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
my husband does not like dates what else may i combine with the water
Dried figs maybe? If you don't mind the little seeds. This doesn't really taste like dates anyway.
Great recipe had no whipping cream so I used Baileys which made a nice sauce too
This was the best sticky toffee pudding I have ever tried...including in restaurants.
Excellent recipe, thank you 🙂
Can this be made without dates?
You'd need to find a similar substitute, like figs. It's what creates the body and texture of the recipe.
Hi, I really like the sound of this recipe....ive been looking for a good sticky toffee recipe for ages! I'm in the UK and I've discovered that finding molasses is very difficult, the only type I can find is a molasses sugar, do you think using it will make much of a difference? These could be our new Sunday dinner puddings for a nice sweet change 😊
I think it may well affect the texture. The liquid sugar is what makes it sticky. I have heard of some people who use a blend of treacle and golden syrup.
Thanks Barry, I think I'll do some experimenting and see how I get on, if all else fails I'm sure I can order molasses online from somewhere! I love it's flavour xx
I made this today and it was soooo good!! We had two servings so now I blame you for the fact we can’t get off the couch- too stuffed to move but very happy. Thanks so much for the recipe!
Hi Barry another great looking recipe! I want to try these tomorrow for Saturday. I am reading above that you can make ahead, is a day ahead ok?
I am wondering if you can make these and freeze them for later? Please let me know if anyone has frozen them.
I always freeze a few at least for quick dessert.
I've only tried a store bought (freezer section) STP, but it was divine! I tasted a bit of salt, just enough, which I think really contributed to the yumminess. So, I was surprised that this recipe has zero salt. Have you ever tried to put some salt in either the cake or the toffee sauce?
I generally use salted butter so omit salt from most recipes. A salted caramel sauce sounds great though.
made this today and it made 15 muffins.be sure to grease and flour well. I gave this as a gift to 3 friend with 4 puddings per box and put the sauce in small mason jars to add to each of them. would make this again very tasty.
What a terrific idea!! Why didn't I think of that? Some people pn my list may just be getting the same now!
Can I freeze these with the sauce already on them and put them in the oven to thaw and heat before serving?
I would not freeze them with the sauce on them.
Can you freeze the sauce as well. I want to try a couple and see how they turned out. If you can should you freeze the sauce separately or on the puddings?
Never tried that.
Can I make this in a bunt pan
Probably but obviously the bake time will be longer.
Hi Barry....just wondering how I can add some rum to the pudding...not the sauce. Can you give a suggestion? Thanks!
Why not just the sauce? The flavour would be better used there.
Can I make these two days ahead. Is how will i store them without freezing. .?