Sticky Toffee Pudding

 

If there’s one dessert that defines indulgence and comfort in every bite, it’s Sticky Toffee Pudding. This classic British treat combines a moist sponge cake made with prunes (or dates, your choice!) and a luscious toffee sauce that’s utterly irresistible. Whether you’re celebrating a special occasion or simply craving a cozy dessert, this pudding is here to make your day extra sweet. Trust me, once you’ve tried it, you’ll keep coming back for more.

Let’s dive into this dreamy recipe, shall we?

Why Sticky Toffee Pudding Is a Must-Try

Sticky Toffee Pudding is more than just a dessert—it’s an experience. The warm, rich flavors of the cake paired with a gooey toffee sauce make every bite feel like a hug. Plus, the individual ramekin servings add a personal touch that feels fancy but is surprisingly easy to achieve. And if you’re feeding a crowd, there’s an option for a single baking dish that’s just as satisfying.

Oh, and did I mention that the aroma of toffee sauce simmering on your stove will make your kitchen smell like heaven? It’s the kind of dessert that fills your home with warmth and anticipation.

Getting Started: Ingredients You’ll Need

To create this magical dessert, you’ll need the following ingredients. Don’t worry—they’re simple and easy to find:

For the Cake:

  • 3 tbsp cold unsalted butter, cubed
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/3 cup + 1 tsp granulated sugar (or Turbinado sugar for a hint of molasses flavor)
  • 1/3 cup + 1 tsp dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup + 2 tbsp all-purpose flour (spooned and leveled)
  • 1 cup pitted prunes, chopped (or swap with pitted dates if you prefer)
  • 1/2 cup hot water

For the Toffee Sauce:

  • 1/2 cup unsalted butter
  • 3/4 cup heavy cream
  • 1 cup dark brown sugar
  • Pinch of sea salt

Optional Garnish:

  • Whipped cream or a drizzle of heavy cream

The Prep Work: Setting the Stage

Step 1: Preheat the Oven

First things first—preheat your oven to 375°F (190°C). If you’re going for individual servings, coat six 4-ounce ramekins with nonstick spray and place them on a baking tray. For a crowd, grease an 8×8-inch baking dish.

Step 2: Make the Cake Batter

In a food processor, combine the butter, baking soda, salt, sugars, eggs, vanilla extract, and flour. Pulse everything until just combined. Then, add the chopped prunes (or dates) and hot water. Give it another pulse until the mixture is smooth but still has a bit of texture. This is where the magic begins—the prunes create that signature moistness.

From Batter to Beauty: Baking the Cake

Step 3: Fill and Bake

Spoon the batter into your prepared ramekins, filling each about two-thirds full. If you’re using a single baking dish, pour the batter evenly into the pan. Bake the ramekins for about 18 minutes or the larger dish for 15 minutes, then tent with foil for another 15 minutes. You’ll know it’s ready when the cake springs back lightly when touched.

Pro Tip: While the cakes are baking, take a moment to clean up—or sneak a taste of the leftover batter. No judgment here!

Crafting the Dreamy Toffee Sauce and Bringing It All Together

Welcome back to our Sticky Toffee Pudding adventure! By now, your kitchen should be filled with the warm, sweet aroma of freshly baked sponge cake. But we’re just getting started—because every good Sticky Toffee Pudding needs a rich, velvety toffee sauce to make it truly unforgettable. Let’s dive into the next steps, and I promise it’s going to be as delightful as the first bite of this dessert.

The Secret to Perfect Toffee Sauce

Step 4: Prepare the Toffee Sauce

The toffee sauce is where the magic happens—it’s rich, buttery, and just the right amount of sweet. Here’s how to make it:

  1. In a medium saucepan, combine:
    • 1/2 cup unsalted butter
    • 3/4 cup heavy cream
    • 1 cup dark brown sugar
    • A pinch of sea salt
  2. Place the saucepan over medium-high heat and whisk the ingredients continuously until the mixture begins to bubble gently.
  3. Once bubbling, reduce the heat to medium-low and continue to stir. In about 3–4 minutes, the sauce will thicken and coat the back of your spoon like liquid gold.

