Sticky Toffee Pudding

This classic Sticky Toffee Pudding recipe is the quintessential Christmas dessert! Deliciously moist and sweet, this lovely sponge-like cake is made in individual servings which makes it feel incredibly special. Serve it with homemade whipped cream or vanilla ice cream for a dessert worthy of the holidays!

Looking for more Christmas desserts? Make sure to try my Praline Pumpkin Roll, Rice Pudding and Cranberry Fluff!

Sticky Toffee Pudding Recipe

This Christmas classic is so moist and delicious and the perfect dessert for the holidays! This dessert is well known and loved in various countries but originated in England. The pudding can be made in a variety of ways but this version is relatively easy and oh so delicious.

I love that this recipe makes twelve individual puddings which is great for larger holiday gatherings. The recipe can be doubled or even halved if needed.

This traditional pudding has the texture of a sponge cake – extra moist and sweet. The individual puddings are brushed with toffee sauce and then go back in the oven under the broiler for a few minutes until the toffee gets nice and sticky. The puddings are then served with additional toffee sauce and whipped cream or vanilla ice cream. So, SO good!

What Is Sticky Toffee Pudding?

This delicious dessert is an English classic that features a moist sponge cake made with dates. It is commonly served with toffee sauce and whipped cream, vanilla ice cream or custard. Sticky Toffee Pudding is also known as sticky date pudding which makes a lot of sense as this recipe is made with dates.

Today, we’re making this sticky toffee pudding recipe in a standard cupcake or muffin tin to simplify the recipe.

The puddings tend to have a rounded top when baked in a muffin tin. To help the puddings to sit flat, use a sharp knife to cut off the rounded top. Discard the tops or eat them as a snack.

More Christmas Dessert Recipes

Looking to round out your dessert table? Here are some of our Christmas dessert favorites:

1. Whipped Shortbread Cookies
2. Christmas Crack
3. Grinch Cookies
4. Chocolate Crinkle Cookies
5. Kolaczki (Polish Cookies)
6. Peppermint Snowball Cookies
7. Coconut Macaroons
8. Coconut Macaroon Blossoms

What You’ll Need

This sticky toffee pudding recipe comes together very quickly and easily. There are two components to the recipe: the pudding and the toffee sauce. As always, you can find the full printable recipe in the recipe card at the end of this post. Let’s take a quick look at what you’ll need for this recipe:

For the pudding:

• dates – I used pitted Deglet Nour dates. You can also use medjool dates. Measure the dates and then chop them to get the right amount.
• baking soda
• turbinado sugar – This type of sugar has a very coarse texture and light brown color and is also known as Sugar in the Raw. You can find this ingredient in the baking aisle at most grocery stores as well as Costco, Target, and Wal-Mart. You can substitute with Demerara sugar or light brown sugar if you can’t find the turbinado sugar.
• unsalted butter
• unsulphered molasses – a common brand that you’ll find in stores is Grandma’s.
• large eggs
• vanilla extract– use a pure extract, not imitation for the best flavor.
• all-purpose flour – I used King Arthur Unbleached All-Purpose Flour in this recipe.

For the toffee sauce:

• unsalted butter
• heavy whipping cream
• light brown sugar
• sea salt – for best results do not use table salt. Kosher salt can also be used.

To serve:

• serve with ice cream or whipped cream (optional)

How To Make Sticky Toffee Pudding

For the pudding:

1. Combine the chopped dates and boiling water. Sprinkle with baking soda and allow to soften for 10 to 15 minutes.
2. Cream together the turbinado sugar, butter, and molasses.
3. Mix in the eggs one at a time, adding the vanilla extract in with the last egg.
4. Puree the softened dates and add the date mixture to the batter mixture.
5. Add in the flour and mix just until combined.
6. Spoon the mixture into a muffin tin, filling each well about ⅔ of the way full.
7. Bake for 20 to 22 minutes
8. Allow to cool for 10 minutes in the pan before removing. Trim tops of the puddings if desired.

For the toffee sauce:

1. Melt the butter in a medium saucepan over medium-low heat.
2. Stir in the heavy cream, brown sugar, and sea salt.
3. Bring to a simmer and continue cooking until it thickens slightly.

Assembly:

1. Place the puddings upside down and brush with the warm toffee mixture.
2. Broil the puddings until the toffee begins to bubble and becomes very sticky.
3. Serve with extra toffee sauce and a scoop of vanilla ice cream or whipped cream.

Recipe Notes

• The puddings tend to have a rounded top when baked in a muffin tin. If you would like the tops of the puddings to sit flat you can use a sharp knife to shave off the rounded top. You can discard the tops or eat them! 
• If you like a lot of toffee sauce you can double the recipe to make extra. 
• You can make the date puree as smooth or chunky as you’d like. 
• These toffee puddings can be eaten warm, cold, or at room temperature although eating them warm is best. 

Storage Information

Refrigerator: You can store these puddings in an airtight container in the refrigerator for up to 5 days. Keep the toffee in a separate container and store in the refrigerator as well. When ready to serve, top each pudding with toffee and whipped cream if desired.

