Heavenly Sticky Toffee Pudding Recipe: A Sweet British Classic

Sticky toffee pudding enhances ordinary dessert moments into extraordinary culinary memories.

Rich, decadent, and irresistibly sweet, this classic British treat speaks to comfort and indulgence.

Warm, dense cake layers absorb luxurious caramel-like sauce, creating a symphony of textures that dance across your palate.

Deep flavors of dates intertwine with buttery undertones, promising a sensory experience beyond typical desserts.

Remarkably simple ingredients combine to produce something truly magical in your kitchen.

Home bakers can effortlessly craft this sophisticated dessert that looks far more complicated than its straightforward preparation suggests.

Prepare to impress friends and family with a dessert that guarantees smiles and second helpings.

Why Sticky Toffee Pudding Is a British Worth Baking

• Indulge in Sweet Comfort: Sticky toffee pudding offers a warm, luxurious dessert experience that wraps you in pure comfort with its rich, moist cake and decadent toffee sauce.
• Master a Quick Gourmet Dessert: This recipe transforms simple ingredients into an impressive restaurant-quality treat in just 30 minutes, making you look like a professional pastry chef without complex techniques.
• Elevate Texture Perfection: The pudding combines soft, tender cake studded with prunes against the silky, glossy toffee sauce, creating an irresistible contrast of smooth and velvety textures that dance on your palate.
• Customize Your Dessert Adventure: Easily adapt the recipe by adding vanilla ice cream, experimenting with different nuts, or serving individual portions that make each dining experience unique and personal.

What Makes Sticky Toffee Pudding So Rich and Comforting

Main Ingredients:

• Butter: Rich flavor foundation and provides moisture to the cake.
• Baking Soda: Essential leavening agent for cake texture.
• Salt: Enhances overall flavor balance.
• Granulated Sugar, Brown Sugar: Sweetness and caramel-like depth.
• Eggs: Binding agent and structure for the cake.
• Vanilla: Adds warm, aromatic flavor.
• Flour: Primary structure for cake base.
• Prunes: Natural sweetness and unique moisture contributor.
• Hot Water: Helps blend ingredients and soften prunes.

• Butter: Creates rich, smooth sauce base.
• Heavy Cream: Provides silky, luxurious texture.
• Brown Sugar: Deep caramel sweetness for sauce.
• Salt: Balances and elevates sauce flavors.

• Whipped Cream, Heavy Cream: Light, creamy finishing touch.

How to Bake Sticky Toffee Pudding the Easy Way

Step 1: Prepare Oven and Bakeware

Warm the oven to 375°F. Coat 6 individual ramekins with cooking spray and arrange on a baking tray.

Step 2: Create Pudding Batter

• Softened butter
• Baking soda
• Salt
• White sugar
• Brown sugar
• Eggs
• Vanilla extract
• Flour

Add prunes and hot water, pulse until almost smooth.

Step 3: Bake Pudding Bases

Fill ramekins 2/3 full with batter. Bake for 18 minutes until tops feel firm and spring back when touched. Allow slight cooling.

Step 4: Craft Toffee Sauce

• Heavy cream
• Brown sugar
• Pinch of salt

Whisk constantly until bubbling. Reduce heat, simmer 3-4 minutes until sauce thickens.

Step 5: Assemble Pudding Layers

Slice each pudding horizontally. Place bottom halves back in ramekins. Drizzle toffee sauce, replace top halves, add more sauce.

Step 6: Caramelize Topping

Broil ramekins 1-2 minutes until sauce becomes bubbly and glossy. Watch carefully to prevent burning.

Step 7: Serve and Garnish

Transfer puddings to serving plates. Add extra toffee sauce. Optional: Top with whipped cream or a splash of heavy cream.

Tips for That Caramel Sauce Perfection

• Choose Ripe Prunes: Select soft, moist prunes to ensure a rich, deep flavor and smooth texture in your pudding base.
• Mix Gently: Pulse ingredients just until combined to maintain a tender, light cake-like consistency without overmixing.
• Watch Broiling Carefully: Keep a close eye during the final caramelization to prevent burning and achieve a perfect golden-brown top.
• Temperature Matters: Serve warm to enhance the toffee sauce's gooey texture and maximize the pudding's rich, comforting flavors.
• Make Ahead Friendly: Prepare the pudding and toffee sauce in advance, then reheat gently before serving for a stress-free dessert experience.

How to Store and Reheat Sticky Toffee Pudding Without Drying

• Refrigerate: Store leftover sticky toffee pudding in an airtight container in the refrigerator for up to 3 days. Carefully wrap each ramekin with plastic wrap to prevent drying out and preserve the pudding's moisture.
• Reheat: Warm individual portions in the microwave for 30-45 seconds until heated through. Alternatively, place puddings in a preheated 325°F oven for 5-7 minutes, adding a fresh drizzle of toffee sauce just before serving to restore their delicious gooey texture.
• Freeze: For longer storage, wrap puddings tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat using the oven method for best results.

