Who loves Sticky Toffee Pudding? THIS GIRL.
You will, too, after you taste this amaze-balls recipe for one of the most decadent and delicious desserts known to man.
Yes, this post absolutely needed all that alliteration. BECAUSE THAT IS JUST HOW FANTASTIC STICKY TOFFEE PUDDING IS.
*Takes deep breath and calms down *
Welcome, Tartlets, and let me introduce you to my book-inspired recipe for A Single Thread.
Why is Sticky Toffee Pudding the book-inspired recipe for A Single Thread?
As a “surplus” woman in 1930s England, main character Violet is forced to pinch a lot of pennies; many times, she can barely afford food to live on. On the rare occasions she treats herself (or is treated by someone–ahem) to a hearty, three-course meal, she doesn’t skimp on the “pudding,” a.k.a, dessert.
While our heroine’s after-dinner confections may vary, they all have one thing in common: they’re rich, indulgent, and satisfying, and Violet makes sure to scrape every last morsel off her plate.
Atta girl.
When channeling Violet’s dessert enthusiasm, I couldn’t think of a more extravagantly indulgent British dessert than one of my (and probably Violet’s) favorites: Sticky Toffee Pudding.
What is Sticky Toffee Pudding?
Sticky Toffee Pudding is a bit of a misnomer because it isn’t actually a “pudding.” Rather, it’s a little cake. It’s usually made in a ramekin, drenched in luscious caramel sauce after it’s baked, then popped back into the oven to get gooey and bubbly inside its caramel bath. You turn the cake out onto a plate, then top it with even more caramel, plus a dollop of whipped cream for good measure.
IT IS THE BEST.
Whenever I’m in England, I pull a Violet and order every Sticky Toffee Pudding I can get my greedy little mitts on.
Stateside, though? There’s nary a Sticky Toffee Pudding to be found. I don’t understand why. I think Americans are put off by the term “pudding.”
Doesn’t matter, though. Because #hatersgonnahate. Also because I’ve discovered a recipe that makes one of the best Sticky Toffee Puddings I’ve ever eaten in my life.
I may never need to visit England again! (Kidding. Totally just kidding. Is it safe to fly yet???)
Why I love Sticky Toffee Pudding
These little date and brown sugar cakes are moist and flavorful all on their own, but once the warm caramel sauce hits them, that delicate sponge just soaks it all up until each ramekin is bursting with ooey-gooey, steamy goodness.
Honestly, you don’t even need the whipped cream on top, but a little more sugar never hurt anyone, right? Right? (Just nod and smile.)
One bite and you’ll be hooked. I promise.
Don’t be fooled by their size, either. I could only eat half of one of a little cake before my eyes crossed and I blissfully twitched myself into a diabetic coma. These babies pack a punch of flavor and sweetness in every bite.
Shockingly, Sticky Toffee Pudding is really easy to make. The homemade caramel sauce took awhile (as caramel tends to do), but if you wanted to cheat and buy pre-made sauce (no judgement!), you’d have dessert ready in about 30 minutes.
You can’t top that.
Well…you can, but only with whipped cream.
What do you serve with Sticky Toffee Pudding?
Sticky Toffee Pudding belongs at the end of a decadent, hearty meal — preferably served in the colder months.
I recommend starting with Apple Butternut Squash Soup or Baked Brie Bites. A great main course would be Coq au Vin, Baked Flounder with Shrimp Stuffing, Smothered Chicken, or Mushroom Brie Mac and Cheese. Serve some Broiled Broccolini, Thyme Caraway Biscuits, or Cheese Scones on the side. And, obviously, finish your evening with a delicious, piping hot Sticky Toffee Pudding.
Sticky Toffee Pudding
Ingredients
TOFFEE CARAMEL SAUCE INGREDIENTS
- 2 1/2 cups heavy cream, divided
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup light corn syrup
- 1 cup granulated sugar
CAKE INGREDIENTS
- 6 oz pitted dates
- 3/4 cup water
- 3/4 cup + 2 tbsp all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- a pinch of salt
- 1/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 egg, at room tempature
- 1/2 tsp vanilla extract
Instructions
TOFFEE CARAMEL SAUCE INSTRUCTIONS
- First, make the caramel sauce: Whisk together 1 1/4 cup heavy cream, 1/2 cup butter pieces, corn syrup, and granulated sugar in a medium size pot until combined. Place over medium-high heat and bring mixture to a boil, 5-10 minutes.
- Once boiling, reduce the heat to low and continue to cook, stirring frequently with a spatula, until the sauce is reduced by about 3/4, is thick, and is a deep tan caramel color. This can take 40-60 minutes, and be sure to babysit it so it doesn’t burn and/or bubble over the top of the pot during that time.
- Once caramel is at desired color and thickness, remove pot from heat. Slowly whisk in the remaining 1 1/4 cup of heavy cream until combined. Strain the sauce through a sieve into a medium bowl and set aside.
BAKING INSTRUCTIONS
- Preheat your oven to 350F.
- Spray six 4-oz ramekins with baking spray and place on a baking sheet. Set aside.
- Add the dates and the water to a small saucepan, making sure the dates are covered as much as possible by the water, and set it over medium heat. Bring mixture to a boil, then reduce heat to low and let simmer until the water is almost completely absorbed and the dates have softened (about 15-20 minutes). Remove from heat and set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, and pinch of salt.
- In a medium bowl, use an electric handmixer to cream together the 1/4 cup softened butter and brown sugar until light and fluffy. Beat in the egg and the vanilla extract.
- Now that the dates have cooled slightly, scrape the dates and any remaining liquid into a small food processor. Blend into a smooth puree.
- Scrape the date puree into the butter and egg mixture and beat until comined, then beat in the flour mixture on low.
- Scoop the cake batter into the greased ramekins so all cakes are about even. Smooth the tops, then place the baking sheet with the ramekins into the oven. Bake at 350F about 20 minutes, or until a toothpick inserted into the center of a cake comes out clean. Remove from oven but keep oven on!
- **Note: if making Sticky Toffee Pudding in advance, see my Recipe Notes below. If making this all in one day, keep going with the recipe.**
- Let cakes cool about 10 minutes in the ramekins. Slice the tops off the cakes to make them level with the rims of the ramekins. Run a knife around the cakes and turn out onto a cooking rack. Slice each cake horizontally in half.
- Get your cooled-but-still-warm toffee caramel sauce and spoon 1 tbsp into the bottom of each ramekin. Place the bottom layers of the cakes in each ramekin, cut side up. Add another 1 tbsp of sauce to each ramekin, then top with the remaining cake layers. Spread a final tablespooon of sauce over each cake.
- Place the ramekins back on the baking sheet and bake for another 10 minutes at 350F until the cakes are bubbling slightly.
- Remove cakes from oven and turn oven off. Let cakes cool 5-10 minutes, then run a knife around the insides of the ramekins, and invert out each Sticky Toffee Pudding onto a plate. Top with additional warm caramel sauce and, if desired, whipped cream or ice cream.
