October 20, 2014 — last updated May 1, 2023
This Easy Sticky Toffee Pudding is a classic British dessert. A moist, date sponge cake covered in a toffee sauce and served with English custard. Oh yeah! I’m not much of a dessert person, or have much of a sweet tooth, but this Easy Sticky Toffee Pudding makes me weak in the knees and just can’t help myself.
The moist sponge cake and the really sweet toffee sauce creamy English custard (recipe link below) just brings it all together nicely.
This recipe was inspired by the 5lb’s of medjool dates that my husband came home with one day (as you do).
The recipe only calls for 1 cup (220 grams) of dates, so you can imagine we had lot leftover, and in addition to using them in recipes, they make a delicious and healthy snack.
Prepare dates for baking
If the dates are on the firmer side you can soak them in boiling water for a minute or so to soften before chopping.
Dates in Sticky Toffee Pudding
Some recipes call to blend or puree the dates but I like to have chunks of the dates in the pudding, but that’s just my preference. It is very important to grease, then flour your muffin tin very well, because you do want the puddings to come out nice and easily when they’re baked.
Optional addition
The puddings are good served just with the toffee sauce, but I like to serve this pudding with English custard. The creaminess of the custard helps cut through the sweetness of the toffee sauce and all 3 work so well together.
If you’re a fan of deliciously creamy custard, I also use it inBerry Custard Tart and Rhubarb and Custard.
Homemade Hot Apple Cider
Yield: 8 puddings
Easy Sticky Toffee Pudding
A moist date sponge cake, covered in a toffee sauce and served with English custard.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Ingredients
- For the pudding
- 1 cup (220 grams) medjool dates, pitted and finely chopped
- ¾ cup (175 ml) boiling water
- 6 tablespoons (84 grams) unsalted butter, softened
- 2/3 cup (96 grams) dark brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- ¾ cup (90 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- For the toffee sauce
- 1 cup (220 grams) lightly packed dark brown sugar
- ¾ cup (180ml) heavy cream
- 1/2 cup (113 grams) unsalted butter
Instructions
- For the pudding
- Preheat oven to 325°F/160°C.
- To a heatproof dish, add the dates and boiling water, stir to combine. Let sit for a 30 minutes to soften and cool.
- To a mixing bowl add the butter and sugar until light. Beat in the eggs 1 at a time.
Add the dates with the soaking water and vanilla, mix. Add the flour, baking powder and baking soda, stir well. - Fill greased and floured muffin tins 3/4 full with the mix and bake for 20 minutes until they browned, feel firm to the touch and a toothpick comes out clean when inserted in the center. Use a small spatula to loosen and turn out onto a wire rack to cool
- For the toffee sauce
- To a medium saucepan over medium heat add the sugar, cream and butter. Bring to a simmer and bubble for 5 minutes, do not stir. When the sugar is dissolved turn up the heat to medium-high. As the sauce starts to darken, stir until thickened. Remove from heat. Serve poured over the pudding with optional custard.
Nutrition Information
Yield
8Serving Size
1 pudding
Amount Per ServingCalories 252Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 78mgSodium 337mgCarbohydrates 29gFiber 1gSugar 19gProtein 3g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
British Recipes Comfort food Dessert King Charles Coronation Recipes
posted by Janette on October 20, 2014
31 Comments / Leave a Comment »
« Previous PostHomemade Hot Apple Cider
Next Post »Pork, Apple and Sage Meatloaf
-
Tina — @ Reply
No molasses?
-
Janette — @ Reply
No, there is no molasses in this recipe
-
-
Bernie — @ Reply
Hi Janette, I just love this recipe! I’m having friends over tomorrow and was wondering if I can pre make the puddings today to be served tomorrow evening. Would you recommend freezing them or just keeping them in a Tupperware or not to Orr make at all?! Many thanks Bernie
-
Janette — @ Reply
You can make the puddings a day ahead. After they have come out of the oven, just wrap them in plastic wrap and put in a sealed container. I would leave them at room temperature (if your home is not too hot) but only for 1 day because refrigeration might dry them out. This way you can serve them roomtemperature and not have to warm them. Enjoy!
