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Sticky Toffee Pudding with Bourbon Caramel

Yields8 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

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.

Sticky Toffee Pudding with Bourbon Caramel

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

 

  1. In a heatproof bowl, combine chopped dates and boiling water.
  2. Stir in baking soda and let sit for 10 minutes (this helps soften the dates).
  3. Mash the mixture lightly with a fork and set aside.
Make the Cake Batter
2

 

 

  1. Preheat oven to 350°F (175°C).
  2. Grease and line an 8-inch square baking pan (or individual ramekins for mini puddings).
  3. In a bowl, whisk together flour, baking powder, salt, and cinnamon.
  4. In a separate large bowl, beat butter and brown sugar until creamy.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in vanilla extract.
  7. Gently fold in the date mixture and milk, alternating with the flour mixture.
  8. Pour batter into the prepared pan and smooth the top.
Bake the Pudding
3

 

 

  1. Bake for 30-35 minutes (or 20-25 minutes for mini ramekins), until a toothpick inserted in the center comes out clean.
  2. Let cool for 5-10 minutes while preparing the caramel sauce.
Make the Bourbon Caramel Sauce
4

 

 

  1. In a saucepan over medium heat, combine brown sugar, heavy cream, butter, and salt.
  2. Bring to a gentle simmer, stirring constantly, until thickened (about 5 minutes).
  3. Remove from heat and stir in bourbon and vanilla extract.
Assemble and Serve
5

 

 

  1. Poke small holes in the warm pudding with a skewer and drizzle some caramel sauce over the top to soak in.
  2. Cut into squares (or unmold ramekins) and serve warm.
  3. Drizzle with extra bourbon caramel sauce and top with a scoop of vanilla ice cream.
  4. 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

Nutrition Facts

8 servings

Serving size