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Sticky Toffee Pudding – Updated

  • Author: Lee Clayton Roper
  • Yield: 8 to 10 servings 1x
  • Category: dessert, make ahead
  • Cuisine: British

Description

Sticky Toffee Pudding is a scrumptious cake spiked with dates and served with an amazing toffee-flavored sauce. Easy to prepare, the cake can be prepared up to one month ahead, the sauce earlier the day of serving. Super delicious!!


Scale

Ingredients

Pudding (a.k.a. Cake)

  • 1 cup plus 1 tablespoon unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup packed pitted dates, preferably Medjool (around 5 to 6 ounces)
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla

Rum Whipped Cream

  • 1 cup heavy whipping cream
  • 1 to 2 tablespoons rum (I like to use dark but light also works fine)
  • 1 heaping tablespoons confectioners’ (powdered) sugar
  • 1 teaspoon vanilla

Toffee Sauce

  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy whipping cream

Instructions

Pudding (a.k.a. Cake)

  1. Preheat oven to 350°F. Butter a 9-inch square or 7 by 11-inch baking dish. Put water on to boil.
  2. Sift flour and baking powder into a small bowl. Set aside.
  3. Chop the dates finely. Place in a small bowl and add the boiling water and baking soda; stir and set aside.
  4. In the bowl of an electric mixer, using the paddle attachment beat the butter and sugar until blended and light in color. Add the egg and vanilla; beat until well blended. Gradually beat in the flour mixture. Add the date mixture to the batter and beat on lowest setting just until mixed.
  5. Pour into the prepared pan, spreading batter evenly. Bake until pudding is set and firm on top, about 30 minutes.
  6. Remove pan from oven and place on a wire rack to cool.

Rum Whipped Cream

  1. Using an electric mixer with the whisk attachment, whip the cream until soft peaks form.
  2. Add the rum, confectioners’ sugar and vanilla; beat until firm peaks form. Set aside.

Toffee Sauce

  1. In a medium heavy saucepan, melt the butter over medium-low heat. Stir in brown sugar and cook, stirring, until sugar melts.
  2. Stir in cream, bring to a slow boil and cook, stirring occasionally, for 4 to 5 minutes.
  3. Remove from heat and stir until it stops bubbling.

Assembly

  1. Preheat broiler.
  2. Spoon about 2/3 to 1 cup of the sauce over the pudding; spread evenly. Place pudding under the broiler until the topping is bubbly, only about 1 minute.
  3. Cut into squares and serve immediately, drizzling remaining toffee sauce on top. Place a scoop of Rum Whipped Cream on top or on the side.

Notes

Make ahead: Pudding can be baked earlier in the day, covered and stored at room temperature. Can also be wrapped and frozen for up to 1 month. Toffee Sauce is best when prepared just before serving, but can be prepared earlier in the day, cooled, covered and refrigerated. To serve sauce, reheat in a small heavy saucepan over low heat, stirring.

High altitude: reduce baking powder and baking soda by 1/8 teaspoon each, increase boiling water by 2 to 3 tablespoons, and decrease granulated sugar by around 1/2 to 3/4 teaspoon. Above 7,000 feet, reduce baking powder and baking soda by 1/4 teaspoon each, increase boiling water by 3 to 4 tablespoons, and decrease granulated sugar by around 3/4 to 1 teaspoon.

© A Well-Seasoned Kitchen ®