Description

This Sticky Toffee Pudding with Salted Caramel Sauce is pure comfort in dessert form. A warm, date-sweetened sponge infused with espresso and bourbon meets a rich, buttery caramel drizzle that hits every sweet, salty note. Perfect for cozy dinners or holidays — elegant enough for guests, easy enough for a weeknight treat.

Ingredients

Scale

Pudding

3 tablespoons unsalted butter, cold and cut into cubes

1/3 cup packed dark brown sugar + 1 teaspoon

1/3 cup granulated sugar + 1 teaspoon

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 teaspoon cinnamon

2 large eggs

1 teaspoon vanilla extract

2 tablespoons bourbon

1 tablespoon espresso (or 1 teaspoon espresso powder dissolved in hot water)

1/2 cup hot water

1 cup chopped Medjool dates (about 10 plump dates, pitted and chopped)

Salted Caramel Sauce

6 tablespoons unsalted butter, cubed

1 cup dark brown sugar

1/2 cup whole milk, at room temperature

3/4 teaspoon kosher salt

1 teaspoon vanilla extract

1 teaspoon bourbon (optional, for a smooth encore)

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Instructions

Preheat oven to 350°F. Butter 6 6-ounce ramekins and set aside.
In a food processor, pulse together butter, dark brown sugar, granulated sugar, eggs, baking soda, salt, cinnamon, vanilla, and bourbon until just combined.
Dissolve the espresso powder into the hot water. Add the water and dates to the food processor and blend until almost smooth. Over-blending can incorporate too much air, resulting in a sunken center in your puddings.
Divide the batter evenly among the ramekins, filling each about two-thirds full, about 2 cups per ramekin. Place ramekins on a baking sheet and bake 20–22 minutes, until the tops are golden and spring back lightly when touched.
While the puddings bake, make the salted caramel sauce. Melt the butter in a medium-sized saucepan. Add the packed brown sugar and milk, then turn the heat to medium and stir constantly until the mixture boils. Boil for 2 minutes. Remove from heat and stir in salt, vanilla, and optional bourbon. Keep warm.
Let the baked puddings cool for about 10 minutes. Run a knife around the edges and turn each cake out of its ramekin.
Slice each pudding horizontally in half. Place the bottom halves back into the ramekins and drizzle with warm salted caramel sauce. Add the top halves and drizzle again.
Place the ramekins under the broiler for 1–2 minutes, watching closely, until the tops bubble and turn glossy and sticky.
Turn each pudding out onto a plate and serve warm with additional salted caramel sauce and vanilla ice cream or whipped cream.
For a single pudding, pour the batter into the prepared 9-inch pan, smooth the top, and bake 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Poke holes in the warm cake and drizzle with warm salted caramel so it soaks in. Slice into squares and serve with extra caramel.

Notes

Medjool dates are key — soft and caramelly, they create that signature sticky texture without prunes.

Espresso deepens the flavor and enhances the caramel tones without tasting like coffee.

Bourbon adds a touch of warmth and complexity, pairing beautifully with the salted caramel. Dark rum works too if you prefer something sweeter.

Make the salted caramel ahead — it keeps in the fridge for up to two weeks. Warm slightly before drizzling.

Serve it warm for maximum gooey factor — this pudding hits that sweet spot between comfort and class.

If your puddings sink slightly in the center, they’re still delicious. This usually means the batter was mixed a bit too much, which adds extra air and causes a dip as they cool.

Prep Time: 20 minutes
Cook Time: 20 - 22 minutes
Category: Dessert
Method: Bake
Cuisine: English