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Sticky toffee pudding with a slice taken out by a fork.

Sticky Toffee Pudding

Indulge in this British classic that never fails to impress! My sticky toffee pudding features a beautifully dense sponge cake enriched with luscious dates, all drizzled with a decadent toffee sauce. It's the perfect dessert to satisfy your sweet cravings.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients

For the cakes

  • 1 ½ cups (226 g) pitted dates
  • 1 cup (240 ml) water
  • 1 teaspoon baking soda
  • 1 ½ cups (195 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) dark brown sugar, packed
  • 2 tablespoons molasses
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

For the toffee sauce

  • ½ cup (113 g) unsalted butter, cubed
  • 1 cup (200 g) dark brown sugar, packed
  • ¾ cup (180 ml) heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • Chopped walnuts, optional

Instructions

Make the cakes

  • Preheat the oven to 350°F and grease eight 6-ounce ramekins with nonstick cooking spray.
  • Add the dates and water to a medium saucepan and bring to a boil over medium-high heat. Remove from heat, cover the pot with a lid and let sit for 10 minutes.
  • Transfer the water-date mixture to a food processor or blender that's vented. Add the baking soda and blend until a smooth paste is formed. Set aside to cool slightly.
  • In a large mixing bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of an electric stand mixer fitted with a paddle attachment, or using a handheld electric mixer, beat the butter and brown sugar together for 3 to 4 minutes or until light and fluffy. Then, mix in the molasses.
  • Add the egg, then mix in the vanilla extract.
  • Mix in the dry ingredients in two additions, alternating with the date mixture. Make sure to start and end with the dry ingredients and only mix in each addition until just combined.
  • Divide the batter evenly between the ramekins, filling each ramekin about ⅔ of the way full.
  • Place all the ramekins on a baking sheet and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove from the oven and cool slightly on a wire rack while you prepare the toffee sauce.

Make the toffee sauce

  • Melt the butter in a medium saucepan over medium heat, then mix in the brown sugar and heavy cream. Bring the mixture to a boil, then lower the heat and simmer for about 5 to 6 minutes, or until slightly thickened.
  • Remove from the heat and stir in the vanilla extract and salt.
  • Assembly
  • Once the ramekins have cooled enough to handle, level the tops of each cake. Carefully run a butter knife around the edges to loosen the cakes from the ramekins and flip the cakes out of the ramekins.
  • Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.

Notes

  • Make Ahead Instructions: The cake and sauce can be made up to five days in advance. Warm the cake in the microwave or oven and reheat the sauce on the stove or microwave until warm and pourable.