This Sticky Toffee Pudding with Butterscotch Sauce Recipe is a rich and indulgent recipe, which calls for sweet dates and a warm butterscotch sauce. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.
Jump to RecipeSticky Toffee Pudding with Butterscotch Sauce Recipe Ingredients
For the Pudding (Cake):
- 12 ounces dates, pitted and roughly chopped
- 2 1/2 cups water
- 2 teaspoons baking soda
- 3 1/4 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 8 tablespoons (1 stick) softened, unsalted butter, cut into pieces
- 1 2/3 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
For the Butterscotch Sauce:
- 2 1/4 cups light brown sugar
- 7 tablespoons unsalted butter
- 1 cup half-and-half
- 1 teaspoon brandy
- 1/4 teaspoon vanilla extract
- 1 cup cold heavy cream, for whipped cream (optional)
How To Make Sticky Toffee Pudding with Butterscotch Sauce Recipe
- Prepare the dates: Preheat the oven to 350 degrees F. Line a 13 by 9-inch baking pan with parchment paper. In a saucepan, combine the roughly chopped dates and water. Bring to a boil, then turn off the heat. Carefully stir in the baking soda (the mixture will foam up significantly). Set this aside to cool slightly.
- Mix dry ingredients and cream butter: In a medium bowl, whisk together the sifted flour and baking powder. In the large bowl of a mixer, cream the softened butter until fluffy. Add the granulated sugar and continue to cream until the mixture is light and fluffy.
- Add the eggs: With the mixer running, add 2 of the eggs and mix until combined. Then, add the remaining 2 eggs and the vanilla extract, mixing until fully incorporated.
- Combine and mix: On low speed, alternate adding the flour mixture and the cooled date mixture to the creamed butter in three additions, beginning and ending with the flour mixture. Mix until just incorporated after each addition to avoid overworking the batter.
- Bake the sponge: Pour the batter into the prepared baking pan and bake for about 40 minutes, until the cake is firm and a toothpick inserted into the center comes out clean. Let it cool completely in the pan.
- Simmer the sauce: While the cake cools, combine the brown sugar, butter, half-and-half, and brandy in a saucepan. Bring the mixture to a boil and let it boil for 3 minutes, stirring constantly, until combined and slightly thickened. Remove from the heat and stir in the vanilla.
- Glaze and finish: When ready to serve, preheat the oven to 400 degrees F. Pour the warm butterscotch sauce evenly over the top of the cooled cake. Bake for about 5 minutes, until the sauce is bubbly and the cake is heated through. If desired, whip the heavy cream into soft peaks. Cut the warm cake into squares and serve immediately with a dollop of whipped cream.
Recipe Tips
- Why add baking soda to dates: The baking soda softens the skin of the dates and breaks down their fibers, ensuring they melt into the batter rather than remaining chewy chunks. It also darkens the color of the sponge.
- Sauce consistency: The butterscotch sauce thickens as it cools. If you make it ahead of time, gently reheat it on the stove before pouring it over the cake for the final bake.
- Room temperature ingredients: Ensure your butter and eggs are at room temperature. If you add cold eggs to creamed butter, the mixture can curdle (look grainy), affecting the rise of the pudding.
- Don’t overmix: Once you start adding the flour, mix gently. Overmixing activates gluten and can turn this tender sponge into a tough, rubbery cake.
What To Serve With Sticky Toffee Pudding with Butterscotch Sauce
This rich dessert pairs well with creamy elements that cut through the sweetness.
- Vanilla bean ice cream
- Homemade custard (Crème Anglaise)
- Unsweetened whipped cream
- A cup of strong black coffee or espresso
How To Store Sticky Toffee Pudding with Butterscotch Sauce Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The sauce will soak into the sponge, making it even moister.
- Reheat: Reheat individual portions in the microwave for 30-60 seconds until warm.
- Freeze: You can freeze the baked cake (without the sauce) for up to 3 months. Wrap tightly in plastic wrap and foil. Make the sauce fresh when ready to serve.
Sticky Toffee Pudding with Butterscotch Sauce Recipe Nutrition Facts
- Calories: 580
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 320mg
- Total Carbohydrates: 95g
- Dietary Fiber: 3g
- Sugar: 68g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
In the UK, where this dish originates, “pudding” is a generic term for dessert. It is technically a dense sponge cake made with dates.
Yes, the brandy adds a depth of flavor, but it is optional. You can simply omit it without needing a substitute.
Dates provide a specific sticky texture and caramel-like sweetness that is hard to replicate. While figs will work, the texture will be seedier and less smooth than a traditional sticky toffee pudding.
Sticky Toffee Pudding with Butterscotch Sauce Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
servings30
minutes45
minutes580
kcalThis Sticky Toffee Pudding with Butterscotch Sauce Recipe is a British classic featuring a moist date sponge soaked in a rich, homemade toffee glaze.
Ingredients
12 ounces dates, pitted and roughly chopped
2 1/2 cups water
2 teaspoons baking soda
3 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
8 tablespoons (1 stick) softened, unsalted butter
1 2/3 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 1/4 cups light brown sugar
7 tablespoons unsalted butter (for sauce)
1 cup half-and-half
1 teaspoon brandy
1/4 teaspoon vanilla extract (for sauce)
1 cup cold heavy cream (optional garnish)
Directions
- Preheat oven to 350°F. Line a 13×9-inch pan with parchment paper.
- Boil dates and water; remove from heat and stir in baking soda. Cool.
- Mix flour and baking powder in a bowl.
- Cream butter and sugar in a mixer until fluffy.
- Add eggs two at a time, then vanilla, mixing well.
- Alternately fold in flour mixture and date mixture.
- Bake for 40 minutes until a toothpick comes out clean. Cool completely.
- Boil brown sugar, butter, half-and-half, and brandy for 3 minutes. Stir in vanilla.
- Preheat oven to 400°F.
- Pour sauce over cooled cake and bake for 5 minutes until bubbly.
- Serve warm with whipped cream.
Notes
- Dates: Medjool dates are preferred for their softness and caramel flavor, but regular pitted dates work well too since they are boiled.
- Double Bake: The second bake with the sauce helps the toffee permeate the top layer of the sponge, creating the signature “sticky” texture.
- Foaming: Be careful when adding baking soda to the hot dates; ensure your pot is large enough to handle the expansion.
