Cake-like batter is poured over toffee sauce, baked to gooey perfection & served with more toffee sauce and ice cream!

Easy Sticky Toffee Pudding

A world traveling friend of mine experienced authentic Sticky Toffee Pudding and loved it so much she said I had to try it! There are a lot of variations, so I looked for an easy one and asked my Grandma if she would make it. She made this for you, but with a few changes to the original recipe. Then, I needed someone to pour the caramel sauce over the pudding while I took pictures so I asked my Mom! It literally takes a team to run this blog from concept to completion!

I am always asking whoever is around if they will pour, hold forks, or reach for pieces while I take pictures because I don’t want to have to deal with a camera stand. I take pictures in front the sliding glass door in my dining room so it’s not like I have a lot of extra space to work with! But it’s really getting to the point that I need to invest in one because I don’t always have someone around to help. Most of the time my son’s Lego pieces are propping things up for me!

If you like toffee or ooey-gooey, then you’ll love Caramel Rice Krispie Treats, Tik Tok Cinnamon Rolls, Pumpkin Pecan Cobbler, Churro Saltine Toffee, Toffee Butter Pecan Cake Mix Cookies, and Best Homemade Toffee, too!

What You’ll Need for the Pudding:

• 6 oz Pitted Dates, Chopped
• 1 cup Water
• 1 tsp Baking Soda
• 1 1/4 cups Flour
• 1 tsp Baking Powder
• 4 tbsp Butter, Softened
• 3/4 cup Sugar
• 2 Eggs
• 1 tsp Vanilla

And the Toffee Sauce:

• 2 cups Heavy Whipping Cream
• 1/2 cup Brown Sugar
• 1 1/2 tbsp Maple Syrup
• 1 tbsp + 1/2 tsp Molasses
• Pinch of Salt

How to Make Sticky Toffee Pudding

• Preheat oven to 350 degrees. Spray 8 1/2 inch soufflé dish with non-stick spray.
• Make the toffee sauce by combining 2 cups heavy whipping cream, 1/2 cup brown sugar, 1 1/2 tbsp maple syrup, 1 tbsp + 1/2 tsp molasses, and a pinch of salt in a medium sauce pan over medium heat. Stir frequently while bringing to a boil.
• Lower the heat, while continuing to stir for about 5 minutes, until the sauce thickens. Pour half of the sauce into the prepared pan and place into the freezer. Reserve other half of sauce for serving.
• To make the pudding, heat 6 oz pitted and chopped dates with 1 cup water over medium heat. Once the water starts to boil, remove from the heat and stir in 1 tsp baking soda. Set aside, but keep warm.
• In a small bowl, whisk together 1 1/4 cups flour and 1 tsp baking powder.
• In a separate large bowl, beat together 4 tbsp softened butter and 3/4 cup sugar until fluffy. Gradually beat in 2 eggs and 1 tsp vanilla.
• Stir in half the flour mixture, then the date mixture, then add remaining flour mixture and beat until just combined.
• Pour batter over the cold caramel mixture evenly in the prepared pan and bake for 50 minutes.
• Let cool slightly, but serve while warm. Pour additional toffee sauce over each slice. Serve ice cream or whipped cream as well, if desired.

More Christmas Treats:

• Christmas Sugar Cookie Bars
• Pralines and Cream Fudge
• Mini Eggnog Cheesecakes
• Salted Caramel Pretzel Bark
• Grinch Mini Cheesecakes
• Best Homemade Toffee
• Cranberry Pretzel Salad
• Mini Peppermint Cheesecakes
• Christmas Cheesecake Bars
• 15 Christmas Crack Recipes
• Cranberry Christmas Cake
• Gingerbread Cookies
• Crock Pot Christmas Crack
• Best Soft Christmas Cutout Sugar Cookies
• Christmas Crack
• Peanut Butter Blossoms

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Sticky Toffee Pudding

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Sticky Toffee Pudding, cake-like batter is poured over toffee sauce, baked to gooey perfection & served with more toffee sauce and ice cream!

Prep Time 1 hour 30 minutes

Total Time 1 hour 30 minutes

Ingredients

Pudding

• 6 oz Pitted Dates, Chopped
• 1 cup Water
• 1 tsp Baking Soda
• 1 1/4 cups Flour
• 1 tsp Baking Powder
• 4 tbsp Butter, Softened
• 3/4 cup Sugar
• 2 Eggs
• 1 tsp Vanilla

Toffee Sauce

• 2 cups Heavy Whipping Cream
• 1/2 cup Brown Sugar
• 1 1/2 tbsp Maple Syrup
• 1 tbsp + 1/2 tsp Molasses
• Pinch of Salt

Instructions

1. Preheat oven to 350 degrees. Spray 8 1/2 inch soufflé dish with non-stick spray.
2. Make the toffee sauce by combining heavy whipping cream, brown sugar, molasses, and a pinch of salt in a medium sauce pan over medium heat. Stir frequently while bringing to a boil.
3. Lower the heat, while continuing to stir for about 5 minutes, until the sauce thickens. Pour half of the sauce into the prepared pan and place into the freezer. Reserve other half of sauce for serving.
4. To make the pudding, heat pitted and chopped dates with water over medium heat. Once the water starts to boil, remove from the heat and stir in baking soda. Set aside, but keep warm.
5. In a small bowl, whisk together flour and baking powder.
6. In a separate large bowl, beat together softened buttere and sugar until fluffy. Gradually beat in eggs and vanilla.
7. Stir in half the flour mixture, then the date mixture, then add remaining flour mixture and beat until just combined.
8. Pour batter over the cold caramel mixture evenly in the prepared pan and bake for 50 minutes.
9. Let cool slightly, but serve while warm. Pour additional toffee sauce over each slice. Serve ice cream or whipped cream as well, if desired.