Best 7 Sticky Date Pudding With Toffee Sauce Recipes

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Indulge in the delectable Sticky Date Pudding with Toffee Sauce, a classic dessert that combines the rich flavors of dates, toffee, and a moist, tender sponge cake. This treasured recipe has been passed down through generations, offering a taste of nostalgia and comfort. The pudding is made with a combination of soft, plump dates and a hint of spices, enveloped in a warm, gooey toffee sauce that adds a touch of sweetness and caramel notes. Served with a dollop of whipped cream or ice cream, this dessert is perfect for any occasion, be it a family gathering, a cozy evening, or a special celebration. The article provides two variations of the recipe: a traditional version and a gluten-free alternative, catering to different dietary preferences. Additionally, a vegan toffee sauce recipe is included for those who seek a plant-based option. Embark on a culinary journey with this timeless dessert and create a memorable experience for your taste buds.

Here are our top 7 tried and tested recipes!

STICKY TOFFEE PUDDING WITH TOFFEE SAUCE



Sticky Toffee Pudding with Toffee Sauce image

Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Number Of Ingredients 12

6 tablespoons unsalted butter, room temperature, plus more for dish
1 1/2 cups all-purpose flour, plus more for dish
8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
1 cup scalding-hot strong brewed coffee
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup lightly packed dark-brown sugar
2 large eggs, room temperature
1 stick unsalted butter
1 cup lightly packed dark-brown sugar
3/4 cup heavy cream

Steps:

  • Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
  • Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
  • Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
  • Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
  • Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

STICKY DATE PUDDING WITH TOFFEE SAUCE



Sticky Date Pudding with Toffee Sauce image

An easy Sticky Date Pudding recipe

Categories     Milk/Cream     Egg     Ginger     Dessert     Bake     Date     Vanilla     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 17

For pudding
1 3/4 cups packed pitted dates (about 10 ounces)
2 cups water
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
3 large eggs
For sauce
1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
Accompaniment: vanilla ice cream

Steps:

  • Make pudding:
  • Preheat oven to 375°F. and butter and flour an 8-inch square baking pan (2 inches deep), knocking out excess flour.
  • Coarsely chop dates and in a 1 1/2- to 2-quart saucepan simmer dates in water, uncovered, 5 minutes. Remove pan from heat and stir in baking soda. (Mixture will foam.) Let mixture stand 20 minutes.
  • While mixture is standing, into a bowl sift together flour, baking powder, ginger, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs 1 at a time, beating well after each addition. Add flour mixture in 3 batches, beating after each addition until just combined. Add date mixture and with a wooden spoon stir batter until just combined well.
  • Pour batter into baking pan and set pan in a larger baking pan. Add enough hot water to larger pan to reach halfway up sides of smaller pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Remove smaller pan from water bath and cool pudding to warm on a rack.
  • Make sauce while pudding is cooling:
  • In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.
  • Cut warm pudding into squares. Serve pudding with ice cream and warm sauce.

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He's best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city's postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it's insanely delicious. And it will please you.

Provided by Mark Bittman

Categories     custards and puddings, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 18

1 cup dates, pitted and chopped
1 cup boiling water
3 tablespoons butter; cold, unsalted, cubed (plus more for greasing)
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup plus 1 teaspoon Demerara sugar
1/3 cup plus 1 teaspoon dark brown sugar
2 eggs
3/4 cup plus 2 tablespoons flour
1 teaspoon vanilla extract
5 tablespoons butter
1 cup cream
6 tablespoons dark brown sugar
1/8 teaspoon fine sea salt
3 tablespoons butter
1 1/4 cup cream, plus more for serving, if you like
3 tablespoons dark brown sugar
1/8 teaspoon fine sea salt

Steps:

  • Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
  • Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
  • Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
  • Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
  • In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
  • Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.

DATE PUDDING WITH TOFFEE SAUCE (STICKY TOFFEE PUDDING)



Date Pudding With Toffee Sauce (Sticky Toffee Pudding) image

Sticky toffee pudding is actually more of a cake than a pudding. This is such a great and easy dessert to make.

Provided by Cupcake-Princess

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

2 cups chopped pittted dates
1 cup water
1 teaspoon baking soda
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground allspice
1 pinch salt
6 tablespoons butter, softened
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
6 tablespoons butter, cut into 6 pieces
1/2 cup packed brown sugar
1/2 cup heavy cream
2 teaspoons dark rum or 2 teaspoons whiskey

Steps:

  • For the pudding: Preheat oven to 350 degrees and grease a squate 9 inch baking pan. In a small saucepan mix together dates and water, bring to a boil. Add baking soda and stir until the dates begin to break down and mixture thickens slightly, 1 to 2 minutes, set aside.
  • In a medium mixing bowl stir together flour, baking powder, allspice, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs and vanilla.
  • On low speed gradually add flour mixture alternating with date mixture and beat until combined. Pour batter into prepared pan and bake until toothpick comes out with a few moist crumbs attached, about 40 minutes. Let pudding cool in pan on a cooling rack for 10 minutes. Meanwhile make toffee sauce.
  • For the sauce: In a small saucepan mix together butter, sugar, and cream. Cook over medium heat stirring constantly, until sugar dissolves and mixture boils. Reduce heat to low and cook without stirring for 2 minutes. Remove from heat and stir in alchohol.
  • Cut pudding into squares and serve warm with sauce.

