Sticky toffee pudding is already a very good idea. Add brown butter to the sponge and the toffee sauce and things get even better. The butter is browned until it smells nutty and caramel-like, then used throughout the recipe. You get that familiar soft date sponge and sticky toffee sauce, but with a deeper, slightly toasted flavour running through both.
If you want the classic version without the brown butter, try my Sticky Toffee Pudding Tray Bake. This one is for when you want to take things a little further.
Serve it warm with vanilla ice cream and let the sauce find its way into every corner of the sponge.
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At a glance
Prep: 20 minutes
Cook: 35-40 minutes
Serves: 10-12
Cuisine: British
Best served: Warm, with vanilla ice cream
Why you'll love it
The sponge stays soft. The dates are soaked and blended into the batter, giving the pudding its characteristic texture.
Brown butter adds depth. It brings a nutty, caramelised flavour without needing to add nuts.
The sauce is properly sticky. Dark brown sugar, golden syrup and double cream make a thick, rich sauce that coats the pudding rather than disappearing into it.
It is straightforward. There is a little extra work involved in browning the butter, but the rest is a very simple sponge.
What is sticky toffee pudding?
Sticky toffee pudding is a British dessert made with dates, usually baked into a soft sponge and served with a warm toffee sauce.
It is also often called sticky date pudding. The dates aren't there to make it taste strongly of dates. Once softened and incorporated into the batter, they give the sponge its characteristic moist, tender texture.
This version keeps the classic combination but uses brown butter in both the sponge and sauce, giving the whole pudding a deeper, nuttier flavour.
Ingredient Notes
Ingredient Notes
Dates: Use soft, pitted dates. If yours are particularly dry, give them a little longer to soften in the boiling water.
Bicarbonate of soda: This goes into the dates while they soak. It helps soften them and makes them easier to blend into the sponge.
Salted butter: The salt in the butter works well with the sweetness of the dates, treacle and sugar.
Dark brown sugar: This gives the pudding a deep caramel flavour. Or Muscavado. Muscovado gives a deep, caramel, rich flavour.
Black treacle: A little adds bitterness and depth, balancing the sweetness of the pudding.
Self-raising flour: It keeps the sponge simple and gives it enough lift without needing a separate combination of flours. Plain Flour is great too. If using Plain Flour, add 3 and ¼ teaspoon Baking Powder.
Plain yoghurt: This adds moisture and helps keep the sponge soft. Sour Cream or Buttermilk work well too.
Double cream: Use double cream for a rich, thick toffee sauce.
Golden syrup: Adds sweetness and a lovely caramel note to the sauce. It also gives the sauce its characteristic sticky texture.
Salt: A small pinch brings the sweetness into balance and makes the caramel flavours more pronounced.
Eggs: Use large eggs at room temperature if possible. They help bind the sponge and give it structure while keeping it tender.
How to make Brown Butter Sticky Toffee Pudding
Full recipe with ingredient measurements can be found in the recipe card at the bottom of the page:
- Preheat the oven to 180 C/160 fan/350 f/Gas Mark 4.
- Step 1 - Soak Dates
- Pit and chop the Dates.
- Add chopped dates to a pot with the Bicarbonate of Soda/Baking Soda.
- Add boiling water from the kettle. Set aside for 10 - 15 minutes. Blend till smooth.
Step 2 - Brown the Butter
Add chopped Butter to a pot or saucepan. Stir till melted. Continue to stir the Butter over medium low heat, until the Butter becomes nutty and golden. This will take 5 - 7 minutes. Set aside to cool slightly.
Step 3 - Make the Cake
Add the Sugars and Treacle to the bowl of s stand mixer or add to a bowl to mix with a hand mixer.
Add the Browned Butter.
Beat together for 4 - 5 minutes. Be sure to scrape down the sides of the bowl a couple of times.
Add the Eggs one by one until fully incorporated into the batter. Add the Flour.
Fold in and mix till combined. Don't over mix!
Add pureed dates, along with yoghurt to the bowl and mix for 1 - 2 minutes.
Pour the cake mixture into a deep greased tin or casserole dish (roughly 9 x 13 inches) and bake in a preheated oven at GM 4/180 C for 55-60 minutes or till a skewer inserted into the middle comes out clean.
Step 4 - Make Toffee Sauce
Meanwhile, add the sauce ingredients - Brown Butter, Sugar, Treacle, Double Cream, golden syrup and salt to a pot/small saucepan over medium heat.
Bring to a gentle simmer and whisk with a fork to create a rich toffee sauce.
Step 5 - Pour the Toffee into the Cake
Once the Cake is out of the Oven prick the warm cake all over and pour ½ of the warm Toffee sauce/caramel sauce on top of the sponge.
Cut the warm pudding into squares and spoon plenty of warm toffee sauce over the top.
Add a scoop of vanilla ice cream and serve immediately.
How to serve it
The best way to serve this dessert is with some additional sticky toffee sauce and a scoop of vanilla ice cream or custard. You can even serve it with some double cream.
Variations
- Vanilla - Add a teaspoon of Vanilla Extract or Vanilla Bean Paste.
- Make it a Self Saucing Date Pudding - Make the Toffee Sauce first and add half to the tin. Freeze the tin whilst you make the Cake batter. What this does is create a self saucing Stikcy Toffee Pudding and it is delicious!
- Individual Portions - Make individual portions in small individual ramekins. The baking time will differ depending on the height of the batter in the ramekins.
Tips for making it
Keep an eye on the butter - It can go from beautifully browned to burnt surprisingly quickly.
