This homemade Sticky Toffee Pudding delivers pure comfort in just 45 minutes, making it a perfect weeknight indulgence. A classic British dessert that blends moist, tender cake with rich toffee sauce, creating an irresistible combination that warms both heart and soul. At just 386 calories per serving, this decadent treat strikes the perfect balance between satisfying your sweet tooth and maintaining portion control.
Essential Ingredients
- Medjool Dates: 8 ounces, pitted and ready for processing
- Butter: 1/3 cup at room temperature for perfect creaming
- Light Brown Sugar: 2/3 cup, packed for rich sweetness
- Eggs: 2 large at room temperature for better incorporation
- Molasses: 2 Tablespoons for deep, caramel notes
- Dry Ingredients: 1 2/3 cups flour, baking powder, baking soda, and salt
- For Toffee Sauce:
– 1/2 cup heavy cream
– 1/2 cup butter
– 3/4 cup packed brown sugar
– Vanilla extract and pinch of salt
Step-by-Step Instructions
- Preparation: Heat oven to 350°F and grease your muffin tin
- Date Softening: Soak dates in boiling water for 5 minutes
- Butter Mixture: Cream butter and sugar until fluffy, then add eggs one at a time
- Combine Dry Items: Sift flour, baking powder, and salt together
- Date Processing: Blend the soaked dates and mix with baking soda
- Final Batter: Fold date mixture into batter gently
- Baking: Pour into tin and bake 18-20 minutes until just done
- Toffee Sauce: Simmer cream, butter, sugar, and salt for 7-10 minutes until thickened
- Serving: Top warm puddings with toffee sauce and optional walnuts
Cooking Tips & Techniques
This sticky toffee pudding needs gentle handling for the best results! When mixing the date mixture into your batter, use a light touch – just fold until combined. The magic happens when you don’t overmix. For perfectly moist puddings, keep a close eye on the baking time. As soon as a toothpick comes out with just a few crumbs, they’re ready! The toffee sauce needs patience too – keep the heat low and stir steadily for a silky-smooth finish.
Make It Your Own
While classic sticky toffee pudding is amazing as-is, you can play around with some tasty swaps! Don’t have medjool dates? Regular dates work fine – just add an extra minute to the soaking time. The molasses adds lovely depth, but you can use dark brown sugar instead. For a dairy-free version, try coconut cream in the toffee sauce. Love nuts? Add some chopped pecans to the batter, or swap the walnuts for toasted hazelnuts on top.
Serving Suggestions
Serve these warm puddings right away when they’re at their most heavenly! Pour the hot toffee sauce over the top and watch it soak in. For extra wow-factor, add a scoop of vanilla ice cream or a dollop of whipped cream. Want to make it extra cozy? Warm your serving plates in the oven for a minute – this keeps everything nice and toasty while you eat.
Storage & Reheating
Good news – these little puddings keep beautifully! Pop them in an airtight container in the fridge for up to 5 days. Store the toffee sauce separately. When you’re ready to eat, warm the puddings in the microwave for about 30 seconds, and heat the sauce gently on the stove or in short bursts in the microwave. Give the sauce a good stir before pouring over your warm pudding.
Sticky Toffee Pudding
Equipment
- 12-cup muffin tin or ramekins
- food processor or blender
- Saucepan
Ingredients
Pudding
- 8 ounces medjool dates pitted
- 1 cup boiling water
- 1/3 cup butter room temperature
Toffee Sauce
- 1/2 cup heavy whipping cream
- 1/2 cup butter
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins.
- Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
- Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix.
