I’ve been making Sticky Toffee Pudding as a winter tradition for about three years now, and at this point, I can’t imagine beginning the year without one! There’s just something about the rich, deep caramel flavor and ooey gooey texture that makes it the perfect cold weather dessert. It’s cozy, nostalgic, and indulgent, all the things I crave during the winter months!
If you’re unfamiliar, Sticky Toffee Pudding (or STP, as it’s sometimes called) is a classic British dessert, but don’t let the name fool you…there’s no actual pudding involved! Instead, it’s a beautifully tender cake made with dates, molasses, and a luxurious toffee sauce that soaks into every bite. It has the perfect balance of sweetness and warmth, and despite its simplicity, it delivers an unexpected depth of flavor!
I’ll admit, I’m usually not the biggest fan of caramel, but Sticky Toffee Pudding has completely won me over. The combination of earthy, sweet dates with the buttery toffee sauce creates something truly magical. If you’ve never tried it before, I highly encourage you to give it a go! You just might find a new favorite dessert to add to your own seasonal traditions!
This recipe is adapted from Nigella Lawson’s version, and it’s as foolproof as it is delicious. Let’s get baking!
Sticky Toffee Pudding to Warm Your Soul
DifficultyEasy
Servings6
Prep time30 minutes
Total time35 minutes
This classic Sticky Toffee Pudding recipe is rich, moist, and drenched in a luscious toffee sauce. Made with dates, molasses, and a hint of Earl Grey, it’s the perfect cozy dessert for winter!
Ingredients
For the Cake
- 8 ounces dates, pitted and chopped
- 1 cup boiling water
- 1 bag earl grey tea
- 1 teaspoon baking soda
- 6 tablespoons salted butter, room temperature
- 2 tablespoons molasses
- ¼ cup dark brown sugar
- 2 large eggs, room temperature
- 1¼ cups all-purpose flour
- 2 teaspoons baking powder
For the Sauce
- 10 tablespoons salted butter
- 1½ cups dark brown sugar
- 1 tablespoon molasses
- 1 cup heavy cream
Instructions
- 1
Preheat oven to 350°F. Grease a 9×9 baking pan (glass or ceramic preferred) with butter or baking spray.
- 2
Boil 1 cup of water and steep the earl grey tea to package directions. Prepare your dates by removing pits and chopping into rough pieces, or if you’re lucky, you’ll have found pre-chopped dates. Pour tea over the dates and add in the baking soda. Set aside for at least 10 minutes while you prepare the other ingredients.
- 3
With a mixer, cream together the butter and brown sugar, about three minutes or until relatively smooth. Add in molasses. Then, once combined, add the eggs until well mixed.
- 4
Slowly add in the flour and baking powder, mixing until just combined.
- 5
Then, with a fork, stir your date mixture and break up any large chunks. The dates will have softened significantly. Add them into the mixer as well and continue mixing for about another minute.
- 6
Pour the batter into your greased baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.
- 7
To make the sauce, combine butter, molasses, and sugar over low heat in a saucepan. Stir continuously, and once melted, add in the cream. Continue to stir until the sauce begins to bubble, then take it off the heat.
- 8
Once the cake is out of the oven, poke it all over with a toothpick and pour the caramel sauce over the top. You may have some sauce left over if your baking dish is on the shallow end. Extra sauce can be stored in the fridge and reheated once cooled.
- 9
Allow to cool for about 20 minutes before diving in.
Notes
TIP: Although it’s best right after baking, this pudding does keep well in the fridge. I do insist you always serve it warm, so be sure to microwave those 2nd day slices!
