Recipe courtesy of Alejandra Ramos
Recipe courtesy of Alejandra Ramos
Watch how to make this recipe.
Sticky Toffee Pudding
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- Level: Easy
- Total: 1 hr 5 min (includes soaking time)
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 307
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 2 g
- Cholesterol
- 59 mg
- Sodium
- 239 mg
Sticky toffee pudding isn't a creamy pudding as it’s typically known in the US; it’s a British dessert that consists of a moist date cake soaked in a rich toffee sauce. Versions vary, with some being a bit eggier and almost bread pudding-like in texture, while others have more of a light cake-like crumb. My version lies somewhere in between. I also add a cozy touch by steeping the dates in tea. (You can skip the tea and just use the same amount of hot water.) Served hot, sticky toffee pudding is a perfect winter dessert -- the kind that can be made in advance and reheated as needed.
- Level: Easy
- Total: 1 hr 5 min (includes soaking time)
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 307
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 2 g
- Cholesterol
- 59 mg
- Sodium
- 239 mg
Ingredients
Cake:
Toffee Sauce:
Directions
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31m
Easy
CLASS
- For the cake: Remove and discard the pits from the dates, then chop the dates coarsely. Place in a small heatproof bowl and cover with the hot tea. Let soak until the dates are soft, at least 30 minutes. Transfer to a blender and blend until smooth; set aside.
- Preheat the oven to 350 degrees. Grease an 8-inch square baking pan with nonstick spray or vegetable oil, then line with parchment paper.
- Place the butter in a small saucepan over medium heat and let simmer until melted and slightly toasted (it will smell nutty), about 5 minutes. Pour into the date puree in the blender. Add the granulated sugar and molasses, and blend for 1 minute. Add the eggs, kosher salt and baking soda, and blend until smooth. Pour into a large bowl and add the flour. Stir until smooth and evenly combined, then pour into the prepared baking pan.
- Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- While the cake bakes, make the sauce: Combine the butter, cream and brown sugar in a medium saucepan and bring to a simmer over medium heat. Cook, whisking, until thick, 5 to 7 minutes. Whisk in the vanilla extract and kosher salt.
- To serve, cut the cake into squares then top with the toffee sauce. Sprinkle with a bit of flaky sea salt, if desired.
