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Sticky Toffee Pudding with Luxurious Toffee Sauce and Vanilla Ice Cream Recipe

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4.2 from 8 reviews

  • Author: Eliza
  • Total Time: 1 hour 20 minutes
  • Yield: 12 regular cupcakes or 6 jumbo cupcakes or 1 large 9-inch cake

Description

Sticky Toffee Pudding is a classic British dessert featuring a warm date-laced cake soaked and drizzled with a rich, luscious toffee sauce. This indulgent treat is best served warm with a scoop of vanilla ice cream, combining moist, sweet sponge and silky sauce for a comforting and irresistible dessert experience.

Ingredients

For the Cake:

  • 1 1/2 cups (10 ounces/284 grams) pitted and chopped medjool or magdool dates
  • 1 1/2 cups water
  • 1 teaspoon baking soda
  • 2 cups (8.8 ounces/250 grams) all purpose flour (preferably weighed)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (4 oz/114 grams) unsalted butter, softened to room temperature
  • 1 cup (7 ounces/200 grams) packed soft light brown sugar
  • 1/4 cup (1 3/4 ounce/50 grams) granulated sugar
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract or 1 tablespoon imitation vanilla flavoring

For the Toffee Sauce:

  • 3/4 cups (6 oz/170 grams) unsalted butter
  • 1 1/2 cups (10 1/2 ounces/300 grams) packed soft light brown sugar
  • 1 cup heavy whipping cream
  • 1/4 teaspoon salt
  • Vanilla ice cream, for serving

Instructions

  1. Prepare the Dates: In a medium saucepan, combine the chopped dates and water. Cook over medium heat, stirring constantly, until the dates soften and become mushy and the water is mostly absorbed, about 5 minutes. Remove from heat and stir in the baking soda; the mixture will foam. Transfer to a large plate, cover, and let cool completely or slightly warm. You may speed up cooling by placing it in the freezer.
  2. Make the Toffee Sauce: In a separate saucepan, melt the butter, brown sugar, cream, and salt over medium heat, stirring constantly with a whisk or heatproof spatula. Bring to a boil and simmer for about 1 minute while stirring continuously. Remove from heat and set aside until needed.
  3. Preheat and Prepare Baking Pan: Adjust oven rack to the lower middle position and preheat oven to 350°F (180°C). Grease and flour or grease and spray your choice of baking pan: cupcake pans for regular or jumbo cupcakes, or a 9-inch round pan lined with parchment or foil for a large cake, ensuring sides are greased and floured as well.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  5. Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the softened butter with both brown and granulated sugars until the mixture is lightened in texture and color, about 5 minutes, scraping down the bowl as needed.
  6. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract or imitation flavoring.
  7. Combine Dry Ingredients and Dates: On the lowest mixer speed, gradually add the flour mixture, mixing just until combined to avoid overmixing. Gently mix in the cooled date mixture on low speed until well incorporated. Scrape the bottom and sides of the bowl to ensure even mixing.
  8. Fill Baking Pans: For regular-sized cupcakes, fill each cavity about two-thirds full with 1 to 2 scoops of batter. For jumbo cupcakes, use 2 scoops per cavity. For a large cake, pour all batter into the prepared 9-inch pan.
  9. Bake: Bake in the preheated oven: 17 to 20 minutes for regular cupcakes, 22 to 25 minutes for jumbo cupcakes, or 50 to 60 minutes for the large cake. Check doneness by inserting a toothpick into the center; it should come out with a few cooked crumbs attached. Also look for the cake sides pulling away from the pan and a springy center.
  10. Soak with Toffee Sauce: Reheat the toffee sauce until very hot. Poke holes all over each cake or cupcake using a toothpick or wooden skewer. Pour approximately 1 tablespoon of sauce over each regular cupcake, 2 tablespoons for each jumbo cupcake, or one-third of the sauce over the large cake. Let soak for about 5 minutes.
  11. Finish and Serve: Turn the cakes or cupcakes onto a serving platter. Drizzle the same amount of sauce again on top (1 tablespoon per regular cupcake, 2 tablespoons per jumbo, or one-third over the large cake). Serve warm, topped with vanilla ice cream and extra toffee sauce if desired. Store leftovers in an airtight container and reheat individual servings in the microwave.

Notes

  • Pitted medjool or magdool dates are preferred for their sweetness and softness, but any soft dates can work.
  • Weighing flour ensures accuracy and consistent results.
  • To speed up cooling of the date mixture, placing it briefly in the freezer is effective but do not freeze solid.
  • Using room temperature eggs helps achieve a smooth batter.
  • The toffee sauce can be reheated gently on the stovetop or in the microwave before serving.
  • Adjust baking times according to your oven and cupcake size for best results.
  • Sticky Toffee Pudding is best served warm with ice cream but can be stored refrigerated and reheated for later enjoyment.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://recipekind.com/sticky-toffee-pudding-with-luxurious-toffee-sauce-and-vanilla-ice-cream-recipe/