Sticky Toffee Pudding with Mascarpone Cream
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Sticky toffee pudding is one of my top 5 desserts alongside creme brulée, butterscotch pot de creme and olive oil cake. A classic British dessert, the sponge cake is made with brown sugar and finely chopped dates and soaked in a toffee sauce and served topped with a creamy mascarpone whipped cream. This particular recipe is inspired by the now closed Westside Tavern in Los Angeles. The mascarpone thickens the whipped cream without adding additional sugar which balances the sweet cake drenched in a sweet sauce. The toffee sauce is made by boiling cream, brown sugar, maple syrup and butter.
Sticky Toffee Pudding with Mascarpone Cream
Table of contents
More About Sticky Toffee Pudding
In America, it may seem strange to refer to a soaked cake as a “pudding.” However, in England, the word “pudding” refers to a dish, sweet or savory, that is cooked by boiling or steaming in something (in this recipe, it is a water bath in the oven).
The origins of sticky toffee are murky with some claiming it originated in Northwest England in the 20th century and others in Canada by two air force officers. Regardless of its origins it’s gained popularity throughout England as well as around the globe.
Key Ingredients in This Recipe
- Dates – Finely chopped Medjool dates add both a caramel, sweet brown sugar flavor. Medjool dates are fresh rather than dried and help to keep the cakes moist. I finely chop them so they are in very small pieces because I like the texture it adds, but if you prefer a smoother texture to the cake, I recommend pureeing the date and water mixture,
- Baking soda – The baking soda helps to counter the tannins in the dates for the best flavor.
- Water – The dates are soaked in a bit of hot water to really soften them before they are added to the cake batter. While it seems like an odd step, it creates the best texture.
- Brown sugar – Brown sugar is made with molasses and is used to give the cake a deeper flavor and to sweeten the toffee sauce.
- Cream – Cream is used both in the toffee sauce and to add volume to the whipped mascarpone cream.
- Maple syrup – Maple syrup makes the color of the toffee a bit deeper and adds a natural flavor.
- Mascarpone – This soft Italian double or triple cream cheese is rich and silky. Mascarpone is added to a classic whipped cream recipe to cut the sweetness. I find this balances the sweet cake and toffee sauce well.
How to Make Sticky Toffee Pudding
Step 1: Make the Toffee Sauce:
In a large saucepan over high heat, combine the cream, brown sugar and maple syrup. Bring to a boil, whisking the sauce frequently.
Step 2: Add butter to toffee sauce.
Once the sugar dissolves, add the butter one piece at a time, whisking after each addition. Once all the butter has been incorporated, remove the mixture from the heat and allow to cool.
Step 3: Soak dates.
Heat the oven to 350ºF (180ºC). Grease 6 (6-ounce) ramekins with butter, and dust with flour. In a saucepan or kettle, heat the water to a boil. Add the dates to a medium mixing bowl, add the boiling water and baking soda, stirring to combine.
Step 4: Mix dry ingredients.
In a large mixing bowl, whisk together the flour, salt and baking powder.
Step 5: Beat butter and sugar.
Using a large stand mixer fitted with a paddle attachment, or using a large bowl with an electric mixer, beat the butter, brown sugar, and vanilla. Add the egg and beat until fully incorporated.
Step 6: Finish batter.
Add the flour mixture and mix on low speed until just combined. Next, add the date mixture and continue to mix over low speed until the batter is combined and the dates are evenly distributed.
Step 7: Bake the cakes.
Divide the batter between the prepared ramekins. Bake until the cakes are a dark, caramel color, and a knife inserted into the center comes out clean about 30 to 35 minutes. Remove the ramekins and cool the cakes for 5 minutes.
Step 8: Soak the cakes.
Turn the cakes out onto a cooling rack set over a baking sheet. Ladle a spoonful of the hot toffee sauce onto each of the cakes until they seem saturated. Place the cakes aside for about 30 minutes to set and cool.
Step 9: Make the mascarpone cream.
Add the mascarpone to the bowl of a large stand mixer fitted with the whisk attachment. Slowly add the heavy cream while whipping over medium speed until it becomes the consistency of a thick whipped cream.
Step 10: Assemble and serve.
Cover each cake with an additional ladle of toffee sauce. Serve with a scoop of the mascarpone cream.
