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
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.
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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- 8 ounces chopped pitted dried dates
- 1 1/2 cups water
- 1/3 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
- 1 2/3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup whipping cream
- 1/4 cup butter
- 1/4 cup firmly packed brown sugar
- 1 tbsp molasses
- 2 tbsp golden syrup
- 2 tsp vanilla extract
Add the dates and water to a small saucepan.
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.
Cream together the butter brown sugar and vanilla.
Add the eggs, one at a time, beating well after each addition.
Add the molasses and golden syrup and beat well.
Sift together the flour and baking powder.
Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
Puree the date mixture in a food processor or blender before mixing in the baking soda.
Add this hot mixture immediately to the batter and mix until smooth.
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.
Serve warm with Toffee Sauce.
Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.
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:
- 5 1/2 ounces chopped pitted dried dates
• 1 cup water
• 1/4 cup butter
• 2/3 cup firmly packed brown sugar
• 1 1/2 tsp vanilla extract
• 2 medium eggs
• 2 tbsp molasses
• 1 1/2 tbsp golden syrup (or substitute dark corn syrup)
• 1 cup + 2 tbsp all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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