Sticky Toffee Pudding

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This, my friends, is the perfect dessert for the holidays or any celebrations to wow your guests! Sticky Toffee Pudding is an iconic British dessert and is a true delight that has earned rave reviews! Each individual serving has a tender sponge cake and is bathed in a luscious, rich toffee sauce that’s simply irresistible.

With each bite, you’ll savour the cozy warmth of the warm cake drenched in luscious homemade caramel sauce. It’s a simple yet heavenly combination that’s pure comfort on a plate; making sticky toffee pudding a beloved classic with its timeless appeal.

Ingredients

Most people aren’t aware that sticky toffee pudding is made with dates. You may see recipes called sticky date pudding as well, and believe it or not, it’s the same thing! This is what makes it a traditional British dessert. Dates add moisture to the cake, keeping it soft and tender while giving depth or flavour and adding natural sweetness. I prefer to use organic Medjool dates and find they provide the best quality. I shop for them at my local Bulk Barn Store where I can buy as little or as much as I like.

• Medjool dates
• Fancy molasses
• Water
• Unsalted butter
• Light brown sugar
• All-purpose flour
• Egg
• Heavy cream
• Baking powder
• Baking soda
• Pure vanilla extract

Variation

Instead of using muffin pans, you can use individual ramekins or an 8″x 8″ pan. Watch your bake time as it may differ depending on the sizes.

Tips

1. Make sure to really grease those muffin cups so you can easily release the date sponge cake!
2. Use Medjool dates as they are sweeter, moister, and larger compared to other types of dates making them the ideal choice for sticky toffee pudding cake.
3. Using an immersion blender is the easiest and quickest way to blend the dates. You can use a blender or a food processor as well.
4. When making toffee sauce use a heavy bottomed pot.
5. Making toffee sauce for the first time can be daunting. If you’re unsure about the boil time, don’t boil any longer than 5 minutes. It’s better to remove the sauce and have it thinner than to have the sauce to turn to fudge.
6. Serve the toffee sauce while still warm. It will thicken as it cools so be careful not to overcook it. If the sauce cools completely before adding to the puddings reheat it on the stovetop (or on low heat in the microwave) to thin it out again.
7. Don’t overbake the pudding cakes, you want them slightly underbaked.

Make Ahead, Freezing & Storing Sticky Toffee Pudding

• The toffee sauce can be made up to 2 weeks ahead of time or can be frozen for up to 3 months. Store in an airtight container in the refrigerator or the freezer and reheat the sauce as needed. Add to a saucepan on the stovetop and heat until warm.
• The pudding can be made up to 3 days ahead of time or can be frozen for up to 2 months. Cool the pudding cakes completely before storing them in an airtight container. To freeze, individually wrap in plastic wrap first then add to an airtight container.  Reheat puddings in a 350˚F preheated oven until warm, approx. 8-10 minutes (thaw frozen puddings first). I like to add toffee sauce to the tops of the pudding cakes to bake first and then add extra sauce once baked. You may want to bake the puddings in a small baking dish with edges so it captures the sauce melting.

How To Make Sticky Toffee Pudding

Step One: In a saucepan add pitted dates and water. Bring to a boil, then lower the temperature and simmer for 3 minutes. Remove the dates from the heat and set aside to cool.

Step Two: In a large bowl add butter and sugar. Mix until light and fluffy. Add egg and beat until well incorporated. Mix in molasses. In a separate medium bowl, mix together flour and baking powder. Add the dry ingredients into the butter mixture in 2-3 additions until just combined. Set aside.

Step Three: Using an immersion blender to puree the date mixture until smooth. Add baking soda and stir together. Add the date mixture to the batter and mix together. Evenly spoon the batter into the prepared muffin cups. Bake in the oven for approx. 18 minutes. Let cool on a wire rack and then carefully remove the puddings.

Step Four: Make your homemade toffee sauce. Using a large pot add butter, brown sugar and cream. Bring to a boil, stirring occasionally at the beginning to dissolve the sugar. Then leave the mixture to boil for 4-5 minutes. Remove from heat and stir in the vanilla. Allow the toffee sauce to cool slightly before spooning a generous amount over the puddings. Serve immediately with a scoop of vanilla ice cream.

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This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.

FAQ’s

This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.