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This sticky toffee pudding recipe transforms humble dates into a decadent British dessert that will have everyone asking for seconds. The moist date-filled cake gets soaked with homemade toffee sauce creating a dessert experience that's truly special for any occasion.
The first time I made this sticky toffee pudding was for Christmas dinner several years ago. The moment my family tasted the warm cake drenched in toffee sauce, it immediately became our holiday tradition — though we find plenty of excuses to make it year round!
Ingredients
- Medjool dates: The star ingredient that gives natural sweetness and moisture. Look for soft plump dates without crystallization
- Golden brown sugar: Creates depth of flavor in both cake and sauce. The molasses content works beautifully with the dates
- Unsalted butter: Use good quality butter for the richest flavor in both cake and sauce
- Heavy whipping cream: Preferably organic for the toffee sauce. The higher fat content creates the silkiest texture
- Instant coffee granules: Enhances the caramel notes without adding coffee flavor. Any brand works fine
- Drambuie liqueur: Optional but adds sophisticated flavor to the sauce. Can substitute good whisky or omit entirely
Step-by-Step Instructions
- Prepare the dates:
- Place finely chopped Medjool dates in a bowl and pour boiling water over them. Let this mixture cool completely for about an hour. The dates will soften and begin to break down which is crucial for the right texture.
- Create the batter:
- Beat room temperature butter and brown sugar until light and fluffy using an electric mixer. This step incorporates air into the batter which helps the cake rise properly. Add eggs two at a time beating well after each addition and scraping down the bowl frequently.
- Add dry ingredients:
- Incorporate the flour and baking powder in two additions alternating with the remaining eggs. Be thorough with mixing but avoid overbeating which can make the cake tough.
- Prepare the date mixture:
- Combine instant coffee and baking soda then stir into the cooled date mixture. The mixture will foam slightly which is normal. For a smoother texture blend the dates with an immersion blender or leave chunky for more texture.
- Combine and bake:
- Fold the date mixture into the batter until evenly distributed then pour into a buttered 9x9 baking pan. Bake at 350°F for 50 to 60 minutes until a tester comes out clean. The edges should pull slightly away from the pan.
- Make the toffee sauce:
- While the cake cools create the sticky toffee sauce by combining cream brown sugar and butter in a saucepan. Bring to a boil then reduce heat and simmer for about 15 minutes until reduced and thickened. The sauce should coat the back of a spoon but still be pourable.
- Soak the cake:
- Level the top of the cooled cake if necessary then poke holes all over with a skewer. Pour half the warm sauce over the cake allowing it to soak in completely. Once at room temperature refrigerate until the sauce firms up.
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The dates are truly magical in this dessert. While many people think they don't like dates I have converted countless friends with this pudding. The fruit completely transforms during baking creating a deep caramel flavor that even date skeptics adore. My mother in law who claims to hate dates asks for this dessert by name!
Perfect Serving Suggestions
This sticky toffee pudding reaches its full glory when served warm with the remaining toffee sauce drizzled generously over each portion. Heat individual servings in the microwave until steaming then top with freshly whipped cream that slowly melts into the warm sauce. For special occasions add a small scoop of vanilla ice cream alongside for the ultimate hot and cold experience. The contrast between the warm cake cold cream and sticky sauce creates a sensory experience that elevates this from good to unforgettable.
Storage And Make Ahead Tips
Sticky toffee pudding actually improves with a bit of time making it ideal for preparing in advance. After soaking with half the sauce the cake can be refrigerated covered for up to 3 days. For longer storage freeze individual portions in airtight containers for up to 3 months. When ready to serve thaw refrigerated pudding overnight then microwave portions until warm and bubbly. Always reheat the reserved sauce separately adding a splash of cream if it becomes too thick. The quality remains excellent even after freezing making this a perfect emergency dessert to have on hand.
Variations To Try
While the classic recipe is perfection you can customize your sticky toffee pudding in several ways. Add 1 teaspoon of vanilla extract to the batter for additional warmth or fold in 1/2 cup of chopped toasted walnuts for textural contrast. For a holiday version incorporate 1 teaspoon of cinnamon and 1/4 teaspoon each of nutmeg and cloves into the batter. You can also experiment with the alcohol in the sauce trying rum brandy or even Grand Marnier instead of Drambuie. For a truly decadent version fold 1/2 cup of dark chocolate chips into the batter before baking.
Recipe Questions & Answers
- → Can I make Sticky Toffee Pudding ahead of time?
Yes, you can prepare the cake and sauce in advance, then reheat before serving. It also freezes well for up to 3 months.
- → What is the best way to reheat Sticky Toffee Pudding?
Heat individual portions in the microwave until hot and serve with warmed toffee sauce and whipped cream.
- → Can I substitute the dates in Sticky Toffee Pudding?
Chopped prunes or dried figs can replace dates, but the texture and flavor may vary slightly.
- → How can I make the dessert alcohol-free?
Simply omit the Drambuie or whisky in the sauce. The flavor will still be deliciously rich and caramelized.
- → Can I use a different size baking pan?
Yes, but adjust the baking time for shallower or deeper pans to ensure the cake is cooked through.
- → What’s the best way to serve Sticky Toffee Pudding?
Serve warm with extra sticky toffee sauce and a dollop of freshly whipped cream or a scoop of vanilla ice cream.