This traditional British Sticky Toffee Pudding dessert gets a slight make over with sweet California prunes instead of dates. Tender sponge cake is coated in a buttery and luscious caramel sauce. Every bite is to die for!
This recipe was developed by me for The California Dried Plum Board. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
First time I ever had sticky toffee pudding was just a few short months ago when we were in Las Vegas at one of Gordon Ramsay’s restaurants. And I proclaimed it was one of the best things I had ever eaten. So naturally, we ordered it again every single night until we came home. And then I had to figure out how to make it myself!
This traditional British dessert is typically made with dates. But, I used prunes instead (gasp!)…and you guys? It was AMAZING.
I’ve always loved prunes, but listening to the farmers who harvest them, and the chefs who cook with them at a recent event I attended in Napa Valley with the California Dried Plum Board a few weeks ago, gave me a whole different level of respect for this food.
I know they tend to suffer from a poor identity crisis, always being known as the fruit laxative, but they’re so much more than that! They improve absorption of calcium, act as an antioxidant at cellular level, support healthy bones by providing potassium, magnesium, and vitamin K. Plus, they’re sweet, delicious, and versatile! I use them in salads, baked oatmeal, sauces for grilled meats, or even in compound butter. And now sticky toffee pudding.
Bonus: using prunes in these cakes, instead of dates, eliminates the need to soak them in hot water for 10 minutes, because they’re already soft. I love any time I can simplify a recipe!
If you’ve never had sticky toffee pudding, you need to make this. Immediately. And if you ever have the opportunity to eat a fresh warm prune, 18 hours out of the drier, take advantage of it. They’re SO good.
Sticky Toffee Pudding
- 3 tablespoons cold unsalted butter, cut into cubes
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup plus 1 teaspoon Turbinado sugar
- 1/3 cup plus 1 teaspoon dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup plus 2 tablespoons flour
- 1 cup prunes, pitted and chopped
- 1/2 cup hot water
For the Caramel Sauce
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
- 1 cup dark brown sugar
- pinch of sea salt
- Preheat oven to 375 degrees F. Coat 6, 4 ounce ramekins with nonstick cooking spray; place on a baking tray.
- Place butter, baking soda, salt, both sugars, eggs, vanilla, and flour in a food processor; pulse until just combined. Add in the prunes and water; pulse until nearly smooth.
- Spoon the mixture into the ramekins, about 2/3 way full. Bake for about 18 minutes, until just firm to the touch and springs back to the touch. Remove from the oven and allow to cool slightly.
- Preheat the broiler, putting the rack 4 inches from the heat source.
- In the meantime, make the caramel sauce, place butter, cream, brown sugar, and salt in a medium saucepan over medium-high heat, whisking continuously until the mixture bubbles gently. Reduce heat to medium-low and cook until the sauce thickens and coats the back of a wooden spoon, stirring often, about 3-4 minutes.
- Remove cakes from the ramekins and slice in half horizontally; place the bottom halves back in the ramekins and drizzle with a little of the caramel sauce. Then place the cake tops back on and drizzle with a little more of the caramel sauce. Place the ramekins under the broiler for about 1-2 minutes (watch it closely) until it bubbles and looks sticky.
- Turn out cakes onto individual plates and drizzle with a little bit more of the caramel sauce, and a dollop of whipped cream or a drizzle of heavy cream.
Other cake recipes you might enjoy!
Brazilian Carrot Cake – Belly Full
Simple Cinnamon Cake – Belly Full