Sticky Toffee Pudding

Sticky Toffee Pudding

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This classic British dessert is sticky, gooey and spongy. Each individual pudding is drenched with a rich, warm toffee sauce and makes the perfect dessert to enjoy in the cooler months. Serve with vanilla ice cream for the ultimate pairing of a hot, cold contrast. 


Units Scale
  • 5 oz Medjool dates (approx. 10 large dates)
  • 3/4 cup water
  • 1/2 teaspoon baking soda
  • 3 Tablespoons (42 g) unsalted butter, at room temperature
  • 1/2 cup light brown sugar, lightly packed
  • 1 large egg, at room temperature
  • 1 Tablespoon fancy molasses
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder

Toffee Sauce

  • 1/2 cup unsalted butter
  • 3/4 cup light brown sugar, lightly packed
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350˚F. Grease a muffin tin with butter and flour. Set aside. 
  2. In a small saucepan add pitted dates and water. Bring to a boil, then lower the temperature and simmer for approx. 3 minutes. Remove from the heat and set aside to cool.
  3. In a large bowl add butter and sugar. Using a hand mixer beat until light and fluffy. Add egg and beat until well incorporated. Mix in molasses.
  4. In a separate bowl mix together flour and baking powder. 
  5. Add the dry ingredients into the butter mixture in 2-3 additions until just combined. Set aside.
  6. Using an immersion blender (a blender or food processor) puree the date mixture until smooth. Add baking soda and stir together.
  7. Add the date mixture to the batter and mix together.
  8. Evenly spoon the batter into the prepared muffin cups approx. 3/4 full. You should have a total of 8 puddings.
  9. Bake in the oven for approx. 18 minutes or until a toothpick inserted in the middle comes out clean. Let cool on a cooling rack and then carefully remove the puddings. You may want to slice the puddings’ ‘muffin tops’ when they are in the muffin tin to achieve a flat bottom.
  10. Meanwhile, make your toffee sauce. Using a large pot (with a heavy bottom) 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 until thickened (do not boil any longer as you don’t want the toffee to turn to candy). Remove from heat and stir in the vanilla. Allow the toffee sauce to cool slightly before spooning a generous amount over the puddings.
  11. Serve immediately with vanilla ice cream.


Enjoy warm. Reheat in a 350˚F oven for approx. 8 minutes, spoon toffee sauce over the tops of each pudding.

Store leftovers at room temperature in an airtight container for up to 3 days. 


Keywords: Sticky Toffee Pudding, Dessert

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