Alton Brown Sticky Toffee Pudding Recipe

Alton Brown Sticky Toffee Pudding Recipe is a classic British dessert made with sweet Medjool dates and a dark, buttery toffee sauce. This warm cake uses baking soda and boiling water to soften the fruit before baking.

The first time I made this, I tried to skip the step where you soak the dates in boiling water with baking soda. Now I always give them the full five minutes to break down because those softened bits of fruit are what make the cake so moist. If the dates stay too firm, you’ll end up with chewy chunks instead of a smooth, uniform crumb that holds onto the sauce.

Alton Brown’s approach here is all about the chemistry of the ingredients. Most recipes just tell you to chop the fruit, but adding that pinch of soda helps dissolve the tough skins. It’s the small details like using dark brown sugar for that deep molasses flavor that really make the difference. Once you see how much better the texture is with properly prepped fruit, you’ll never go back to the basic version.

Alton Brown Sticky Toffee Pudding Recipe Ingredients

For the Date Base

• 6 oz (170g) pitted Medjool dates, chopped
• 1 cup (240ml) boiling water
• 1 tsp (5g) baking soda

For the Cake

• 1 1/2 cups (180g) all-purpose flour
• 1 tsp (5g) baking powder
• 1/4 tsp (1.5g) kosher salt
• 4 tbsp (55g) unsalted butter, softened
• 3/4 cup (150g) dark brown sugar
• 1 large egg
• 1 tsp (5ml) vanilla extract

For the Toffee Sauce

• 8 tbsp (115g) unsalted butter
• 1 cup (200g) dark brown sugar
• 1/2 cup (120ml) heavy cream
• 1/2 tsp (3g) kosher salt
• 1 tsp (5ml) vanilla extract

How To Make Alton Brown Sticky Toffee Pudding Recipe

• 1. Prep the dates: Place the chopped dates in a small heatproof bowl and sprinkle the baking soda over the top. Pour the boiling water over the fruit and let it sit for at least 5 minutes to soften the skins.
• 2. Heat the oven: Set your oven to 350°F (180°C) and grease an 8-inch square baking pan with butter or non-stick spray. Make sure you get into the corners so the cake doesn’t stick later.
• 3. Mix dry ingredients: Whisk the flour, baking powder, and salt together in a medium bowl until they’re well combined. Getting the leavening agents spread evenly through the flour prevents any weird lumps or uneven rising in the oven.
• 4. Cream the butter: Beat the softened butter and dark brown sugar in a large bowl with a hand mixer until the mixture looks light and fluffy. This usually takes about 3 minutes on medium speed and creates the air pockets needed for a light cake.
• 5. Add the wet ingredients: Mix in the egg and vanilla extract until the batter is smooth. Pour in the soaked date mixture, including all the water from the bowl, and stir it in by hand using a large spoon.
• 6. Combine the batter: Fold the dry flour mixture into the wet date base until you don’t see any white streaks anymore. Don’t overmix the batter or the cake will turn out tough and bready instead of tender.
• 7. Bake the cake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes or until a toothpick stuck in the center comes out clean without any wet batter on it.
• 8. Make the sauce: While the cake bakes, melt the butter in a small saucepan over medium heat and stir in the brown sugar. Add the heavy cream, salt, and vanilla, then let it simmer gently for about 3 minutes until it thickens slightly.
• 9. Soak the cake: Take the cake out of the oven and poke holes all over the top with a skewer or a fork. Pour about half of the warm toffee sauce over the hot cake so it sinks down into the middle.
• 10. Finish and serve: Set the oven to broil and put the soaked cake back in for 2 or 3 minutes until the sauce on top starts to bubble. Watch it closely through the oven door because the sugar can burn very quickly under the direct heat.

Serve the warm cake with the remaining sauce poured over each individual slice. Letting it sit for five minutes before cutting helps the crumb firm up enough to hold its shape under the weight of the extra topping.

Recipe Tips

• Chop the dates finely. Even though the boiling water softens them, smaller pieces will distribute much better throughout the batter for a consistent texture.
• Use dark brown sugar. The extra molasses in the dark version gives the toffee a much deeper color and a more complex taste than light brown sugar.
• Don’t drain the water. The liquid used to soak the dates is full of flavor and provides the necessary moisture for the cake batter, so pour the whole bowl in.
• Watch the broiler carefully. Sugar goes from bubbly to burnt in seconds, so stay right by the oven when you’re finishing the top of the cake.
• Make the sauce ahead. You can prepare the toffee topping a day early and just gently warm it up on the stove when the cake is ready to come out.
• Use room temperature eggs. A cold egg can cause the creamed butter to seize up and get clumpy, which makes it harder to get a smooth batter.

What To Serve With Sticky Toffee Pudding

A big scoop of vanilla bean ice cream is the most common pairing because it melts into the warm sauce. The cold creaminess balances out the heavy sweetness of the dates and dark sugar.

If you want something less sweet, a dollop of unsweetened whipped cream or a pour of cold double cream works well. A few fresh raspberries on the side can add a nice bit of tartness to the plate.

How To Store Sticky Toffee Pudding

• Fridge: Keep the cake in an airtight container for up to 4 days. Store any extra toffee sauce in a separate jar so you can heat it up on its own without making the cake soggy.
• Reheat: The oven is the best way to get that fresh-baked texture back. Put a slice on a baking sheet at 300°F (150°C) for about 10 minutes, then pour the warmed sauce over the top. A microwave works for a quick 20-second zap, but it can make the cake a bit gummy if you leave it in too long.
• Freeze: Wrap the un-sauced cake tightly in plastic wrap and foil for up to 3 months. The sauce also freezes well in a freezer-safe bag, but you’ll need to whisk it back together after melting it.

Alton Brown Sticky Toffee Pudding Recipe Nutrition Facts

Per serving (1 of 9):

• Calories: 480 kcal
• Protein: 4g
• Fat: 22g
• Carbohydrates: 68g
• Sugar: 52g
• Sodium: 310mg

FAQs

Can I use regular dates for this Alton Brown Sticky Toffee Pudding Recipe?

Yes, but Medjool dates are much softer and sweeter than the smaller Deglet Noor variety. If you use the smaller ones, you might need to soak them for an extra five minutes to make sure they’re soft enough.

Why is my toffee sauce grainy?

Graininess usually happens if the sugar hasn’t dissolved completely before the sauce starts to boil. Try melting the butter and sugar together over lower heat and stirring constantly until you can’t feel any grit on the spoon.

Can I make the Alton Brown Sticky Toffee Pudding Recipe in individual ramekins?

Yes, you can divide the batter into greased ramekins and bake them for about 20 minutes instead of the full 30. Just make sure to leave enough room at the top of each dish for the sauce to bubble up under the broiler.

What can I substitute for heavy cream in the sauce?

There isn’t a great direct substitute that keeps the same thickness, but whole milk will work in a pinch. The sauce will be much thinner and won’t have that same buttery coat, so you’ll need to simmer it a bit longer.

Should I peel the dates before soaking them?

No, the baking soda in the boiling water handles the tough skins for you. Once they soak, the skins become so soft they basically disappear into the cake batter while it bakes.

Try More Recipes:

• Alton Brown Salisbury Steak Recipe
• Alton Brown Pumpkin Bread Recipe
• Alton Brown Monkey Bread Recipe