Tips and Tricks for This Recipe
Swaps and substitutions
- If the cakes stick to the ramekins they can be assembled in the ramekins instead of turned out onto a cooling rack and coated with the toffee sauce.
- The mascarpone whipped cream can be substituted by vanilla custard or vanilla ice cream.
- In a pinch, the homemade toffee sauce can be swapped for store-bought caramel or toffee sauce.
How to prep this recipe in advance
- The toffee sauce can be made in advance and stored, refrigerated, in an airtight container until ready to use, up to 2 weeks in advance. Warm before using.
- The cakes can be made up to two days in advance. Rather than covering them in the toffee sauce out of the oven, let the cakes cool then cover with plastic wrap and refrigerate until ready to serve. Add the cakes to a small bowl or ramekins and top with toffee sauce. Microwave the cakes for 30 seconds, then continue as directed below, topping with the mascarpone cream.
- I recommend making the mascarpone whipped cream just before serving because it can get too stiff in the refrigerator if made in advance and refrigerated.
How to Make this Recipe in a Pan
This recipe can be made for a group, or without ramekins, in a 9” x 9” (23cm x 23cm) baking pan. Proceed with the batter as directed below, then butter and flour the pan and add the batter. Bake at 350ºF (180ºC) in the water bath for 40 to 45 minutes. Let cool then turn out onto a cooling rack and cut into squares and soak with the toffee sauce.
Other Recipes to Try
If you enjoy this sticky toffee pudding recipe, give these a try:
Sticky Toffee Pudding with Mascarpone Cream
Ingredients:
For the toffee sauce:
- ¾ cup heavy cream
- 1 cup packed dark brown sugar
- ½ cup maple syrup
- ½ cup unsalted butter, cut into ½” cubes
For the date cake:
- 4 tablespoons unsalted butter, plus extra for buttering the ramekins
- ¾ cup all-purpose flour, plus additional for the ramekins
- ½ teaspoon baking soda
- ½ cup boiling water
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup packed dark brown sugar
- ¼ teaspoon vanilla extract
- 1 large egg
- ¾ cup finely chopped, pitted medjool dates (about 9 dates)
For the mascarpone cream:
- 8 ounces Mascarpone
- ½ cup heavy cream
Instructions:
For the English Toffee Sauce:
- In a large saucepan over high heat, combine the cream, brown sugar and maple syrup. Bring to a boil, whisking the sauce frequently.
- Once the sugar dissolves, add the butter one piece at a time, whisking after each addition. Once all the butter has been incorporated, remove the mixture from the heat and allow to cool.
For the date cake:
- Heat the oven to 350ºF (180ºC). Grease 6 (6-ounce) ramekins with butter, and dust with flour. In a saucepan or kettle, heat the water to a boil. Add the dates to a medium mixing bowl, add the boiling water and baking soda, stirring to combine.
- In a large mixing bowl, whisk together the flour, salt and baking powder.
- Using a large stand mixer fitted with a paddle attachment, or using a large bowl with an electric mixer, beat the butter, brown sugar, and vanilla. Add the egg and beat until fully incorporated.
- Add the flour mixture and mix on low speed until just combined. Next, add the date mixture and continue to mix over low speed until the batter is combined and the dates are evenly distributed.
- Divide the batter between the prepared ramekins. Bake until the cakes are a dark, caramel color, and a knife inserted into the center comes out clean about 30 to 35 minutes. Remove the ramekins and cool the cakes for 5 minutes.
- Turn the cakes out onto a cooling rack set over a baking sheet. Ladle a spoonful of the hot toffee sauce onto each of the cakes until they seem saturated. Place the cakes aside for about 30 minutes to set and cool.
For the mascarpone cream:
- Add the mascarpone to the bowl of a large stand mixer fitted with the whisk attachment. Slowly add the heavy cream while whipping over medium speed until it becomes the consistency of a thick whipped cream.
For serving:
- Cover each cake with an additional ladle of toffee sauce. Serve with a scoop of the mascarpone cream.
DID YOU MAKE THIS?
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undoubtedly the best thing at the Friendsgiving dinner! baked in the 9×9 glass pan and it came out perfectly. 5/5 no notes!!!
So happy to hear it! Thank you so much Breanna!