To Freeze: Wrap each cooled pudding in plastic wrap followed by aluminum foil. Place in a freezer-safe container and freeze up to 3 months. You can also pour cooled toffee sauce into a freezer-safe jar or other container and freeze as well. Thaw in the refrigerator overnight.

FAQs

More Toffee Favorites

1. Toffee Peanut Clusters
2. Better Than Anything Toffee Recipe
3. Saltine Toffee
4. Fudgy Toffee Flourless Brownies
5. Butterscotch Almond Toffee
6. Toffee Butter Icebox Cookies

How To Make Sticky Toffee Pudding

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5 from 6 votes

Sticky Toffee Pudding

This classic Sticky Toffee Pudding is the quintessential Christmas dessert! Deliciously moist and sweet, this lovely sponge-like cake is made in individual servings which makes it feel incredibly special. Serve it with homemade whipped cream or vanilla ice cream for a dessert worthy of the holidays!

Course Dessert

Cuisine English

Keyword sticky toffee pudding, sticky toffee pudding recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Calories 328kcal

Author Trish – Mom On Timeout

Ingredients

For the pudding:

• 8 ounces dates pitted and roughly chopped *measure the dates, then chop them (160 grams)
• 1 cup boiling water (237 mL)
• 1 teaspoon baking soda
• ½ cup turbinado sugar (100 grams)
• 4 tablespoons unsalted butter softened (56.5 grams)
• 2 tablespoons unsulphured molasses
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour (202 grams)

For the toffee sauce:

• 6 tablespoons unsalted butter (84 grams)
• ¾ cup heavy whipping cream (177 mL)
• ½ cup light brown sugar packed (115 grams)
• pinch sea salt

To serve:

• vanilla ice cream or whipped cream optional

Instructions

• Preheat your oven to 350°F. Lightly spray a 12-cup muffin tin with non-stick cooking spray and set aside.
• Add the chopped dates to a mixing bowl and pour the boiling water over them. Sprinkle with baking soda and allow to soften, undisturbed, for 10 to 15 minutes.
  8 ounces dates, 1 cup boiling water, 1 teaspoon baking soda
• While the dates are softening, cream together the turbinado sugar, butter, and molasses in a large mixing bowl or in the bowl of a stand mixer until completely combined.
  ½ cup turbinado sugar, 4 tablespoons unsalted butter, 2 tablespoons unsulphured molasses
• Mix in the eggs 1 at a time, adding the vanilla extract in with the last egg.
  2 large eggs, 1 teaspoon vanilla extract
• Puree the softened dates and the liquid by pulsing in a food processor or blender until they are mostly pureed. It’s ok if there are a few pieces of date visible. Add the date mixture to the batter mixture and mix to combine.
• Add in the flour and mix just until combined.
  1 ⅓ cups all-purpose flour
• Spoon the mixture into the prepared muffin tin, filling each well about ⅔ of the way full. Smooth the tops of the batter.
• Bake for 20 to 22 minutes or until a toothpick inserted in the center of a pudding comes out clean or with a few moist crumbs. Allow to cool for 10 minutes in the pan before removing. Trim tops of the puddings if desired.

For the toffee sauce:

• Melt the butter in a medium saucepan over medium-low heat.
  6 tablespoons unsalted butter, ¾ cup heavy whipping cream, ½ cup light brown sugar, pinch sea salt
• Stir in the heavy cream, brown sugar, and sea salt.
• Heat and whisk occasionally until the mixture comes to a simmer. Continue to simmer for 8 to 10 minutes until the mixture comes together and thickens slightly.

Assembly:

• Place the puddings upside down on a rimmed baking sheet lined with non-stick aluminum foil. Generously brush the tops and sides of each pudding with the warm toffee mixture. Save the remaining toffee to drizzle over the puddings when they are served.
• Turn on your broiler and move an oven rack to the top ⅓ of your oven. Broil the puddings for 2 to 3 minutes or until the toffee begins to bubble and becomes very sticky.
• Serve with extra toffee sauce and a scoop of vanilla ice cream or whipped cream if desired.
  vanilla ice cream or whipped cream

Notes

• The puddings tend to have a rounded top when baked in a muffin tin. If you would like the tops of the puddings to sit flat you can use a sharp knife to shave off the rounded top. You can discard the tops or eat them!
• If you like a lot of toffee sauce you can double the recipe to make extra.
• You can make the date puree as smooth or chunky as you’d like.
• These toffee puddings can be eaten warm, cold, or at room temperature although eating them warm is best.

Storage Information:

Refrigerator: You can store these puddings in an airtight container in the refrigerator for up to 5 days. Keep the toffee in a separate container and store in the refrigerator as well. When ready to serve, top each pudding with toffee and whipped cream if desired.

To Freeze: Wrap each cooled pudding in plastic wrap followed by aluminum foil. Place in a freezer-safe container and freeze up to 3 months. You can also pour cooled toffee sauce into a freezer-safe jar or other container and freeze as well. Thaw in the refrigerator overnight.

Nutrition

Calories: 328kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 114mg | Potassium: 227mg | Fiber: 2g | Sugar: 32g | Vitamin A: 552IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg