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Sticky Toffee Pudding Recipe

    Sticky Toffee Pudding Recipe

    This Sticky Toffee Pudding is incredibly delectable and boasts a high level of moisture content. These puddings are covered in a dark, rich, and sticky toffee sauce, and they get their luscious sweetness from the plump dates. My interpretation of a time-honored dessert from the United Kingdom, this pudding brings a satisfying close to any dinner.


    For Cake

    Dates –

    Date cake will serve as the foundation for this dish. The dates, which must first have their pits removed, give this dish a naturally sweet flavor and a velvety, chewy consistency.

    Water –

    Because dry dates straight from the package do not blend as easily as cooked dates that have been softened with water, we will be cooking them first.

    Butter –

    Because we want to maintain control over the level of saltiness in this sweet, make sure that it is unsalted.

    Sugar brown in color –

    The greatest pudding is made with brown sugar because it imparts a richness of flavor, including hints of molasses and caramel. Because we are going to be adding molasses at a later point, you can use white sugar if that is all you have available. It will work just fine.

    Eggs –

    The ingredient that acts as the dessert’s binder.

    Golden syrup –

    Golden syrup, which has a toasted flavor and is sometimes referred to as light treacle, is a sweetener that works particularly well in dense desserts. You’ll find it in the section of the store dedicated to baking.

    Molasses –

    After cooking my Gingerbread Loaf, you may find that you have a carton of this product left over in your pantry. If that is the case, then this recipe is the ideal way to use up the last of it. If you don’t have any molasses on hand, you can use three quarters of a cup of packed brown sugar in its place. This is because one cup of molasses is equivalent to three quarters of a cup of brown sugar.

    Flour –

    In order to make this sweet dish, I utilized all-purpose flour.

    Baking soda –

    The ingredient in this sweet treat that acts as a leavening agent and gives the cake volume.

    Baking powder –

    Because of the recipe’s high fat content, we will need additional leavening; thus, check the expiration date on your baking powder.

    Salt –

    Considering all of the sweet flavors that are being incorporated in this dish, it is imperative that you remember to include the salt.

    For Sauce

    Butter –

    If you only have unsalted butter, you can still make the sauce, but you should season it with a little salt if you use it. Since we won’t be adding any more salt, you may actually use salted butter in this recipe.

    Sugar brown in color –

    As a foundation for our syrupy sauce, we will reduce the butter and brown sugar in a double boiler.

    Golden syrup –

    Golden syrup will act as a conduit, transporting those toasted flavors from our cake to our sauce.

    Molasses –

    These molasses overtones, which are our final sweet element, will assist produce a dish that is unified.

    Cream that has been whipped.

    We want the cream that we use to have a high fat level so that the toffee sauce that we make is luxurious and buttery. There is also the option of using heavy cream.

    The Step-by-Step Guide to Making Sticky Toffee Pudding

    Cake Making

    Make sure your oven is ready.

    Prepare an 8×8-inch square cake pan by spraying it well with cooking spray and preheating the oven to 350 degrees Fahrenheit. If you do not have anything else available, a Bundt pan will do the job admirably.

    Make sure the liquid components are ready.

    To begin, bring the dates and water to a boil in a saucepan so that the dates can be cooked until they become pliable. This will be done in the saucepan. After the date combination has had some time to cool, transfer the dates to a food processor or blender and pulse them until the mixture is completely smooth.

    After combining the melted butter and brown sugar in a separate bowl using a whisk until the mixture is uniform, add the eggs and continue to whisk the mixture very gently. In the end, add the date mixture together with the molasses and the golden syrup and whisk until smooth.

    Mix the dry ingredients together.

    Flour, baking soda, baking powder, and salt should be mixed together in a bowl separate from the rest of the ingredients.

    Make sure the cake is ready.

    Just a half of the flour combination should be whisked into the wet components until it is completely combined, after which the remaining flour should be added and the mixture should be mixed until it is smooth. Both a hand mixer and a stand mixer can be used to accomplish this task.

    Check the batter to make sure there aren’t any lumps. Bake the cake for about 35 minutes, or until it reaches the desired doneness, after transferring the mixture to the prepared cake pan.

    Making Sticky Toffee Sauce

    Create the sauce first.

    While the cake is in the oven, prepare the topping by combining brown sugar, butter, molasses, and golden syrup in a saucepan. While the butter is melting, stir the mixture regularly. Cook everything until it is completely integrated, then stir in the whipped cream using a whisk.

    Bring the sticky toffee pudding back to a boil.

    Remove the cake from the cake pan while it is still warm and then cut it into nine equal squares. After liberally coating it with sauce, the dish is ready to be served.

    Cake Storage

    Before putting the cake away, check that it has completely cooled down. This dish will remain edible for up to 6 days if stored in an airtight container and kept sealed. This cake recipe can be stored in the freezer for up to three months if it is first wrapped tightly in plastic wrap, and then in aluminum foil.

    When you are ready to eat it, let it defrost completely and then warm it in an oven set to a low temperature for about 15 minutes. It is possible to prepare the sauce in advance and keep it in the refrigerator for up to four days.