Sticky Toffee Pudding Recipe: How to Make Sticky Toffee Pudding
Written by MasterClass
Last updated: Nov 28, 2024 • 3 min read
This satisfyingly “sticky” dessert recipe pairs a fruit-filled sponge cake with a rich brown butter caramel sauce for the ultimate sweet comfort food dish.
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What Is Sticky Toffee Pudding?
Sticky toffee pudding is a classic English dessert that consists of a warm, buttery sponge cake dotted with chunks of sticky dates and topped with a thick, velvety toffee sauce. This traditional British dish can be steamed or baked, and is typically garnished with whipped cream or vanilla ice cream for a cool, creamy contrast to the rich, caramel-topped pudding cake.
3 Tips for Making Sticky Toffee Pudding
Follow these tips to make the most of this classic, ultra-sweet desert.
- 1. Play around with additions. Add warm spices like cinnamon, cloves, and nutmeg to your cake batter to change up the flavor profile of this classic dessert. Incorporate chopped nuts like walnuts and pecans for a slight crunch. Mix in other dried fruits, like raisins, dried apricots, and figs for a fruitier cake. You can also use dark brown sugar in the sauce for a more molasses-forward flavor.
- 2. Create single-serving puddings. For single-serving portions of sticky toffee pudding, simply divide this recipe up into four ramekins and reduce the cooking time to 30–35 minutes.
- 3. Make ahead for easy party prep. This dessert can be prepared days in advance of when you want to eat it. To do this, omit adding the layer of sauce at the base of the dish, bake the cake per the instructions, and drizzle half of the toffee sauce over the dish before wrapping it in plastic wrap and storing it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the pudding for 10 minutes in a 350 degree Fahrenheit oven and drizzle the other half of the toffee sauce over the top before serving.
Sticky Toffee Pudding Recipe
makes
prep time
20 mintotal time
1 hr 35 mincook time
1 hr 15 minIngredients
For the sauce:
For the cake:
- 1
Preheat the oven to 350 degrees Fahrenheit and lightly grease an 8-inch round baking dish, cake pan, or bundt pan with nonstick spray or butter.
- 2
Prepare the sauce. In a large saucepan over medium heat, add the heavy cream, butter, brown sugar, and molasses, and stir to combine.
- 3
Bring the sauce mixture to a boil, stirring constantly until the sugar has dissolved.
- 4
Reduce the heat to medium low and, stirring frequently, cook the sauce until it has thickened and turned a deep brown color, about 10 minutes.
- 5
Pour half of the toffee sauce into the bottom of the greased baking dish, and transfer the remaining sauce to a bowl.
- 6
In a medium saucepan over medium heat, combine the dates and the water, and cook until the dates have absorbed most of the liquid, about 10 minutes.
- 7
Transfer the dates to a food processor or blender, and puree the fruit mixture until smooth.
- 8
While the dates are cooking, in a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- 9
In a medium bowl, cream together the butter and sugar until fluffy, about 3 minutes. Use a hand mixer or stand mixer to cream the ingredients into the proper texture.
- 10
Add the egg, vanilla extract, and date mixture to the butter and sugar mixture and stir to combine.
- 11
Add the dry ingredients to the batter and mix on low speed until just combined.
- 12
Pour the batter into the baking dish on top of the toffee sauce.
- 13
Transfer the baking dish to the oven and bake until a toothpick inserted into the center of the pudding comes out clean, about 40–45 minutes.
- 14
Remove the pudding from the oven and let it cool slightly before serving.
- 15
While the pudding is cooling, reheat the remaining toffee sauce in the microwave or in a small saucepan over medium-low heat.
- 16
Scoop slices of the pudding into individual serving bowls and top with a heaping spoonful of the warm toffee sauce and a dollop of whipped cream before serving.
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