When I visit a new restaurant these days, it seems I get inspired to make my own version of one of their outstanding dishes. This time I came across a wonderful luxurious dessert called Sticky Toffee Pudding. This just might be The Best Sticky Toffee Pudding Recipe around! Add some homemade toffee sauce and crunchy toffee pieces and you will realize that this dessert deserves to be on your all-time favorite dessert list. Top this dessert off with some vanilla ice cream over this warm Sticky Toffee Pudding and luscious warm caramel sauce and you will feel like you are in heaven!
My introduction to this dessert happened when I visited Nancy’s family in Redwood City. The restaurant was Sula in Sausalito. Don’t hesitate to visit if you happen to be in that part of the world. This dessert was so good, I was duly inspired to make this dish!
Origins of Sticky Toffee Pudding
Basically, Sticky Toffee Pudding is a classic British dessert consisting of a moist sugar sponge cake made with chopped dates and served drizzled with toffee sauce. It will typically include some type of ice cream. It is most well known as an English Dessert. However, there is evidence from researching the recipe that it may have some Canadian history prior to the English taking the dessert over. No matter what, if you are not a dessert eater you will be converted after tasting a bit of this dessert!
What Makes This Recipe Special
Many of the recipes you find on the net make this dish in a 9 X 13 baking dish. You can certainly do that. However, I think the dessert works best as an individually made dish. I used a large muffin pan and poured enough batter to give me a good-sized muffin top.
You now have the option to use just the bottom, use the top, or both! It all depends on your preferred presentation and how hungry your family is!
You absolutely need to make the toffee sauce to go with the Sticky Toffee Pudding. The dessert will not be the same without it. The little pieces of Toffee add an additional degree of texture which I love!
I know you will enjoy this recipe! Let me know your thoughts in the comments below. And as always, thanks for Spending Time in My Kitchen!
The Best Sticky Toffee Pudding
8
servings30
minutes45
minutes15
MinutesIngredients
- Pudding
16 Oz Medjool dates
2 Cups Water
2 tsp Baking soda
2 tsp Baking powder
5 Lg Eggs
16 Oz A/P flour 454grams
1/2 tsp Diamond Crystal salt
140 Grams Unsalted butter 10 Tbl
16 Oz Granulated sugar 454 g
2 tsp Vanilla extract
- Sauce
4 Sticks Unsalted butter 454 grams
2 1/4 Cup Dark Brown sugar 454 grams
1/2 tsp Diamond Crystal salt
1/2 tsp Vanilla Extract
1 Cup Heavy cream
- Toffee
Salted butter 10 oz
1/2 tsp Baking soda
Granulated sugar 1 1/4 cup
2 tbl Golden syrup
2 Tbl Water
- Optional
Toffee pieces
Vanilla ice cream
Directions
- Pudding
- Pre-heat your oven to 350°. Grease your muffin tin with butter. Dust with a/p flour, shaking out excess.
- Combine dates with water in a medium saucepan. Bring to a boil over high heat. Remove pan from the heat. Add salt and baking soda. Stir and then let sit for about 15 minutes. Occassionally stir. Time to blend when the dates have slightly cooled and have softened. It is ok if the mixture is bubbling a bit.
- Using an immersion blender, process the dates until smooth. You can use a blender or food processor to blend the mixture.
- Whisk flour and baking powder in a bowl and set aside.
- Using the paddle attachment and stand mixture; add butter, sugar, and vanilla. Set speed to medium high and mix until well combined and fluffy. About 2-3 minutes.
- Reduce speed to low and add eggs one at a time. Let each egg incorporate before adding the next. Scrape the bowl down as needed.
- Slowly add flour. I tend to stop the mixer lift off the paddle, lay it back down and mix until combined. I repeat that until all the flour is mixed. It’s either that or i tend to have a snowstorm when I turn on the mixer with all the flour.
- I add the dates to the mixer when all the flour is mixed. Set on low medium I mix until all is smooth and incorporated.
- Add batter to muffin tin. place tin on the middle rack of the oven. It should take about an hour to bake.
- Place on a wire rack until cakes are warm to the touch.
- Making the Sauce – 10 minutes before you plan to serve the cakes
- Using a medium saucepan, melt butter over medium heat. Add sugar and vanilla extract. Gently whisk until smooth and sugar has dissolved. Approx 5 minutes.
- Remove from the heat and whisk in heavy cream to combine.
- Pour over the cake and serve. Add toffee pieces to garnish
- Making the Toffee Pieces (Buttercrunch)
- Prepare a 9X9 pan. Place some parchment paper that hangs over the sides of your pan.
- Vegetable spray a medium 3 qt saucepan so that your toffee won’t climb the pan.
- Melt butter, sugar, salt, and golden syrup in the saucepan over medium heat. Gently stir with a wooden spoon until combined and brought to a boil.
- Once the temperature reaches 275° stir in the baking soda and remove the pan off the heat.
- Pour mixture into your 9X9 pan. Let the toffee set. When completely cool, break into pieces.
- Use as garnish for your Sticky Toffee Pudding! Enjoy!
Notes
- I wanted to use a muffen tin so that I could hand out individual orders of the dessert. You can substitute a 9X13 inch baking pan.
Did you make this recipe?
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