Brown Butter Sticky Toffee Pudding

Name: Brown Butter Sticky Toffee Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup pitted dates, chopped; 1 cup boiling water; 1/2 tsp baking soda; 6 tbsp butter, softened; 1/2 cup packed brown sugar; 2 large eggs; 1 cup all-purpose flour; 1/4 tsp baking powder; 1/4 tsp salt; 1/2 tsp vanilla extract; 4 tbsp butter; 4 tbsp demerara sugar; 1/2 cup heavy cream; pinch sea salt

Luxurious British dessert with moist date cake topped with rich brown butter and toffee sauce, trending for its deep caramel flavors.

55 minMediumServes 4480 cal/serving

BritishDessertOvenStandard

Ingredients

1 cup pitted dates, chopped
1 cup boiling water
1/2 tsp baking soda
6 tbsp butter, softened
1/2 cup packed brown sugar
2 large eggs
1 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
4 tbsp butter
4 tbsp demerara sugar
1/2 cup heavy cream
pinch sea salt

Instructions

1

Preheat oven to 350°F. Grease a baking dish.
2

Pour 1 cup boiling water over 1 cup chopped pitted dates, add 1/2 tsp baking soda, and let sit for 10 minutes.
3

Cream 6 tbsp softened butter and 1/2 cup packed brown sugar together until light and fluffy.
4

Beat in 2 large eggs one at a time, then 1/2 tsp vanilla extract.
5

Combine 1 cup all-purpose flour, 1/4 tsp baking powder, and 1/4 tsp salt.
6

Fold dry ingredients into wet ingredients, then fold in date mixture.
7

Pour into prepared dish and bake for 25-30 minutes until a toothpick comes out clean.
8

While cake bakes, make brown butter sauce: melt 4 tbsp butter in a small saucepan over medium heat, swirling occasionally for 5-7 minutes until it turns golden brown with a nutty aroma.
9

Remove from heat and stir in 4 tbsp demerara sugar, 1/2 cup heavy cream, and pinch sea salt.
10

When cake is done, pierce the top several times with a fork.
11

Pour warm brown butter toffee sauce over hot cake.
12

Let sit for 5 minutes to absorb sauce before serving warm.

Questions

Can I make Brown Butter Sticky Toffee Pudding dairy-free?

Yes. The dairy in this entry is 6 tbsp butter, softened, 4 tbsp butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Brown Butter Sticky Toffee Pudding gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Brown Butter Sticky Toffee Pudding ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Brown Butter Sticky Toffee Pudding?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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