Best 8 Sticky Toffee Pudding With Butterscotch Sauce Recipes

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Indulge in the delectable delight of Sticky Toffee Pudding, a classic dessert that tantalizes taste buds with its moist, spongy texture and rich, toffee-like flavor. This irresistible treat is often served warm, accompanied by a velvety butterscotch sauce that elevates the experience to a whole new level. Whether you're a seasoned baker or a culinary novice, discovering the perfect recipe for Sticky Toffee Pudding with Butterscotch Sauce is key to creating a dessert that will leave a lasting impression on your palate and satisfy your sweet cravings.

Let's cook with our recipes!

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE



Sticky Toffee Pudding with Butterscotch Sauce image

The classic Sticky Toffee Pudding is a traditional dessert in the United Kingdom. I love that I can just stay home and bake this cake version, featuring saucy butterscotch. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings (2-1/2 cups sauce).

Number Of Ingredients 16

2 cups coarsely chopped pitted dates (about 12 ounces)
2-1/2 cups water
2 teaspoons baking soda
1-2/3 cups sugar
1/2 cup butter, softened
4 large eggs
2 teaspoons vanilla extract
3-1/4 cups all-purpose flour
2 teaspoons baking powder
BUTTERSCOTCH SAUCE:
7 tablespoons butter, cubed
2-1/4 cups packed brown sugar
1 cup half-and-half cream
1 tablespoon brandy
1/4 teaspoon vanilla extract
Whipped cream, optional

Steps:

  • In a small saucepan, combine dates and water; bring to a boil. Remove from the heat; stir in baking soda. Cool to lukewarm., In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour and baking powder; gradually add to creamed mixture. Stir in date mixture., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter; add brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat. Stir in brandy and vanilla. Serve warm with warm cake. If desired, top with whipped cream.

Nutrition Facts : Calories 521 calories, Fat 15g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 361mg sodium, Carbohydrate 93g carbohydrate (70g sugars, Fiber 3g fiber), Protein 6g protein.

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE AND VANILLA ICE CREAM



Sticky toffee pudding with butterscotch sauce and vanilla ice cream image

Speed-up this recipe by using shop-bought ice cream, but don't cut corners with the sauce - it's what makes it so special.

Provided by James Martin

Categories     Desserts

Yield Serves 6

Number Of Ingredients 19

150ml/5fl oz cream
150ml/5fl oz milk
½ vanilla pod, seeds only
80g/3oz sugar
3 egg yolks
50g/1¾oz butter, plus extra for greasing
150g/5½oz soft dark brown sugar
1 tbsp golden syrup
2 tbsp black treacle
½ tsp vanilla extract
2 free-range eggs
175g/6oz self-raising flour, plus extra for dusting
175g/6oz pitted dried dates
1 tbsp bicarbonate of soda
100g/3½oz butter
100g/3½oz soft brown sugar
100g/3½oz golden syrup
½ lemon, juice only
150ml/5fl oz double cream

Steps:

  • For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk and vanilla seeds. Place the bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat the mixture gently but do not boil.
  • Meanwhile, beat the egg yolks and sugar until fluffy. Add the cream mixture to the eggs and stir well.
  • Return to the heated bowl and cook gently over the simmering water, stirring regularly, until the mixture is thick enough to coat the back of a spoon. Set aside to cool.
  • Churn in an ice cream maker for approximately 40 minutes, or following the manufacturer's instructions until set.
  • For the sticky toffee pudding, preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square cake tin with butter and dust with flour.
  • Blend the butter and sugar together in a freestanding mixer with a whisk attachment or using a hand-held whisk.
  • Gradually add the golden syrup, treacle, vanilla and eggs and mix thoroughly. Turn the mixer down to a slow speed and add the flour. Once all the ingredients are combined, turn off the mixer.
  • Place the dates and 300ml/10fl oz water in a saucepan and bring to the boil.
  • Allow to cool slightly, then use a blender to purée the date mixture. Add the bicarbonate of soda. Quickly stir this into the batter while it is still hot.
  • Pour into the prepared cake tin and bake for 40-45 minutes, or until the top is firm to the touch. Leave the pudding to cool in the tin.
  • For the butterscotch sauce, in a small saucepan heat the butter, brown sugar and golden syrup until combined and the sugar is dissolved. Bring to a gentle simmer, then remove from the heat and add the lemon juice to taste. Stir in the double cream.
  • Serve slices of pudding with ice cream and sauce poured over.

