Sticky Toffee Pudding

Sticky Toffee Pudding, or Sticky Date Pudding, is a traditional British dessert made during the holiday season, especially as a Christmas pudding or cake. This incredibly delicious classic British dessert consists of a tasty vanilla and date sponge cake covered in a rich warm toffee sauce. If it isn't already, we know this Sticky Toffee Pudding will be one of your favorite desserts for the holidays!

We have been obsessed with Sticky Toffee Pudding ever since we first tried it at Gordon Ramsay Steak in Las Vegas! The Gordon Ramsay sticky toffee pudding recipe is probably the most well-known and popular version out there. And we feel that this homemade sticky toffee version rivals Gordon Ramsay's version as the best sticky toffee pudding. These always get rave reviews when we make them for holiday gatherings. But you tell us, give it a try and let us know how you like our version! This recipe was developed with help from our friend and fellow chef contributor, Vanessa (who is from England), so you know it's not only authentic and totally delicious!

Why is it called "pudding?"

If you haven't ever heard of this dessert then you may be wondering what it is, especially if you aren't from or familiar with desserts originating in England. This bears no resemblance to "pudding" as it is known in North America. We don't have to get too detailed here, but generally, a British "pudding" is the term used to refer to a sweet or savory dish, that is either steamed or boiled. Sticky Toffee Pudding was originally steamed, but now they are most often baked. And this Sticky Toffee Pudding is simply an amazing, decadent dessert.

The base of this dessert is a rich dark and dense sponge cake with finely chopped or, in this case, puréed dates. Also, the molasses and brown sugar contribute to its rich and deep flavor profile.

The cake is good on its own, but the sweet sticky toffee sauce makes this dessert extraordinary. DO NOT SKIP THE SAUCE!

Ingredients

The base of sticky toffee pudding is a sweet date cake. Here's what you will need to make it!

​Date Cake Pudding Ingredients:

• Whole medjool dates: These are fairly easy to find in most grocery stores. Try to buy the pitted ones for this recipe and save yourself some work.
• Boiling water
• Vanilla extract
• All purpose flour
• Baking powder
• Kosher Salt
• Baking soda
• Whole large eggs
• Salted butter (softened, plus extra for greasing): We use salted butter in this recipe. If you use unsalted butter, you may want to add another pinch of salt.
• Demerara sugar: This is a minimally processed type of sugar with some molasses (which is a byproduct of sugar refining) left in the crystals. Alternatively you can use sugar in the raw or light brown sugar.
• Molasses: Molasses gives sticky toffee pudding its deep rich flavor. 
• Whole milk

​Toffee Sauce Ingredients:

• Light brown sugar: Since the sauce contains molasses as well, we use light brown sugar.
• Salted butter: Salted butter is used for the sauce as well, so add a pinch of salt if you use unsalted butter instead.
• Heavy whipping cream
• Molasses: Molasses gives the toffee sauce the unique rich and traditional flavor.

See recipe card for quantities.

Substitutions

• Demerara sugar: You can use sugar in the raw or light brown sugar in place of Demerara sugar in this recipe.
• Molasses: The best substitutes for molasses in this recipe are Sorghum syrup or Treacle. Some suggest using dark corn syrup or honey as a substitute as well, but we feel that these don't give the same result for flavor in the sticky toffee puddings.  

Instructions

These Sticky Toffee Puddings are not difficult to make and don't require any special equipment or skills.

Step 1: Soak the Dates in Boiling Water

Begin by chopping and adding the dates to 6 fl oz of boiling water. Allow the chopped dates to soak in the water for 30 minutes while you prepare the batter for the sponge cake. After 30 minutes, stir in 1 teaspoon vanilla extract into the soaked dates and blend it into a purée using an immersion blender, regular blender, or food processor (alternatively, mash with a fork). 

Step 2: Preheat Oven and Prepare Baking Pans

Preheat the oven to 350°F, and grease your baking pans with Baker's Joy, baking spray or butter. We use a mini bundt pan (makes 6 mini bundts) or 12 count muffin tins for this recipe. Alternatively you can bake the puddings in individual ramekins. 

