Description
This Sticky Toffee Pudding recipe delivers a rich, gooey sponge cake made with medjool dates and drenched in a warm, buttery toffee sauce. Perfect as individual servings or a cut-and-serve dessert, it combines tender cake with a luscious caramel-like sauce for a comforting treat.
Ingredients
Scale
For the Sticky Toffee Pudding Cake
- 8 ounces medjool dates, pitted (225 g)
- 1 cup boiling water (240 ml)
- 1/3 cup butter, room temperature (75 g)
- 2/3 cup light brown sugar, firmly packed (145 g)
- 2 teaspoons vanilla extract (10 ml)
- 2 large eggs, room temperature
- 2 Tablespoons molasses (30 ml)
- 1 2/3 cups all-purpose flour (200 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 teaspoon baking soda (5 g)
- 1/4 teaspoon salt (1.5 g)
For the Toffee Sauce
- 1/2 cup heavy whipping cream (120 ml)
- 1/2 cup butter (115 g)
- 3/4 cup light brown sugar, packed (160 g)
- 1 pinch salt
- 2 teaspoons vanilla extract (10 ml)
Optional
- Chopped walnuts
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins to prevent sticking.
- Soften the dates: Place the pitted medjool dates in the bowl of a food processor or blender. Pour the boiling water over the dates and let them soak for 5 minutes to soften.
- Make the batter base: In a mixing bowl, cream together the room temperature butter and light brown sugar until fluffy. Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the molasses and vanilla extract for additional depth of flavor.
- Combine dry ingredients: Sift together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet batter, stirring gently to combine without overmixing.
- Process the dates and add baking soda: Pulse the soaked dates in the food processor until roughly chopped but not pureed. Stir in the baking soda, then fold this date mixture into the batter carefully to maintain lightness.
- Bake the pudding: Divide the batter evenly into the prepared muffin tin or ramekins. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, to keep the cake moist.
- Prepare the toffee sauce: While the cakes bake, combine heavy cream, butter, light brown sugar, and a pinch of salt in a saucepan over medium heat. Stir continuously until the butter melts and the sugar is dissolved. Bring to a gentle boil and let it simmer for a few minutes until thickened slightly. Remove from heat and stir in vanilla extract.
- Serve: Remove the baked puddings from the oven and turn them out flat-side up on serving plates. Pour the warm toffee sauce generously over each serving. Optionally, sprinkle with chopped walnuts for added texture and flavor.
Notes
- This recipe works both as individual servings or a larger cake cut into portions.
- Do not overbake the batter to keep the pudding moist and gooey.
- The toffee sauce can be made ahead and gently reheated before serving.
- Chopped walnuts add a nice crunch but are optional according to preference and dietary restrictions.
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 41 g
- Sodium: 277 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 75 mg
