Sticky Toffee Pudding

4.61 from 48 votes

Sticky Toffee Pudding

This luscious Sticky Toffee Pudding is super moist and delicious. Rich and sweet from the plump dates, these puddings are drenched in a dark, rich, sticky toffee sauce. This is my take on a classic British dessert that’s the perfect finisher for any meal.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: British

Keyword: british cakes, cake recipes, sticky toffee pudding

Servings:

Calories: 584kcal

Ingredients

Cake

1 cup dates pitted
1 cup water
4 tablespoon butter unsalted, melted
¾ cup brown sugar packed
2 eggs
2 tablespoon golden syrup
¼ cup molasses
1½ cups all-purpose flour
2 teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt

Sauce

8 tablespoon butter unsalted
½ cup brown sugar packed
¼ cup golden syrup
½ cup molasses
¾ cup whipping cream

Optional Toppings

whipped cream
ice cream
chopped walnuts or pecans

US Customary - Metric

Instructions

Prep the oven and pan. Preheat your oven to 350°F degrees. Generously spray a 8x8 inch square cake pan with cooking spray; set aside.
Prepare the dates. Add the date and water to a medium saucepan then bring the mixture to a boil. You will notice the dates soften. Allow them to cool for about a minute then add the entire thing to a food processor or blender and blend until smooth.
Combine the wet ingredients. In a separate bowl whisk together the melted butter with the brown sugar until well combined. Add the eggs and whisk until light. Whisk in the golden syrup, molasses and date mixture. Mix until fully incorporated.
Combine the dry ingredients. In another bowl combine the flour, baking soda, baking powder and salt together.
Combine wet and dry ingredients together. Add half of the flour mixture to the date mixture and whisk it until fully incorporated then add the rest of the flour and mix it well. Alternatively, this could all be done with a hand mixer or in a stand mixer.
Bake. Pour the the cake batter to the prepared baking pan and transfer it to the oven. Bake for 35 minutes or until done. Insert a toothpick in the center of the cake and if it comes out clean, it's done.
Make the sauce. While the cake is baking, make the sauce. In a medium saucepan, add the butter, brown sugar, golden syrup, molasses and stir well. Cook until the butter has melted and everything is fully incorporated. Whisk in the whipping cream.
Cut the cake and serve. While the cake is still warm remove it from the cake pan and cut into 9 squares. Serve the cake warm and pour the sticky toffee sauce over it. Serve it with vanilla ice cream, whipped cream and/or chopped pecans or walnuts.

Video

Notes

Have fun with garnishes, I love to dollop some vanilla ice cream, or whipped cream on top myself but chopped pecans, walnuts are also great.
Golden syrup is sometimes used by vegans as a substitute for honey so if you don't have any syrup on hand, honey can easily be used in its place. Corn syrup is also a good replacement.
For a saucier bite, poke holes in your cake and pour some of the sauce over top, allow it to absorb and slice up to serve, with extra sauce on top of course.
You can also bake this cake in a muffin pan or ramekins for individual portions.
Golden syrup or light treacle is a thick, amber-color syrup produced by the sugar cane refining process. You can usually find it in the baking aisle in your local grocery store. If you cannot find it, a good substitute would be corn syrup.
Storing: Be sure the cake is fully cooled before storing. Sealed in an airtight container this recipe will last 5 to 6 days. Wrapped tightly in plastic wrap and then aluminum foil, this sticky toffee pudding recipe will last up to 3 months. Be sure to defrost fully when ready to eat and warm in an oven turned on low for 15 minutes. The sauce can be made in advance in stored in the fridge for up to 4 days.

Nutrition