Sticky Toffee Pudding
Indulge in this Sticky Toffee Pudding, a rich and moist dessert served warm with a generous drizzle of toffee sauce and a scoop of vanilla ice cream. This classic treat offers a perfect balance of sweetness and decadence, making it an irresistible choice for any occasion.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Pitted dates
Boiling water
Vanilla extract
Milk of choice
Apple cider vinegar
All-purpose flour
Baking powder
Baking soda
Salt
Cane sugar (see substitute on recipe card below)
Dark brown sugar
Salted butter
Yogurt of choice
Molasses (see substitute on recipe card below)
Light brown sugar
Coconut cream or heavy cream
Tips for making Sticky Toffee Pudding:
Use High-Quality Dates: The key ingredient for sticky toffee pudding is dates. Use high-quality, pitted Medjool dates for the best flavor and texture.
Soak the Dates: Soak the dates in hot water with a bit of baking soda for about 20-30 minutes. This helps soften the dates and makes them easier to blend into a smooth mixture.
Blend the Dates: After soaking, blend the dates with the soaking liquid until smooth. This creates a rich and flavorful base for the pudding.
Cream Butter and Sugar: Cream the butter and sugar together until light and fluffy. This helps create a tender and moist cake.
Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense and tough cake.
Bake Until Set: Bake the pudding until it is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking, which can dry out the cake.
Make the Toffee Sauce: Prepare the toffee sauce by simmering butter, brown sugar, and heavy cream until it thickens and becomes glossy. This rich sauce is essential for the classic sticky toffee flavor.
Serve Warm: Sticky toffee pudding is best served warm. Reheat individual portions in the microwave or oven before serving to enjoy its rich, gooey texture.
Top with Vanilla Ice Cream: Serve the warm pudding with a generous scoop of vanilla ice cream. The cold ice cream contrasts beautifully with the warm pudding and toffee sauce.
Drizzle with Toffee Sauce: Just before serving, drizzle the toffee sauce over the pudding and ice cream. This adds an extra layer of flavor and decadence.
Storage: Store any leftover pudding in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
Freezing: Sticky toffee pudding freezes well. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
How to store Sticky Toffee Pudding:
Room Temperature: Store the sticky toffee pudding in an airtight container at room temperature for up to 2 days. Make sure the container is well-sealed to keep the pudding moist.
Refrigeration: For longer storage, place the pudding in an airtight container and refrigerate it. It can be kept in the refrigerator for up to 5 days. Before serving, reheat the pudding to restore its warm, gooey texture.
Freezing: To store the pudding for an extended period, freeze it. Wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag or container. The pudding can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Individual Portions: To reheat individual portions, place them in the microwave for about 30 seconds to 1 minute, or until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Reheating the Whole Pudding: If you need to reheat the entire pudding, cover it with aluminum foil and place it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until warmed through.
Storing the Toffee Sauce: Store the toffee sauce separately in an airtight container in the refrigerator for up to 1 week. Reheat the sauce in a saucepan over low heat or in the microwave until warm and pourable before serving.
Storing with Ice Cream: If you have leftovers with ice cream, it’s best to store the pudding and ice cream separately. Ice cream should be stored in the freezer, while the pudding should be stored at room temperature or in the refrigerator as described above.
Preventing Dryness: When storing the pudding, make sure it is well-covered to prevent it from drying out. A tightly sealed container or wrapping in plastic wrap will help maintain its moisture.
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