Sticky Toffee Pudding is an English dessert that you are going to absolutely love! This moist sponge cake contains finely chopped dates, a rich toffee sauce, and served with vanilla ice cream.

Anything with the word Toffee in it is going to be amazing, you just know it! Try these other toffee recipes to see what I mean like this Graham Cracker, Homemade, and Toffee Cake!

Sticky Toffee Pudding Cake

Let’s talk sticky for a minute here. This is hands down one of the best desserts EVER! It is sweet, but balanced. The toffee sauce tastes like a dream. And the cake sweetened with dates and brown sugar has a rich caramel-like flavor that is deep and satisfying. This festive Sticky Toffee Pudding is usually served around the holidays, but it is just too good of a treat to be eaten just once a year.

The date cake is moist and absolutely scrumptious. If you haven’t tried date cake, it’s a must. Blending the dates up creates a silky paste that is naturally sweet, but not sickly sweet flavor. It is the perfect companion for the toffee sauce. I could drink the toffee sauce on it’s own, so you have been warned. It is addicting. Serve this cake warm, with sauce warm as well. We love to serve it with a nice scoop of vanilla ice cream.

Ingredients for Toffee Pudding

• Dates: Pit the dates if not already pitted before blending.
• Water: Boil the water to help soften the dates.
• Flour: All-purpose flour works great for this dense cake.
• Baking powder: This helps the cake rise.
• Baking soda: Helps the cake be airy and light.
• Salt: Balances the cake and gives it flavor.
• Unsalted butter: Be sure this is at room temperature.
• Brown sugar packed: Use either dark or light brown sugar depending on your tastes.
• Vanilla extract: Gives a nice sweet flavor.
• Eggs: Also need to be at room temperature.

Homemade Toffee Sauce

• Brown Sugar: I used light brown sugar, but dar would work here too, it’ll give it a stronger flavor.
• Heavy Cream: Creates the velvety smooth texture.
• Unsalted Butter: Gives it a nice buttery flavor.
• Light Corn Syrup: Adds sweetness without thickening it too much.
• Vanilla: Adds a great flavor.

How to Make Sticky Pudding Cake from Scratch

1. Preheat: Preheat the oven to 350. Butter 6 ½ cup ramekins and dust lightly with flour.
2. Heat and Blend: In a small saucepan simmer the dates and the water together over medium-low heat for about 15 minutes, until the dates are nice and soft. Transfer them to a food processor and blend until smooth.
3. Beat: In a small bowl whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer use the paddle attachment to beat together the butter and sugar until combined. Add in the eggs and vanilla extract. Scrape down the sides and the bottom of the bowl and add the date puree and beat until incorporated. With the mixer on low, add in the dry ingredients.
4. Divide and Bake: Divide the batter evenly into the six ramekins. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. While the cakes are in the oven, prepare the toffee sauce. Let the cakes cool slightly before using a serrated knife to trim the tops of the cakes level with the rim of the ramekins. Invert them onto a wire cooling rack and clean out the ramekins. Give them a quick spray of cooking spray (one with flour works best) and spoon about a tablespoon of toffee sauce into each ramekin. Put the cakes back in the ramekins and bake for about 8-10 minutes, until the sauce is bubbling up the sides. Allow cooling for 2 minutes before inverting them out of the ramekins again.
5. Enjoy: Serve the cake warm (either shortly after baking, or gently rewarmed if they are made ahead of time) with extra toffee sauce and whipped cream, ice cream, or a sprinkle of sea salt.

English Toffee Sauce Instructions

In a medium saucepan combine the brown sugar, heavy cream, butter, and corn syrup. Heat over medium until boiling. Lower the heat to medium-low and simmer, stirring frequently, for about 15-20 minutes until it begins to take on a deep amber color. Remove from heat and stir in the vanilla. Set aside to cool slightly before spooning into the ramekins and serving.

More Saucy Cakes and Treats

I love a good dessert that comes with a sweet, thick sauce that just oozes into everything. There is something just rich and decadent about a dessert with a sauce. A great sauce can do wonders for a dessert too. It can make it look and seem way fancier than it really is. It can help salvage a cake that’s a bit too dry, and it’s just more fun to eat when you can drizzle an ooey-gooey sauce over a dessert. But it’s not only sauce, it could be a glaze too. that soaks into the cake. So YUMMY! Give these desserts and sauces a try. They are tried and true and absolutely delicious!

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Sticky Toffee Pudding

Sticky Toffee Pudding is an English dessert that you are going to absolutely love! This moist sponge cake contains finely chopped dates, a rich toffee sauce, and served with vanilla ice cream.

Course Dessert

Cuisine English

Keyword sticky toffee pudding, sticky toffee pudding recipe

Prep Time 45 minutes

Cook Time 45 minutes

Total Time 1 hour 30 minutes

Servings 6 ramekins

Calories 970kcal

Author Alyssa Rivers

Ingredients

• 6 ounces dates
• 1 cup water
• 1 and 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsalted butter
• 1 cup brown sugar packed
• 1 teaspoon vanilla extract
• 2 large eggs

Toffee Sauce

• 1 cup light brown sugar
• 1 and 1/2 cup heavy cream
• ½ cup unsalted butter
• ½ cup light corn syrup
• ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 350. Butter 6 ½ cup ramekins and dust lightly with flour.
• In a small sauce pan simmer the dates and the water together over medium low heat for about 15 minutes, until the dates are nice and soft. Transfer them to a food processor and blend until smooth.
• In a small bowl whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer use the paddle attachment to beat together the butter and sugar until combined. Add in the eggs and vanilla extract. Scrape down the sides and the bottom of the bowl and add the date puree and beat until incorporated. With the mixer on low, add in the dry ingredients.
• Divide the batter evenly into the six ramekins. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. While the cakes are in the oven, prepare the toffee sauce. Let the cakes cool slightly before using a serrated knife to trim the tops of the cakes level with the rim of the ramekins. Invert them onto a wire cooling rack and clean out the ramekins. Give them a quick spray of cooking spray (one with flour works best) and spoon about a tablespoon of toffee sauce into each ramekin. Put the cakes back in the ramekins and bake for about 8-10 minutes, until the sauce is bubbling up the sides. Allow to cool for 2 minutes before inverting them out of the ramekins again.
• Serve the cake warm (either shortly after baking, or gently rewarmed if they are made ahead of time) with extra toffee sauce and whipped cream, ice cream, or a sprinkle of sea salt.
• If preparing the cakes ahead of time,remove them from the ramekins and store in an airtight container. Warm each cake in the microwave for about 30 seconds before proceeding with putting the toffee sauce in the ramekins and heating them in the oven. Be sure to gently warm the toffee sauce before using.

Toffee Sauce

• In a medium sauce pan combine the brown sugar, heavy cream, butter and corn syrup. Heat over medium until boiling. Lower the heat to medium low and simmer, stirring frequently, for about 15-20 minutes until it begins to take on a deep amber color. Remove from heat and stir in the vanilla. Set aside to cool slightly before spooning into the ramekins and serving.

Nutrition

Calories: 970kcal | Carbohydrates: 137g | Protein: 7g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 376mg | Potassium: 455mg | Fiber: 3g | Sugar: 111g | Vitamin A: 1677IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 2mg