Sticky Toffee Pudding is a classic British dessert, featuring a moist, rich date cake drenched in a luxurious bourbon-infused caramel sauce. The combination of sweet, deep toffee flavors and a hint of smoky bourbon creates an indulgent, comforting treat. Served warm with a scoop of vanilla ice cream or whipped cream, this pudding is perfect for cold evenings or festive gatherings.
For the Sticky Toffee Pudding
1 ¼ cups pitted Medjool dates, finely chopped
1 cup boiling water
1 tsp baking soda
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
For the Bourbon Caramel Sauce
¾ cup brown sugar
½ cup heavy cream
4 tbsp unsalted butter
2 tbsp bourbon
1 tsp vanilla extract
¼ tsp salt
For Serving
Vanilla ice cream or whipped cream
Chopped pecans or walnuts (optional)
Powdered sugar (for dusting, optional)
Prepare the Date Mixture
1
- In a heatproof bowl, combine chopped dates and boiling water.
- Stir in baking soda and let sit for 10 minutes (this helps soften the dates).
- Mash the mixture lightly with a fork and set aside.
Make the Cake Batter
2
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch square baking pan (or individual ramekins for mini puddings).
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate large bowl, beat butter and brown sugar until creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Gently fold in the date mixture and milk, alternating with the flour mixture.
- Pour batter into the prepared pan and smooth the top.
Bake the Pudding
3
- Bake for 30-35 minutes (or 20-25 minutes for mini ramekins), until a toothpick inserted in the center comes out clean.
- Let cool for 5-10 minutes while preparing the caramel sauce.
Make the Bourbon Caramel Sauce
4
- In a saucepan over medium heat, combine brown sugar, heavy cream, butter, and salt.
- Bring to a gentle simmer, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in bourbon and vanilla extract.
Assemble and Serve
5
- Poke small holes in the warm pudding with a skewer and drizzle some caramel sauce over the top to soak in.
- Cut into squares (or unmold ramekins) and serve warm.
- Drizzle with extra bourbon caramel sauce and top with a scoop of vanilla ice cream.
- Garnish with chopped pecans and a dusting of powdered sugar.
Pro Tips
6
- For an extra boozy caramel sauce, add an extra tablespoon of bourbon.
- Make it ahead – the pudding can be stored in the fridge for 2-3 days and reheated before serving.
- For a nutty twist, fold chopped pecans into the batter before baking
CategoryDesserts
Ingredients
For the Sticky Toffee Pudding
1 ¼ cups pitted Medjool dates, finely chopped
1 cup boiling water
1 tsp baking soda
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
For the Bourbon Caramel Sauce
¾ cup brown sugar
½ cup heavy cream
4 tbsp unsalted butter
2 tbsp bourbon
1 tsp vanilla extract
¼ tsp salt
For Serving
Vanilla ice cream or whipped cream
Chopped pecans or walnuts (optional)
Powdered sugar (for dusting, optional)
Directions
Prepare the Date Mixture
1
- In a heatproof bowl, combine chopped dates and boiling water.
- Stir in baking soda and let sit for 10 minutes (this helps soften the dates).
- Mash the mixture lightly with a fork and set aside.
Make the Cake Batter
2
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch square baking pan (or individual ramekins for mini puddings).
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate large bowl, beat butter and brown sugar until creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Gently fold in the date mixture and milk, alternating with the flour mixture.
- Pour batter into the prepared pan and smooth the top.
Bake the Pudding
3
- Bake for 30-35 minutes (or 20-25 minutes for mini ramekins), until a toothpick inserted in the center comes out clean.
- Let cool for 5-10 minutes while preparing the caramel sauce.
Make the Bourbon Caramel Sauce
4
- In a saucepan over medium heat, combine brown sugar, heavy cream, butter, and salt.
- Bring to a gentle simmer, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in bourbon and vanilla extract.
Assemble and Serve
5
- Poke small holes in the warm pudding with a skewer and drizzle some caramel sauce over the top to soak in.
- Cut into squares (or unmold ramekins) and serve warm.
- Drizzle with extra bourbon caramel sauce and top with a scoop of vanilla ice cream.
- Garnish with chopped pecans and a dusting of powdered sugar.
Pro Tips
6
- For an extra boozy caramel sauce, add an extra tablespoon of bourbon.
- Make it ahead – the pudding can be stored in the fridge for 2-3 days and reheated before serving.
- For a nutty twist, fold chopped pecans into the batter before baking
Notes
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