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Sticky Toffee Pudding With Butterscotch Sauce

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 9 servings.
Category
Puddings and Custards
Course
Desserts
Credit
Catherine Boeckmann, Indianapolis, Indiana
Sources
The Old Farmer's Almanac Readers' Best Recipes
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This is the best Sticky Toffee Pudding recipe we’ve ever tasted. Sticky toffee pudding is a British dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with cream, custard, or vanilla ice cream.

Almanac editor Catherine Boeckmann lived in England and discovered this recipe at a country inn (in the Cotswolds). Having consumed many many Sticky Toffee Puddings over the years, she dares you to find a better recipe (and if you do, post the link below!).

Some ingredients in the U.S. are slighly different. Karo and dark corn syrup are equivalents but if you can’t find either, here are substitutions.

Also, note that Sticky Toffee Pudding is usually made in a big baking dish or casserole; for the cookbook, it was prettier to serve in ramekins but you can bake it any way you wish. 

This is not a quick-and-easy recipe but it’s not difficult to make; it just takes a little time. Warning: It’s a very sweet pudding, but worth every bite!

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Pudding

Ingredients
3/4 cup superfine sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
2 eggs
1-1/3 cups scone flour (see note below)
6 ounces dates, finely chopped
1 teaspoon baking soda
Instructions

For pudding: Preheat oven to 300°F. Butter and flour an 8x6x2-inch baking dish or casserole.

In a bowl, combine sugar, butter, and vanilla. Using an electric mixer, beat on low until well mixed and creamy in color. Add eggs, one at a time, beating well after each. Fold flour into mixture.

Bring 1 cup water to a boil in a saucepan, add dates, return to boiling, and cook for 2 minutes. Remove from heat and add baking soda (adding it when mixture is on heat will cause it to rush over top of pan). Add dates and water to batter and mix well.

Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Sauce

Ingredients
3/4 cup packed dark brown sugar
1/2 cup superfine sugar
1/2 cup (1 stick) unsalted butter
1-1/4 cups Karo or dark corn syrup
1 cup heavy cream
whipped cream or ice cream (optional)
Instructions

For sauce: In a saucepan, combine sugars, butter, and corn syrup and gently bring to a boil. When it starts to bubble, add cream and return to boiling. Make sure sugars are melted. Keep sauce warm.

Drizzle sauce over pudding. Serve slices drizzled with more sauce. Top with whipped cream (if using).

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

TK (not verified)

3 years ago

I have recently made chef Gordon Ramsay's recipe for toffee pudding which uses regular flour. It's a signature dish at his restaurants also. It is also free from his website if anyone is interested.

Sheryl hobbs (not verified)

3 years 1 month ago

I did not see the note about scone flour in the recipe. What is this and how is it different from all purpose flour?

Cake flour might be a good substitute. Also soft wheat flour might be used instead of hard wheat flour.

MarJ (not verified)

4 years ago

Can you suggest baking time for making the pudding in ramekins?

To be honest, I’ve only made these in the baking dish as this was the way it was made in England. The photographer for our cookbook chose the ramekins, probably because it looks very pretty. After researching this, it seems as if the baking time doesn’t really change. It’s a pudding, so keep in mind that it will look very watery at first. Pour the batter halfway up the side of the ramekins. And bake until the center of each cake is just set and a toothpick or knife inserted into the middle of each comes out clean. So you may need to keep your eye on the ramekins but you’ll know when it’s done by the usual methods.

As the reader below says, it’s a very sweet and rich showstopper of a dessert. You don’t need a lot.  So the individual ramekins might be a good idea! Let us know how it works!

Lisa Reeke (not verified)

4 years 6 months ago

I've always wanted to try Sticky Toffee Pudding and holy cow. This is most luscious dessert I have have had. I poured cream on the side to cut the sweetness. But it is definitely a showstopper. I made the cake pan and it was nice and moist. I thought it was too watery but never made a true pudding before and it came out just right. Thank you!

Ha! I can tell you made this recipe because that was exactly my reaction when I tasted it! “Holy cow!” It’s very moist, rich, and sweet.  And, yes, the “watery” nature when the pudding first goes in the oven is exactly right! Glad you enjoyed!