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.
Looking for more holiday dessert ideas?
Be sure to check out our entire collection of Favourite Newfoundland Christmas Cakes here.
Like this Sticky Toffee Pudding recipe?
You'll find many other decadent ideas like this in our expansive Desserts Category and in our Cakes & Pies Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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 I store these for two days without freezing
Should not be an issue at all in an airtight container.
Fantastic! This was my first time making sticky toffee pudding and it was excellent. Served it yesterday for Christmas dessert. High fives all around! Even my English brother in law was impressed (born and raised). On a whim I made some whipped cream to dollop alongside. So rich, divine! I have some puds leftover (what???) and will be bringing them to dinner at my in laws this afternoon. I am sure my husband’s very English Nan will approve. Fab recipe, thanks for posting it.
So glad to hear it was such a great success! Merry Christmas.
Absolutely the best sticky toffee pudding. Ive made this recipe 3 times this week, my kids are loving it. How long would i have to cook the cake if I use a 9 x 13 pan?
Just trust teh toothpick test and it will be fine. Start testing at 30 minutes.
Hi! Love your recipes. Just wondering if you've tried these with muffin tin liners?
Never...but worth a try.
can i use light corn syrup instead of golden it is all i have on hand right now
Worth a try.
This recipe is beyond amazing! I even used whole wheat pastry flour and the texture was divine! I would either sprinkle with coarse sea salt when serving or add some to the sauce when making, I made a dozen muffin size then used 3 mini bundt pans for the remaining batter. Both ways turned out perfectly. Thank you so much for sharing this recipe.
It's definitely a keeper!
My Goodness Barry, wow, my mouth is drooling!
I will for sure make these up and have them in my freezer for later use...
Beyond Amazing...
Thank you for teaching all of us that there are some amazing Cooks like yourself Barry, that are sharing their talents with the world...
Keep up the great work!
Carmela
Do you use light or dark brown sugar?
Thanks
Either is fine. I usually always have light on hand.
My family and I have visited England a few times together, and sticky toffee pudding is our favorite dessert. I made these over the weekend and they were incredible!!
I have one question, while I love the idea of individual portions, I've seen a lot of recipes that use a bundt cake pan which I'd also like to try. Do you think this recipe work well for a bundt cake pan as well?
Thank you!
What a coincidence! I made this in a bundt pan just yesterday and baked at 325 degrease F for 50-55 minutes.
Wonderful! I can't wait to try it! Thanks 🙂
I made this recipe several times and it is one of our favourites for company. I make half of the original recipe and I always get exactly 9 puddings. They also freeze well. Yummy.
Hello from a Canadian kitchen! Currently in the oven in a bundt pan.. smells delicious! Thanks
My son needed an ethnic recipe for a class. We loved eating Sticky Toffee pudding while we were visiting London so we tried the Bundt cake recipe and I am pleased to say it came out absolutely wonderful! I followed the tip for buttering the bundt pan and that worked fantastic too! Thank you very much. He is going to have some happy students in the morning!
8 oz dates, is that weight or liquid measure?
weight.
I want to make this for tonight but there are only a few if us. Would it work tmake enough for immediate use, and freeze the rest of the batter for a few weeks?
No. Bake them and freeze the leftovers.
Hi Barry. Thanks for the recipe. I'm going to give it a go for Christmas!
Tammy
Keeper! Lovely recipe with delicious results that everyone loves.