Sticky Toffee Pudding (Printable Recipe)

Moist British sponge cake topped with buttery caramel sauce, ideal for festive gatherings.

# Ingredients You'll Need:

→ Cake

01 - 3 tablespoons cold unsalted butter, cut into cubes
02 - 1 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
04 - 1/3 cup plus 1 teaspoon granulated sugar or Turbinado sugar
05 - 1/3 cup plus 1 teaspoon dark brown sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 3/4 cup plus 2 tablespoons all-purpose flour, spooned and leveled
09 - 1 cup prunes, pitted and chopped
10 - 1/2 cup hot water

→ Toffee Sauce

11 - 1/2 cup unsalted butter
12 - 3/4 cup heavy cream
13 - 1 cup dark brown sugar
14 - Pinch of sea salt

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Coat six 4-ounce ramekins with nonstick cooking spray and place them on a baking tray.
02 - In a food processor, combine butter, baking soda, salt, both sugars, eggs, vanilla, and flour. Pulse until just blended. Add prunes and hot water; pulse until nearly smooth.
03 - Spoon the batter into the ramekins, filling about two-thirds full. Bake for 18 minutes until firm and springy to the touch. Remove and cool slightly.
04 - In a saucepan over medium-high heat, combine butter, cream, brown sugar, and salt. Whisk continuously until bubbling. Lower heat and simmer for 3–4 minutes until thickened.
05 - Slice each cake horizontally. Place bottoms back in ramekins, drizzle with sauce, add tops, and drizzle again. Broil for 1–2 minutes until bubbling and sticky.
06 - Turn out cakes onto plates, drizzle with extra sauce, and serve with whipped cream or a drizzle of heavy cream.
07 - For a single cake, bake in a greased 8×8-inch dish. Bake for 15 minutes, tent with foil, and bake another 15 minutes until a tester comes out clean.

# Extra Tips:

01 - Prunes can be swapped with dates; soak dates in hot water for 10 minutes before chopping.
02 - The pudding pairs perfectly with whipped cream or vanilla ice cream.
03 - Baked cake and sauce can be stored separately in the fridge for up to 3 days.
04 - Freeze wrapped cake without sauce for up to 2 months.

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