There’s nothing quite like the comforting, gooey delight of My Best-Ever Sticky Toffee Pudding with Butterscotch Sauce Recipe. It’s a luscious, rich dessert that wraps you up in tender sponge bursting with sweet dates, all smothered in the most incredible buttery, caramel-like butterscotch sauce. Once you try this, it’s sure to become your go-to indulgence for cozy nights or special celebrations!
Why You Should Make This Recipe
Unforgettable flavor combination: The natural sweetness of dates combined with that silky butterscotch sauce is pure magic in every bite.
Super versatile serving options: Whether you spoon it over mini puddings, use ramekins, or make it as a cake, this recipe shines.
Simple ingredients, extraordinary results: Everyday pantry staples come together to create a dessert that tastes like it took hours to master.
Perfect balance of textures: Moist and tender pudding with a sticky, luxurious sauce makes every forkful a delight.
Ingredients & Substitutions
This recipe is brilliant because it uses simple, wholesome ingredients that each bring something special to the table—from the warm flavor of dates to the smooth richness of butter and cream. Everything combines to make the pudding beautifully moist, soft, and irresistibly sticky.
- Pitted Dates: These are the heart of the pudding, lending a natural sweetness and chewy texture.
- Unsalted Butter: Important for richness both in the pudding and the sauce—use high-quality for best flavor.
- Light Brown Sugar: Adds depth and a subtle molasses note to enhance the overall toffee experience.
- Heavy Cream: Creates the creamy, decadent butterscotch sauce that makes this pudding legendary.
- All-Purpose Flour: The structural base for the pudding, ensuring a tender crumb.
How to Make My Best-Ever Sticky Toffee Pudding with Butterscotch Sauce Recipe
Step 1: Make the Butterscotch Sauce
This sauce is the soul of the whole dessert! Gently melting butter, brown sugar, heavy cream, and vanilla over low to medium heat creates a thick, velvety butterscotch that livens up the pudding. Keep stirring until it just simmers and thickens slightly, then set it aside – the tempting aroma alone is worth the effort.
Step 2: Prepare the Dates
Pop those pitted dates into a bowl with baking soda and boiling water, letting them soak for about 10 minutes. This softens the dates beautifully, readying them for the blender. This step ensures the pudding stays luxuriously moist and packed with natural sweetness.
Step 3: Mix Dry Ingredients
While the dates soak, sift the flour, baking powder, and salt together to ensure an even texture in the pudding. Whisking these dry ingredients will provide a light foundation, so your pudding isn’t dense but wonderfully tender.
Step 4: Blend and Combine
Blend the soaked dates until smooth, then incorporate them into a large bowl. Add brown sugar, melted butter, eggs, and vanilla, whisking everything until combined. Gently fold in the flour mixture, taking care not to overmix. This tender batter is the promise of sticky, soft puddings to come!
Step 5: Bake to Perfection
Divide the batter evenly into well-greased muffin trays, filling each about three-quarters full to give them room to rise. Bake each tray for 18-20 minutes at 180°C (350°F)—or 160°C if your oven has a fan function—until a toothpick comes out mostly clean. Let them cool slightly before releasing them from the tins.
How to Serve My Best-Ever Sticky Toffee Pudding with Butterscotch Sauce Recipe
Garnishes
Give your puddings that extra wow factor with generous dollops of freshly whipped cream or a scoop of vanilla ice cream. The cool creaminess balances the warm, sticky sweetness perfectly—truly a match made in dessert heaven!
Side Dishes
Serve alongside a simple fresh fruit salad to lighten the indulgence or a cup of hearty black tea or coffee for the ultimate cozy pairing. These small touches add contrast and elevate the overall experience.
Creative Ways to Present
Impress guests by presenting the sticky toffee pudding in individual rustic ramekins, layered with a drizzle of butterscotch sauce and a sprinkle of chopped nuts for crunch. Or plate as a warm cake topped with edible flowers and a sauce swirl—this recipe adapts well to beautiful, show-stopping presentations.
Make Ahead and Storage
Storing Leftovers
Keep any remaining puddings in an airtight container in the fridge for up to 3 days. This keeps them moist and ready for a quick reheat when you’re craving that sticky, sweet goodness again.
Freezing
Wrap individual puddings tightly or place them in a freezer-safe container and freeze for up to 2 months. When you want a treat, thaw overnight in the fridge and reheat gently for best results.
Reheating
Reheat puddings in the microwave for about 30 seconds or in a warm oven until just heated through. Then, drench them again in that luscious butterscotch sauce for a fresh-from-the-oven taste every time!
FAQs
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Can I make the butterscotch sauce ahead of time?