Step 3: Mix the Batter

Mix the flour, baking powder, salt, and baking soda together in a bowl and set aside. Next beat the eggs gently in a separate bowl. In a large bowl, combine sugar and butter and, using a hand mixer or stand mixer, beat until slightly fluffy. Then add the eggs one at a time, making sure each is fully incorporated before adding the next. Once the eggs have been added, add the molasses and continue to beat until combined. Scrape the sides of the bowl as needed to ensure everything mixes well.

Next, using a spatula, fold in ⅓ of the flour mixture. Once combined, add ½ of the milk, and mix until just combined. Be careful not to over mix here. Repeat until all the flour mixture and all milk is used. Finally, stir in the puréed date mixture until thoroughly combined. 

Step 4: Bake your Date Cakes

Spoon the cake batter into your prepared baking pans (¾ full), and bake in your preheated 350°F oven for 20-25 minutes (depending on the size of your cake pans) until raised and firm. Test for doneness by sticking a toothpick or wooden skewer into the center of the puddings. If they are done, the toothpick should come out dry and clean.

Step 5: Make the Sticky Toffee Sauce

While the cakes bake, prepare your toffee sauce by combining the light brown sugar and butter pieces in a medium saucepan with half of the cream. Bring to a boil over medium heat, stirring constantly, until the sugar has completely dissolved. Next, stir in the molasses, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it’s a rich brown toffee color. Stir occasionally to make sure it doesn’t burn. Then remove the sauce from the heat and stir in the rest of the cream.

Step 6: Finish the Sticky Toffee Puddings

Loosen the puddings from the sides of the baking pan with a small palette knife before turning them out upside down onto a wire rack. The very moist sponge cake is quite delicate, so be careful when removing these from the pans. You can serve them now with the hot toffee sauce drizzled over, but they are even better if you cover them with the sauce and allow them to sit for several hours or up to two days before serving.

To do this, pour about half the sauce into one or two ovenproof serving dishes. Place the puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that it doesn't stick to the tops of the puddings. As the cakes cool, the toffee sauce will soak into them and become sticky, hence the name.

Store the dish in the fridge or freeze it, and when you are ready to enjoy them, you can place the whole covered dish in the oven to reheat before serving. When ready to serve, heat oven to 350°F. Warm the puddings through, still covered, for 10-15 mins or until the sauce is bubbling. As

How to serve Sticky Toffee Pudding

Traditionally, Sticky Toffee Pudding is served warm with the sauce drizzled over the top, along with some vanilla ice cream or other custard. But they are often better after a day or so of soaking in the toffee sauce for extra sticky puddings.

Variations

• Add fruit - Add golden raisins, brandied cherries or diced apples for a unique twist on this recipe.
• Add orange zest - Give the puddings a citrusy zing by adding orange zest into the batter and on top of the finished puddings
• Add nuts - Chop pecans, walnuts or almonds to add to the batter mixture for a crunchy texture in the sponge cake.

Equipment

You likely have everything you need at home to make this recipe. We use a bowl with an electric hand mixer, but a stand mixer fitted with the paddle attachment works well too. Additionally, we use an immersion blender to purée the dates, but a food processor or blender works too (or just use a fork to smash the dates).

For the cake pans, we like the Nordic Ware 6 count mini bundt pan best, or our Calphalon nonstick muffin pan to make 12 individual servings.

Storage

How to Store Leftovers in the Fridge

Store leftover cakes covered in sauce in the fridge in an airtight container for up to 5 days. To reheat refrigerated puddings, remove from the fridge and either microwave or reheat in an oven safe dish in the oven at 350°F until heated through.

How to Reheat Frozen Sticky Toffee Pudding

​To reheat frozen puddings, simply remove them from the freezer and heat in an oven safe baking dish in a 350°F oven until heated through. You can also reheat frozen puddings in the microwave, but we prefer the oven method.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite main dishes to serve before this delectable Sticky Toffee Pudding:

📖 Recipe

Sticky Toffee Pudding

This Sticky Toffee Pudding with it's tasty date sponge cake and irresistible toffee sauce will be your next favorite dessert! Makes 6 mini bundt cakes (4 in diameter) or 1 dozen (12) cupcake sized cakes.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine English

