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Three dishes of English Sticky Toffee Pudding made in a muffin tin.
Traditional English Sticky Toffee Pudding Recipe
Prep Time
30 mins
Cook Time
25 mins
 

My English Sticky Toffee Pudding recipe is a delicious, caramelly, dense, sweet cake that's made in a muffin tin instead of being steamed!

Course: Dessert
Cuisine: English
Servings: 12 puddings
Author: Gemma Stafford
Ingredients
  • 1 ¼ cups (6½oz/177g) dates
  • 1 ¼ cups (10floz/282ml) water
  • 1 teaspoon baking soda
  • 4 tablespoons (2oz/57g) butter (softened)
  • ¾ cup (6oz/170g) brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons (5 ½ oz/155g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Signature Salted Caramel Sauce  (to serve)
Instructions
  1. Preheat the oven to 350°F (180°C). Generously butter a 12 well cupcake tray and set it aside.

  2. In a small saucepan over medium/low heat, bring the dates and water to a boil. Turn the heat down and simmer for roughly 8-10 minutes or until the dates are soft.

  3. Remove from the heat and add the baking soda into the hot date mix to activate it. It will fizzle up.

  4. Blend the date mix until it is a smooth paste. Do this in a food processor or using an immersion blender. Set aside to cool down.

  5. In a separate bowl, cream together the butter and brown sugar until light and fluffy. You can do this by hand or using an electric mixer.

  6. Stir in the eggs one at a time followed by the vanilla until fully incorporated.

  7. Next fold in the flour, baking powder, and salt.

  8. Lastly, pour in the cooled dates and mix until just combined.

  9. Pour the batter into the cupcake trays and fill ¾ of the way full. It will make roughly around 12 sticky toffee puddings.

  10. Bake for 20-25 minutes or until firm on top and they are golden.

  11. Enjoy warm with my Signature Salted Caramel Sauce and vanilla ice cream. Store in an airtight container at room temperature for up to 4 days. They also freeze really well for up to 4 weeks.

Watch the Recipe Video!