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Sticky Toffee Pudding

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 6 puddings


For the toffee sauce:

  • cups heavy cream
  • 1 stick butter unsalted
  • ½ cup light corn syrup
  • 1 cup granulated sugar
  • ¼ teaspoon salt

For the cake:

  • 6 ounces pitted dates
  • ¾ cup water
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoons butter unsalted, softened
  • ¾ cup light brown sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract


For the toffee sauce:

  • Add 1 1/4 cups of heavy cream to a medium sauce pan, along with butter, corn syrup, sugar and salt. Stir mixture and bring to a boil. reduce to a low simmer and cook until mixture turns golden brown, about 30 minutes. Stir frequently so the mixture doesn't burn on the bottom.
  • Once mixture is golden brown, whisk in remaining heavy cream and remove from heat. Set aside until the final step.

For the cake:

  • Place dates and water in a small sauce pan. Simmer until most of the water is absorbed by the dates, about 15 minutes. Remove from heat and place dates and remaining water into a food processor. Pulse until the dates are completely minced. Set aside.
  • Preheat oven to 350 degrees. Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Add butter and brown sugar to the bowl of a stand mixer. Beat on medium until light and fluffy, about 2 minutes. Add egg and vanilla extract and mix until combined. Add in the date puree and mix until combined. Add dry ingredients and mix just until combined.
  • Grease 6 small ramekins (about 6-8 ounces) with nonstick spray. Place on a baking sheet. Spoon 1/2 cup of the cake mixture into each of the 6 ramekins and smooth the top so it's in an even layer. Place baking sheet with 6 filled ramekins into preheated oven. Bake until cooked through, about 20 minutes.
  • Remove cakes from oven but keep oven on. Let them cool for 5-10 minutes and then remove the cakes from the ramekin. Slice each cake in half. Place 1 tablespoon of toffee sauce into empty ramekin, Add one half of the slice cake. Spoon another tablespoon over the cake half. Top with other half of cake and finish with one more tablespoon of toffee sauce. Repeat with other five cakes.
  • Place cakes back into over to bake for 10 more minutes, or until the toffee sauce is bubbling around the sides. Remove from oven and invert onto a plate for serving. Serve with ice cream, whipped cream, or by themselves. Best served warm.


Recipe adapted from Food & Wine Magazine