Sticky Toffee Pudding: A Decadent British Classic
There’s nothing quite like a warm, indulgent Sticky Toffee Pudding to satisfy your sweet tooth. This classic British dessert features rich, moist cakes made with prunes (or dates), drenched in a buttery toffee sauce that soaks into every bite. With its perfect balance of sweet, sticky, and creamy textures, this dessert is the ultimate comfort food, especially during colder months. It’s easy to make and impressive to serve, making it an excellent choice for both casual family dinners and special occasions.
Why You’ll Love This Recipe
- Decadent & Indulgent: The rich toffee sauce combined with the moist, tender pudding makes for an irresistible dessert experience.
- Individual Servings: Made in individual ramekins, this recipe is perfect for portion control and makes for an elegant presentation.
- Easy to Make: Despite its sophisticated appearance, this pudding comes together in just 40 minutes, making it a surprisingly simple dessert to prepare.
Ingredients
For the Pudding:
- 3 tablespoons cold unsalted butter, cut into cubes
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup plus 1 teaspoon granulated sugar (or Turbinado sugar)
- 1/3 cup plus 1 teaspoon dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons all-purpose flour, spooned and leveled
- 1 cup prunes, pitted and chopped
- 1/2 cup hot water
For the Toffee Sauce:
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
- 1 cup dark brown sugar
- Pinch of sea salt
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease six individual 4-ounce ramekins with nonstick cooking spray and place them on a baking tray. This step ensures the puddings bake evenly and are easy to remove later.
2. Make the Pudding Batter
In a food processor, combine the cold cubed butter, baking soda, salt, granulated sugar, dark brown sugar, eggs, vanilla extract, and all-purpose flour. Pulse the ingredients together until just combined. Add the chopped prunes and hot water, then pulse again until the mixture is nearly smooth. The prunes will add moisture and a deep, rich flavor to the pudding.
3. Fill the Ramekins
Spoon the pudding mixture into the prepared ramekins, filling each about two-thirds full. This allows room for the pudding to rise as it bakes. Place the ramekins in the preheated oven and bake for 18 minutes, or until the tops of the puddings are just firm and spring back when lightly touched. Remove the puddings from the oven and let them cool slightly.
4. Preheat the Broiler
While the puddings are cooling, preheat your oven’s broiler. Position the rack about 4 inches from the heat source. This step will be used to caramelize the toffee sauce once it’s been poured over the pudding.
5. Make the Toffee Sauce
In a medium saucepan, melt the butter over medium-high heat. Once melted, add the heavy cream, dark brown sugar, and a pinch of sea salt. Whisk the mixture continuously as it begins to bubble. Reduce the heat to medium-low and continue cooking for another 3-4 minutes, or until the sauce thickens to a rich, caramel-like consistency.
6. Assemble the Puddings
Carefully slice each pudding in half horizontally and place the bottom halves back into the ramekins. Drizzle a small amount of the toffee sauce over the bottom halves, then top with the remaining pudding halves. Drizzle more toffee sauce generously over the top of each pudding.
7. Broil the Puddings
Place the ramekins under the preheated broiler for 1-2 minutes, just until the sauce becomes bubbly and sticky. Keep a close eye on the puddings during this step to prevent the sauce from burning.
8. Serve
Carefully remove the puddings from the ramekins and serve on plates. Drizzle more toffee sauce over the top for an extra indulgent finish. Optionally, top with whipped cream or a drizzle of heavy cream for an added touch of richness.
Tips for Success
- Watch the Toffee: Be careful when making the toffee sauce and broiling the puddings—both processes require attention to prevent burning.
- Alternative Fruits: If you prefer, you can substitute the prunes with dates, which are commonly used in traditional sticky toffee pudding.
- Serving Options: Serve with whipped cream, vanilla ice cream, or a drizzle of heavy cream for an extra luxurious touch.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 servings
- Calories: 450 kcal per serving
Final Thoughts
This Sticky Toffee Pudding is the epitome of indulgence, with its rich, moist pudding and the deliciously sticky toffee sauce. It’s a classic dessert that brings a warm, comforting touch to any meal. With individual servings, it’s perfect for sharing with family and friends, and it’s sure to be a hit at any gathering. Whether you’re serving it for a special occasion or just because, this dessert is a true crowd-pleaser.
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Sticky Toffee Pudding
- Total Time: 40 minutes
- Yield: 6 1x
Description
Sticky Toffee Pudding is an iconic British dessert that combines soft, tender cake with rich prunes and is drenched in a smooth, buttery toffee sauce. The result is a dessert that feels deeply indulgent and comforting, perfect for cold nights when you need a little extra sweetness in your life.
Ingredients
For the Pudding:
3 tablespoons cold unsalted butter, cut into cubes
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup plus 1 teaspoon granulated sugar (or Turbinado sugar)
1/3 cup plus 1 teaspoon dark brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour, spooned and leveled
1 cup prunes, pitted and chopped
1/2 cup hot water
For the Toffee Sauce:
1/2 cup unsalted butter
3/4 cup heavy cream
1 cup dark brown sugar
Pinch of sea salt
Instructions
Preheat your oven to 375°F (190°C). Grease 6 individual 4-ounce ramekins with nonstick cooking spray and place them on a baking tray.
In a food processor, combine butter, baking soda, salt, both sugars, eggs, vanilla, and flour. Pulse until just combined. Add the prunes and hot water, then pulse again until the mixture is nearly smooth.
Spoon the mixture into the ramekins, filling each about two-thirds full. Bake for 18 minutes or until the tops are just firm and spring back when touched. Remove from the oven and let cool slightly.
Meanwhile, preheat the broiler, positioning the rack 4 inches from the heat source.
Prepare the toffee sauce by melting the butter in a medium saucepan over medium-high heat. Add cream, brown sugar, and a pinch of salt. Whisk continuously until the mixture starts to bubble. Reduce heat to medium-low and cook for another 3-4 minutes until the sauce thickens.
Carefully slice each pudding in half horizontally and place the bottom halves back in the ramekins. Drizzle a little toffee sauce over them, then top with the remaining pudding halves. Drizzle more toffee sauce on top.
Place the ramekins under the broiler for 1-2 minutes until the sauce is bubbly and sticky—watch closely to prevent burning.
Remove the puddings from the ramekins and serve on plates, drizzling with more toffee sauce. Optionally, top with whipped cream or a drizzle of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450