This sticky toffee pudding is one of my favourite homemade dessert recipes. It has a sweet date flavour and is super moist with a soft bite to it. It goes perfectly with spiced toffee sauce and vanilla ice cream.
It’s a great dessert for beginner bakers and cooks who want to make something simple and impressive.
This sticky toffee pudding uses mostly your everyday ingredients, apart from the date purée. However once you buy it, it will last for quite a few recipes.
Most date purees and pastes will last in your fridge for at least a couple of months but they also freeze well too. I normally buy a kilo at a time and freeze about a third of it, when I know I won’t be using it too much in next few months.
Can I Use Date Paste Instead of Date Purée?
Date purée is basically a thin date paste. The only difference is the amount of water in the mixture.
If you are using date paste. Add 135g of the paste into a mixing bowl and then mix in 25mls of boiled water with a wooden spoon. The paste should still be thick but thin enough to spread.
Spiced Toffee Sauce Recipe
The sauce for the sticky toffee pudding is just about as important as the pudding itself. So it’s important to make sure to use a good toffee sauce recipe.
What To Serve With Sticky Toffee Pudding
My favourite thing to serve with sticky toffee pudding is the classic. Toffee sauce and vanilla ice cream. Its a classic combination that has been loved in England for many years.
Some additional changes, add ons and tweaks.
- Swapping regular toffee sauce for spiced toffee sauce
- A sprinkle of crushed walnuts
- A sprinkle of crushed candled popcorn
- Using soft brown sugar instead of regular brown sugar, for a softer texture
- A dollop of freshly whipped cream instead of ice cream
How To Reheat, Serve / Trim Sticky Toffee Pudding
When baking sticky toffee pudding they start to resemble the appearance of muffins, this is normal. You can serve them like that or you can refine the presentation. Like I do in the photo using this simple method.
- Slice the top of the pudding horizontally, just enough so that you have a flat surface. Now turn the pudding upside down so its sitting on the horizontal part you just cut.
- Reheat the pudding in the microwave for 90 seconds, until hot. Serve with hot toffee sauce and a scoop of vanilla ice cream.
More Dessert Recipes You May Like…
- Apple Crumble
- French Crêpes
- Layered Pudding Dessert
- Orange & Date Hamantaschen
- Red Velvet Lava Cake
- Vegan Crêpes
Sticky Toffee Pudding
- Mixing Bowl
- Wooden Spoon
- Muffin Tray
- 160 g Date purée if using date puree the post
- 45 g Butter room temperature
- 85 g Brown sugar
- 1 Egg
- 80 g Flour
- ½ tsp Baking powder
- ½ tsp Bicarbonate soda
- Preheat the oven to 170˚C (350˚F).
- In a large mixing bowl, using an electric whisk cream together the butter and sugar until soft & creamy. Add the egg and to mix together into fully incorporated. Sieve in the flour and baking powder and mix (the mixture will be crumbly, that's fine).
- In a separate bowl mix together the date purée and bicarbonate soda until fully incorporated.
- Fold in the date purée into the egg mixture until it's just incorporated.
- Grease a 6 cup muffin tin and divine the batter equally between them. Bake for 17 – 19 minutes, until a toothpick inserted comes out almost clean. Leave the puddings to cool for 5 minutes before taking them out the tin.