Holiday Sticky Toffee Pudding

Dec 21, 2023 2:32:33 PM Carly Hanellin

Chef's Note
This British-inspired brown sugar sponge cake, brimming with sweet, sticky Medjool dates, becomes the ultimate holiday treat when soaked in a creamy caramel toffee sauce and topped with fresh whipped cream. - Maggie, F&F Co-Founder

Eat Well. 

Holiday Sticky Toffee Pudding

*Makes 12 individual cakes* 

For the Cakes:
Medjool dates, pitted and halved 8 oz
Water, boiling 1 cup
Baking Soda 1 tsp
All-Purpose Flour 1 1/2 cups
Baking Powder 1 tsp
Kosher Salt 1/4 tsp
Unsalted Butter. softened 1/3 cup
Dark or Light Brown Sugar 2/3 cup
Eggs 2 each
Molasses 2 tbsp
For the Sauce:
Unsalted Butter 1/2 cup
Light Brown Sugar 1 cup
Heavy Cream 1/2 cup
Light Corn Syrup 2 tbsp
Kosher Salt 1/8 tsp
For the Whipped Cream:
Heavy Whipping Cream 1 cup
Confectioners Sugar 1/4 cup
Vanilla Extract 1/2 tsp


  1. 1. Adjust the oven rack to the middle position and preheat the oven to 350˚F. Grease a 12 cup muffin tin with cooking spray or softened butter and set aside. 
  3. 2. Add the dates to the bowl of a food processor fitted with the “S” blade and pour the boiling water over the top. Let the mixture sit for 5 to 10 minutes, or until the dates have softened. Pulse a few times in the food processor, then transfer to a small bowl, stir in the baking soda, and set aside. 
  5. 3. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
  7. 4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed for 2 to 3 minutes. Add the eggs one at a time, then add the molasses. On low speed, add the flour mixture until just combined. Using a rubber spatula, gently stir the date mixture into the batter. 
  9. 5. Using a large cookie scoop (3 tablespoons) add the batter to the prepared muffin tin filling about three quarters of the way full. Bake for 18 to 20 minutes or until a cake tester or toothpick comes out clean. Let the cakes cool. 
  11. 6. To make the toffee sauce, melt the butter in a saucepan over medium-high heat. Then add the remaining ingredients and bring the mixture to a boil while whisking to dissolve the sugar. Let the sauce boil for about 2 minutes, then remove from the heat and allow to cool slightly. 
  13. 7. When the cakes are done, carefully invert them onto a rimmed baking sheet with parchment paper (you can level off the tops with a serrated knife if necessary) and poke a few holes in the cakes, using a chopstick or straw. Reserve 1 cup of the toffee sauce for plating, then brush the remaining sauce all over the cakes, spooning a little extra sauce over the top. 
  15. 8. To make the whipped cream, first place the metal bowl of stand mixer in the freezer for 10 to 15 minutes to chill.  Then add the heavy cream, sugar, and vanilla extract to the cold metal bowl. Using the whisk attachment, start whipping the cream until medium to stiff peaks form.
  17. 9. To serve, place the cakes on dessert plates and top with a drizzle of warm toffee sauce and a dollop of fresh whipped cream.