This Sticky Toffee Pudding with Butterscotch Sauce Recipe is a moist and rich recipe, which is made with chopped dates and brown sugar. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 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
- Prep Oven and Cook Dates: Preheat the oven to 350 degrees F. Line a 13 by 9-inch baking pan with parchment paper. In a saucepan, combine the chopped dates and water and bring to a boil. Turn off the heat and carefully stir in the baking soda (the mixture will foam up). Set this aside to cool slightly.
- Prepare the Batter: In a medium bowl, combine the sifted flour and baking powder. In the large bowl of a mixer, cream the softened butter until fluffy. Add the sugar and continue to cream until light and fluffy.
- Combine Wet Ingredients: With the mixer running, add 2 of the eggs and mix until combined. Then, add the remaining 2 eggs and the vanilla and mix until combined.
- Finish the Batter: On low speed, alternate adding the flour mixture and the date mixture to the creamed butter in three additions, beginning and ending with the flour mixture. Mix until just incorporated after each addition.
- First Bake and Cool: 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.
- Make the Butterscotch 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, until combined and slightly thickened. Remove from the heat and stir in the vanilla.
- Final Bake and Serve: 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
- How do I get a super moist pudding? The secret is the date and baking soda mixture. Boiling the dates softens them into a puree, and the baking soda not only helps to break them down further but also reacts with the acidic dates to create a very light, tender crumb.
- Why did the date mixture foam up so much? This is a normal and important chemical reaction. The alkaline baking soda reacts with the natural acidity in the dates, creating carbon dioxide bubbles. This process tenderizes the dates and helps leaven the cake, making it extra soft.
- Can I make this dessert ahead of time? Yes, this is a perfect make-ahead recipe. The recipe notes that you can bake the cake (pudding) and let it cool, then store it, covered, for up to 2 days before you add the sauce and do the final bake.
- How do I know when the pudding is fully cooked? After the first 40-minute bake, the cake should be firm to the touch and spring back when gently pressed. A toothpick inserted into the center should come out clean, with no wet batter attached.
What To Serve With Sticky Toffee Pudding
This is a very rich and sweet dessert that is traditionally served warm with a creamy element to balance the sweetness.
- Freshly whipped, unsweetened heavy cream (as suggested)
- A scoop of high-quality vanilla bean ice cream
- A dollop of crème fraîche or clotted cream
How To Store Sticky Toffee Pudding
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat: Reheat individual portions gently in the microwave until the sauce is bubbly and the cake is warm.
Sticky Toffee Pudding Nutrition Facts
- Serving: 1 square (of 12)
- Calories: 620kcal
- Protein: 7g
- Fat: 28g
- Carbohydrates: 85g
- Sugar: 60g
- Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Sticky toffee pudding is a very moist British sponge cake that gets its signature dark color, deep flavor, and sticky texture from finely chopped or pureed dates. It is almost always served warm with a hot toffee or butterscotch sauce.
Yes, any type of pitted date will work. Medjool dates are large and have a rich, caramel-like flavor, while Deglet Noor dates are slightly smaller and firmer with a nutty finish. Both are excellent choices.
The sauce is designed to be a pourable consistency so it can soak into the cake. It will thicken slightly as it boils for 3 minutes and will thicken more as it cools. If you prefer a very thick sauce, you can simmer it for an extra 2-3 minutes.
Try More Recipes:
Sticky Toffee Pudding with Butterscotch Sauce Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
servings20
minutes45
minutes620
kcalThe ultimate British comfort dessert, this recipe features an incredibly moist and tender date-sweetened sponge cake, which is then soaked and served warm in a rich, homemade butterscotch sauce.
Ingredients
Cake: 12 oz dates, 2.5 cups water, 2 tsp baking soda, 3.25 cups flour, 1 stick butter, 1 2/3 cups sugar, 4 eggs.
Sauce: 2 1/4 cups brown sugar, 7 tbsp butter, 1 cup half-and-half, 1 tsp brandy.
Whipped cream for serving.
Directions
- Preheat oven to 350°F. Line a 13×9-inch pan.
- Boil dates and water, then remove from heat and stir in baking soda; set aside.
- Cream butter and sugar until fluffy. Beat in the eggs and vanilla.
- Alternate adding the flour mixture and the date mixture to the batter, mixing until just combined.
- Pour into the pan and bake for 40 minutes. Let the cake cool completely.
- Make the sauce: Boil brown sugar, butter, half-and-half, and brandy for 3 minutes. Stir in vanilla.
- To serve, preheat the oven to 400°F. Pour the sauce over the cooled cake and bake for 5 minutes until bubbly.
- Serve warm squares with a dollop of whipped cream.
Notes
- The foaming of the date and baking soda mixture is a normal and necessary step that creates the cake’s light, tender texture.
- Do not overmix the batter after adding the flour, as this can lead to a tough cake.
