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Sticky Toffee Pudding
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Sticky Toffee Christmas Pudding Recipe

This sticky toffee christmas pudding recipe is moist, decadent, and full of nutty, toasty, caramel flavor, with hints of sea salt to balance the sweetness.
Course Dessert
Cuisine British
Keyword christmas pudding recipes, christmas recipes, holiday desserts, sticky toffee christmas pudding, sticky toffee pudding
Prep Time 30 minutes
Cook Time 40 minutes
Inactive Time 10 minutes
Total Time 1 hour 20 minutes
Servings 9 servings
Calories 502kcal

Ingredients

For the date cake

  • Vegetable oil or nonstick cooking spray
  • About 8 or 9 pitted Medjool dates 6 ounces
  • 3/4 cup water 177 ml
  • 1 1/2 cups all-purpose flour 188 grams
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 stick unsalted butter 56 grams, at room temperature
  • 3/4 cup dark brown sugar 144 grams, packed
  • 1 large egg 57 grams
  • 1 teaspoon vanilla extract

For the whipped cream

  • 1 cup heavy cream 250 ml, chilled
  • 2 tablespoons powdered sugar 16 grams, plus more as needed
  • 1 teaspoon vanilla extract

For the toffee sauce

  • 1 stick unsalted butter 113 grams
  • 3/4 cup dark brown sugar 144 grams, packed
  • 1/2 cup heavy cream 120 ml
  • 1/4 tsp kosher salt
  • 1/4 teaspoon vanilla extract
  • Pinch of flaky sea salt for topping optional
Makes: 8 x 8inch rectangle

Instructions

Make the date cake

  • Position one baking rack in the bottom third of the oven and one in the top third of the oven, then preheat the oven to 350°F/177°C.
  • Grease an 8-inch x 8-inch square cake pan with oil and line the bottom with parchment paper.
    Vegetable oil or nonstick cooking spray
  • Make the date puree: In a saucepan, add dates and water, and bring to a boil, then turn the heat off. Cover and let sit for 10 minutes. Blend date-water mixture to a smooth paste and set aside to cool slightly so that the puree isn't hot enough to curdle the eggs.
    About 8 or 9 pitted Medjool dates, 3/4 cup water
  • Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, and salt and whisk until combined.
    1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
  • Mix wet ingredients: In a stand mixer fitted with a paddle attachment, beat butter and brown sugar at medium speed until batter resembles a thick homogeneous dough, about 2 to 3 minutes. Add in the egg and vanilla and beat until fully incorporated and thick and ribbony. Reduce speed to medium-low, and slowly add in the date puree and beat until combined.
    1/2 stick unsalted butter, 3/4 cup dark brown sugar, 1 large egg, 1 teaspoon vanilla extract
  • Finish the batter: Reduce the speed to low, and slowly add in the dry ingredients. Batter will be thick, like buttercream frosting. Do not overmix.
  • Bake the cake: Pour into the cake pan and bake on the bottom-third rack for 30 to 35 minutes, until a toothpick comes out with just a few crumbs. Make the whipped cream and toffee sauce while the cake bakes (see below for instructions).
    Remove cake from the oven and immediately prick all over with a fork.
    Note: The cake does not need to cool before topping and broiling with the toffee sauce.

Make the whipped cream

  • Wipe the bowl of the stand mixer clean, and add cream, 2 tablespoons of powdered sugar, and vanilla extract. Using the whip attachment, whip at medium speed until mixture just begins to thicken (about 1 to 2 minutes). This prevents the cream from spraying everywhere.
    Note: Whipped cream whips better at a colder temperature, so if you have time, I recommend rinsing the stand mixer with very cold water, then drying the bowl completely before making the cream.
    2 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1 cup heavy cream
  • Taste and adjust powdered sugar if needed. Then, increase the speed to medium-high and whip for an additional 1 to 2 minutes until stiff peaks form. Keep chilled in the fridge, covered, until ready to serve.

Prepare the toffee sauce and finish the cake

  • In a small saucepan over low heat, add butter and whisk in brown sugar. Increase heat to medium, whisking frequently until butter melts. Once the mixture starts to bubble, add heavy cream, kosher salt, and vanilla extract. Let sauce bubble and simmer for 3 minutes until slightly thickened (lower the heat as needed if it begins to bubble up). Sauce will thicken as it cools. Remove from the heat and sprinkle with flaky salt if desired.
    1 stick unsalted butter, 3/4 cup dark brown sugar, 1/2 cup heavy cream, 1/4 tsp kosher salt, 1/4 teaspoon vanilla extract, Pinch of flaky sea salt for topping
  • Turn the broiler on to 'HI'. Pour 3/4 cup of the toffee sauce on top of the cake; reserve the remaining toffee sauce for pouring on top later. Broil on the top-third rack for anywhere from 1 to 3 minutes, until the toffee sauce begins to bubble and caramelize on top of the cake.
    Remove from the oven and let cool slightly. You will want to serve the cake while it's still warm, but it should be cool enough to handle.
  • Just before serving, re-warm the reserved toffee sauce. Cut the cake in individual slices, then transfer to individual dessert plates and pour additional toffee sauce and flaky salt on top, if desired.
    Serve with whipped cream on the side (if you dollop with whipped cream on top, the warm cake may cause the cream to melt).

Notes

Cake pans: The recipe calls for an 8-inch by 8-inch cake pan, but I’ve had success with a 9-inch cake pan as well (you’ll just have a thinner cake and a faster bake time — about 25 to 30 minutes instead of 30 to 35). You can also bake the cake in individual 4 ounce or 6 ounce ramekins, but the bake time will likely vary slightly as well.
Make-Ahead Instructions:
Bake the cake, make the toffee sauce, and broil it in the oven. Then, let the cake cool completely and wrap tightly in plastic wrap; keep in the fridge for up to 2 days.
To rewarm the pudding, remove the plastic wrap and cover with aluminum foil. Reheat in the oven at 350F for 5 minutes, then remove the cover, and reheat for an additional few minutes until warmed through.
Make the whipped cream while the cake rewarms in the oven. This method can create a slightly denser, drier cake, but is still very delicious! This is also a great way to reheat leftover pieces of cake.

Nutrition

Calories: 502kcal | Carbohydrates: 55g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 394mg | Potassium: 128mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1082IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 1mg