Servings 12 servings

Calories 433 kcal

Equipment

• 1 hand mixer or stand mixer
• 6 ct mini bundt pan/ 12 ct muffin tin

Ingredients

  

1x2x3x

For the pudding

• 2 cups (225g) whole medjool dates, pitted
• 6 fl oz (175ml) boiling water
• 1 teaspoon vanilla extract
• 1 cup (175g) all purpose flour
• 1.5 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 2 whole eggs
• ⅔ cup (85g) salted butter (softened, plus extra for greasing)
• ¾ cups (140g) Demerara sugar (alternatively you can use sugar in the raw or light brown sugar)
• 2 tablespoon Molasses
• 3 ½ fl oz (100ml) whole milk

For Sauce

• 1 cup (175g) light brown sugar
• ¼ cup (50g) salted butter (cut into pieces)
• 7 oz (225ml) Heavy Whipping cream
• 1 tablespoon Molasses

Instructions

 

• Finely chop the dates then put them into a bowl and pour the boiling water over them and let them soak for about 30 mins until cool. While the dates are soaking, follow the steps below to make the batter for the pudding base. After 30 minutes, stir in 1 teaspoon vanilla extract into the date/water mixture and blend it into a puree using an immersion blender, regular blender, or food processor (alternatively, mash with a fork).
• Preheat oven to 350° F (180°C). Grease 6 mini bundt pans or a 12-ct cupcake pan (we use Bakers Joy or butter and dust with flour). Place pans on a baking sheet in case of overflow during baking.
• Mix flour, baking powder, salt and baking soda together and set aside.
• In a large bowl, combine butter and sugar and, using a hand mixer or stand mixer, beat for a few minutes until slightly creamy. Add the eggs one at a time, beating well between additions.
• Beat in molasses then gently fold in one-third of the flour mixture. Next, add half of the milk (1 ¾ oz). Be careful not to over mix here. Repeat until all the flour mixture and all milk is used.
• Stir the date puree into the pudding batter. The mix may look a little curdled at this point which is fine.
• Spoon it evenly between the tins (¾ full) and bake for 20-25 mins, until raised and firm. Test for doneness by sticking a toothpick or wooden skewer into the center of the puddings. If they are done, the toothpick should come out dry and clean. Remove from the oven and allow the cakes to cool in the pan for at least 5-10 minutes.

Make the Toffee Sauce

• While the puddings bake, add the light brown sugar and butter pieces for the sauce in a medium saucepan with half of the cream. Bring to a boil over medium heat, stirring constantly, until the sugar has completely dissolved.
• Stir in the molasses, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it’s a rich toffee color. Stir occasionally to make sure it doesn’t burn.
• Take the sauce pan off the heat and stir in the rest of the cream.
• Remove the puddings from the oven, but leave them in the tins for about 5-10 mins, then loosen them well from the sides with a small palette knife before turning them out upside down onto a cooling rack.
• You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for several hours and up to a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes. Place the puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that it doesn't stick to the tops of the puddings. When ready to serve, heat oven to 350°F. Warm the puddings through, still covered, for 10-15 mins or until the sauce is bubbling.

Nutrition

Calories: 433kcalCarbohydrates: 61gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 328mgPotassium: 304mgFiber: 2gSugar: 50gVitamin A: 719IUVitamin C: 0.2mgCalcium: 88mgIron: 1mg

Keyword christmas cake, Christmas Cocktail, date cake, holiday dessert, toffee

Tried this recipe?Let us know how it was!

Enjoy!

We hope you enjoy this recipe for Sticky Toffee Pudding! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

Looking for more recipes like this? Check these out:

• Gingerbread Mini Loaf Cakes with Lemon Glaze
• Whiskey Maple Chocolate Ganache Cupcakes
• Brown Butter and Pecan Rum Cake
• Peppermint Chocolate Bourbon Bundtlettes

Do you love our recipes?

We work hard to provide you with delicious FREE recipes here on Cooking With Wine. If you love and value our content and want to support our efforts, you can contribute whatever amount you are comfortable with below.

We will continue to provide you with recipes no matter what, so there is no obligation to contribute! Any and all contributions are greatly appreciated!

Thank you for being part of our community! You are the reason we do what we do!