Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Toffee Sauce; 2 1/2 cups heavy cream; 1 cup sugar; 1/2 cup light corn syrup; 1/2 cup sweet unsalted butter; Cake; 1/4 cup sweet unsalted butter, plus more for greasing; 6 ounces dates, pitted; 1 cup all-purpose flour; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1 pinch salt; 3/4 cup light brown sugar; 1 teaspoon pure vanilla extract; 1 large egg; 1/4 teaspoon orange zest; whipped cream, for serving

Servings: persons

Toffee Sauce
2 1/2 cups heavy cream
1 cup sugar
1/2 cup light corn syrup
1/2 cup sweet unsalted butter
Cake
1/4 cup sweet unsalted butter, plus more for greasing
6 ounces dates, pitted
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1/4 teaspoon orange zest
whipped cream, for serving

1
For the sauce:
2
In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!
3
For the cake:
4
Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.
5
Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.
6
In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes -- cover with more sauce. Serve with whipped cream.

1372

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Toffee Sauce, 2 1/2 cups heavy cream, 1 cup sugar, 1/2 cup light corn syrup, and more.

Yes, Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Toffee Pudding

How did you like this recipe?

Frequently Asked Questions