Description
This classic Sticky Toffee Pudding recipe features a moist date cake baked in individual ramekins, served with a rich, homemade toffee sauce. Perfectly sweet and comforting, it’s an indulgent dessert best enjoyed warm with whipped cream or ice cream.
Ingredients
Scale
Cake Ingredients
- 6 ounces dates
- 1 cup water
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter
- 1 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
Toffee Sauce Ingredients
- 1 cup light brown sugar
- 1 ½ cups heavy cream
- ½ cup unsalted butter
- ½ cup light corn syrup
- ½ teaspoon vanilla extract
Instructions
- Prep: Preheat the oven to 350 degrees Fahrenheit. Butter six ½-cup ramekins and dust them lightly with flour to prevent sticking.
- Simmer Dates: In a small saucepan over medium-low heat, simmer 6 ounces of dates with 1 cup of water for about 15 minutes until the dates are soft. Transfer to a food processor and blend until smooth to create a date puree.
- Combine Dry Ingredients: In a small bowl, whisk together 1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Mix Cake Batter: Using a stand mixer fitted with a paddle attachment, beat ¼ cup unsalted butter and 1 cup brown sugar until combined. Add 2 large eggs and 1 teaspoon vanilla extract, beating well after each addition. Scrape down the bowl sides, then add the date puree and mix until fully incorporated. On low speed, gradually add the dry ingredients until just combined.
- Bake Cake: Divide the batter evenly into the prepared ramekins. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Trim and Prepare Cakes: Allow the cakes to cool slightly, then use a serrated knife to level the tops of the cakes flush with the ramekin rims. Invert cakes onto a wire rack and clean the ramekins. Spray ramekins lightly with a cooking spray that includes flour. Spoon a tablespoon of warm toffee sauce into each ramekin, place the cakes back inside, and bake for an additional 8-10 minutes until the sauce bubbles up the sides. Let cool for 2 minutes before carefully inverting the cakes out again.
- Make Toffee Sauce: In a medium saucepan over medium heat, combine 1 cup light brown sugar, 1 ½ cups heavy cream, ½ cup unsalted butter, and ½ cup light corn syrup. Bring to a boil, then reduce heat to medium-low and simmer, stirring frequently, for 15-20 minutes until the sauce turns a deep amber color. Remove from heat and stir in ½ teaspoon vanilla extract. Let cool slightly before use.
- Serve: Serve the warm cakes with extra toffee sauce and optional whipped cream, ice cream, or a sprinkle of sea salt for added flavor.
- Reheat Instructions: For make-ahead, store cooled cakes in an airtight container. Warm each cake in the microwave for 30 seconds before spooning toffee sauce into the ramekins and heating them in the oven gently. Warm the sauce gently prior to use.
Notes
- Use a cooking spray with flour for easier removal of cakes from ramekins.
- Dates should be well softened for smooth pureeing and moisture in the cake.
- Ensure the toffee sauce simmers until a deep amber color develops for rich flavor.
- Serve cakes warm for best texture and taste.
- Storage: Cakes can be refrigerated and rewarmed as instructed.
- Optional toppings like sea salt or ice cream elevate the dessert experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Sticky Toffee Pudding, Date Cake, British Dessert, Toffee Sauce, Individual Ramekins
