Sticky Toffee Pudding

Directions

To make the cakes, preheat an oven to 350°F (180°C). Use the cold butter to grease the inside of nine 3.5-oz. (105-ml) ramekins.

In a medium saucepan, combine the dates and water. Bring the mixture to a simmer over medium heat. As the dates cook, use a wooden spoon to break them up into a paste, leaving no large chunks. Cook until all of the water has been absorbed, 10 to 15 minutes. Transfer the mixture to a bowl and set aside to cool. No need to clean out the pan; it will be reused for the toffee sauce.

In a large bowl, whisk together the flour, baking powder, baking soda and sea salt. In the bowl of an electric mixer fitted with the flat beater, or in another large bowl if you plan to use a hand mixer, combine the butter and the brown sugar. Beat on high speed until the mixture is light and fluffy, about 5 minutes. Add the egg, egg yolk and vanilla and mix until well combined. Add the date mixture and mix until just combined. Stop the mixer and add the flour mixture. Mix on low speed just until the flour disappears. Don’t overmix.

Evenly distribute the batter among the prepared ramekins. Wipe the edges of the ramekins with a dampened paper towel so any drips won’t burn. Arrange the ramekins on a baking sheet and bake until a toothpick inserted into the middle of the cakes comes out mostly clean, 15 to 20 minutes. Transfer to a wire rack to cool for 10 to 15 minutes.

To make the toffee sauce, in the same saucepan used to cook the dates, combine the brown sugar, cream and sea salt. Bring to a low boil over medium heat and stir in the butter. Simmer until the sauce is slightly thickened, about 2 minutes, then remove from the heat.

When the cakes have cooled slightly, carefully turn them out from the ramekins onto a cutting board. Use a serrated knife to slice off the raised rounded tops. Discard the scraps (or snack on them; they’re delish).

Add 2 Tbs. of the warm toffee sauce to the bottom of each ramekin, then return the cakes, placing them cut side up. Pour more toffee sauce on top of each cake, enough to coat, reserving extra toffee sauce for serving. Let the cakes sit and soak up the sauce for at least 30 minutes or preferably overnight in the fridge.

Move the top oven rack to the upper third of the oven and preheat the broiler.

Just before serving, reheat the reserved toffee sauce on the stove and broil the cakes until they are warmed through and the toffee sauce is bubbling, about 2 minutes. To reheat the cakes from refrigerated, transfer to a preheated 350°F (180°C) oven until heated through, 10 to 15 minutes, then broil as above.

Carefully unmold the cakes and plate them cut side down. Drizzle with more toffee sauce and sprinkle with flaky sea salt. Serve with vanilla ice cream. Makes 9 cakes.

Hot Tip: If you don’t have ramekins, a muffin pan can be used in a pinch.

Adapted from The Wishbone Kitchen Cookbook by Meredith Hayden (Ten Speed Press, 2025)