Absolutely! The butterscotch sauce stores well in the fridge for up to a week. Just warm it gently on the stove or in the microwave before serving to bring back its perfect drizzling consistency.
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Can I substitute the dates for another dried fruit?
While dates provide a signature sweetness and texture, you can experiment with prunes or dried figs. Keep in mind the flavor and moisture may vary slightly, so soaking carefully helps maintain the pudding’s softness.
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How do I know when the puddings are fully baked?
Insert a toothpick into the center of a pudding—if it comes out clean or with just a few moist crumbs, your puddings are perfectly baked. Avoid overbaking to keep them moist and tender.
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Can I make this recipe dairy-free?
Yes! Substitute dairy butter with vegan margarine or coconut oil, and use a plant-based cream alternative for the sauce. Keep in mind the texture and flavor might be slightly different but still delicious.
Final Thoughts
Trust me, once you make My Best-Ever Sticky Toffee Pudding with Butterscotch Sauce Recipe, it will quickly become a beloved staple in your dessert repertoire. It’s the kind of sweet that feels like a warm hug—comforting, indulgent, and unforgettable. So roll up your sleeves, gather your ingredients, and get ready to wow everyone with this classic treat that tastes like pure love.
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My Best-Ever Sticky Toffee Pudding with Butterscotch Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes per batch
- Total Time: 38 minutes
- Yield: 16 mini puddings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This classic Sticky Toffee Pudding recipe delivers moist pitted dates baked into a tender cake, served warm with a rich, buttery butterscotch sauce. Perfectly portioned as mini puddings, these treats combine the deep caramel flavor of toffee with a soft, comforting texture. Ideal for dessert lovers craving a cozy, indulgent sweet that’s easy to prepare at home.
Ingredients
Butterscotch Sauce (Toffee Sauce)
- ½ cup (113 g) unsalted butter – cold and cubed
- 1 cup (200 g) soft light brown sugar
- 1¼ cups (290 g) heavy cream
- 1 tsp vanilla extract/essence
Pudding
- 1¾ cups (285 g) pitted dates (about 10 oz)
- 1 tsp baking soda
- 1¼ cups (300 g) boiling water
- 1¼ cups (150 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (100 g) soft light brown sugar
- ½ cup (113 g) unsalted butter – melted
- 2 large eggs – room temperature
- 1 tsp vanilla extract
To Serve (Optional)
- Whipped cream or ice cream
Instructions
- Make Butterscotch Sauce: Place a saucepan over low-medium heat and add butter, brown sugar, heavy cream, and vanilla extract. Stir frequently until the mixture begins to simmer, then continue simmering gently for 5 minutes until slightly thickened. Remove from heat and transfer the sauce to a heatproof bowl or container. Set aside.
- Prepare Oven and Pans: Preheat your oven to 180°C (350°F) conventional. Grease two standard 12-hole muffin trays thoroughly. If using a convection oven with a fan, reduce temperature to 160°C (320°F). Set aside.
- Soak Dates: In a food processor or blender, combine pitted dates, baking soda, and boiling water but do not blend yet. Stir with a spoon to ensure the dates are covered. Let this mixture sit for 10 minutes to soften the dates and activate the baking soda.
- Sift Dry Ingredients: While the dates soak, sift together the all-purpose flour, baking powder, and salt into a bowl. Whisk the mixture to ensure it is well combined, then set aside.
- Blend Dates: After soaking, blend the date mixture until smooth and uniform. Transfer the smooth date paste to a large mixing bowl, scraping the sides to get all the mixture out.
- Combine Wet Ingredients: Add the brown sugar, melted butter, eggs, and vanilla extract to the date paste. Whisk thoroughly until all ingredients are well combined.
- Incorporate Dry Ingredients: Fold the sifted dry ingredients gently into the wet date mixture using a spatula. Mix just until combined, allowing a few small lumps to remain but ensuring no large pockets of flour are visible. Be careful not to overmix.
- Fill Muffin Trays: Spoon the batter evenly into the prepared muffin trays, filling each about ¾ full. Lightly tap the trays on the counter once to release any large air bubbles.
- Bake: Bake one tray at a time on the middle rack of the preheated oven for 18-20 minutes. The puddings are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the puddings to cool in their trays for about 15 minutes. Run a thin knife around each pudding to loosen it from the tray, then turn them out onto a wire rack. Serve warm with a generous drizzle of butterscotch sauce and optional whipped cream or ice cream for an extra indulgent touch.
Notes
- If you are using a convection oven with a fan, reduce baking temperature to 160°C (320°F) as convection ovens cook faster.
- If you only have one muffin tray, bake the puddings in two batches, finishing the second batch quickly after the first.
- This sticky toffee pudding can also be baked as a larger cake or in ramekins; baking times will need to be adjusted accordingly.