Pro Tip: Don’t rush this step. The slower the sugar caramelizes, the deeper the flavor of your toffee sauce will be. And yes, sneaking a taste is highly encouraged!

Building Your Sticky Toffee Masterpiece

Now that you have your cake and sauce ready, it’s time to assemble this dreamy dessert. Depending on whether you’re using individual ramekins or a single baking dish, the assembly process is slightly different.

For Individual Ramekins:

  1. Slice each mini cake in half horizontally. Place the bottom halves back into their ramekins.
  2. Drizzle a generous amount of toffee sauce over the cake layer. Replace the tops and drizzle even more sauce on top.
  3. For that signature sticky finish, place the ramekins under the broiler, about 4 inches from the heat, for 1–2 minutes. Keep a close eye to prevent burning—the goal is bubbly and caramelized, not charred.

For a Single Baking Dish:

  1. Leave the cake intact in the baking dish and use a skewer to poke small holes across the surface.
  2. Pour the toffee sauce over the top, letting it seep into every nook and cranny of the cake.
  3. Optional but worth it: Pop the dish under the broiler for a couple of minutes to achieve a sticky, caramelized topping.

Serve It Up: Presentation Tips

Sticky Toffee Pudding isn’t just about flavor—it’s about the experience. Here’s how to serve it to impress:

  1. Carefully turn out individual ramekin cakes onto plates or slice squares from your baking dish.
  2. Drizzle each portion with extra warm toffee sauce—because there’s no such thing as too much toffee!
  3. Add a dollop of whipped cream or a drizzle of heavy cream for a touch of lightness that complements the richness.

Pro Tip: For a truly decadent finish, serve your pudding with a scoop of vanilla ice cream. The cold, creamy contrast to the warm, sticky pudding is pure magic.

Make It Your Own: Tips and Variations

Sticky Toffee Pudding is a classic, but there’s always room to add your own twist. Here are some fun ideas to try:

  • Swap Prunes for Dates: Both options deliver a moist cake, but dates add a slightly caramel-like sweetness.
  • Add a Splash of Rum: Stir a tablespoon of dark rum into the toffee sauce for a grown-up twist.
  • Top with Nuts: Sprinkle chopped pecans or walnuts on top for a satisfying crunch.
  • Experiment with Spices: A pinch of cinnamon or nutmeg in the cake batter can add a cozy, festive touch.

Sticky Toffee Pudding FAQ and Sweet Goodbye

We’ve reached the final chapter in our Sticky Toffee Pudding journey! By now, you’ve learned how to bake the perfect sponge cake, whip up a velvety toffee sauce, and assemble this indulgent dessert. But before we wrap things up, let’s address some common questions to ensure your pudding-making experience is smooth and stress-free.

Sticky Toffee Pudding FAQ

1. Can I make Sticky Toffee Pudding ahead of time? Absolutely! This dessert is perfect for preparing in advance. Bake the cake and make the toffee sauce a day ahead. Store the cake in an airtight container at room temperature and refrigerate the sauce in a covered jar. When ready to serve, warm the sauce and assemble the pudding as instructed.

2. Can I use dates instead of prunes? Yes! Dates are a classic alternative and work beautifully in this recipe. They add a slightly caramel-like flavor and a similar texture to prunes. Feel free to use whichever you prefer or have on hand.

3. How do I store leftovers? If you have leftovers (a rare occurrence!), store them in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave, adding a spoonful of toffee sauce to keep the cake moist.

4. Can I freeze Sticky Toffee Pudding? Yes, you can! Wrap the baked cake tightly in plastic wrap and foil, then freeze for up to three months. Freeze the sauce separately in an airtight container. Thaw both in the refrigerator overnight and reheat gently before serving.

5. Why is my toffee sauce grainy? Grainy sauce usually means the sugar wasn’t fully dissolved or the mixture was overheated. To avoid this, whisk continuously over medium heat and ensure all sugar is dissolved before reducing the heat.

