Sticky Toffee Pudding Recipe
Recipe information
Make Sticky Toffee Pudding in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Cake
Toffee Sauce
To Serve (optional)
Cake
1. Prepare oven and pan
Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan (or six large ramekins) and line the bottom with parchment for easy removal.
2. Soak dates
Place the chopped dates in a heatproof bowl. Pour the boiling water over them, stir in the baking soda, and let sit for 10 minutes until the dates are softened and the mixture is thick and glossy. Mash lightly with a fork or spoon to break up large pieces.
3. Cream butter and sugars
In a large bowl, beat the softened 1/2 cup butter with the granulated sugar and 1/4 cup brown sugar until pale and fluffy, about 2–3 minutes with an electric mixer, or 4–5 minutes by hand.
4. Add eggs and vanilla
Beat in the eggs one at a time, fully incorporating after each addition. Mix in 1 teaspoon vanilla extract.
5. Combine wet and dry
Fold the mashed date mixture (including any liquid) into the butter-sugar-egg mixture until evenly distributed.
6. Add dry ingredients
Sift together the flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold the dry ingredients into the batter just until combined; do not overmix.
7. Bake
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25–30 minutes (for an 8-inch pan) or 18–22 minutes for individual ramekins, until the top is set and a toothpick inserted into the center comes out with a few moist crumbs. The cake will be dark and moist.
8. Rest
Allow the pudding to rest in the pan for 10 minutes before serving or transferring. If serving immediately, keep warm and proceed to sauce step.
Toffee Sauce
9. Make sauce
While the cake bakes (or during the last 10 minutes of baking), combine 1/2 cup butter and 1 cup packed light brown sugar in a medium saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture is bubbly, about 3–4 minutes.
10. Add cream and finish
Carefully stir in 1 cup heavy cream (mixture will bubble). Reduce heat to low and simmer gently for 3–5 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla extract and 1/8 teaspoon salt. Keep warm.
11. Optional thicker sauce
If you prefer a thicker sauce, simmer an additional 2–3 minutes, stirring frequently, but be careful not to over-reduce — it will thicken more as it cools.
To Serve
12. Assemble
Trim and cut the pudding into squares if baked in a pan. Place a warm piece of pudding on a plate or in a bowl.
13. Dress with sauce
Pour a generous amount of warm toffee sauce over each portion so it soaks into the cake and pools around it. Reserve some sauce for the table if desired.
14. Garnish and serve
Top with a scoop of vanilla ice cream or a drizzle of pouring cream and sprinkle with chopped toasted pecans or walnuts if using. Serve immediately while hot.
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