Sticky Toffee Pudding Recipe

Course: cake, Dessert

Cuisine: British

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 852kcal

Author: Laurel Perry

It only takes an hour to make these sticky toffee pudding cakes for a warm and comforting dessert. The delicious toffee sauce is just perfect!

Step-by-step photos can be seen below the recipe card.

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Equipment

Kitchen Scale (optional)
6 Ramekin(s)
High Powered Blender (click for my favorite)
Stand Mixer

Ingredients

For the Cakes

6 ounces pitted Medjool dates 170 grams (about 7 dates)
¾ cup water 170 grams
1¼ cups all-purpose flour 150 grams
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon baking powder 2 grams
½ teaspoon kosher salt
¾ teaspoon baking soda 5 grams
6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
¾ cup dark brown sugar 160 grams
2 large eggs 100 grams, room temperature
½ teaspoon pure vanilla extract 2 grams

For the Toffee Sauce

½ cup unsalted butter 113 grams (1 stick)
1¼ cups dark brown sugar 266 grams
1 cup heavy cream 227 grams
2 teaspoons pure vanilla extract 8 grams
½ teaspoon kosher salt or to taste

Instructions

Preheat oven to 350°F. Grease 6 (6-ounce) ramekins with butter and place them on a baking sheet.
Add the dates and water to a saucepan. Bring the mixture to a boil over medium-high heat. As soon as it comes to a boil, cover the pot and remove it from the heat. Set aside for 10 minutes.
6 ounces pitted Medjool dates, ¾ cup water
While the dates cool, in a medium bowl whisk together the flour, cinnamon, cloves, baking powder, and salt.
1¼ cups all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ½ teaspoon baking powder, ½ teaspoon kosher salt
Place the cooled dates and water into a blender. Add in the baking soda and blend until smooth. Set aside.
¾ teaspoon baking soda
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, scraping down the bowl as needed.
6 tablespoons unsalted butter, ¾ cup dark brown sugar
Add in the eggs, mixing well and scraping down the bowl as needed. Mix in the vanilla extract.
2 large eggs, ½ teaspoon pure vanilla extract
Add in the dry ingredients and mix on low until just combined.
Mix in the date mixture on low until combined, being careful not to overmix.
Divide the mixture between the ramekins (about 141 grams per ramekin). Smooth the tops into an even layer.
Bake in the preheated oven for 25-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Set aside to cool while you prepare the toffee sauce.
In a medium saucepan, combine the butter and sugar over medium heat. Stir occasionally until the butter is melted. Whisk in the heavy cream and bring the mixture to a boil. Lower to a simmer and cook for 5-6 minutes until thickened. Remove from the heat and whisk in the vanilla extract and salt.
½ cup unsalted butter, 1¼ cups dark brown sugar, 1 cup heavy cream, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt
When the ramekins are cool enough to handle, run a knife or offset spatula around the edges. Invert the cakes onto a plate. Serve warm topped with toffee sauce.

Video

Notes

If you don’t have a high-speed blender, the dates can be pureed in a food processor.

Storage: Store sticky toffee pudding cake and sauce in separate airtight containers in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutrition