Perfect English Sticky Toffee Pudding

Posted on Jan 15 2013 - 8:00am by Barry C. Parsons

Perfect Sticky Toffee Pudding – the best version of this classic British dessert that I’ve ever tried. Baked in muffin pans for perfect portions of this moist, rich dense dessert served with an indulgent toffee sauce.

Sticky Toffee Pudding

Perfect Sticky Toffee Pudding

Sticky Toffee Pudding

This is the best sticky toffee pudding  that I have ever tried. It borrows some of the best elements from a few different recipes for this classic and iconic British dessert. Sticky Toffee Pudding should be light in texture with a crumb structure that stands up when baked but collapses in the mouth to a dense, sweet, sticky, soft texture.

 

This recipe hits all of those points and also has a perfect toffee sauce that soaks into the rich moist pudding lending yet another delicious dimension to this tempting dessert.

Perfect Sticky Toffee Pudding

Perfect Sticky Toffee Pudding

If you have a favorite pudding form or mold, feel free to use that and keep an eye on it while baking, taking it out as soon as the center is firm. It is better to err on the side of slightly under-baking than over-baking with this recipe.

I have baked these in muffin tins, which for me is the perfect serving size for this very rich dessert. If you disagree, you can always have two; let’s face it, you probably will.

 

 

Like this sticky toffee pudding recipe?

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How to make Perfect Sticky Toffee Pudding

 
5.0 from 5 reviews
Perfect English Sticky Toffee Pudding
 
Prep time
Cook time
Total time
 
Perfect Sticky Toffee Pudding - The best version of the classic British dessert that I've ever tried.
Author:
Recipe type: Dessert
Cuisine: British
Serves: 18 muffin sized puddings
Ingredients
For the pudding
  • 8 ounces chopped pitted dried dates
  • 1½ cups water
  • ⅓ cup butter
  • 1 cup firmly packed brown sugar
  • 2 tsp vanilla extract
  • 2 extra large eggs
  • 3 tbsp molasses
  • 2 tbsp golden syrup (or substitute dark corn syrup)
  • 1⅔ cups all purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
For the toffee sauce
  • ½ cup whipping cream
  • ¼ cup butter
  • ¼ cup firmly packed brown sugar
  • 1 tbsp molasses
  • 2 tbsp golden syrup
  • 2 tsp vanilla extract
Instructions
To prepare the pudding
  1. Add the dates and water to a small saucepan.
  2. Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
  3. Cream together the butter brown sugar and vanilla.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the molasses and golden syrup and beat well.
  6. Sift together the flour and baking powder.
  7. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
  8. Puree the date mixture in a food processor or blender before mixing in the baking soda.
  9. Add this hot mixture immediately to the batter and mix until smooth.
  10. Pour batter into well greased and floured muffin tins and bake for about 18 – 20 minutes at 350 degrees F until the center is just firm.
  11. Serve warm with Toffee Sauce.
To make the toffee sauce
  1. Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.
Notes
A reader only had one 12 muffin pan so I calculated this recipe to make just a dozen instead of 18. The eggs are the biggest issue in downsizing any recipe. My trick for this if using extra large eggs is to whisk the egg and remove about a tablespoon. That should approximate the size of a medium egg.
Here are the ingredients for 12 muffin sized sticky toffee puddings:

- 5½ ounces chopped pitted dried dates
• 1 cup water
• ¼ cup butter
• ⅔ cup firmly packed brown sugar
• 1½ tsp vanilla extract
• 2 medium eggs
• 2 tbsp molasses
• 1½ tbsp golden syrup (or substitute dark corn syrup)
• 1 cup + 2 tbsp all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda

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48 Comments on "Perfect English Sticky Toffee Pudding"

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Bella
Guest

Can’t wait to try this version, I have sampled loads of sticky toffee pudding whilst spending time in England, some amazing and some not so much. I used to have a wonderful recipe for it myself but it has become lost. I LOVE this pudding and will be THRILLED if it is every bit as good as what it deserves to be. Your so right about what a good pudding is all about. Gorgeous photos too!

Anonymous
Guest

Yeah Newfoundland! We went out for fish and chips at Charles Dickens Pub in our hometown of Woodstock Ontario and tried Sticky Toffee Pudding for the first time!! Love it!! They have set the bar high and I hope this recipe is close to it. Nice balance of sweet and not too heavy… yummy! Judy R.

Anonymous
Guest

I only have light corn syrup, can I substitute that for the golden syrup?

Thanks!

Anonymous
Guest

Just made this – yum! Great idea about the muffin tins … forces portion control – otherwise I would eat way too much 🙂

Paulette
Guest

OMGeezers, I’m drooling just looking at the photos~great photography, by the way!
I can hardly wait to try it! This will be on my dessert plate before the week is out!

Anonymous
Guest

Wow this was so GOOD. It is better than What we’ve sampled in England or Ireland.

