Sticky Toffee Pudding

Rich, moist, and irresistibly sweet, this Sticky Toffee Pudding is a beloved British dessert made with tender date sponge cakes drenched in a buttery toffee sauce. Each bite melts in your mouth warm, comforting, and perfect for cozy evenings or special occasions.

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Ingredients

For the Pudding:

• 8 ounces Medjool dates, pitted (225 g)
• 1 cup boiling water (240 ml)
• ⅓ cup butter, room temperature (75 g)
• ⅔ cup light brown sugar, firmly packed (145 g)
• 2 teaspoons vanilla extract (10 ml)
• 2 large eggs, room temperature
• 2 tablespoons molasses (30 ml)
• 1⅔ cups all-purpose flour (200 g)
• 1½ teaspoons baking powder (6 g)
• 1 teaspoon baking soda (5 g)
• ¼ teaspoon salt (1.5 g)

For the Toffee Sauce:

• ½ cup heavy whipping cream (120 ml)
• ½ cup butter (115 g)
• ¾ cup light brown sugar, packed (160 g)
• Pinch of salt
• 2 teaspoons vanilla extract (10 ml)
• Chopped walnuts, optional (for garnish)

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Instructions

1. Preheat and Prepare the Pan:
   Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins with butter or nonstick spray.
2. Soften the Dates:
   Place the pitted dates in a food processor or blender. Pour boiling water over them and let sit for 5 minutes to soften.
3. Prepare the Batter:
   In a large bowl, cream together butter and brown sugar until light and fluffy.
   Add the eggs, one at a time, beating after each addition.
   Mix in the molasses and vanilla extract until smooth.
4. Combine Dry Ingredients:
   In a separate bowl, sift together the flour, baking powder, and salt. Gently stir the dry mixture into the wet batter until just combined.
5. Blend the Date Mixture:
   Pulse the softened dates in the food processor until mostly smooth. Stir in the baking soda — it will bubble slightly.
   Fold the date mixture into the batter gently (do not overmix).
6. Bake:
   Divide the batter evenly among the prepared muffin cups or ramekins.
   Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
   (If using a square baking pan, bake for 22–25 minutes.)
7. Make the Toffee Sauce:
   In a saucepan over low heat, combine cream, butter, brown sugar, and salt.
   Stir continuously until the sugar dissolves and the sauce thickens slightly — about 7–10 minutes.
   Remove from heat and stir in vanilla extract.
8. Serve:
   Turn the cakes flat-side up on a plate. Spoon warm toffee sauce generously over the top.
   Garnish with chopped walnuts, if desired.
9. Store:
   Store the cakes and sauce separately in airtight containers in the refrigerator for up to 5 days.
   Reheat before serving.

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Why You’ll Love This Recipe

• The ultimate comfort dessert — rich, moist, and buttery.
• A classic British favorite with simple ingredients.
• Perfect for make-ahead entertaining — both cake and sauce store beautifully.
• The warm toffee sauce takes it over the top!

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Tips

• Don’t overbake — remove from the oven as soon as a toothpick comes out with moist crumbs.
• Medjool dates are best for their natural sweetness and soft texture.
• For extra flavor, soak dates in strong brewed coffee instead of water.
• Make the toffee sauce ahead and reheat gently before serving.
• Serve puddings warm for the best texture and flavor.

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Variations and Substitutions

• Nut-Free: Skip the walnuts or substitute with toasted coconut flakes.
• Dairy-Free: Use vegan butter and full-fat coconut cream instead of dairy.
• Spiced Version: Add ½ teaspoon of ground cinnamon or ginger to the batter.
• Bourbon Toffee Sauce: Add 1 tablespoon of bourbon to the sauce after removing from heat for a grown-up twist.
• Mini Puddings: Bake in muffin tins for individual servings — perfect for parties.

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FAQs

Can I make this ahead of time?
Yes! Bake the cakes and store them in the fridge for up to 5 days. Warm them in the oven and reheat the sauce before serving.

What kind of dates work best?
Use Medjool dates for the best flavor and texture. Regular dried dates can be used if soaked longer in boiling water.

Can I freeze Sticky Toffee Pudding?
Absolutely! Freeze cakes (without sauce) for up to 2 months. Thaw overnight in the fridge, reheat, and drizzle with warm sauce.

How do I reheat it?
Warm individual servings in the microwave for 30–40 seconds, or heat the entire pudding in a 300°F oven until warmed through.

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Serving and Suggestions

• Serve warm, topped with toffee sauce and a scoop of vanilla ice cream or whipped cream.
• Drizzle with a little extra sauce just before serving for a glossy finish.
• Perfect alongside a cup of coffee, espresso, or chai latte.
• Add a sprinkle of sea salt for a salted caramel flavor twist.