a plate of Sticky Toffee Pudding from Belly Full

The Best Sticky Toffee Pudding Recipe

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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

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!

Sticky Toffee Pudding in a baking dish and a bowl of prunes

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

Sticky Toffee Pudding

Amy at Belly Full
This traditional British Sticky Toffee Pudding dessert 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!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert, Snack
Servings 6
Calories 664 kcal

Ingredients
 
 

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

 
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 F (150 C) degrees (or in the microwave on medium for about 1 minute.) Reheat the 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. Want to bake your toffee pudding in a baking dish, instead of ramekins? If you don’t have ramekins, don’t fret! Use a 9×9 inch (22×22 cm) pan and bake for 30 minutes at 350 F (180 C) degrees. Then poke holes all over the cake and pour the caramel sauce over the top; cut into squares to serve. Keep an eye on the pudding as cooking time may vary slightly with a larger pan.

Nutrition

Calories: 664kcalCarbohydrates: 90gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 144mgSodium: 370mgPotassium: 349mgFiber: 2gSugar: 71gVitamin A: 1391IUVitamin C: 0.4mgCalcium: 90mgIron: 1mg
Keyword British, christmas, Holiday, old-fashioned, toffee, traditional
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If you loved this Sticky Toffee Pudding recipe, try these Old-Fashioned Desserts next!

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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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