Easy Homemade Sticky Toffee Pudding Recipe
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What’s Up, Hungry People
I love love love trying new recipes, but sometimes I’m stumped as to what I should try next! A few weeks back, I got a request for sticky toffee pudding—and honestly, it’s now probably my favorite dessert, perhaps ever.
So shout out to Bridget for the best request yet! To an American, sticky toffee pudding means something completely different compared to its UK counterpart. Naturally, I needed a picture for reference.
Instead of a flavored, custard-like dessert, sticky toffee pudding is actually a very soft, moist cake that is literally sticky with toffee sauce. The biggest difference, I noticed based on the ingredients, is the use of demerara sugar, which is essentially a “raw” sugar with larger crystals. I found it in my standard American grocery store, but if you can’t find any, you can substitute turbinado sugar or even light brown sugar if you’re in a pinch.
The toffee sauce is spooned over the just-set cake and then broiled until bubbly—and then even more extra sauce is poured on top of that once the pudding is ready to serve.
I also may have added a dollop of ice cream to my sticky toffee pudding, though traditionally I believe it is served with whipped cream. I also may have eaten this for breakfast this morning because I am an American and that means we are obligated to do everything backwards anyway.
The sweet chunks of dates give the pudding a chewiness that pairs perfectly with the robust toffee flavor of the sauce. I may have slightly burnt mine in my video (don’t judge me—it was my first time ever making it!), but not enough to notice any burnt flavors. If anything, I think I enhanced the toffee flavor tenfold.
This recipe is definitely getting added to the arsenal of “feel good” recipes—it’s dangerously sweet and delicious. And I cannot wait to eat the rest (as I polish off another serving while writing this post). Thanks for the request, Bridget!
Here’s What You Need
- Dried dates: Adds natural sweetness and chewy texture to the pudding.
- Boiling water: Softens the dates, making them blend easily into the batter.
- Flour: Provides structure and helps thicken the batter.
- Demerara sugar: Offers a toffee-like flavor and a crunchy texture.
- Dark brown sugar: Contributes to the rich, molasses-like sweetness.
- Sea salt: Balances the sweetness and enhances overall flavor.
- Baking soda: Helps the pudding rise and become fluffy.
- Vanilla extract: Adds a warm, floral aroma that complements the toffee.
- Butter: Gives a creamy richness to both the cake and the sauce.
- Eggs: Binds the ingredients and adds moisture.
- Heavy cream: Creates a rich, creamy toffee sauce.
Let’s Cook
Alright, let’s get started by heating your oven to 350°F (175°C). While it’s warming up, grab those ramekins and give them a nice buttery coat to keep everything non-stick. Now, pop a cup of water in the microwave and heat it until it’s boiling—about two minutes should do the trick. Pour this hot water over your chopped dates and let them hang out to soften for about five minutes. This is a great time to get everything else lined up and ready to go.
Making the Batter
Once your dates are nicely softened, toss them into a food processor along with the flour, demerara sugar, dark brown sugar, sea salt, baking soda, vanilla, and eggs. Give it all a good pulse until it looks crumbly. Remember to measure out half a cup of that date-infused water and add it to the mix. Now, strain those dates but keep them close because they’re heading right back into the processor. Blitz everything until you’ve got a smooth, bubbly batter with those lovely date chunks evenly spread throughout.
Baking the Pudding
Place your buttered ramekins inside a larger 9×13 cake pan. Now pour the batter into each ramekin until they’re about half full—this ensures they have room to puff up without making a mess. Carefully pour some water into the cake pan around the ramekins. This little water bath will help the puddings cook evenly, so they’re perfectly moist. Slide the pan into the oven and bake for 30-40 minutes. You’re looking for a set pudding that’s just right—not too soft, not too firm.
Crafting the Toffee Sauce
While those puddings are doing their thing in the oven, let’s whip up some toffee sauce. Grab a saucepan and melt the remaining butter, then stir in the heavy cream and dark brown sugar, and a pinch of salt. Keep the heat nice and low, and stir until everything is beautifully blended and creamy. You don’t want to rush this part—let the sauce simmer gently so it thickens up just right.
