Sticky Toffee Pudding: the deliciously decadent British dessert

Sticky toffee pudding is a classic English dessert composed of a wonderful, richly flavorful, fluffy sponge cake drenched in a buttery toffee sauce. Food historians believe sticky toffee pudding was created in Yorkshire during the early 20th century, but it wasn't until the 1970s that the dessert became popular across the U.K.

The cake gets its trademark flavor from ingredients like dates, molasses, brown sugar, and vanilla. Butter, heavy cream, sugar, and vanilla make up the irresistible toffee sauce, and together, they make an incredible dessert that's great for everything from a family dinner to a smaller get-together.

For the ultimate sticky toffee pudding, don't forget to serve this heavenly dessert with a scoop of French vanilla ice cream, especially around the Christmas holidays.

Easy Tips for Making Traditional Sticky Toffee Pudding

For a more seasonal sticky toffee pudding, add baking spices like clove, cinnamon, allspice, and nutmeg to the cake batter.

Use room-temperature ingredients for your sticky toffee pudding.

To make gluten-free sticky toffee pudding, use your preferred gluten-free flour and add 1 1/4 teaspoons of xanthan gum to thicken the batter.

Make sticky toffee puddings up to four days in advance.

Caramel sauce or butterscotch sauce make wonderful variations if you're not keen on toffee.

How to Store Sticky Toffee Pudding

Store the puddings and sauce separately in airtight containers in the fridge. They'll last up to five days. Heat the sauce and warm the puddings in the microwave before serving.

How to Make Sticky Toffee Pudding

For making the puddings

Preheat your oven to 350F. Spray the muffin tin with cooking spray or butter.

Place the dates in a food processor. Pour the boiling water over the dates and leave for 5 minutes. Pulse the dates. Add the baking soda to the dates, stirring well to combine.

In a large bowl, cream butter and sugar with a handheld electric mixer.

Beat in the molasses.

Beat the eggs in one at a time.

Add vanilla extract and mix until smooth.

In a second bowl, whisk the flour, baking powder, and salt to combine.

Add it to the butter mixture and mix until just combined.

Fold the dates into the batter.

Mix well.

Pour the batter evenly between the wells of the muffin tin.

Bake for 18 to 20 minutes, then remove from the oven.

For the sauce

While the puddings are baking, prepare the sauce. Heat cream, butter, brown sugar, and salt in a pot over low heat. Stir occasionally until the sugar dissolves and the sauce thickens about 7 to 10 minutes. Take the pot off the heat and add the vanilla.

For assembling sticky toffee pudding

Turn the puddings out onto a rack to cool.

Serve the pudding on a serving plate and spoon toffee sauce over the top. Serve warm.

Notes

A 12-cup muffin tin is perfect for baking the puddings.