6. Can I make this recipe gluten-free? Certainly! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check that your baking soda and other ingredients are gluten-free as well.

7. What can I serve with Sticky Toffee Pudding? While this dessert is amazing on its own, it pairs wonderfully with vanilla ice cream, a dollop of whipped cream, or even a drizzle of custard. The creamy contrast enhances the rich, sticky flavors beautifully.

Conclusion: A Dessert Worth Savoring

Sticky Toffee Pudding isn’t just a dessert—it’s a warm embrace, a celebration of indulgence, and a surefire way to bring smiles to any table. Whether you’re serving it for a special occasion or a cozy night in, this recipe delivers comfort and joy in every bite.

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Sticky Toffee Pudding


  • Author: Sophia
  • Total Time: 50 minutes

Description

Sticky Toffee Pudding is a classic British dessert featuring moist sponge cake made with prunes or dates, served warm with a rich toffee sauce. It’s indulgent, comforting, and perfect for any occasion.


Ingredients

Scale

For the Cake:

  • 3 tbsp cold unsalted butter, cubed
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/3 cup + 1 tsp granulated sugar (or Turbinado sugar)
  • 1/3 cup + 1 tsp dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup + 2 tbsp all-purpose flour (spooned and leveled)
  • 1 cup pitted prunes, chopped (or pitted dates, see notes)
  • 1/2 cup hot water

For the Toffee Sauce:

  • 1/2 cup unsalted butter
  • 3/4 cup heavy cream
  • 1 cup dark brown sugar
  • Pinch of sea salt

Optional Garnish:

  • Whipped cream or a drizzle of heavy cream

Instructions

For Individual Ramekins:

1️⃣ Preheat Oven:
Preheat oven to 375°F (190°C). Coat six 4-ounce ramekins with nonstick cooking spray and place them on a baking tray.

2️⃣ Make the Cake Batter:
In a food processor, combine butter, baking soda, salt, both sugars, eggs, vanilla, and flour. Pulse until just combined. Add the prunes and hot water, then pulse again until the mixture is nearly smooth.

3️⃣ Fill and Bake:
Spoon the batter into the ramekins, filling each about 2/3 full. Bake for 18 minutes, or until the cakes are just firm to the touch and spring back when pressed lightly. Remove from the oven and allow to cool slightly.

4️⃣ Prepare the Toffee Sauce:
In a medium saucepan, combine butter, heavy cream, brown sugar, and sea salt. Cook over medium-high heat, whisking continuously, until the mixture bubbles gently. Reduce the heat to medium-low and cook, stirring often, until the sauce thickens and coats the back of a wooden spoon (about 3-4 minutes).

5️⃣ Assemble and Broil:
Slice each cake in half horizontally. Place the bottom halves back in the ramekins and drizzle with some toffee sauce. Replace the tops and drizzle more sauce over each. Place under the broiler, 4 inches from the heat, for 1-2 minutes, until bubbly and sticky. Watch closely to prevent burning.

6️⃣ Serve:
Turn out the cakes onto individual plates, drizzle with additional toffee sauce, and garnish with whipped cream or a drizzle of heavy cream. Serve warm.


For a Single Baking Dish:

1️⃣ Bake the Cake:
Grease an 8×8-inch square baking dish and pour in the batter. Bake at 375°F (190°C) for 15 minutes, then tent with foil and bake for another 15 minutes. Check for doneness 1-2 minutes before the end; a tester should come out clean. Cool slightly before slicing.

2️⃣ Serve:
Slice into squares, drizzle with warm toffee sauce, and garnish as desired.

Notes

  • Using Dates: If substituting dates for prunes, soak them in hot water for at least 10 minutes to soften before chopping.
  • Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently in the microwave or oven before serving.
  • Freezing: Both the cake and toffee sauce freeze well. Store them separately in airtight containers for up to 1 month. Reheat sauce on the stove and warm the cake in the oven.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 6

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