![a plate of Sticky Toffee Pudding from Belly Full](https://californiaprunes.org/wp-content/uploads/2023/07/Sticky-Toffee-Pudding-3-e1694795995220.jpg)
The Best Sticky Toffee Pudding Recipe
This traditional British Sticky Toffee Pudding from Belly Full gets a slight makeover 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!
![a plate of Sticky Toffee Pudding from Belly Full](https://californiaprunes.org/wp-content/uploads/2023/07/Sticky-Toffee-Pudding-3-e1694188658871-706x1024.jpg)
What is Sticky Toffee Pudding?
Sticky Toffee Pudding is a traditional British dessert that dates back to the 19th century. Original recipes were simple – leftover dates drizzled with a toffee sauce – but it has since evolved into more of a custard-like dish.
How does this dessert differ from the traditional recipe?
Our friends at Belly Full have come up with a delicious riff on this old-fashioned dessert – swapping dates for moist + delicious California prunes. If you’re looking for a show stopping holiday dessert, look no further!
Why are old-fashioned desserts so popular right now?
![Sticky Toffee Pudding in a baking dish and a bowl of prunes](https://californiaprunes.org/wp-content/uploads/2023/07/Sticky-Toffee-Pudding-2-e1694190418824-1024x701.jpg)
For many older folks, old-fashioned desserts like Sticky Toffee pudding are nostalgic – reminding them of childhood holiday suppers. The younger crowd has been introduced to these authentic recipes courtesy of shows like The Great British Bake-Off and Master Chef. These desserts may ebb and flow in popularity, but they’re so steeped in tradition that they’re sure to stand the test of time.
![a plate of Sticky Toffee Pudding with sauce and prunes](https://californiaprunes.org/wp-content/uploads/2023/06/BellyFull_StickyToffeeBuns-e1699037484964-348x348.jpg)
Sticky Toffee Pudding
Amy at Belly FullIngredients
For the Pudding:
- 3 TBSP cold unsalted butter cut into cubes
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1/3 cup plus 1 tsp Turbinado sugar
- 1/3 cup plus 1 tsp dark brown sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup plus 2 TBSP 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
Instructions
- Preheat oven to 375F (180C). Coat 6 individual-sized 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 (10 cm) 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.
Notes
Nutrition
If you loved this Sticky Toffee Pudding recipe, try these Old-Fashioned Desserts next!
![slices of Prue Leith’s Malt Loaf](https://californiaprunes.org/wp-content/uploads/2023/06/Paprika-Studios-California-Prunes-Recipes-1687-scaled-1-1024x681.jpg)
Malt Loaf
Prue Leith made quite a splash on Season 12 of the Great British Bake-Off – especially with her incredible Malt Loaf recipe. She describes the old-fashioned dessert as “a richer, denser fruitcake”. We simply describe it as delicious.
![a board with sugar plum candies and a bowl of sugar to coat the sugarplums](https://californiaprunes.org/wp-content/uploads/2023/06/IMG_4007-scaled-1-1024x683.jpg)
Traditional Sugar Plum Candy
Are you wondering if sugar plums are real? Our friend KC of G-Free Foodie shared her recipe for Traditional Sugar Plum Candy. For the record – all authentic sugar plum recipes contain prunes, or dried plums. Hence the name.
![two loafs of Fruitcake from this Mess is ours surrounded by bowls of dried fruit](https://californiaprunes.org/wp-content/uploads/2023/07/IMG_5381-e1694189985595.jpg)
Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.
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