ROLLED STICKY TOFFEE PUDDING WITH BUTTERSCOTCH TOFFEE SAUCE



Rolled Sticky Toffee Pudding with Butterscotch Toffee Sauce image

This dessert needs to be in your repertoire. It's ridiculously easy to make and tastes amazing. Originally published June 2020

Provided by Recipe Winners

Categories     Desserts

Time 1h

Number Of Ingredients 12

2 tablespoons caster sugar
1 cup tightly packed seeded dates, finely chopped (leave whole if you're making this using a food processor)
3/4 cup boiling water
1 teaspoon bicarbonate of soda (baking soda)
50g room temperature butter, cut into small cubes (2 ounces)
2/3 cup firmly packed light brown sugar
2 large eggs
3/4 cup self raising flour
300ml thickened cream / heavy whipping cream (10 fluid ounces)
2/3 cup thickened cream (heavy whipping cream)
100g (3 1/2 ounces) butter, chopped
1/2 cup light brown sugar, firmly packed

Steps:

  • lightly oil a 25cm x 30cm (10 inch x 12 inch) Swiss roll pan (this helps to keep the paper in place)
  • then line pan with baking paper leaving some overhanging paper on the ends (this makes it easy to remove from the pan)
  • preheat oven to 180c (355f) on bake, not fan
  • combine dates, bicarbonate of soda (baking soda) and boiling water in a medium sized bowl and set aside for 5 minutes
  • add butter and brown sugar to dates and water mix
  • using a hand held mixer mix until butter and sugar is combined (about 1 minute) - see notes below
  • add eggs and flour and beat till just combined
  • pour mixture into prepared pan
  • cook on middle shelf for about 15 minutes (pop a timer on and check it around 12 minutes as all ovens differ)
  • meanwhile sprinkle the caster sugar over a sheet of baking paper and make the butterscotch sauce
  • when cake is ready remove from the oven and set aside to cool for 5 minutes
  • using the overhanging paper turn roll out onto the sugared baking paper
  • remove the baking paper from the cake, trim the ends by 1cm - 1/2inch ( this makes rolling easier)
  • cover with a clean tea towel until cold - 30 minutes
  • whip cream till soft peaks form and fold through the reserved 1/4 cup of butterscotch sauce
  • spread cream mixture onto the cake leaving a border of 2 1/2 cm (1 inch) on the long side, opposite to where you will start to roll
  • using your hands and the sugared paper gently roll the cake from the long side - see video
  • serve drizzled with remaining butterscotch sauce
  • enjoy!
  • combine cream, butter and sugar in a small saucepan; stir over medium heat until the butter has melted and the sugar has dissolved (3-4 minutes)
  • reserve a 1/4 cup of butterscotch sauce for adding to the whipped cream

Nutrition Facts : Calories 319 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 149 grams sodium, Sugar 28 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

Provided by Anne Burrell

Categories     dessert

Time 1h30m

Yield Serves 6 to 8

Number Of Ingredients 14

2 1/4 cups pitted dates
3/4 cup dark spiced rum
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
Pinch of salt
1 tablespoon baking powder
2 cups packed light or dark brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the baking dish
3 large eggs
1 1/2 pounds (6 sticks) unsalted butter
3 cups packed dark or light brown sugar
1 cup brandy
Whipped cream (optional)

Steps:

  • For the cake: Preheat the oven to 350degreesF. and butter a 9 x 13-inch baking dish.
  • In a small saucepan, combine the dates, rum, and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer (BTB, RTS ), and cook for 5 to 7 minutes.
  • Remove the pan from the heat, add the vanilla, and let the liquid cool. Puree the mixture in a food processor until smooth, and reserve.
  • Sift the flour, cinnamon, salt, and baking powder into a medium bowl.
  • Combine the brown sugar and butter in a large mixing bowl and beat until homogeneous. Beat in the eggs one at a time. Gently stir the flour mixture into the butter-sugar in thirds. Stir in the reserved date puree.
  • Transfer the batter to the prepared baking dish and bake for 35 minutes or until set in the middle. Let cool for about 10 minutes.
  • For the toffee sauce:
  • While the pudding is baking, combine the butter, brown sugar, brandy, and 1/2 cup water in a large saucepan. Bring to a boil and reduce to a simmer (BTB, RTS), whisking frequently. Cook over medium heat until the mixture thickens to a sauce consistency, about 15 minutes.
  • To finish the pudding:
  • Using a skewer or chopstick, poke holes in the pudding every inch or so.
  • Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
  • Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.

