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Sticky Toffee Pudding Recipe

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★★★★★

4.5 from 100 reviews

This classic Sticky Toffee Pudding recipe features moist sponge cake full of prunes, baked to perfection and served with a rich, buttery toffee caramel sauce. Enjoy individual ramekin servings or a crowd-pleasing square dish version, topped with luscious caramel and a dollop of cream for an indulgent dessert experience.

Ingredients

Scale

Cake

  • 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

Caramel Sauce

  • 1/2 cup unsalted butter
  • 3/4 cup heavy cream
  • 1 cup dark brown sugar
  • Pinch of sea salt

Optional Garnish

  • Dollop of whipped cream or additional heavy cream for serving

Instructions

  1. Prepare Ramekins and Preheat Oven: Preheat your oven to 375°F (190°C). Lightly coat six 4-ounce ramekins with nonstick cooking spray, then arrange them on a baking tray for stability during baking.
  2. Make Cake Batter: In a food processor, combine cold butter cubes, baking soda, sea salt, granulated sugar, dark brown sugar, eggs, vanilla extract, and flour. Pulse until ingredients are just combined, then add chopped prunes and hot water, pulsing until the mixture is almost smooth but still retaining some texture.
  3. Fill Ramekins and Bake: Spoon the batter evenly into the prepared ramekins, filling each about two-thirds full. Bake for approximately 18 minutes until the cakes feel firm and spring back when touched. Remove from oven and let cool slightly for easier handling.
  4. Preheat Broiler: Adjust your oven rack to place the cakes about 4 inches from the broiler element, and preheat the broiler to ready it for finishing the pudding.
  5. Make Caramel Sauce: While the cakes bake, prepare the sticky toffee sauce. In a medium saucepan over medium-high heat, melt butter with heavy cream, dark brown sugar, and a pinch of salt. Whisk continuously until the mixture bubbles gently, then reduce heat to medium-low and cook, stirring often, for 3 to 4 minutes until the sauce thickens and coats the back of a wooden spoon.
  6. Assemble and Broil: Carefully remove the cakes from the ramekins and slice each horizontally in half. Place the bottom halves back into their ramekins, drizzle with some caramel sauce, then top with the upper halves, and drizzle more caramel sauce over. Place ramekins under the broiler for 1 to 2 minutes, watching closely until the sauce bubbles and looks sticky and caramelized.
  7. Serve: Turn the finished puddings onto individual serving plates. Drizzle with additional caramel sauce and add a dollop of whipped cream or a drizzle of heavy cream for extra richness. Serve warm for the best experience.
  8. Alternative Baking in Square Dish: For a single cake version, pour all batter into a greased 8×8 inch baking dish. Bake at 375°F for 15 minutes, tent with foil, then bake an additional 15 minutes (check for doneness with a toothpick a few minutes early as ovens vary). Let cool slightly, cut into squares, and serve with caramel sauce.
  9. Using Dates Instead of Prunes: If substituting pitted dates for prunes, soak or simmer dates in hot water for at least 10 minutes until soft before chopping and adding to the batter, ensuring the desired moist texture.

Notes

  • You can swap prunes with pitted dates after soaking them to maintain moisture and texture.
  • Watch the puddings closely when broiling; caramel can burn quickly if unattended.
  • Using Turbinado sugar instead of granulated sugar in the cake batter will add a deeper molasses flavor.
  • Ensure baking powder or baking soda freshness for proper cake rise.
  • If baking in a single dish, be careful not to overbake to keep the pudding moist.
  • The pudding is best enjoyed warm with freshly made caramel sauce and cream topping.

Keywords: Sticky Toffee Pudding, British dessert, prune cake, caramel sauce, individual ramekin dessert, classic pudding

Find it online: https://nayabaker.com/sticky-toffee-pudding-recipe/