Broiling and Serving
Once the puddings are done, pull them out of the oven and let them cool for a few minutes—just enough so they’re not too hot to handle. Meanwhile, crank your broiler to low and get ready for the magic. Drizzle about 3-4 tablespoons of your toffee sauce over each pudding and then pop them back in the oven. Broil them until the sauce starts bubbling and turns a gorgeous golden brown.
Now, for the grand finale: flip each pudding onto a plate, give the ramekin a gentle nudge if needed, and watch as it slides out smoothly. Spoon some of that extra toffee sauce over the top and if you’re feeling adventurous, add a scoop of vanilla ice cream or a swirl of whipped cream right on top.
Sticky Toffee Tips
- Prevent burning the toffee sauce: Heat the sauce gently and stir frequently to avoid burning. Keep the flame low and be patient; a perfectly smooth sauce rewards those who wait.
- Softening dates: Ensure the dates are thoroughly soaked in boiling water to soften them up before blending. This step is crucial for achieving the right texture in your pudding.
- Serving suggestions: While traditional recipes might call for whipped cream, don’t hesitate to top your sticky toffee pudding with vanilla ice cream. The cold ice cream contrasts beautifully with the warm pudding.
- Storing leftovers: Sticky toffee pudding can be refrigerated and tastes just as good the next day. Simply reheat in the microwave or oven before serving to bring back that delightful warmth and texture.
- Avoid overfilling ramekins: Fill the ramekins only halfway to prevent spill-over as the pudding rises. This ensures each serving is perfectly cooked and easy to remove from the ramekin.
- Baking time may vary: Depending on your oven, the baking time might need adjustment. Start checking the puddings at around 25 minutes and adjust accordingly to avoid overbaking.
There you have it, Hungry People! I walked you through every step of making sticky toffee pudding, and I hope you’re as excited as I am to try it out. This dessert might just change the way you think about puddings forever. It’s got the perfect blend of sweetness, textures, and that to-die-for toffee sauce. Don’t forget to share your creation with us or let me know if you tweaked the recipe to your taste.
Whether it’s a treat after dinner or a rebellious breakfast choice, I’m pretty sure sticky toffee pudding will make it to your favorite dessert list too. Keep those requests coming, and who knows what we’ll be cooking up next in our kitchen adventure!
Sticky Toffee Pudding
Ingredients
FOR TOFFEE SAUCE:
- ½ cup cold butter chopped
- 1 ½ cup + 1/4 cup heavy cream separated
- ⅓ cup dark brown sugar
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Butter four ramekins and set aside. Microwave about one cup of water for two minutes until boiling. Pour the hot water over the chopped dates and let them soak until softened, about five minutes.
- In a food processor, combine the flour, demerara sugar, dark brown sugar, salt, baking soda, vanilla, and eggs. Pulse until crumbly. Measure out a half cup of the water used to soak the dates and add it to the food processor. Strain the remaining dates and add them to the food processor. Blend until smooth and bubbling, with small chunks of dates throughout the batter.
- Place the greased ramekins in a 9×13 cake pan. Measure out even amounts of the batter into each ramekin—about 1/2 cup in each. The ramekins should be about half full. Pour water into the bottom of the cake pan then carefully transfer to the oven. Bake for 30-40 minutes, until the pudding is just set.
- While the puddings bake, combine the remaining butter, heavy cream, dark brown sugar, and salt in a saucepan. Stir until creamy smooth (take care not to use too high a temperature and burn the sauce). Remove from the heat.
- Remove the ramekins from their water bath and let cool for about five minutes. While they cool, turn the broiler on low and position a rack about 5-6 inches below.
- Pour about 3-4 tablespoons of the toffee sauce onto the tops of each baked pudding. Place back into the oven and broil until the sauce is bubbly and browning—appearing to get stickier. Remove the puddings from under the broiler and let cool until the ceramic is cool enough to handle without burning your skin. Use a knife to loosen the edges of the pudding.
- As the puddings cool, place the remaining toffee sauce back over medium-low heat. Pour in the remaining heavy cream and whisk until smooth and warmed through.
- Place the serving dish on top of the ramekin and flip over the dish. Remove the ramekin and jiggle gently to release the pudding. It should hold its shape on the plate. Spoon the "extra sauce" over the pudding. Serve warm with a spoonful of vanilla ice cream or whipped cream. Enjoy!
