Sticky Toffee Pudding
This Sticky Toffee Pudding is the ultimate British comfort dessert — individual date-studded cakes baked in a muffin tin, drenched in a rich homemade toffee sauce, and finished with chopped walnuts. The dates melt into the batter and keep the cakes impossibly moist, while the buttery toffee sauce soaks in and creates that signature sticky, caramel-glazed exterior. Easier than it looks and absolutely impossible to resist.
Servings: 12 individual puddings
Equipment
- 1 Standard 12-cup muffin tin sprayed with non-stick spray
- 1 Stand Mixer with Paddle Attachment
- 1 Blender or Food Processor for blending the dates
- 1 Small Saucepan for the toffee sauce
- 1 Large Ice Cream Scoop for portioning the batter
Ingredients
Pudding Cakes
- 8 oz medjool dates pitted
- 1 cup hot water boiling
- ⅓ cup unsalted butter softened
- ⅔ cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 tablespoons molasses
- 1⅔ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda added to date mixture
Toffee Sauce
- ½ cup heavy cream
- ½ cup unsalted butter
- ¾ cup brown sugar packed
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
For Serving
- chopped walnuts to taste
Instructions
Prepare the Date Mixture
- Preheat the oven to 350°F. Spray a standard 12-cup muffin tin generously with non-stick spray and set aside.
- Add the pitted dates to a blender or food processor. Pour the hot (boiling) water over the dates and allow them to sit for about 5 minutes to soften.
Make the Batter
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and brown sugar. Cream together on medium speed until smooth and fluffy.
- Add the vanilla, eggs, and molasses. Mix thoroughly, scraping down the sides of the bowl often, until fully combined.
- Add the flour, baking powder, and salt. Mix well, scraping down the sides as needed, until a smooth batter forms.
- Once the dates have softened, blend them until completely smooth.
- Add the baking soda directly to the blended date mixture and blend briefly until incorporated. The mixture will foam slightly — this is normal.
- Add the date mixture to the batter and fold just until combined. Do not overmix — a few streaks are fine.
Bake the Puddings
- Use a large ice cream scoop to divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 14–16 minutes, or until the edges are just starting to turn golden and the centers are set. Do not overbake — these should stay moist.
Make the Toffee Sauce & Serve
- In a small saucepan, combine the butter, brown sugar, heavy cream, and salt.
- Heat over medium heat for approximately 10 minutes, stirring frequently, until the sauce has thickened and is glossy and caramel-colored.
- Remove the toffee sauce from heat and stir in the vanilla. Spoon the warm toffee sauce generously over the baked pudding cakes.
- Top with chopped walnuts and serve warm.
Notes
Storage: Store the baked pudding cakes and toffee sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the cakes in the microwave for 20–30 seconds and warm the toffee sauce on the stovetop or in the microwave before serving. Assemble just prior to serving.
Tip: Do not overbake the pudding cakes. They should be just set in the center — they will continue to firm up slightly as they cool, and the toffee sauce will soak in and keep them moist.
Tip: The baking soda is added directly to the blended date mixture (not the dry ingredients) — this is intentional. It reacts with the natural acids in the dates to help tenderize the cake and create a lighter texture.
Tip: For an extra indulgent serving, poke a few holes in the top of each cake with a skewer before spooning over the toffee sauce. This allows the sauce to soak deeper into the cake.
Tip: Walnuts are the classic topping, but pecans or a sprinkle of flaky sea salt are also excellent options.
