Easy Sticky Toffee Pudding
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This recipe is definitely one to save and make over and over again, whether it be for special occasions, birthday parties, or even just when you need an absolutely delicious dessert! Sticky Toffee Pudding, in its nature, is a comforting dessert - warm one up with the warm toffee sauce and some cold vanilla ice cream... you've got an incredible dessert on your hands!
The first time I ever had sticky toffee pudding was back in 2022 when I was in Las Vegas, Nevada. I got the privilege to try it at one of Gordon Ramsay’s restaurants. I was inspired by Gordon Ramsay’s famous sticky toffee pudding, and I wanted to try it for myself. When I tried making it myself, I was just happy that it had turned out on my first try making them. Not to boost my ego, but I had seriously outdone myself.
When I had made it myself, I also realized how simple sticky toffee pudding was to make. Not to mention, I also realized that sticky toffee pudding was not time consuming whatsoever and doesn’t take a lot of time to make! This gives you no excuses not to try it out for yourself :)
Why I LOVE This Recipe
Easy - I would say that this recipe is fairly simple, which makes making this even more rewarding to make. Overall, the whole cooking process from start to finish took me about one hour. The finished product is definitely worth that time!
Flavor - The flavors that this recipe packs is actually quite incredible. When your sticky toffee pudding is paired with cold ice cream, and hot toffee sauce - you have an irresistible dessert that no one would turn down!
People - In my eyes this recipe is definitely one that brings people together. This is a perfect dish for birthday parties, family gatherings, or celebrations in general.
Important Notes
Don't Overfill - It's really important to not overfill your cupcake pan while pouring your batter. Overfilling will create a muffin top, and it will be harder to serve your finished product. This is because Sticky Toffee Pudding is traditionally served with the flat side down. It will be harder serve when you have a higher muffin top.
Don't Overbake - Usually can be gone without saying it, but I think its quite important to not overbake anything. Overbaking your sticky toffee pudding will create a tough outside/top, and a less soft interior. Nothing is good about those two things!
Patience with your Dates - When you combine your dates and the boiling hot water in a blender or food processor, it's important for your dates to soften and that comes with time. Just give them a couple of minutes to mingle and get to know each other, and THEN you can blend.
How to Make Sticky Toffee Pudding
Preheat Oven to 350° - Grease a 12-cup muffin tin, or multiple ramekins.
Prepare the Dates - In a blender or a food processor combine your dates with boiling water. Let sit for 5 minutes. Blend/pulse until the date pieces are small in size.
Prepare Batter - In a large bowl or mixing bowl cream the butter and brown sugar. Next, add eggs - adding one at a time. Add flour, baking soda, baking powder, and salt. Mix until combined. Add molasses and mix until combined. Finally mix in your date mixture.
Bake - Bake in an over set at 350° for 18-20 minutes. Or until a toothpick inserted comes out clean.
Serve - Let cool for 5-10 minutes. Serve warm on a plate with ice cream of your choice and toffee sauce.
How to Make Toffee Sauce
Combine - In a saucepan over low heat, combine heavy whipping cream, brown sugar, butter, and salt.
Cook - Cook over low heat for 7-8 minutes, mixing often, until the sauce begins to thicken.
Serve - Let cool before serving.
Freezing and Making Ahead Instructions:
Freeze - Completely cool the sticky toffee pudding and place in an airtight bag or tupperware container and freeze for up to 3 months.
Making Ahead - Follow the instructions as normal, and store in the fridge for up to 6 days before you plan on serving.
Easy Sticky Toffee Pudding
Rich, moist, and irresistibly indulgent, this classic sticky toffee pudding features a tender date sponge soaked in a buttery toffee sauce. Served warm with a scoop of vanilla ice cream, it’s the ultimate comforting dessert perfect for holidays or cozy nights in.
Ingredients
- 8 ounces of pitted dates
- 1 cup boiling water
- 1/3 cup butter, room temperature
- 2/3 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 tablespoons molasses
- 1 2/3 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Walnuts (for topping)
- 1/2 cup butter
- 3/4 cup brown sugar, packed
- 2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- Pinch of salt
Instructions
- Preheat oven to 350°, grease a 12-cup muffin tin or ramekins.
- In a blender or a food processor, add dates and boiling water. Set aside.
- Meanwhile in a large bowl or mixing bowl, cream butter and brown sugar.
- Add eggs, adding one at a time waiting until each egg is well combined.
- Add flour, baking soda, baking powder, and salt. Mix until combined.
- Add molasses and vanilla, mix until completely combined.
- In the blender or food processor, pulse blades 4-5 times or until the date pieces are small in size. Making sure to not have the date pieces be too large.
- Add date mixture to mixing bowl and combine until the batter is formed.
- Pour batter into prepared pan and bake in oven for 18-20 minutes or until a toothpick, inserted into the center, comes out clean. Make sure not to overbake.
- Let cool, serve cakes flat side up with toffee sauce over top. Optionally pair with your preferred choice of ice cream!
- In a medium saucepan combine butter, brown sugar, heavy whipping cream, salt, and vanilla extract.
- Cook over low heat for 7-10 minutes or until the sauce starts to thicken.
- Let cool before serving.
