Brown Butter Sticky Toffee Pudding - What’s better then Sticky Toffee Pudding/Sticky Date Cake? BROWN BUTTER STICKY TOFFEE PUDDING ! Trust me this is the best dessert ever! In this recipe the brown butter adds another layer of flavour and elevates this classic British dessert to another level. Browning Butter enhances the already incredible flavour of Sticky Toffee Pudding and adds the most incredible nutty and caramel tones which pairs wonderfully with the silky luscious toffee sauce. Serve with a scoop of Vanilla Ice Cream for the most gorgeous and scrumptious dessert!
Brown Butter sticky toffee pudding Tray Bake
This recipe is based on my Sticky toffee traybake recipe. Just like that recipe, this is a really easy dessert to make with a moist, rich and fluffy cake and a rich toffee sauce but it is also made with brown butter which adds its own delicious nutty flavour.
This version is also thicker so you get the most delicious wedge of Sticky Toffee Pudding (because when has one slice ever been enough?).
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Ingredients
Dates
Sweet juicy plump Medjool Dates are what you want to use here.
You can try other Dates and they will work just as well as long as they aren’t dried dates.
The more moist the dates are the better because they will be pureed to a pulp. They are essential in this recipe because they add so much sweetness and depth of flavour.
Boiled Water
This is to soak the Dates in. This softens them before they are pureed.
Bicarbonate of Soda
This helps to break down the Dates in the water.
Muscovado Sugar or Brown Sugar
Muscovado gives a deep, caramel, rich flavour. It also adds that signature sticky toffee squidge! You can use dark or light muscovado or dark/light brown sugar.
Caster or Granulated Sugar
This adds sweetness and helps the pudding to set.
Black Treacle
Treacle is known as dark or blackstrap molasses in other countries. It is used to give a rich, caramel flavour to sticky toffee pudding. If you cannot find this, use Golden Syrup (Light Treacle in the US) instead.
Eggs
This helps to bind the ingredients together. It also provides structure.
Butter
Adds flavour. It also helps the cake to rise and creates a light and tender texture. In this recipe the butter is important. I use salted butter and then brown it to get a rich nutty flavour with gorgeous toffee caramel tones.
Double Cream (Heavy Cream)
Used in the Caramel for a silky creamy mouth feel.
Self Raising Flour
If you do not have self-raising flour, combine plain flour with 2 teaspoon baking powder.
Instructions
Full recipe with ingredient measurements can be found in the recipe card at the bottom of the page:
- Preheat the oven to 180 C/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.
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.
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!
Puree the Dates using an immersion blender or food processor and add the date mixture to the bowl and mix for 1 - 2 minutes.
Pour the cake mixture into a deep greased tin or casserole dish (roughly 12 x 7 inches) and bake in a preheated oven at GM 4/180 C for 1 hour - 1 hour 10 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 and Double Cream 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.
Leave the rest to drizzle on individual slices when serving.
Browned Butter Quantity
You will start with 400g Butter and should be left with 340g which will be used in the Toffee and the Cake.
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.
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.
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.
Related
Looking for other recipes like this? Try these:
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Brown Butter Sticky Toffee Pudding
Ingredients
Cake
- 400 g Butter Salted
- 265 g Dates
- 1 ¼ teaspoon Bicarbonate of Soda
- 450 ml Water Boiled
- 100 g Caster Sugar or Granulated
- 120 g Dark Brown Sugar
- 30 g Black Treacle
- 3 Eggs
- 210 g Self Raising Flour
Toffee Sauce
- 240 g Brown Butter
- 300 g Double Cream
- 200 g Dark Brown Sugar
- 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 to the bowl and mix for 1 - 2 minutes.
- Pour the cake mixture into a deep greased tin or casserole dish (roughly 12 x 7 inches) and bake in a preheated oven at GM 4/180 C for 1 hour - 1 hour 10 minutes or till a skewer inserted into the middle comes out clean.
- Step 4 - Make Toffee SauceMeanwhile, add the sauce ingredients - remainin Brown Butter, Sugar, Treacle and Double Cream 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
Browned Butter Quantity
You will start with 400g Butter and should be left with 340g which will be used in the Toffee and the Cake.tHow 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.
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 a 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.Make Ahead
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.
Safira says
YUMMMM