Perfect English Sticky Toffee Pudding
Perfect Sticky Toffee Pudding. NEW VIDEO RECIPE!! 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.
Originally published Jan 2013.
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 favourite pudding form or mold, feel free to use that and keep an eye on it while baking, taking it out as soon as the centre 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.
Sticky Toffee Pudding Update June 2018
I've been asked several times over the past few years if this recipe can be made in a tube pan or a bundt pan. The answer is yes. I would not use a very large tube pan, like those you would use for an angel food cake.
This recipe is on the smaller side, so might be too flat in a large pan. It still is not very tall in my large bundt pan but it did bake up consistently moist, so I have no problem recommending a bundt pan.
I actually served 14 people at a family lunch just yesterday and used a bundt pan to bake it. I made sure the pan was very well greased and floured and it slipped out of the pan no problem.
Greasing a bundt pan
My method for greasing a bundt pan is to put it in the fridge or freezer for a few minutes and then melt some butter just until it turns liquid. You don't want to super heat the butter to steaming hot.
I then take a pastry brush to brush the melted butter all over the inside of the bundt pan. The butter immediately solidifies on the cold pan and makes sure that all the nooks and crannies are amply covered. A light dusting of flour after that and you pan is ready.
I baked the pudding at 325 degrees F for 55 minutes and it was perfect coming out of my oven.
I still like the idea of using the muffin pans, especially when I am planning to freeze some of the individual puddings but if I know I will be serving a larger crowd, this method may save a little time.
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Perfect English Sticky Toffee Pudding
Perfect Sticky Toffee Pudding - The best version of the classic British dessert that I've ever tried.
Ingredients
For the pudding
- 8 ounces chopped pitted dried dates
- 1 ½ cups water
- ⅓ cup butter
- 1 cup firmly packed brown sugar
- 2 teaspoon vanilla extract
- 2 extra large eggs
- 3 tablespoon molasses
- 2 tablespoon golden syrup, or substitute dark corn syrup
- 1 ⅔ cups all purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
For the toffee sauce
- ½ cup whipping cream
- ¼ cup butter
- ¼ cup firmly packed brown sugar
- 1 tablespoon molasses
- 2 tablespoon golden syrup
- 2 teaspoon vanilla extract
Instructions
To prepare the pudding
- 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.
To make the toffee sauce
- Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.
Notes
Baking in a Bundt Pan
If baking in a bundt pan be sure it is well greased and floured as described in the introduction to this recipe. Bake at 325 degrees F for 55-60 minutes.
Serve warm with the toffee sauce.Don't be afraid to double the toffee sauce recipe. People may just ask for more!
To make as individual muffin sized servings
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 ½ ounces chopped pitted dried dates
• 1 cup water
• ¼ cup butter
• ⅔ cup firmly packed brown sugar
• 1 ½ teaspoon vanilla extract
• 2 medium eggs
• 2 tablespoon molasses
• 1 ½ tablespoon golden syrup (or substitute dark corn syrup)
• 1 cup + 2 tablespoon all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
Nutrition Information
Yield
18Serving Size
gAmount Per Serving Calories 249Saturated Fat 5gCholesterol 43mgSodium 139mgCarbohydrates 41gFiber 1gSugar 30gProtein 2g
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!
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.
I only have light corn syrup, can I substitute that for the golden syrup?
Thanks!
I see this is a very old comment, but.... I only have the light corn syrup and will try that. It might help that I'm using dark brown sugar. We will see!
Just made this - yum! Great idea about the muffin tins ... forces portion control - otherwise I would eat way too much 🙂
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!
Wow this was so GOOD. It is better than What we've sampled in England or Ireland.
From: North Bay, ON
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
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 warm, moist, flavorful, has a soft-perfect texture, and the sauce brings it all together. I made mine in cupcake tins and they were gone within a day! Plus they were great for breakfast without the sauce as a muffin! I LOVE THIS RECIPE! And I will never stray from it 🙂 Tonight I'm going to bake them in a couple ramekins I bought and I already can't wait to eat them 🙂 Thank you SO MUCH Rock Recipes!!!
You're very welcome. It is one of my all time favorite desserts too.
Is this baking time for a regular cupcake muffin tin or the jumbo muffin cupcake size? Thank you. Excited to try the recipe.
Regular
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.
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.
I made this and it was a big hit with my family. It was DELICIOUS!!!!!
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.
Looks yummy! Can you make the puddings up in advance, turn them out, and then reheat in an oven proof dish covered in foil?
Yes, keep the heat low though. I even freeze these for later use.
the easy corn bread is so yummy!!!
Glad you enjoyed it.
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.