
Tbsp fancy molasses
1
tsp vanilla
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directions

Sticky toffee pudding ingredients including dates, brown sugar, butter and molasses
Step 1

Roughly chop the dates to ensure there are no pits, add to a small bowl with baking soda and boiling water. Let side for 10 minutes then puree both water and softened dates until smooth.

Step 2

Preheat oven to 350°F. Butter and line the bottoms of 6 ramekins with parchment paper. Place on a cookie sheet and set aside.

Step 3

In a large bowl, whisk together the brown sugar, egg, molasses, melted butter and vanilla. Add the date puree. Mix in the flour, baking powder and salt until just combined.

Batter for sticky toffee pudding in a bowl
Step 4

Scoop the batter into the prepared ramekins until ⅔ full.

Sticky toffee pudding batter in ramekins
Step 5

Bake in the oven for 28-30 minutes until a toothpick inserted comes out clean.

Baked sticky toffee pudding in ramekins
Step 6

Now prepare the sauce: in a heavy bottom saucepan, whisk together the butter, cream, brown sugar and molasses on medium-high heat. Let the mixture come to a boil and let bubble for 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Step 7

Once the cakes come out of the oven, while they’re still warm, run a knife around the perimeter of the ramekin to loosen. Invert the ramekin, placing the cake upside-down and remove the parchment paper. Slowly drizzle a couple spoonfuls of the warm toffee sauce on top. The cake will slowly absorb the sauce. To serve, drizzle extra toffee sauce on the plate, add a scoop of vanilla ice cream and enjoy!

A plate with a sticky toffee pudding with caramel sauce and a dollop of ice cream

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My rating for Sticky Toffee Pudding Is The Fall Dessert You Need (Trust Us)
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