Ultimate Sticky Toffee Pudding
A gooey, date-based sponge drenched in warm toffee sauce—perfect as an indulgent dessert or individual treat. Adaptable for vegan, gluten-free, or dairy-free diets while remaining quick and satisfying.
Equipment
- 1 Food Processor
- 1 12-cup Muffin Tin
- 3 Mixing Bowls (various sizes)
- 1 Medium Saucepan
- Measuring Cups & Spoons
Ingredients
For the Pudding:
- 8 oz 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 packed (145 g)
- 2 tsp vanilla extract 10 ml
- 2 large eggs room temperature
- 2 tbsp molasses 30 ml
- 1 2/3 cups all-purpose flour 200 g
- 1 1/2 tsp baking powder 6 g
- 1 tsp baking soda 5 g
- 1/4 tsp 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)
- Pinch of salt
- 2 tsp vanilla extract 10 ml
- Chopped walnuts optional
Instructions
- Preheat and Prepare the Baking Dish: Begin by setting your oven to 350°F (175°C) to preheat while you assemble the ingredients. Lightly grease a 12-cup muffin tin or individual ramekins with butter or non-stick spray, ensuring every cavity is coated. This step prevents sticking and helps the puddings release effortlessly after baking.For an even layer of protection, you can also line the bottom of each cup with a small circle of parchment paper.
- Soak the Dates: Place the pitted medjool dates in a medium heatproof bowl or directly in your food processor. Pour 1 cup of boiling water over the dates and let them sit for about 5 minutes. This softens the dates, making them easier to blend into a smooth, thick paste. This step is crucial for achieving a moist, tender sponge with the characteristic sweetness of sticky toffee pudding.
- Cream Butter and Sugar: While the dates soak, take a large mixing bowl and add the room-temperature butter and light brown sugar. Using a hand mixer or stand mixer, beat them together until the mixture becomes pale, fluffy, and smooth. This aeration creates a lighter, more tender texture in the final pudding.
- Incorporate Eggs, Vanilla, and Molasses: Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth mixture without curdling. Next, stir in the molasses and vanilla extract, which deepen the flavor with rich, caramel-like notes and a subtle warmth that complements the dates beautifully.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting not only removes lumps but also helps the leavening agents distribute evenly throughout the batter, promoting a uniform rise and light texture.
- Mix Dry Ingredients with Wet Batter: Gradually fold the sifted dry ingredients into the creamed butter-sugar mixture. Stir gently using a spatula to avoid over-mixing, which could create a dense sponge. Aim for a smooth, slightly thick batter that can hold the date mixture without sinking.
- Puree the Dates: Drain the soaked dates slightly and pulse them in a food processor until smooth, forming a sticky paste. Add the baking soda to the pureed dates and stir gently to combine. The baking soda reacts with the dates’ natural acidity, creating a softer texture and subtly enhancing sweetness.
- Incorporate Date Mixture into Batter: Fold the pureed date mixture into the batter carefully, ensuring it is evenly distributed. Avoid over-mixing to preserve the sponge’s tender structure.The batter should be thick, glossy, and evenly colored with flecks of the rich date paste visible.
- Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin tin or ramekins, filling each about three-quarters full. This allows the puddings to rise without spilling over. Gently tap the pan on the countertop to release any air bubbles trapped in the batter for an even bake.
- Bake the Puddings: Place the filled muffin tin in the preheated oven. Bake for 18–20 minutes (or 22–25 minutes for a square baking pan) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the sponge moist and tender.
- Prepare the Toffee Sauce: While the puddings bake, prepare the sauce.In a medium saucepan, combine the heavy cream, butter, light brown sugar, and a pinch of salt. Heat over low to medium heat, stirring frequently until the sugar dissolves completely and the sauce thickens slightly, about 7–10 minutes. Remove from heat and stir in the vanilla extract for aromatic depth.
- Serve and Garnish: Once the puddings are baked, let them cool slightly in the tin for 5 minutes before transferring to serving plates. Pour the warm toffee sauce generously over the puddings. Optionally, sprinkle chopped walnuts on top for added texture and a nutty flavor contrast. Serve immediately for the ultimate gooey, comforting dessert experience.
- Storage and Reheating: If not serving immediately, store the puddings and toffee sauce separately in airtight containers in the refrigerator for up to five days. To serve later, gently reheat the puddings in the microwave or oven, and warm the sauce on the stove or in the microwave until pourable.
Notes
- Date Substitutions: If medjool dates are unavailable or not preferred, prunes or dried figs work well as an alternative, maintaining sweetness and moisture.
- Alternative Sauces: For variation, swap the classic toffee sauce with caramel, butterscotch, or a spiced chocolate sauce.
- Make-Ahead Tip: Both the sponge and toffee sauce can be prepared up to five days in advance. Reheat before serving.
- Freezing Instructions: Wrap individual puddings tightly in plastic wrap and store in a freezer-safe container for up to three months. Thaw before reheating.
- Dietary Adjustments: Use gluten-free flour and xanthan gum for gluten-free; substitute vegan butter and a flax egg mixture for a vegan version; use plant-based cream for dairy-free alternatives.
- Serving Tip: For extra indulgence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.