Description
Sticky Toffee Pudding is a classic British dessert featuring moist date cake muffins topped with a rich, warm toffee sauce. This comforting treat combines the natural sweetness of medjool dates with a buttery, caramel-flavored sauce, perfect for any occasion.
Ingredients
Scale
Cake:
- 8 ounces medjool dates, pitted
- 1 cup boiling water
- 1/3 cup butter, room temperature
- 2/3 cup light brown sugar, firmly packed
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 tablespoons molasses
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Toffee Sauce:
- 1/2 cup heavy whipping cream
- 1/2 cup butter
- 3/4 cup light brown sugar, packed
- 1 pinch salt
- 2 teaspoons vanilla extract
- chopped walnuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins to prevent sticking.
- Soak Dates: Place the pitted dates in a bowl or food processor and pour boiling water over them. Let them soak for 5 minutes to soften.
- Make Batter Base: Cream together the room temperature butter and firmly packed brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in molasses and vanilla extract thoroughly.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gradually fold these dry ingredients into the creamed butter and sugar mixture.
- Process Dates and Add Baking Soda: Pulse the soaked dates in a food processor until finely chopped. Stir in baking soda into the date mixture. Pour this into the batter and fold gently until just combined, careful not to over-mix.
- Fill Pan and Bake: Spoon the batter evenly into prepared muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Avoid overbaking to keep the cake moist.
- Make Toffee Sauce: While the cakes bake, combine heavy cream, butter, brown sugar, and a pinch of salt in a saucepan over low heat. Stir continuously until the sugar dissolves and the sauce thickens slightly, about 7 to 10 minutes. Remove from heat and stir in vanilla extract.
- Serve: Serve the muffins flat-side up with warm toffee sauce spooned generously over the top. Garnish with chopped walnuts if desired.
- Storage: Store the cakes and sauce separately in airtight containers in the refrigerator for up to five days. Reheat before serving.
Notes
- Dates can be substituted with prunes if preferred or unavailable.
- If you prefer, substitute the toffee sauce with a warm caramel or butterscotch sauce.
- You can make the cake and sauce up to five days ahead and reheat before serving.
- Freeze wrapped cakes in a freezer-safe container for up to 3 months.
- For gluten-free version, use 1 cup gluten-free flour plus 1 1/4 teaspoons xanthan gum.
- For a vegan version, replace butter with vegan butter, eggs with 2 tablespoons ground flax seeds mixed with 6 tablespoons water, and heavy cream with 3/4 cup plant-based milk mixed with 1/4 cup oil.
Nutrition
- Serving Size: 1 muffin
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