STICKY DATE PUDDING WITH TOFFEE SAUCE



Sticky Date Pudding With Toffee Sauce image

Ok, this dessert is to die for, no kidding. Moist and sweet, full of sticky dates and lots of caramel flavour. The toffee sauce is it's crowning glory. DO please make it, but if you want you can just serve it warm with some cold vanilla ice cream melting over the top. (Make the sauce though....you won't be sorry you did!)

Provided by MarieRynr

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

180 g dried dates, pitted, chopped
1 teaspoon baking soda
50 g unsalted butter
150 g brown sugar
2 eggs
180 g self raising flour, sifted
150 g brown sugar
250 ml cream (you can use the same amount of carnation light evaporated milk, undiluted, makes it a lot lower in f)
1/2 teaspoon vanilla essence
20 g unsalted butter

Steps:

  • Preheat oven to 180*C/375*F.
  • Combine dates and baking soda in a heatproof bowl.
  • Pour over 250ml of boiling water.
  • Set dates aside till room temperature.
  • Cream together butter and sugar in a large bowl till pale.
  • Add eggs one at a time, beating until smooth.
  • Fold in flour then stir in date mixture, including the water.
  • Pour mixture into greased and floured 8 inch deep cake pan and bake for 30-45 minutes until cooked through; set aside for a couple of minutes before turning out.
  • To make sauce, combine all ingredients over low heat, stirring until butter has melted.
  • Simmer for 5 minutes.
  • Serve hot!

Nutrition Facts : Calories 482.8, Fat 18.5, SaturatedFat 11.1, Cholesterol 100.7, Sodium 198.4, Carbohydrate 76.2, Fiber 2.6, Sugar 50.8, Protein 5.8

ULTIMATE STICKY TOFFEE PUDDING



Ultimate sticky toffee pudding image

One of our most requested recipes - puddings don't get any better than this

Provided by Angela Nilsen

Categories     Buffet, Dessert, Dinner, Supper, Treat

Time 1h25m

Yield Makes 7 little puddings

Number Of Ingredients 15

225g whole medjool dates
175ml boiling water
1 tsp vanilla extract
175g self-raising flour, plus extra for greasing
1 tsp bicarbonate of soda
2 eggs
85g butter, softened, plus extra for greasing
140g demerara sugar
2 tbsp black treacle
100ml milk
cream or custard to serve (optional)
175g light muscovado sugar
50g butter, cut into pieces
225ml double cream
1 tbsp black treacle

Steps:

  • Stone and chop 225g medjool dates quite small, put them in a bowl, then pour over 175ml boiling water.
  • Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in 1 tsp vanilla extract.
  • Butter and flour seven mini pudding tins (each about 200ml/7fl oz) and sit them on a baking sheet. Heat oven to 180C/fan 160C/gas 4.
  • While the dates are soaking, make the puddings. Mix 175g self-raising flour and 1 tsp bicarbonate of soda together and beat the 2 eggs in a separate bowl.
  • Beat 85g softened butter and 140g demerara sugar together in a large bowl for a few mins until slightly creamy (the mixture will be grainy from the sugar). Add the eggs a little at a time, beating well between additions.
  • Beat in 2 tbsp black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the 100ml milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
  • Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter.
  • Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
  • Meanwhile, put the 175g light muscovado sugar and 50g butter pieces for the sauce in a medium saucepan with half the 225ml double cream.
  • Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
  • Stir in 1 tbsp black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it doesn't burn. Take the pan off the heat and beat in the rest of the double cream.
  • Remove the puddings from the oven. Leave in the tins for a few mins, then loosen them well from the sides of the tins with a small palette knife before turning them out.
  • You can serve them now with the sauce drizzled over, but they'll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.
  • Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn't smudge (no need to chill).
  • When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.

Nutrition Facts : Calories 697 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 71 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE



Sticky Toffee Pudding with Butterscotch Sauce image

The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings (2-1/2 cups sauce).

Number Of Ingredients 16

2 cups coarsely chopped pitted dates (about 12 ounces)
2-1/2 cups water
2 teaspoons baking soda
1-2/3 cups sugar
1/2 cup butter, softened
4 large eggs
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
BUTTERSCOTCH SAUCE:
7 tablespoons butter, cubed
2-1/4 cups packed brown sugar
1 cup half-and-half cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.

Nutrition Facts : Calories 521 calories, Fat 15g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 93g carbohydrate (70g sugars, Fiber 3g fiber), Protein 6g protein.

Tips:

  • Use a good-quality sticky date pudding mix to ensure a moist and flavorful pudding.
  • If you don't have a steamer, you can cook the pudding in a covered baking dish set in a larger pan of boiling water.
  • Be sure to prick the dates with a fork before cooking to allow the caramel sauce to penetrate.
  • Make sure the caramel sauce is thick and bubbly before pouring it over the pudding.
  • Serve the pudding warm with vanilla ice cream or whipped cream.

Conclusion:

Sticky date pudding is a classic dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of sticky dates, caramel sauce, and vanilla ice cream is irresistible. If you are looking for a delicious and decadent dessert, sticky date pudding is the perfect choice.

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