A rich, date cake soaked in warm toffee sauce, this sticky toffee pudding recipe is a classic dessert made simple and absolutely irresistible.
Ingredients
For the Date Pudding
- 1 cup boiling hot water
- 1 tsp baking soda
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- 6 tbsp salted butter room temperature
- ⅔ cup light brown sugar, packed
- ¼ cup Karo® Dark Corn Syrup
- 2 large eggs room temperature
- 2 tsp vanilla extract or paste
- 1 ¼ cups pitted Medjool dates chopped
For the Toffee Sauce
- 1 cup light brown sugar packed
- ½ cup salted butter
- ¼ cup Karo® Light Corn Syrup
- ½ cup heavy cream
- ½ tsp fine sea salt
- 1 tbsp vanilla extract or paste
Instructions
- Preheat oven to 350°F (175°C). Grease 6 (8-oz) ramekins and place on a baking sheet.
Prep the Dates
- Combine chopped dates, baking soda, and boiling water in a bowl, and let sit for 10 minutes, then blend until smooth.
Make the Pudding Batter
- In a small bowl, whisk together flour, baking powder, and salt.
- In a stand mixer (or using a bowl and whisk), cream butter, brown sugar, and Karo® Dark Corn Syrup until light and fluffy (2–3 min).
- Add eggs one at a time, mixing well. Beat in vanilla.
- On low speed, mix in flour in 2 additions, alternating with the date mixture.
Bake
- Divide batter among ramekins (¾ full).
- Bake 22–25 minutes, or until a toothpick comes out clean.
Make the Toffee Sauce
- While the pudding is baking, in a saucepan, melt butter with brown sugar and Karo® Light Corn Syrup over medium heat until sugar dissolves.
- Whisk in cream, salt, and vanilla; simmer 2–3 min until slightly thickened.
Serve
- Let the puddings cool for 5 minutes. Poke holes with a skewer, pour 2 tbsp warm sauce over each, and allow to soak for 1–2 minutes.
- Flip the ramekins onto a serving plate and top generously with extra sauce and ice cream.
Video
Notes
- Bake as one large pudding: Pour the batter into an 8-inch square pan and bake 28–32 minutes, until a toothpick comes out clean.
- Butter: This recipe uses salted butter for balanced flavor, but unsalted butter works perfectly too; just add an extra pinch of salt to the batter and sauce.
- Storage: Store leftovers covered in the fridge for up to 3 days. Reheat gently in the microwave, adding a splash of cream or sauce to keep it moist.
- Make ahead: Bake the puddings up to 1 day in advance, cover tightly, and reheat in the microwave or oven before serving. Warm the toffee sauce just before using.
Nutrition
Nutrition Facts
Best Sticky Toffee Pudding Recipe
Amount per Serving
Calories
847
% Daily Value*
Fat
36
g
55
%
Saturated Fat
22
g
138
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
148
mg
49
%
Sodium
965
mg
42
%
Potassium
387
mg
11
%
Carbohydrates
130
g
43
%
Fiber
3
g
13
%
Sugar
103
g
114
%
Protein
7
g
14
%
Vitamin A
1239
IU
25
%
Vitamin C
0.1
mg
0
%
Calcium
169
mg
17
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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