Description
A rich and indulgent Sticky Toffee Pudding featuring moist date-infused muffin cakes served with a warm, luscious toffee sauce. Perfect for dessert lovers who enjoy a classic British treat with a soft texture and deep caramel flavors.
Ingredients
For the Pudding
- 8 ounces medjool dates, pitted (225 g)
- 1 cup boiling water (240 ml)
- 1/3 cup butter, room temperature (75 g)
- 2/3 cup light brown sugar, firmly packed (145 g)
- 2 teaspoons vanilla extract (10 ml)
- 2 large eggs, room temperature
- 2 Tablespoons molasses (30 ml)
- 1 2/3 cups all-purpose flour (200 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 teaspoon baking soda (5 g)
- 1/4 teaspoon salt (1.5 g)
For the Toffee Sauce
- 1/2 cup heavy whipping cream (120 ml)
- 1/2 cup butter (115 g)
- 3/4 cup light brown sugar, packed (160 g)
- 1 pinch salt
- 2 teaspoons vanilla extract (10 ml)
- Chopped walnuts, optional for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or ramekins to prevent sticking.
- Soften Dates: Place the pitted dates in a food processor or blender bowl. Pour boiling water over them and let the mixture sit for 5 minutes to soften the dates.
- Make Batter Base: While dates soften, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in molasses and vanilla extract.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gradually stir these dry ingredients into the creamed butter mixture to form a batter.
- Process and Add Dates: Pulse the softened date mixture in a food processor to chop them finely. Stir in the baking soda, then fold this date mixture gently into the batter until just combined. Avoid overmixing to keep the texture tender.
- Fill and Bake: Pour the batter evenly into the prepared muffin tin or ramekins. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. For a square pan, bake 22-25 minutes. Take care not to overbake to keep muffins moist.
- Prepare Toffee Sauce: In a saucepan over low heat, combine the heavy cream, butter, light brown sugar, and a pinch of salt. Stir continuously until the sugar dissolves and the sauce is smooth and slightly thickened, about 7-10 minutes. Remove from heat and stir in vanilla extract.
- Serve: Remove the muffin cakes from the pan and serve flat side up. Generously spoon the warm toffee sauce over each cake and sprinkle with chopped walnuts if desired.
- Storage: Store the muffin cakes and toffee sauce separately in airtight containers. Refrigerate for up to five days. Reheat before serving for best results.
Notes
- Use Medjool dates for the best natural sweetness and texture.
- Room temperature ingredients help create a smoother batter.
- Do not overmix batter after adding the dates to keep the pudding tender.
- If you do not have a food processor, chop the dates finely by hand after soaking.
- Serve warm with toffee sauce for authentic flavor.
- Walnuts add a nice crunch but are optional.
- For vegan variation, substitute butter and eggs with plant-based alternatives and use coconut cream for the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
