Sticky Toffee Pudding is a classic British dessert. A moist, date sponge cake covered in a toffee sauce and served with English custard. Oh yeah!
I’m not much of a dessert person, or have much of a sweet tooth, but this dessert makes me weak in the knees and just can’t help myself. The moist sponge cake and the really sweet toffee sauce creamy English custard (recipe link below) just brings it all together nicely.
This recipe was inspired by the 5lb’s of medjool dates that my husband came home with one day (as you do).
The recipe only calls for 1 cup of dates, so you can imagine we had lot leftover, and in addition to using them in recipes, they make a delicious and healthy snack.
In preparation to make the puddings, the dates are chopped and soaked in a mixture boiling water and baking soda. This serves to soften the dates (which mine were already so very soft) and the baking soda helps make the puddings light and fluffy.
Some recipes call to blend or puree the dates but I like to have chunks of the dates in the pudding, but that’s just my preference. It is very important to grease, then flour your muffin tin very well, because you do want the puddings to come out nice and easily when they’re baked.
The puddings are good served just with the toffee sauce, but I like to serve this pudding with English custard (<click text for recipe link). The creaminess of the custard helps cut through the sweetness of the toffee sauce and all 3 work so well together.
If you’re a fan of deliciously creamy custard, I also use it in Berry Custard Tart (< click text for recipe) and Rhubarb and Custard (< click text for link).
Yield: 8 puddings
Sticky Toffee Pudding
A moist date sponge cake, covered in a toffee sauce and served with English custard.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Ingredients
- For the pudding
- 1 cup (220 grams) medjool dates, pitted and finely chopped
- ¾ cup (150 grams) boiling water
- 3 ounces (84 grams) unsalted butter, softened
- 2/3 cup (96 grams) dark brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- ¾ cup (150 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- For the toffee sauce
- 4 ounces (113 grams) unsalted butter
- 1 cup (220 grams) lightly packed dark brown sugar
- ¾ (96 grams) cup heavy cream
Instructions
- For the pudding
- Preheat oven to 325°F/160°C.
- To a heatproof dish, add the dates and boiling water, stir to combine. Let sit for a 30 minutes to soften and cool.
- To a mixing bowl add the butter and sugar until light. Beat in the eggs 1 at a time.
Add the dates and vanilla, mix. Add the flour, baking powder and baking soda, stir well. - For the toffee sauce
Fill greased and floured muffin tins with them ix and bake for 25-30 minutes until they feel firm to touch and a toothpick comes out clean when inserted
To a medium saucepan over medium heat add the sugar and water and mix. Bring to a simmer and bubble for 5 minutes. Stir in the cream (it will bubble) and stir in the butter. Cook while stirring until it thickens. Serve poured over the pudding with optional custard.
Nutrition Information:
Yield:
8Serving Size:
1 puddingAmount Per Serving:Calories: 579 Saturated Fat: 18g Cholesterol: 124mg Sodium: 277mg Carbohydrates: 78g Fiber: 1g Sugar: 58g Protein: 4g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Pat Link says
How do you make the English custard?
Janette says
The recipe is linked in the body of the post and (I’ve added text to make it more clear) and also in the recipe directions. Here is the link for you: https://culinaryginger.com/hot-english-custard-over-frozen-berries
Ashley says
I make lunches for my husbands coworkers and I chose this as my birthday dessert to include in their lunches. There were lots of good reviews, I mean, really good reviews with lots of emoticons! Deservedly so, this recipe is sooooooo good! It is one of my favorite things to eat. I love the toffee sauce the best and I love the combo of the custard with the pudding and toffee, it makes it all so perfect!
Janette says
Ashley, thank you so much! This had made my day.
Meggan Hill says
5 p I love love love dates, so sweet and plump and happiness in your mouth. Your sticky toffee pudding looks amazing, a fun, interesting dessert! I’ve never had anything like that before!
KC says
Ha, I expected chocolate. What a great departure from the usual.
Elizabeth Lund says
This looks right up my alley. I haven’t ever had toffee pudding, so this will be a first!
Del says
What an original recipe! Looks so good! Congrats Janette 🙂
healingtomato says
I grew up eating toffee pudding, so, this sure does bring back some great memories. Your recipe looks so good!!
Debi Wayland says
This looks great! I tried to make these once for Christmas Dessert. They turned out way too sweet for my taste. I bet your recipe is WAY better! I can’t wait to try them. Thanks for sharing your recipe.
Janette Fuschi says
Thank you Debit. That’s the one thing that I was very pleased about with this recipe was the pudding is not too sweet, the toffee sauce makes up for that 🙂
Helen says
Oh my goodness, it’s dessert time here and one of these would definitely hit the spot! I love that you’ve made them in a muffin tin … great idea!
Joanne T Ferguson says
G’day great photo and recipe! Cheers! Joanne
Mira says
These are beautiful Janette! I love the sweetness of Medjool dates! Pinning!
Patty Anderson says
The dish looks so elegant and I love that you used pewter plates to serve on. Definitely gives it that English feel.
Janette Fuschi says
Thank you so much Patty
foody schmoody says
This sounds like such a delicious dessert and what a beauty!