STICKY TOFFEE PUDDING WITH BUTTERSCOTCH SAUCE



Sticky Toffee Pudding with Butterscotch Sauce image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 16

12 ounces dates, pitted and roughly chopped
2 1/2 cups water
2 teaspoons baking soda
3 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
8 tablespoons (1 stick) softened, unsalted butter, cut into pieces
1 2/3 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
Butterscotch sauce, recipe follows
2 1/4 cups light brown sugar
7 tablespoons unsalted butter
1 cup half-and-half
1 teaspoon brandy
1/4 teaspoon vanilla extract
1 cup cold heavy cream, optional

Steps:

  • Preheat oven to 350 degrees. Line a 13 by 9-inch baking pan with parchment or waxed paper.
  • Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside.
  • In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter, and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the dates and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. When cool, turn out of the pan onto a baking sheet and peel off the parchment paper. The recipe can be made through this step up to 2 days in advance.
  • Butterscotch Sauce: Combine the brown sugar, butter, half-and-half, and brandy in a saucepan and bring to a boil. Boil 3 minutes, until combined. Remove from the heat and stir in the vanilla.
  • When ready to serve pudding, preheat the oven to 400 degrees. Pour the sauce evenly over the top of the cake. Bake until the sauce is bubbly and cake is heated through, about 5 minutes. Meanwhile, whip the heavy cream into soft peaks with the mixer. Cut the cake into squares and serve with whipped cream.

STICKY TOFFEE PUDDING WITH CARAMEL SAUCE



Sticky Toffee Pudding with Caramel Sauce image

Categories     Dairy     Fruit     Dessert     Bake     Date     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 14

For sauce
4 cups whipping cream
2 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
For cake
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 1/2 cups water
1 1/4 cups chopped pitted dates
2 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
4 large eggs
2 teaspoons vanilla extract

Steps:

  • Make sauce:
  • Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
  • Make cake:
  • Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
  • Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
  • Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
  • Cut cake into slices; drizzle caramel sauce over each slice.

STICKY TOFFEE PUDDING WITH TOFFEE SAUCE



Sticky Toffee Pudding with Toffee Sauce image

Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h25m

Number Of Ingredients 12

6 tablespoons unsalted butter, room temperature, plus more for dish
1 1/2 cups all-purpose flour, plus more for dish
8 ounces Medjool dates, pitted and coarsely chopped (about 1 1/4 cups)
1 cup scalding-hot strong brewed coffee
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup lightly packed dark-brown sugar
2 large eggs, room temperature
1 stick unsalted butter
1 cup lightly packed dark-brown sugar
3/4 cup heavy cream

Steps:

  • Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
  • Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
  • Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
  • Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
  • Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.

WARM STICKY TOFFEE PUDDING



Warm Sticky Toffee Pudding image

This rich dessert is not pudding in the American sense of the word. The moist, spiced cake is loaded with mincemeat and toasted walnuts, drizzled with warm buttery toffee sauce. We like our sticky toffee pudding steaming or at room temperature. -Denise Nyland, Panama City, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients 14

1/4 cup butter, softened
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-1/3 cups prepared mincemeat
3/4 cup chopped walnuts, toasted
TOFFEE SAUCE:
1/2 cup butter, cubed
1 cup packed brown sugar
1/2 cup heavy whipping cream

Steps:

  • Preheat oven to 325°. Grease a 9-in. square baking pan. In a large bowl, cream butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in mincemeat and walnuts., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter over medium heat; stir in brown sugar and cream. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer about 5 minutes or until slightly thickened, stirring constantly. Remove from heat. Serve with warm cake.

Nutrition Facts : Calories 571 calories, Fat 27g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 474mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

  • Use good quality ingredients for the best flavor, especially the dates and butter.
  • Make sure the butter and сахара are at room temperature before you start baking so that they cream together easily.
  • Don't overbeat the batter, as this can make the pudding tough.
  • Bake the pudding in a water bath to prevent it from drying out.
  • Let the pudding cool completely before serving, as this will allow the flavors to develop.
  • Serve the pudding with warm butterscotch sauce and a dollop of whipped cream for a truly decadent dessert.

Conclusion:

This sticky toffee pudding with butterscotch sauce is a classic British dessert that is sure to impress your friends and family. With its moist, flavorful cake and rich, decadent sauce, this pudding is perfect for any special occasion. So next time you're looking for a special dessert to make, give this sticky toffee pudding a try.

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