Description
This classic Sticky Toffee Pudding recipe features moist, date-infused cakes baked to perfection and served with a rich, creamy toffee sauce. Perfect for dessert lovers seeking a comforting, indulgent treat that combines sweet dates, butter, and brown sugar with a luscious sauce and optional walnut garnish.
Ingredients
Cake:
- 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)
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)
Optional Garnish:
- Chopped walnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins to prevent sticking.
- Soak Dates: Place the pitted dates in a food processor or blender bowl and pour the boiling water over them. Let the mixture sit for 5 minutes to soften the dates.
- Cream Butter and Sugar: In a mixing bowl, cream together the room-temperature butter and light brown sugar until light and fluffy. This ensures a tender crumb.
- Add Wet Ingredients: Beat in the eggs one at a time, thoroughly incorporating each before adding the next. Stir in the molasses and vanilla extract for depth of flavor.
- Combine Dry Ingredients: Sift the all-purpose flour, baking powder, and salt together. Gradually fold these dry ingredients into the wet mixture to avoid lumps.
- Incorporate Dates and Baking Soda: Pulse the softened date and water mixture in the food processor until finely chopped. Stir in the baking soda, then gently fold the date mixture into the batter, careful not to overmix.
- Fill and Bake: Spoon the batter into the prepared muffin tin or ramekins, filling each nearly full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. For a square baking pan, bake 22-25 minutes. Avoid overbaking to keep the cake moist.
- Make Toffee Sauce: In a saucepan over low heat, combine heavy cream, butter, light brown sugar, and a pinch of salt. Stir continuously until the sugar dissolves and the sauce becomes smooth and slightly thickened, about 7-10 minutes. Remove from heat and stir in vanilla extract.
- Serve: Place the muffin cakes flat-side up on serving plates. Spoon generous amounts of warm toffee sauce over each cake.
- Garnish and Store: Optionally, sprinkle chopped walnuts on top for added texture and flavor. Store the cakes and sauce separately in airtight containers in the refrigerator for up to five days.
Notes
- Ensure the dates are softly soaked to blend smoothly into the batter, which keeps the cakes moist.
- Do not overmix the batter when folding in the dates to prevent a dense texture.
- Be careful not to overbake; the cakes should remain moist and tender.
- Serve the cakes warm for the best flavor and texture experience.
- To reheat, gently warm the cakes and toffee sauce separately before serving.
- Walnuts are optional; you can omit them for a nut-free dessert or substitute with other nuts if preferred.
- Using room temperature eggs and butter helps in creating a smooth batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
