Another dessert you can try with a similar texture but completely different flavor is my Gingerbread Cake. Or if you’re looking for more toffee flavor, check out my other toffee recipes.
Why I love this recipe:
Easy: We can thank the English for blessing the world with the deliciousness that is Sticky Toffee Pudding (aka sticky date pudding), and believe it or not, you already have most of the ingredients in your pantry. Mini cakes: I love baking the sticky toffee pudding in muffin tins, for cute individualized portions. You could also bake the cake in an 8 inch square pan. Flavor: It’s so flavorful and rich, especially with the sauce on top, and finished with a dollop of whipped cream or ice cream, so you can savor every bite.
How to Make Sticky Toffee Pudding:
Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin, ramekins, or an 8’’ baking dish. Chop Dates: Add the dates to the bowl of a food processor or blender then pour boiling water on top. Rest for 5 minutes, the pulse them in a food processor. Stir in baking soda. Prepare Batter: In a separate bowl add butter and brown sugar and mix well to combine. Stir in eggs. Add the molasses and mix. In a separate bowl, sift together flour, baking powder, and salt, then stir into the batter. Add chopped dates, folding them in to combine.
Bake: Pour batter into prepared pan and bake for about 18 – 20 minutes. Serve cakes flat-side up, with warm toffee sauce on top. Garnish with chopped walnuts, if desired, then serve with custard, ice cream, or whipped cream.
How to make Toffee Sauce:
Combine heavy whipping cream, butter, brown sugar, and salt in a saucepan. Cook over low heat and stir until sugar dissolves and the sauce is smooth and slightly thickened. Remove from heat and stir in vanilla. Serve warm, over sticky toffee pudding.
Make Ahead and Freezing Instructions:
To Make Ahead: The cake and sauce can be made up to five days in advance, stored separately, in an air-tight container in the refrigerator. Rewarm in the microwave. To Freeze: Place in an air-tight freezer container and freeze for up to 3 months.
Recipe Variations:
Gluten-Free: Use 1 cup of gluten-free flour plus 1 ¼ tsp xanthan gum to help thicken the batter. Vegan: Replace butter with vegan butter. I recommend using vegan butter from a block and not a spread as it is thicker and results in a better texture. In place of the two eggs, use two tablespoons of flax seeds (ground into a fine powder) and six tablespoons of water. For a dairy-free alternative to the heavy whipping cream, mix together ¾ cup soy, almond, or coconut milk with ¼ cup olive oil or canola oil.
I originally shared this recipe December 2020. Updated October 2023.
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