Delicious Pairings for Sticky Toffee Pudding

• Boost Dessert's Richness with Warm Vanilla Custard: Pour silky, smooth vanilla custard alongside the sticky toffee pudding to enhance its caramel depth and provide a creamy contrast to the dense, sweet cake.
• Pair with Bold Coffee Companions: Serve a robust espresso or dark roast coffee to cut through the pudding's sweetness, creating a balanced flavor experience that highlights the dessert's rich, complex notes.
• Match with Sweet Fortified Wine: A glass of Pedro Ximénez sherry or Madeira wine complements the pudding's toffee sauce, offering complementary caramel undertones and a warming alcohol finish that elevates the entire dessert.
• Refresh with Cold Vanilla Ice Cream: Top the warm pudding with a scoop of classic vanilla ice cream, letting the cold, creamy texture melt against the hot toffee sauce and create a luxurious temperature and flavor contrast.

New Twists on a Sticky Dessert

• Chocolate Infusion: Replace prunes with dark chocolate chips, adding a rich cocoa flavor and creating a decadent chocolate version of the classic sticky toffee pudding.
• Caramel Nutty Edge: Incorporate chopped pecans or walnuts into the batter, enhancing texture and creating a nutty caramel undertone that complements the toffee sauce.
• Seasonal Berry Splash: Fold fresh raspberries or blueberries into the mixture, providing a fruity contrast to the sweet toffee sauce and adding vibrant color to the dessert.
• Spiced Warmth Remix: Mix ground cinnamon, nutmeg, and ginger into the batter, transforming the pudding into a warm, aromatic dessert perfect for cooler seasons.

Sticky Toffee Pudding Recipe

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4.5 from 31 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Sticky toffee pudding whisks British dessert traditions into a heavenly caramel-drenched experience. Moist date-infused cake swimming in rich toffee sauce promises pure comfort that delivers sweet satisfaction with each luxurious spoonful.

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Ingredients

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Main Ingredients:

• 1 cup prunes, pitted and chopped
• 2 large eggs
• ¾ cup plus 2 tablespoons all-purpose flour
• ½ cup hot water

Sugars and Sweeteners:

• ⅓ cup plus 1 teaspoon granulated sugar
• ⅓ cup plus 1 teaspoon dark brown sugar
• 1 cup dark brown sugar

Dairy and Spices:

• 3 tablespoons cold unsalted butter, cut into cubes
• ½ cup unsalted butter
• ¾ cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• Pinch of sea salt

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Instructions

1. Preheat the oven to 375°F (190°C) and prepare 6 individual 4-ounce (113 grams) ramekins by coating them with nonstick cooking spray, then arrange on a baking tray.
2. Combine all cake ingredients in a food processor: butter, baking soda, salt, granulated sugar, brown sugar, eggs, vanilla extract, and all-purpose flour. Pulse until ingredients are just incorporated.
3. Add chopped prunes and hot water to the mixture, then pulse again until the batter becomes nearly smooth with small fruit fragments visible.
4. Distribute the batter evenly into the prepared ramekins, filling each approximately two-thirds full to allow room for rising.
5. Bake the puddings for 18-20 minutes, monitoring until the tops become firm and gently spring back when lightly touched. Remove from the oven and allow to cool slightly.
6. Position the oven rack 4 inches from the broiler element and prepare to activate the broiler.
7. For the toffee sauce, melt butter in a medium saucepan over medium-high heat. Incorporate heavy cream, brown sugar, and a pinch of salt, whisking continuously until the mixture begins to bubble.
8. Reduce heat to medium-low and continue cooking the sauce for 3-4 minutes, stirring periodically until it thickens and develops a rich, glossy consistency.
9. Carefully slice each pudding horizontally into two equal layers. Return the bottom halves to their respective ramekins and drizzle with a portion of the toffee sauce.
10. Replace the top halves of the puddings and generously coat with additional toffee sauce.
11. Slide the ramekins under the broiler for 1-2 minutes, watching attentively to prevent burning, until the sauce becomes bubbly and develops a sticky, caramelized surface.
12. Gently transfer the puddings from the ramekins onto serving plates. Finish by adding an extra drizzle of toffee sauce and optionally top with a dollop of whipped cream or a splash of heavy cream.

Notes

• Prepare ingredients and equipment beforehand to ensure a smooth baking process.
• Prunes provide natural sweetness and moisture, creating a rich, dense texture in the pudding.
• Whisking the toffee sauce continuously prevents burning and ensures a smooth, glossy consistency.
• Use ramekins for individual servings, making this dessert perfect for dinner parties or intimate gatherings.
• The broiler step caramelizes the toffee sauce, adding a delightful crispy and glossy finish to the pudding.
• Serve warm with whipped cream or a drizzle of heavy cream to enhance the dessert’s indulgent flavor profile.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking, Broiling
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 392 cal
• Sugar: 42 g
• Sodium: 180 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 98 mg