-
-
Natascha — @ Reply
Love this recipe. I made them in my large muffin tins, so got 6 out of the recipe. Took 25 -30 mins in my fan oven, at 140°c. Super moist, and delicious!
-
Janette — @ Reply
This is a great idea, thank you for the tip and I’m happy you enjoyed them.
-
-
Suzanna — @ Reply
2 questions:
1)should the water be drained from the dates?
2) I’m thinking of baking it in pie dish instead of muffin tins. Do you think this will work? Any suggestions on modifying the cooking time based on baking in a glass pie dish? T.I.A.-
Janette — @ Reply
Yes, add the water that the dates soak in. As far as baking in a pie dish, I have not tried making it in a large format so the baking temp and time would really be a guess. My guess would be 300°F for 40-50 minutes. Check it with a toothpick in the center and if it comes out clean it’s done. Just watch the edges to make sure they don’t brown too quickly. Enjoy.
-
-
Jill — @ Reply
You mention adding water to the toffee sauce? How much?
-
Janette — @ Reply
That should not have been there, sorry for the confusion.
-
Jill — @
Thank you i just wanted to make sure. I did make the recipe it was yummy. Thanks again.
-
Janette — @
You’re very welcome
-
-
-
Nancy V — @ Reply
This was a lot easier than I thought it would be and so good. will make many more times.
-
Janette — @ Reply
I love how easy they are to make. I’m happy you enjoyed.
-
-
Pat Link — @ Reply
How do you make the English custard?
-
Janette — @ Reply
The recipe is linked in the body of the post and (I’ve added text to make it more clear) and also in the recipe directions. Here is the link for you: https://culinaryginger.com/hot-english-custard-over-frozen-berries
-
-
Ashley — @ Reply
I make lunches for my husbands coworkers and I chose this as my birthday dessert to include in their lunches. There were lots of good reviews, I mean, really good reviews with lots of emoticons! Deservedly so, this recipe is sooooooo good! It is one of my favorite things to eat. I love the toffee sauce the best and I love the combo of the custard with the pudding and toffee, it makes it all so perfect!
-
Janette — @ Reply
Ashley, thank you so much! This had made my day.
-
-
Meggan Hill — @ Reply
5 p I love love love dates, so sweet and plump and happiness in your mouth. Your sticky toffee pudding looks amazing, a fun, interesting dessert! I’ve never had anything like that before!
-
KC — @ Reply
Ha, I expected chocolate. What a great departure from the usual.
-
Elizabeth Lund — @ Reply
This looks right up my alley. I haven’t ever had toffee pudding, so this will be a first!
-
healingtomato — @ Reply
I grew up eating toffee pudding, so, this sure does bring back some great memories. Your recipe looks so good!!
-
Del — @ Reply
What an original recipe! Looks so good! Congrats Janette 🙂
-
Debi Wayland — @ Reply
This looks great! I tried to make these once for Christmas Dessert. They turned out way too sweet for my taste. I bet your recipe is WAY better! I can’t wait to try them. Thanks for sharing your recipe.
-
Janette Fuschi — @ Reply
Thank you Debit. That’s the one thing that I was very pleased about with this recipe was the pudding is not too sweet, the toffee sauce makes up for that 🙂
-
-
Helen — @ Reply
Oh my goodness, it’s dessert time here and one of these would definitely hit the spot! I love that you’ve made them in a muffin tin … great idea!
-
Joanne T Ferguson — @ Reply
G’day great photo and recipe! Cheers! Joanne
-
Mira — @ Reply
These are beautiful Janette! I love the sweetness of Medjool dates! Pinning!
-
foody schmoody — @ Reply
This sounds like such a delicious dessert and what a beauty!
-
Patty Anderson — @ Reply
The dish looks so elegant and I love that you used pewter plates to serve on. Definitely gives it that English feel.
-
Janette Fuschi — @ Reply
Thank you so much Patty
-
31 Comments on “Easy Sticky Toffee Pudding”
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
