Sticky Toffee Pudding Cakes Recipe

Name: Sticky Toffee Pudding Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TOFFEE SAUCE; 2 cups packed golden brown sugar; 1/2 cup unsalted butter; 2 cups whipping cream; 2 tablespoons dark rum or 2 tablespoons brandy; CAKES; 7 ounces coarsely chopped pitted dates (about 1 1/4 cups); 1 cup water; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 2/3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/3 cups sugar; 1/4 cup unsalted butter, room temperature; 1 large egg; sweetened whipped cream, to serve

Servings: persons

TOFFEE SAUCE
2 cups packed golden brown sugar
1/2 cup unsalted butter
2 cups whipping cream
2 tablespoons dark rum or 2 tablespoons brandy
CAKES
7 ounces coarsely chopped pitted dates (about 1 1/4 cups)
1 cup water
1 teaspoon vanilla extract
1 teaspoon baking soda
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
1/4 cup unsalted butter, room temperature
1 large egg
sweetened whipped cream, to serve

1
For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted.
2
(mixture will be grainy).
3
Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes.
4
Cool slightly.
5
Whisk in rum.
6
(Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving) For cakes; combine dates and 1 cup water in a medium saucepan; boil until dates are soft, about 2 minutes.
7
Transfer mixture to a large bowl; cool to room temperature, stirring occasionally, about 30 minutes.
8
Stir in vanilla and baking soda.
9
Preheat oven to 350*F.
10
Butter and flour 10 muffin cups from 1 standard 12 cup muffin pan.
11
Whisk flour, baking powder and salt in a medium bowl to blend.
12
using electric mixer, beat sugar and butter in large bowl to blend.
13
Beat in egg.
14
Add dry ingredients in 3 additions, alternating with date mixture in 2 additions, beating to blend after each addition.
15
Divide batter among prepared muffin cups.
16
Bake cakes until brown and tester comes out clean, about 25 minutes.
17
Cool cakes in pan on rack 10 minutes.
18
Turn out onto a baking sheet.
19
Spoon 2 TBS of warm toffee sauce over each warm cake.
20
Let cool completely.
21
(Can be made 1 day ahead. cover with foil and refrigerate).
22
Preheat oven to 350*F.
23
Reheat cakes on sheet until warm, about 10 minutes.
24
Put on serving plates.
25
Drizzle with remaining warm toffee sauce.
26
Serve with whipped cream.

1614

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: TOFFEE SAUCE, 2 cups packed golden brown sugar, 1/2 cup unsalted butter, 2 cups whipping cream, and more.

Yes, Sticky Toffee Pudding Cakes 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.

That's it — enjoy your meal!

Sticky Toffee Pudding Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions