British · Sweets
Sticky Toffee Pudding
Classic British comfort feels right at home on a Texas table. Few desserts capture this better than sticky toffee pudding—its deep, caramel warmth speaks straight to the Southern soul. For the best flavor and texture, opt for Barton Springs Mill’s Sonora ‘00’. It has a nutty, almost buttery quality that flatters the toffee beautifully. It’s the kind of dessert that fills the house with butter and spice—best served warm, glossy with sauce, and shared with the people you love most.
Classic British comfort feels right at home on a Texas table. Few desserts capture this better than sticky toffee pudding—its deep, caramel warmth speaks straight to the Southern soul. For the best flavor and texture, opt for Barton Springs Mill’s Sonora ‘00’. It has a nutty, almost buttery quality that flatters the toffee beautifully. It’s the kind of dessert that fills the house with butter and spice—best served warm, glossy with sauce, and shared with the people you love most.
DietaryGluten-Free · Soy-Free · Nut-Free · Allium-Free · Sesame-Free · Vegetarian
Yield1 (9-inch) pudding or 8 individual ramekins
Serves8 (6 oz)
TimeActive 35m · Inactive 35m · Total 1h 10m
Ingredients
225 g Datesminced, Pitted
Waterboiling
85 g Butter, Unsalted
150 g Dark Brown Sugar
1 Orangezested
2 Large Eggs
8 g Vanilla Extract
40 g Molasses
180 g Sonora '00' Flour Sonora
6 g Baking Soda
3 g Cinnamonground
2 g Cardamomground
Clovesground
4 g Sea Salt
100 g Milkroom temperature, Whole
Sourcing Tips
I like to use Barton Springs Mill Sonora ‘00’ Flour for its fine texture and subtle sweetness—qualities that give the pudding its signature tenderness and golden hue. If you can’t source ‘00’, choose another soft white wheat flour with similar low protein for the most comparable result. Avoid strong bread flours, which can toughen the crumb.
Instructions
••
PREHEAT OVEN: Preheat the oven to 325 °F.
SOAK THE DATES: Place the diced dates in a small bowl and pour in just enough boiling water to cover the fruit. Stir and let soak for 25 minutes, until softened.
• While the dates soak, measure the remaining ingredients and prepare the baking vessel.
PREPARE THE PAN: Grease eight 6-ounce ramekins or a 9-inch baking dish with pan spray, lining the bottom with a parchment round for easy release.
MIX WET INGREDIENTS: In a stand mixer fitted with the paddle attachment, cream together the butter, dark brown sugar, and orange zest until light and fluffy. Add the eggs, vanilla, and molasses; mix until fully emulsified.
COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking soda, cinnamon, cardamom, clove, and salt.
BRING BATTER TOGETHER: With the mixer on low, alternate adding the dry ingredients and the milk in three additions, mixing just until no dry streaks remain. Fold in the soaked dates along with any remaining liquid.
BAKE THE PUDDING: In individual ramekins or a baking dish.
For individual ramekins: Fill each about ⅔ full with batter and arrange in a large casserole dish at least 2 inches deep. Pour hot water into the dish until it reaches about 1 inch up the sides of the ramekins. Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.
For a 9-inch baking dish: Prepare and bake as above, increasing the bake time to 45–55 minutes. The pudding is done when the top feels springy and a toothpick comes out clean or with just a few moist crumbs. Do not overbake—the texture should stay tender and slightly sticky.
SERVE: Remove from the oven and let cool slightly before loosening the edges with a paring knife and unmolding.
WHILE THE PUDDING BAKES, PREPARE THE TOFFEE SAUCE: In a medium saucepan, combine brown sugar, butter, cream, molasses, and salt. Whisk continuously over medium heat until smooth and simmering steadily. Still whisking, bring the mixture to a gentle boil and cook until slightly thickened—about 1–2 minutes. Remove from heat.
Finished cooking?
Sourcing Tips
I like to use Barton Springs Mill Sonora ‘00’ Flour for its fine texture and subtle sweetness—qualities that give the pudding its signature tenderness and golden hue. If you can’t source ‘00’, choose another soft white wheat flour with similar low protein for the most comparable result. Avoid strong bread flours, which can toughen the crumb.