Sticky Toffee Pudding Recipe

This Sticky Toffee Pudding Recipe is a decadent and moist recipe, which features sweet pitted dates and a boozy spiced rum kick. It’s the ultimate holiday dessert, ready in about 1 hour and 20 minutes.

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Sticky Toffee Pudding Recipe Ingredients

For the Pudding:

• 2 cups pitted dates
• 3/4 cup dark spiced rum
• 3/4 cup water
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• Pinch salt
• 2 cups brown sugar
• 1 stick butter, at room temperature (plus extra for greasing)
• 3 eggs, separated

For the Toffee Sauce:

• 3 sticks butter
• 1 1/2 cups brown sugar
• 1/2 cup brandy
• 1/4 cup water

For Serving:

• Heavy cream, whipped (optional)

How To Make Sticky Toffee Pudding Recipe

1. Prepare the dates: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish generously with butter. In a small saucepan, combine the pitted dates, dark spiced rum, and 3/4 cup water. Bring the liquid to a boil, then reduce the heat to low and simmer for 5 to 7 minutes to soften the fruit. Remove from the heat and stir in the vanilla extract. Let the mixture cool slightly, then transfer it to a food processor and puree until smooth. Reserve this date paste.
2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt.
3. Cream butter and sugar: In a large mixing bowl using a handheld mixer on medium-high speed, beat the 1 stick of room temperature butter and 2 cups of brown sugar together until they form a homogeneous, fluffy mixture.
4. Make the batter: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Reduce the mixer speed to low. Gently mix in the flour mixture in thirds. Finally, fold or stir in the reserved date puree until combined.
5. Bake: Transfer the thick batter to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35 minutes, or until a tester comes out clean.
6. Make the toffee sauce: While the pudding bakes, prepare the sauce. In a medium saucepan, combine the 3 sticks of butter, 1 1/2 cups brown sugar, brandy, and 1/4 cup water. Bring the mixture to a simmer, whisking frequently. Cook for about 15 minutes until the sauce thickens to a syrupy consistency.
7. Soak and serve: Remove the pudding from the oven and let it cool for about 10 minutes. Using a skewer or chopstick, poke holes all over the surface of the pudding, about every inch or so. Pour half of the hot toffee sauce over the cake and let it soak in for at least 20 minutes. Serve the warm pudding in a pool of the remaining sauce, garnished with whipped cream if desired.

Recipe Tips

• The Poke Cake Technique: Poking holes in the warm sponge is the most critical step. It allows the rich toffee sauce to penetrate the center of the cake, transforming it from a simple spice cake into a sticky, gooey pudding.
• Date Selection: Medjool dates are the best choice for this recipe due to their natural caramel flavor and softness. If your dates are very dry, you may need to simmer them a minute or two longer.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This prevents the batter from curdling and ensures a smooth, even rise.
• Alcohol Substitution: If you prefer to cook without alcohol, you can substitute the rum and brandy with apple juice or water mixed with a teaspoon of rum extract.

What To Serve With Sticky Toffee Pudding

This rich, dense dessert pairs best with creamy toppings to cut the sweetness.

• Whipped Cream: Unsweetened whipped cream balances the sugar.
• Vanilla Ice Cream: The cold ice cream melting against the hot pudding is delicious.
• Custard: A warm pouring custard (Crème Anglaise) is the traditional British accompaniment.
• Black Coffee: To cleanse the palate.

How To Store Sticky Toffee Pudding Recipe

• Refrigerate: Store the pudding and the remaining sauce in separate airtight containers in the refrigerator for up to 5 days. The flavor often improves on the second day.
• Reheat: Reheat individual portions in the microwave for 30-45 seconds. Warm the sauce separately and pour over the hot cake.
• Freeze: You can freeze the baked cake (without the sauce soak) for up to 3 months. The sauce can also be frozen separately. Thaw and reheat before soaking.

Sticky Toffee Pudding Recipe Nutrition Facts

• Calories: 650
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 250mg
• Total Carbohydrates: 95g
• Dietary Fiber: 3g
• Sugar: 65g
• Protein: 5g

Nutrition information is estimated per serving.

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