Get June

Sticky Toffee Pudding

Introduced to us by our friends from across the pond, these desserts have nothing to do with the creamy concoction most of us think of when we hear the word “pudding.” Rather, they are delicious, moist sponge cakes sweetened by dates and, as their name suggests, a luscious toffee sauce. The toffee sauce is drizzled over the warm cakes to create the ultimate gooey treat. Sticky puddings are fairly rich, so we bake them in a muffin tin to deliver 12 smaller cakes that will certainly wow your guests. Serve extra sauce on the side so everyone can adjust their helping to their preferred level of sweet.

Prep Time — 20 min
Cook Time — 15 min
Servings — 12
Start Cooking Jump to Personalization Step

Ingredients

1 cup dried pitted dates

¾ cup hot water

1½ teaspoons vanilla extract

nonstick cooking spray

¾ cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

6 tablespoons unsalted butter

⅔ cup dark brown sugar

2 large eggs

½ cup unsalted butter

½ cup dark brown sugar

½ cup heavy whipping cream

¼ teaspoon salt

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

App Store

Save

Preferences

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

June Oven

Soak the dates

Add the dates to a medium bowl and cover with the boiling water. Add the vanilla and stir. Let the dates soak while you prepare the rest of the pudding.

1 cup dried pitted dates

¾ cup hot water

1½ teaspoons vanilla extract

medium bowl

measuring cups

liquid measuring cup

measuring spoons

spatula

Prepare the muffin pan

Generously coat the muffin pan with nonstick cooking spray and set aside.

nonstick cooking spray

muffin pan

Combine the dry ingredients

Combine the flour, baking soda and salt in a medium bowl. Set aside.

¾ cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

medium bowl

whisk

Cream the butter and brown sugar

Add the butter and brown sugar the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer. Beat on medium speed until the mixture is light and fluffy, about 1 minute.

6 tablespoons unsalted butter

stand mixer

⅔ cup dark brown sugar

Add the eggs

Add the first egg, mixing to incorporate before adding the next. Mix until fully incorporated, then scrape down the bowl.

2 large eggs

Add half of the date mixture and half of the dry ingredients

Add about half of the date mixture, including the liquid, to the bowl and mix on low speed until fully incorporated. Add half of the dry ingredients and mix until combined.

Add the rest of the date mixture and dry ingredients

Add the rest of the date mixture to the bowl, mixing on low speed to combine. Add the rest of the dry ingredients and mix on low speed until the dry ingredients are just combined. Do not overmix. Scrape down the bowl and mix gently with a rubber spatula to ensure all ingredients are well combined.

Fill the muffin wells

Using a ⅓-cup measuring cup, fill each well in the prepared muffin pan. Use all the batter.

Bake the puddings

Place the filled muffin pan on the middle shelf of the June Oven. Bake the puddings 15 minutes, until they are golden brown and an inserted toothpick comes out clean. June will notify you when the puddings are ready.

Make the toffee sauce

While the puddings are cooking, make the sauce. Combine the butter, brown sugar, cream and salt in a small saucepan set over low heat. Cook until butter is melted, stirring occasionally. Increase the heat to medium and bring the sauce to a boil. Let the the sauce boil for about 1 minute, until it thickens slightly. Remove the sauce from the heat and set aside.

½ cup unsalted butter

½ cup dark brown sugar

½ cup heavy whipping cream

¼ teaspoon salt

pot

wooden spoon

Unmold the puddings

Remove the muffin pan from the June Oven and transfer to a cooling rack. Let the puddings cool in the pan for 5 minutes. Using a small offset spatula or a butter knife, loosen the edges of each pudding. Carefully invert the muffin pan onto the cooling rack to release the puddings.

offset spatula

cooling rack

Serve

Serve the puddings warm, drizzled generously with the toffee sauce. Serve any extra sauce alongside.

Connect your June Oven

By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.

[[ modalMessage ]]

Enter code

On your oven, enter the eight-digit security code shown below:

By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.

[[ pairingCode || "..." ]]

To send live video, cooking history, and other info to your device, your oven syncs data with June. More info

[[ modalMessage ]]

Success!

Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.

Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.

Error

[[ errorMessage ]]

June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

Whoops

Food should be unpredictable. Cooking it shouldn’t be. That’s why if you order before September 2017, you’ll be covered by our full 2-year warranty, and 100-day no questions asked return policy.