Sticky Toffee Pudding

These decadent and luscious sticky toffee puddings are filled with caramel and molasses flavors from Medjool dates and molasses. Soaked in a warmed toffee sauce for a perfect rich dessert.

When I first made these sticky toffee puddings for the restaurant, I was hooked! My team and I made hundreds at a time. The real secret is making sure you soak the cakes in the toffee sauce as soon as you remove them from the ramekins. They become so rich and moist that it’s hard to stop eating them. And I promise you they aren’t overly sweet. This take on the classic British dessert is a perfectly balanced sticky toffee pudding. 

Molasses is one of those things that, once you start using it, is hard to put down! I even made gingerbread oatmeal for breakfast because it’s just that good. So here are more delicious molasses inspired recipes! Of course, you should always start with the chewy molasses cookies, the caramel molasses pound cake, or the shoofly pie. For a savory option, check out sweet and spicy wings!

Professional Tips for Making Sticky Toffee Pudding

• Be careful not to overbake the cake. This cake can go from under to over-baked very fast. So you want to keep an eye on the cake. When a cake tester comes out clean and the cake springs back when touched, it is done. 
• Make sure the water just boiled. You need the hot water to help rehydrate the dates. If your water boiled a few minutes ago take the minute it will take to bring it back to a boil. It’s truly worth it in the end results. 
• Use room temperature ingredients. For the best texture, use room temperature ingredients. It’s most important when it comes to the eggs and the butter. Having them at room temperature will keep the batter from breaking. If the batter breaks, it’s not the end of the world. The flour will bring it back slightly but not fully.

Ingredients & Substitutions

• Medjool Dates: I prefer the rich, caramel flavor of medjool dates. They are typically a bit juicier and will create a better texture and flavor for the pudding. 
• Boiling Water: The water must be boiling to help soften the dates enough to blend.
• Baking Soda: The baking soda adds salt and helps break down the dates for a smoother puree. 
• Butter: I use unsalted butter for baking because you want to control the amount of salt you add. 
• Molasses: Molasses is a delicious natural sweetener. It adds the perfect sweetness and brings its robust, complex flavor to the party! 
• Dark Brown Sugar: Using dark brown sugar adds sweetness and a rich flavor that compliments the molasses. Light brown sugar can be substituted. 
• Eggs: The eggs add fat, moisture, and leavening. Eggs also emulsify the batter and keep everything texturally perfect. 
• Vanilla Extract
• All-purpose Flour: All-purpose flour has just the right amount of gluten to make a tender cake. You may substitute King Arthurs cup 4 cup for a gluten-free version. 
• Baking Powder
• Ground Cinnamon 
• Heavy Cream: Heavy cream is the liquid for the sauce and adds fat to make the sauce silky. You can substitute milk or non-dairy alternatives, but the sauce won’t be as thick and silky. 
• Kosher Salt: Salt will complement the dark brown sugar to help make that toffee flavor shine.

See the recipe card for full information on ingredients and quantities.

Variations

• Add more spices. Try adding my pumpkin spice mix, apple spice mix, or speculoos spice mix. You can even experiment by adding your own spices like nutmeg. 
• Change the sauce. I would still recommend using the toffee sauce to soak the cake, but you could serve it with a butterscotch sauce, caramel sauce, or chocolate fudge sauce. 
• Change the dried fruit. Switch out the dates for prunes, dried apricots, or dried cherries. The flavor won’t be as sweet since dates have a natural sweetness to them. You could also try using different dates like the jujube or deglet noor.
• Add mix-ins. Mix in toffee chunks or chocolate chips. Adding nuts could also give the pudding a nice crunch.

How to Make Sticky Toffee Pudding

Use these instructions to make the perfectly rich sticky toffee pudding every time! Further details and measurements can be found in the recipe card below.

Prepare the pudding batter: 

Step 1: Preheat the oven to 325°F convection (with the fan) or 350°F (no fan).

Step 2: If necessary, remove the pits and chop the dates. Place them in a small bowl with the baking soda. Pour the boiling water over top of the dates and let sit for at least 20 minutes. The baking soda helps soften and tenderize the dates.

Step 3: In a medium bowl, mix together the flour, baking powder, and cinnamon. 

Step 4: Cream the butter, sugar, and molasses together on medium speed in the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer. 

Step 5: Add the eggs one at a time, allowing them to mix in fully before adding the next. Add the vanilla with the last egg. 

Step 6: Stir in the dry ingredients just until combined. 

Step 7: Mash or puree the dates in a food processor or with an immersion blender, add them to the batter, and mix until just combined.

Step 8: Spray 6, 6-ounce ramekins with non-stick cooking spray and divide the batter. 

Step 9: Bake in the preheated oven until the cake tester or toothpick comes out clean. Let sit in the molds for 20 min and remove. 

Prepare the sauce: 

Step 10: I prepare the sauce while the cakes cool. Melt the butter for the sauce in a medium saucepan. Once the butter is melted, add the cream, sugar, molasses, and salt. 

Step 11: Bring the mixture to a simmer for 5-8 min, whisking occasionally. 

Step 12: Remove from the heat and cool slightly. 

Brushing the cakes: 

Step 13: Once the cakes are removed from the ramekins, use a clean pastry brush to brush the toffee sauce on them one at a time on all facets. I use a nitrile glove to allow me to hold the cake while it is still hot, but you could also put it on a plate and turn the cake while brushing. 

Step 14: As the sauce and the cakes cool, the sauce will thicken, and the coating will be thicker on the cake. This isn’t a problem and will taste great, but you want to ensure that the first coat is thin (warm) enough to really soak into the cake. When making 6 cakes, this shouldn’t be an issue. It was, however, a bit of a race against the clock when making hundreds of these cakes in a cold kitchen! 

Step 15: Place the brushed cakes in a parchment-lined baking dish. Once you brush the sauce on all the cakes, repeat once more. Serve warm with extra sauce.

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef-tested sticky toffee pudding recipe. Check out our other delicious, chef-developed recipes using dried fruit, like my old-fashioned fruit cake, cranberry orange shortbreads, or apple energy bites!