Easy Sticky Toffee Pudding

This sticky toffee pudding cake is an easy dessert that uses simple ingredients and requires very little prep time. A warm sticky toffee cake with a hidden layer of toffee sauce! No need to make a sauce to pour over it - this dessert is self saucing and delicious. Serve it up in individual dishes or even right from the baking dish like we always do. It’s such an old fashion or vintage decadent and cozy dessert that everyone loves. It’s so easy to make - all you need is a bowl and whisk - no need to pull out the electric mixer/hand mixer for this one. Serve it warm with a scoop of vanilla ice cream or dollop of whipped cream! This is a fun dessert to make with kids as it is so easy and fun to whip up.

What is Sticky Toffee Pudding?

Sticky toffee pudding is a classic dessert made of moist sponge cake, covered with toffee sauce and usually served with a vanilla custard or ice cream. Often this recipe calls for making the cake and toffee sauce seperate. Well in this recipe we simplify the whole process by making it all in one baking dish. The cake batter with the topping magically transform into a soft spiced date cake on top with a sticky toffee sauce hiding underneath it (self saucing). Spoon the cake out and then spoon out the sauce underneath as a topping.

Sticky Toffee Pudding Recipe Ingredients:

• SUGAR: Brown sugar is best, but you can also use granulated sugar or coconut sugar in a pinch for the batter. Light or dark brown sugar can be used.
• ALL PURPOSE FLOUR: Either plain flour or a good quality 1-1 all purpose gluten-free flour.
• BAKING POWDER: Gives some rise to the pudding. No need for any baking soda for this recipe.
• SALT: Brings out the sweetness and balances the flavors
• MILK: I use whole milk or half and half but you could also use almond milk, or evaporated milk, really any milk will work fine.
• BUTTER: Unsalted is what I use. Vegan butter or margarine can also be used or even vegetable oil but only for the batter - I would not use oil for the topping.
• EGG: Just 1 egg is all you need and it helps add richness and moisture to the batter.
• VANILLA EXTRACT: A must for any good dessert!
• MOLASSES: This is optional but I love the flavor it adds to sticky toffee pudding plus it adds moisture to the batter as well. If you prefer to use black treacle you can in place of the molasses.
• SPICES: Typically you would use mixed spice but we don’t normally see that here in Canada but I always replace it with pumpkin pie spice blend or apple pie spice (mixed spice is a blend of: cinnamon, coriander, caraway, nutmeg, ground ginger and cloves). Any warming spices would be wonderful here - but if you wish to skip them all - the cake will still be delicious.
• DATES: Can’t have sticky toffee pudding without dates. I use pitted medjool dates to make things easier. They will break down quite a bit and soften when simmered and strained - not quite like a puree but will soften nicely and will be delicious in the batter.
• TEA: This is optional - but I like to simmer/steep the dates in tea for extra flavor for my sticky toffee pudding. Ay black tea will work - I usually use earl grey because that is what I usually have but this works so good with chai tea as well. Skip this if you prefer it without tea and simply use plain boiling water.
• OPTIONAL ADD INS: Fee free to add some extra spices if you wish to the batter. You can also add some chopped walnuts/pecans or even chocolate chips, butterscotch chips or even toffee bits to the batter - ½ cup of either.
  
  

For the Toffee Sauce

• BROWN SUGAR: It ensures a rich, thick, and sweet toffee sauce.
• BUTTER: I use unsalted butter for the topping which together with the brown sugar and boiling water becomes the sauce - I use chilled butter and cut it into small cubes and dot it over the batter.
• HOT BOILING TEA/WATER: This will be carefully poured all over the pudding cake, which once baked, will seep to the bottom. Once you break into the cooked pudding cake, it will rise and add a layer of warm, creamy toffee sauce.
  
  

How To Make a Self Saucing Sticky Toffee Pudding Cake (full instructions in recipe card below)

1. PREPARE DATES: Simmer the chopped dates, tea bag and water for a couple of mins, then remove tea bag, strain the dates and liquid in a measuring cup, reserve strained dates and liquid separately. Bring remaining liquid/tea to a boil again.
2. PREPARE CAKE BATTER: In a small bowl combine, flour, spices, baking powder, and salt. Whisk the butter and sugar together, then the egg, vanilla and molasses together in a separate medium bowl then whisk in the milk until combined. Combine wet and dry ingredients until just combined - then fold in the chopped strained dates.
3. ASSEMBLE CAKE: Pour the cake batter into a lightly greased baking pan. Sprinkle brown sugar over the top of the batter then dot the top with all the butter. DO NOT STIR. Gently pour boiling water/tea evenly over the cake batter (this is what will form the sauce). DO NOT STIR.
4. BAKE: Carefully transfer to the oven and bake. While baking, the cake will rise to the top and the pudding sauce will form on the bottom which you will be able to spoon over the cake like hot toffee sauce
   
   

Sticky Toffee Pudding Recipe Tips

• After pouring the boiling water over the cake batter do not stir or jostle the mixture. You want two distinctly separate layers, and if you mix it up it won’t bake properly.
• This cake is best served warm, shortly after being removed from the oven. When it is warm the cake is soft and tender with the optimal texture and the pudding sauce is creamy.
• Leftovers should be stored wrapped tight or in an airtight container in the fridge and individual servings should be reheated in the microwave.
• This cake is best within 1 day of baking, as the cake will absorb some of the pudding sauce over time.
• Make sure that your baking dish is at least 2 inches high. You need enough room for the sauce and the cake to bake on top of each other. You don’t want the risk of it bubbling over. When in doubt simply place baking dish over sheet pan before going in the oven to catch any potential drips.
• Don’t forget the toppings – Serve with whipped cream, creme fraiche or vanilla ice cream.
  
  

Sticky Date Pudding Make Ahead, Storage & Freezing

• MAKE AHEAD & FREEZING: This cake is best made and eaten the same day BUT if you wanted to save a little time the uncooked batter can be prepared and transferred to prepared baking dish and covered in plastic wrap and placed into the fridge for up to 1-2 days ahead. Once ready to bake remove batter from fridge and allow to come to room temperature while you preheat oven. Remove plastic wrap and then sprinkle over the sugar and dot with butter followed by adding the boiling tea/water. If making ahead reserve the infused tea date water covered and in the fridge (you will need to reheat it) or simply use fresh boiling water. I would not recommend freezing this cake as the texture will not to be the same.
• STORAGE: Baked sticky toffee pudding cake, once cooled down, can be stored in the refrigerator, covered tightly with plastic wrap, for up to 3 days. Reheat in microwave.
• REHEATING: Either reheat the cake in the microwave (30 second spurts until warm) or in a preheated oven. The cake will be more moist, as most of the toffee sauce will have been soaked up already. So don’t expect there to be too much of it to spoon over the cake.