Let the brown butter cool slightly - It shouldn't be piping hot when you add it to the sponge mixture.
Don't overbake the pudding - A skewer should come out with a few moist crumbs rather than completely clean.
Make enough sauce - The sponge absorbs plenty, so don't be stingy when serving.
Serve warm - This pudding is at its best when the sponge is warm and the sauce is flowing.
Can I make it ahead?
Yes. The sponge can be made ahead and stored covered.
Warm individual portions gently in the microwave or warm the whole pudding in the oven before serving.
The sauce can also be made ahead and reheated gently in a saucepan. If it has thickened too much, loosen it with a splash of cream.
FAQ
Yes you can make the Cake and Toffee up to 2 days in advance.
Or you can make the cake, freeze it and make and add the toffee sauce after letting it thaw.
The most common reason is overbaking. Sticky toffee pudding should be soft and moist, so start checking towards the end of the cooking time.
Browning butter removes some of its water and cooks the milk solids, creating a deeper, nuttier flavour. It works particularly well here because those toasted flavours complement the dates, treacle and caramel sauce.
You can make a traditional sticky toffee pudding instead. For that version, see my Sticky Toffee Pudding Tray Bake.
Yes. Make the sponge and sauce ahead, then reheat both gently before serving.
Yes. Wrap portions well and freeze for up to 3 months. Defrost thoroughly before reheating.
Vanilla ice cream is my favourite. Custard or lightly whipped cream also work well.
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📖 Recipe
Brown Butter Sticky Toffee Pudding
Ingredients
Cake
- 290 g Dates
- 1 ¼ teaspoon Bicarbonate of Soda
- 250 ml Water Boiled
- 250 g Butter Salted
- 225 g Dark Brown Sugar
- 100 g Black Treacle
- 3 Eggs
- 325 g Self Raising Flour
- 265 g Plain Yoghurt
Toffee Sauce
- 245 g Butter Browned
- 450 g Double Cream
- 200 g Dark Brown Sugar
- 75 g Golden Syrup
- Pinch Salt
Instructions
- Preheat the Oven to 180 C/350 f/Gas Mark 4.
- Step 1 - Soak DatesPit and chop the Dates. Add chopped dates to a pot with the Bicarbonate of Soda/Baking Soda. Add boiling water from the kettle. Set aside for 10 - 15 minutes.
- Step 2 - Brown the ButterAdd chopped Butter to a pot or saucepan. Stir till melted. Continue to stir the Butter over medium low heat, until the Butter becomes nutty and golden. This will take 5 - 7 minutes.
- Step 3 - Make the CakeAdd the Sugars and Treacle to the bowl of s stand mixer or add to a bowl to mix with a hand mixer. Add 100g of the Browned Butter. Beat together for 4 - 5 minutes. Be sure to scrape down the sides of the bowl a couple of times.
- Add the Eggs one by one until fully incorporated into the batter. Add the Flour. Fold in and mix till combined. Don't over mix!
- Puree the Dates using an immersion blender or food processor and add the date mixture and yoghurt to the bowl and mix for 1 - 2 minutes.
- Pour the cake mixture into a deep greased tin or casserole dish (roughly 9 x 13 inches) and bake in a preheated oven at GM 4/180 C for 50-60 minutes or till a skewer inserted into the middle comes out clean.
- Step 4 - Make Toffee SauceMeanwhile, add the sauce ingredients - remaining Brown Butter, Sugar, Treacle, Golden Syrup, Double Cream and Salt to a pot/small saucepan over medium heat. Bring to a gentle simmer and whisk with a fork to create a rich toffee sauce.
- Step 5 - Pour the Toffee into the CakeOnce the Cake is out of the Oven prick the warm cake all over and pour ½ of the warm Toffee sauce/caramel sauce on top of the sponge. Leave the rest to drizzle on individual slices when serving.
Notes
How to serve it
The best way to serve this dessert is with some additional sticky toffee sauce and a scoop of vanilla ice cream or custard. You can even serve it with some double cream.Variations
- Vanilla - Add a teaspoon of Vanilla Extract or Vanilla Bean Paste.
- Make it a Self Saucing Date Pudding - Make the Toffee Sauce first and add half to the tin. Freeze the tin whilst you make the Cake batter. What this does is create a self saucing Stikcy Toffee Pudding and it is delicious!
- Individual Portions - Make individual portions in small individual ramekins. The baking time will differ depending on the height of the batter in the ramekins.
Tips for making it
Keep an eye on the butter - It can go from beautifully browned to burnt surprisingly quickly. Let the brown butter cool slightly - It shouldn't be piping hot when you add it to the sponge mixture. Don't overbake the pudding - A skewer should come out with a few moist crumbs rather than completely clean. Make enough sauce - The sponge absorbs plenty, so don't be stingy when serving. Serve warm - This pudding is at its best when the sponge is warm and the sauce is flowing.Storage
Store leftovers in the fridge in an airtight container for up to 3 days. Store any extra sauce separately. It will thicken but once reheated, it will be fine. You can store any leftover Sticky Toffee Pudding in an airtight container and freeze for 3 months. To thaw, leave in the fridge overnight and warm in 10 second bursts in the microwave. Once thawed, use on the same day.Can I make it ahead?
Yes. The sponge can be made ahead and stored covered. Warm individual portions gently in the microwave or warm the whole pudding in the oven before serving. The sauce can also be made ahead and reheated gently in a saucepan. If it has thickened too much, loosen it with a splash of cream.FAQ
Or you can make the cake, freeze it and make and add the toffee sauce after letting it thaw.
Safira says
YUMMMM