Learn how to make this traditional British dessert, Sticky Toffee Pudding. Loved by everyone who tries it, this recipe is surprisingly easy. Made with a secret ingredient this cake is full of flavor, serve it with heavy pouring cream, custard or ice cream!
Growing up I lived a very English lifestyle but in Orange County, California. My parents, both English, were married in England and moved to the States for fun, then they had me and my two sisters. Thirty years later we are all still here, and the only ones here, everyone else is still in England. We spent many summers in England and every special occasion dinner included things like Yorkshire pudding, sherry trifle, shortbread, sausage rolls or if we were lucky sticky toffee pudding.
Then I spent my mid to late teens and the majority of my twenties in the restaurant industry, with 10 years of it at a British Pub. Sticky toffee pudding was our number one dessert. Shepherd’s Pie was the number one dinner. The only thing was we prepared the dessert differently than my mom did. Just like some people enjoy sticky toffee pudding drenched in custard, where for me its always been cream. Until I discovered ice cream, I love that now too. In fact I don’t mind it with Bird’s custard it just changes the flavor profile for me so I tend to stick to cream.
This is the best sticky toffee pudding recipe, in my opinion. Some bake sticky toffee pudding in the sticky toffee sauce, I prefer to have my sauce poured on top so I can add as much or as
little as I want.
Let’s get to the recipe. This recipe is ever so slightly adapted from my Auntie Marguerites recipe. Besides my nan and mom, my two aunties Marguerite and Maureen are the other ladies who have inspired me with all of their gorgeous bakes. You can always count on the best dessert when you visit their houses.
What ingredients are in sticky toffee pudding?
Many are surprised when they hear/ read that sticky toffee pudding is made with dates. Sometimes the recipe is made with apricots, but I grew up with dates, so we are using dates today.
Then your normal cake suspects are here, butter, sugar, eggs, vanilla, flour, baking soda and powder, and salt. And it wouldn’t be sticky toffee without a sticky toffee sauce- brown sugar, butter, and cream. Yes, it’s that good and easy.
How to make sticky toffee pudding?
First, we are going to start with soaking the dates. Place the pitted dates in a large heatproof bowl and add boiling water. Let the mixture sit for 10 minutes, this helps soften the dates and infuse the liquid with the gorgeous date flavor.
Prepare an 8-inch cake pan and grease the whole pan, preheat the oven to 350F/180C.
In a food processor add the dates and liquid then add baking soda and pulse 8-10 times until the mixture has broken down mostly- there will still be chunks that’s what you want.
In a large bowl or bowl of your stand mixer add the softened butter and sugar, mix on medium speed for 2-4 minutes, until light and fluffy. Add the eggs and vanilla extract. Mixing to combine.
In a small bowl whisk together the flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture, just until no large flour streaks remain. Add the date mixture with all the liquid. Pour into prepared pan and bake for 30-35 minutes
What goes with sticky toffee pudding?
Depending on what part of the English country you are in dpends on what you will be served with. I grew up with heavy cream, many enjoy Bird’s custard and recently you see ice cream served with sticky toffee pudding. I love the way the cold cream soaks into the warm sticky toffee pudding.
How long does homemade sticky toffee pudding last?
I wish I knew how long it lasted, only lasts one night at my house! Just kidding, but seriously maybe two nights! You can definitely place the sticky toffee pudding cake in an airtight container or cover in plastic wrap and keep it in the fridge for 3-4 days. You can reheat in the microwave for 30 seconds to a minute depending on the size of your piece.
Can sticky toffee pudding be frozen?
You can easily freeze the cake, then thaw either overnight in the fridge or let it cool on the counter for a few hours. I do not suggest making the sticky toffee sauce ahead of time, I like it best fresh and it only takes just over five minutes to make.
Please let me know if you make this Easy Sticky Toffee Pudding recipe by leaving a rating and review below!Print
Learn how to make this traditional British dessert, Sticky Toffee Pudding. Loved by everyone who tries, this recipe is surprisingly easy. Made with a secret ingredient this cake is full of flavor, serve it with heavy pouring cream, custard or ice cream!
- 15 Pitted Dates
- 10oz water
- 2 Teaspoons Baking Soda
- 3oz (6 Tablespoons) Unsalted Butter, softened to room temp.
- 150 Grams (3/4 Cup) Granulated Sugar
- 2 Large Eggs, at room temp
- 1 Tablespoon Pure Vanilla Extract
- 125 Grams (1 Cup) All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
Sticky Toffee Sauce
- 6oz (3/4 Cup) Unsalted Butter
- 122 Grams (Heaping 1/2 Cup) Light Brown Sugar
- 4 Tablespoons Heavy Whipping Cream
- In a large bowl add the dates and hot water, let sit for 10 minutes. Prepare an 8-inch cake pan and grease the whole pan, preheat the oven to 350F/180C.
- In a food processor add the dates and liquid add baking soda and pulse 8-10 times until the mixture has broken down mostly- there will still be chunks that’s what you want.
- In a large bowl or bowl of your stand mixer add the softened butter and sugar, mix on medium speed for 2-4 minutes, until light and fluffy. Add the eggs and vanilla extract. Mixing to combine.
- In a small bowl whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture, just until no large flour streaks remain. Add the date mixture with all the liquid. Pour into prepared pan and bake for 30-35 minutes, until the cake is done. (Lightly press the cake in the center if it bounces back the cake is done) Let the cake cool on a wire rack.
Sticky Toffee Sauce
- In a large pot add the butter and brown sugar. Whisk constantly over medium heat for 4-5 minutes. Add one tablespoon of cream at a time. Whisk each tablespoon of cream until its fully combined then add the next. You can either pour the sauce on top of the whole cake or serve it on the side. Serve the cake with heavy pouring cream, ice cream or Bird’s custard.
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