Sticky Toffee Pudding Recipe – Lil’ Luna

On Dec 5, 2019

Sticky Toffee Pudding Recipe – Lil’ Luna

Buttery, sweet and moist – this sticky toffee pudding is a must! It takes a few steps, but it’s a very work-worthy dessert that’s perfect for holidays and parties.

This gooey dessert is one of our favorites. It’s perfect for Christmas or a party and is just as gooey and delicious as our Sticky Walnut Bread!

What is Sticky Toffee Pudding?

Toffee pudding originated in England. It starts with a very moist sponge cake completely covered with sweet toffee sauce! Yum. It is then usually served with vanilla ice cream or custard.

This is one of those desserts in your life you didn’t know you needed. Rich and decadent, it’s perfect for parties, family meals, or weekend treats.

The sponge cake in this recipe is really delicious. It is made with dates and the texture is perfect. It pairs perfectly with a sticky toffee sauce. You’ll absolutely fall in love with this dessert from the first bite – trust us.

toffee sauce

Check out the creamy toffee sauce pictured above! I just wanted to drink it, it was delicious. This dessert would never be complete without the dreamy toffee sauce dipped into the sponge cake. This is comforting and completely satisfying.

This amazing cake-drenching sauce has just four ingredients.

heavy cream
salted butter
light corn syrup
sugar

Combine cream, butter, corn syrup and sugar in a medium saucepan to make toffee sauce. Mix it up and bring everything to a boil. Make sure to stir frequently and cook the mixture until it turns a deep amber color (35-40 minutes). Stir in the remaining heavy cream, then strain the sauce through a sieve into a glass bowl.

How to Make Sticky Toffee Pudding

Once you’re done making the toffee sauce, it’s time to make the sponge cake! In another small saucepan, simmer the dates in the water for about 15 minutes (the dates should be soft). When done, add dates and excess liquid to a food processor and puree everything until smooth.

Preheat oven to 350 degrees. While the oven is preheating, butter 6 ramekins and set them aside while making the cake batter.

In a small bowl whisk together flour, baking powder, baking soda and salt. Then set it aside. In another bowl, beat butter and brown sugar until light and fluffy. Add eggs and vanilla, then add date puree. Add dry ingredients and whisk until smooth. Spoon the batter into the ramekins, making sure the tops are smooth. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.

Trim the top of the cake so that it is flush with the top of the ramekins. Remove the cake and cut it in half horizontally. To clean the ramekins, spoon 1 tablespoon of the toffee sauce onto the bottom of each ramekin. Return the bottom of the cake to the ramekins, then add another tablespoon of toffee sauce, and then place another cake. Add another tablespoon of toffee sauce and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes.

Let the cakes cool slightly before removing them from the ramekins, making sure to flip the cakes onto the dessert plate. Top with warm toffee sauce and whipped cream or ice cream.

How to Layer Sticky Toffee Pudding

Laying the cake can be a little tricky. Follow our directions and they will turn out great!

After the sponge cake is baked in the oven, trim the top of the cake so that it is flush with the top of the ramekins.
Remove the cake and cut it in half horizontally.
To clean the ramekins, spoon 1 tablespoon of the toffee sauce onto the bottom of each ramekin.
Return the bottom of the cake to the ramekins, then add another tablespoon of toffee sauce, and then place another cake.
Add another tablespoon of toffee sauce and spread evenly.

Lots of steps, but we promise they’re easy and well worth it!

service, change + storage

Once the cakes have cooled slightly, flip them onto a dessert plate and serve. Don’t forget to pour more warm toffee sauce on top! You can never have too much toffee sauce in this recipe. In my opinion, the more toffee sauce, the better.

Top with a little whipped cream, vanilla ice cream or vanilla custard. The cream helps balance out all the flavors of this rich and delicious desert.

shop Keep your leftover toffee pudding in an airtight container in the refrigerator. This dessert is best eaten within a few days. reheat Heat in the microwave for 30-60 seconds and serve with whipped cream!

For more desserts, check out:

Course dessert

American food

Prep time 1 hour

Cook Time 30 minutes

Cooldown time 20 minutes

Total time 1 hour 50 minutes

Serving Size 6

Calories 1009 kcal

by Lil’ Luna

toffee sauce

2 1/2 cups heavy cream
1/2 cup salted butter
1/2 cup light corn syrup
1 cup sugar

cake

6 ounces pitted dates (about 7 dates)
3/4 cup water
3/4 cup all-purpose flour (plus 3 tablespoons)
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
4 tablespoons softened unsalted butter
3/4 cup light brown sugar
1 egg
1/2 teaspoon vanilla

In a medium saucepan, combine 1 ¼ cups cream, butter, corn syrup and sugar to make toffee sauce. Bring to a boil. Making sure to stir frequently, cook the mixture until it is dark amber (35-40 minutes).
Stir in the remaining heavy cream, then strain the sauce through a sieve into a glass bowl.
In another small saucepan, simmer the dates in the water over low heat for about 15 minutes (the dates should be soft). When done, add dates and excess liquid to a food processor and blend until smooth.
Preheat oven to 350 degrees. Butter 6 ramekins and set aside.
In a small bowl whisk together flour, baking powder, baking soda and salt. shelved.
In another bowl, beat butter and brown sugar until light and fluffy. Add eggs and vanilla, then add date puree. Add dry ingredients and whisk until smooth.
Spoon the batter into the ramekins, making sure the tops are smooth. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
Trim the top of the cake so that it is flush with the top of the ramekins. Remove the cake and cut it in half horizontally.
To clean the ramekins, spoon 1 tablespoon of the toffee sauce onto the bottom of each ramekin. Put the bottom of the cake back into the ramekins, then another tablespoon of toffee sauce, then the top piece of cake. Add another tablespoon of toffee sauce and spread evenly.
Place the ramekins on a baking sheet and bake for 10 minutes.
Cool slightly, then remove cake from ramekins, making sure to flip cake onto dessert plate. Top with warm toffee sauce and whipped cream.

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