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Sticky Toffee Pudding

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Prep Time 15 minutes
Bake Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine British
Servings 6 servings

Ingredients
  

For the pudding cakes:

  • 1 cup pitted Medjool dates chopped
  • 3/4 cup boiling water
  • 1/2 tsp baking soda
  • 1/3 cup unsalted butter softened
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • Pinch of salt

For the toffee sauce:

  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 3/4 cup packed brown sugar
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F. Lightly grease 6 ramekins or a muffin tin.
  • In a bowl, pour boiling water over chopped dates. Stir in baking soda and let sit for 10 minutes.
  • In a separate bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla.
  • Stir in soaked date mixture (it’s okay if it looks a bit lumpy).
  • Fold in flour, baking powder, and salt until just combined.
  • Divide batter into ramekins. Place on a baking sheet and bake 18–22 minutes, or until puffed and springy.
  • While cakes bake, make the sauce: Combine butter, cream, and brown sugar in a saucepan. Bring to a simmer and cook for 3–5 minutes, stirring until smooth. Stir in vanilla.
  • Let cakes cool slightly, then invert onto plates and pour warm sauce generously over each.

Notes

  • Make-ahead tip: Bake the cakes, cover, and warm in oven before serving. Sauce can be reheated too!
  • No ramekins? Use a muffin tin or bake as a loaf and slice.
  • Want it gluten-free? Use a 1:1 GF flour blend.
  • No dates? Try soaked raisins or chopped dried figs.