From: North Bay, ON

ann jukes
Guest

I dont puree my dates they give texture and I dont use treacle or syrup never found the need but it is a wonderful pudding only trouble is you always want more

Courtney Prenda
Guest
My fiance, my parents and I all tried Sticky Toffee Pudding one year when we were in Rehobeth, DE at a place called “Go Fish.” This restaurant is known for it’s “Figgy Pudding” (as we like to call it) and was even on The Today Show being featured…it’s THAT good! So coming home from the beach trip I wanted to attempt to create a similar tasting Figgy Pudding but knew it wouldn’t be as good as Go Fish. To my surprise and absolute delight, this was just as good if not better than the one we tried in Rehobeth. It’s… Read more »
Barry C. Parsons
Guest

You’re very welcome. It is one of my all time favorite desserts too.

Anonymous
Guest

I have to say a big and I mean big thank you for this recipe. I made this today for after dinner desert and everyone loved it. I will be trying more of your recipes. Fantastic blog. keep those recipes coming.

Anonymous
Guest

I took these to my book club potluck today and everyone raved. This was my first taste of sticky toffee pudding, but not my last! Great recipe, worked even in Calgary where the altitude is a tad higher than the Rock.

Anonymous
Guest

I made this and it was a big hit with my family. It was DELICIOUS!!!!!

Anonymous
Guest

To Judy R. –

I have never had the Sticky toffee pudding at the Charles Dickens, but I will be sure to try it out next time I am home in Woodstock. I made this recipe tonight, and I give it a big thumbs up! Absolutely delicious, but I will probably cut back on the molasses next time. I left the molasses out of the sauce and it was great.

Colleen Mills
Guest

Looks yummy! Can you make the puddings up in advance, turn them out, and then reheat in an oven proof dish covered in foil?

Esnard
Guest

the easy corn bread is so yummy!!!

Lisa
Guest

Just made this last night and it was delicious!! I am so glad I made it in the muffin tins, or like others, I would have eaten way more. My whole family loved it. I’ll be making this again.

Carol
Guest

I made these for dessert for company and we all loved them. They were delicious. I used large eggs, which I had on hand. I made half the recipe for the pudding and it made 9 puddings, They were light and moist. I made full recipe for the sauce. Would make again.

Lucie
Guest

The comments and the pictures make me want to try this recipe ASAP!
What can I replace the molasse with?? and sorry if my question sound strange, I am a non-native english speaker: what is the difference between baking soda and baking powder?

Carol B
Guest
Awesome recipe. After having sticky pudding at the BBC restaurant I looked for a recipe to make at home. The one I tried had good flavor but was too dense. This one was exactly what I was looking for. I cut the recipe in half and used my large muffin pan so I got six perfect little cakes. Light and moist and perfect for a toffee sauce. I used a different sauce recipe because my daughter doesn’t care for molasses but I love molasses so next time I’ll try this one. Glad I discovered this site. Tons of recipes I… Read more »
Jann G
Guest

Could you bake this in a charlotte mold? Any idea of what adjustments would be needed? Thanks…looks great btw. I’m adding this to Christmas dinner!

Joanne
Guest

Wow that is amazing,easy to make, mine looked just like the pictures and delicious.
Another great recipe from Rock Recipes, thankyou Barry.

Autumn
Guest

Could you possibly leave out the dates? Or would there be a good sustitute?

Karen
Guest

Is it possible to make ahead and freeze?? Warm up and pour the fresh sauce on top when ready to serve?

Pam
Guest

These are wonderful! I may try reducing the amount of sugar in the batter. Do you think that would work out ok?

Candee
Guest

I plan on making this for our Christmas dessert, but I would like to make them ahead. What would be the best way to reheat for serving so they don’t get overcooked? Thanks

Miranda
Guest

What molasses do you recommend using?

Brad
Guest

Hi Barry… what size if muffin tins should I use to make these? Thanks in advance.

Katherine writt
Guest

Can I use raisins as I am allergic to dates and Bananas

Jeromey Martini
Guest

Fantastic recipe – love the cupcake tin idea and have implemented it.
The one thing missing is that British puddings are usually accompanied by a couple (or more!) spoonfuls of double cream on top, and it’s this that really brings the dish together.
Unfortunately we don’t make double cream in Canada. It’s cream with around 45+% milk fat.
I’ve used unwhipped whipping cream (35% milk fat) to spoon over the pudding as a substitute. Not the real deal, but does the trick.

LD
Guest
I can’t say enough about this recipe, nor can my family. This was the first time my husband ever had sticky toffee pudding and after taking his first bite he went into a “dream like” state of ecstasy. I used a very large “French white” backing dish; a little bigger than a 9×13 cake pan instead of the muffin tins. I also quadrupled the amount of sauce; after poking holes with a fork in the top of the cake I poured half of the sauce on the cake while it was still hot from the oven and used the other… Read more »
AS
Guest

Can you substitute medjool dates for dried dates?

teresa alexander
Guest

my husband does not like dates what else may i combine with the water

Betty white
Guest

Great recipe had no whipping cream so I used Baileys which made a nice sauce too

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