Name: Sticky Toffee Pudding Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 3 tablespoons cold unsalted butter, cut into cubes; 1 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1/3 cup plus 1 teaspoon granulated sugar (or Turbinado sugar); 1/3 cup plus 1 teaspoon dark brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup plus 2 tablespoons all-purpose flour, spooned and leveled; 1 cup prunes, pitted and chopped; 1/2 cup hot water; 1/2 cup unsalted butter; 3/4 cup heavy cream; 1 cup dark brown sugar; Pinch of sea salt; Dollop of whipped cream or additional heavy cream for serving

Jump to Recipe

Introduction

Sticky Toffee Pudding is a classic British dessert that features a moist, rich cake made with prunes and drenched in a luscious caramel toffee sauce. It’s the perfect treat for cozy evenings or special occasions, guaranteed to satisfy your sweet tooth.

A small, round chocolate cake with a moist and rich dark brown texture sits on a white plate. The cake has two visible layers, each dense and slightly crumbly. A thick, shiny caramel sauce is being poured from above, covering the top of the cake and slowly dripping down the sides in smooth, glossy streams. The background features a soft white marbled texture, adding brightness and contrast to the dark cake and golden caramel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons cold unsalted butter, cut into cubes
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup plus 1 teaspoon granulated sugar (or Turbinado sugar)
1/3 cup plus 1 teaspoon dark brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons flour, spooned and leveled
1 cup prunes, pitted and chopped
1/2 cup hot water
1/2 cup unsalted butter (for sauce)
3/4 cup heavy cream (for sauce)
1 cup dark brown sugar (for sauce)
Pinch of sea salt (for sauce)

Instructions

Step 1: Preheat your oven to 375°F (190°C). If baking individually, coat six 4-ounce ramekins with nonstick spray and place them on a baking tray.
Step 2: In a food processor, combine cold butter cubes, baking soda, salt, both sugars, eggs, vanilla, and flour. Pulse until just combined. Add the prunes and hot water, pulsing until the mixture is nearly smooth.
Step 3: Spoon the batter into the prepared ramekins, filling each about two-thirds full. Bake for approximately 18 minutes, or until the cakes feel firm and spring back when touched. Remove from the oven and let cool slightly.
Step 4: Preheat your broiler, positioning the rack about 4 inches from the heat source.
Step 5: To make the caramel toffee sauce, combine butter, heavy cream, brown sugar, and a pinch of sea salt in a medium saucepan over medium-high heat. Whisk continuously until the mixture starts bubbling gently. Reduce the heat to medium-low and simmer, stirring often, until the sauce thickens and coats the back of a wooden spoon, about 3-4 minutes.
Step 6: Carefully remove the cakes from the ramekins and slice each horizontally into two halves. Place the bottom halves back into the ramekins and drizzle generously with caramel sauce. Replace the tops and drizzle with more sauce. Place under the broiler for 1-2 minutes, watching closely until the sauce bubbles and looks sticky.
Step 7: Turn out the sticky toffee puddings onto plates. Drizzle with additional caramel sauce and serve with a dollop of whipped cream or an extra drizzle of heavy cream.

Tips & Variations

For a simpler approach, bake the batter in a greased 8×8-inch square baking dish at 375°F. Bake for 15 minutes, tent with foil, then bake an additional 15 minutes or until a tester comes out clean. Let cool, slice into squares, and serve with toffee sauce.
If you prefer dates over prunes, soak or simmer pitted dates in hot water for at least 10 minutes before chopping to ensure they are soft and plump.
Use Turbinado sugar for a deeper, more caramel-like flavor in the cake.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds, then drizzle with warm toffee sauce before serving. The pudding and sauce can also be frozen separately for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A single small chocolate cake with a rich dark brown color and moist crumb texture sits on a white plate. The cake has one layer and is covered with a shiny golden caramel sauce that drips slowly down the sides and pools on the plate around the cake base. The white plate rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert dairy-free?

Yes, substitute the butter and heavy cream with your favorite dairy-free alternatives like coconut oil and coconut cream. Keep in mind the flavor and texture will vary slightly.

Is it possible to prepare this pudding ahead of time?

Absolutely. You can prepare the batter and bake the pudding a day in advance. Store it refrigerated and reheat gently before adding the toffee sauce and serving.