It’s hard not to overstate just how good this pudding is.
Sticky Toffee Pudding is dense, sweet, rich, and packed with flavor. From the sweet dates in the batter to the decadent toffee sauce, it’s an absolute winner!
Served warm, it is perfect with a scoop of ice cream, a dollop of whipped cream, or lashings of real British custard.
How to Make Toffee Sauce for Sticky Toffee Pudding
Before you make the pudding itself, you’ll need to make a luscious caramel/toffee sauce!
Ingredients for Toffee Sauce:
- 500 grams White Sugar
- 500 grams Butter
- 500 grams Heavy Cream
- 1 tablespoon Vanilla
- 1 tablespoon Sea Salt
- 4 tablespoons Bourbon
Method for Toffee Sauce:
You will need a tall, heavy-bottomed saucepan for this recipe.
Start with room temperature ingredients.
- Place the butter and sugar into the saucepan and cook on medium heat until the sugar has dissolved.
- If your cream is not room temperature, pour it into a pot and gently warm it on low. Do not let it boil.
- Watch the butter and sugar carefully, taking the pot off the heat once it turns a deep golden brown.
- Slowly whisk the warmed cream into the caramel. Be careful as it will bubble up and could spit.
- Keep whisking until all the cream has been incorporated.
- Lastly, whisk in the vanilla, sea salt, and bourbon (if using).
How to Make Sticky Toffee Pudding
These little puds are best made in 4 0z ramekins.
For a large cake, use a 24 cm square dish (9 inches).
Ingredients for Sticky Toffee Pudding:
- 225 grams Pitted Dates
- 175 ml Water
- 175 grams Cake Flour
- 2 1/4 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 Eggs
- 85 grams Butter
- 140 grams Brown Sugar
- 2 tablespoons Molasses
- 100 ml Whole Milk
Method for Sticky Toffee Pudding:
You will need nine 4-ounce ramekins for this recipe. Spray with a little cooking spray and dust with flour, turning to tap out any excess.
- Preheat oven to 180°C/350°F.
- Place the pitted dates in a saucepan with the water and bring to a simmer. Let to cook for 10 minutes then remove from heat.
- Place the butter and sugar into the bowl of a mixer and cream until light and fluffy.
- Add the eggs, one at a time, and beat to incorporate.
- Whisk the flour with baking powder and baking soda.
- Working in small additions, fold in the milk, followed by the dry ingredients, alternating until you have used it all.
- Add the molasses to the dates and mash using a potato masher or immersion blender.
- Fold the dates through the cake batter.
- Divide batter between ramekins and bake for 20-25 minutes until golden and risen. Check after 18-20 minutes by inserting a toothpick into the center of one cake. It should come out clean.
- Allow to cool for a few minutes before running a palette knife around the edges and turning out onto a plate.
- Serve right away with lots of toffee sauce, or store in an airtight container for up to a week.
How to Serve Sticky Toffee Pudding
These are best right out of the oven. Or you can make them in advance and reheat in the microwave. Just work in 30-second intervals until it’s warm.
- Pour some of the warm caramel into a wide bowl.
- Cut the warm sticky toffee pudding in half and place the bottom in the middle of the bowl.
- Pour a small amount of the toffee sauce onto the cake.
- Place the top of the pudding on top of the base and drizzle with more toffee sauce.
- Top with a scoop of ice cream, a dollop of whipped cream, or a generous helping of British custard.