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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!
Sticky Toffee Pudding
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
 

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!

Course: Dessert
Cuisine: British
Keyword: prunes, recipe, Sticky Toffee Pudding
Servings: 6
Calories: 670 kcal
Ingredients
  • 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
Directions
  1. Preheat oven to 375 degrees F. Coat 6, 4 ounce ramekins with nonstick cooking spray; place on a baking tray.

  2. 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.

  3. 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. 

  4. Preheat the broiler, putting the rack 4 inches from the heat source.

  5. 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.

  6. 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.

  7. 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.

Recipe Notes

1. Soaked cakes and any remaining sauce can be made 1 day ahead; cover and place in the refrigerator. To reheat cakes, place in the oven for about 10 minutes at 300 degrees (or in the microwave on medium for about 1 minute.) Reheat sauce in the microwave for about a minute. 

2. Feeling lazy and don't want to make the caramel sauce from scratch? You can cheat and buy it. Ghirardelli and Torani both make a great version.

3. I read that a lot of toffee pudding is made in a baking dish, instead of ramekins. So if you don’t have ramekins, don’t fret! Maybe use a 9x9 pan and bake for 30 minutes at 350 degrees F. Then poke holes all over the cake and pour the caramel sauce over the top; cut into squares to serve. I haven’t personally tried this, so time and temp might need to be adjusted.

Nutrition Facts
Sticky Toffee Pudding
Amount Per Serving (6 servings)
Calories 670 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g100%
Cholesterol 158mg53%
Sodium 333mg14%
Potassium 339mg10%
Carbohydrates 90g30%
Fiber 2g8%
Sugar 69g77%
Protein 5g10%
Vitamin A 1400IU28%
Vitamin C 0.3mg0%
Calcium 90mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.