Espresso Sticky Toffee Pudding

We made our version of this quintessential UK recipe with a bit of Italy in mind: the bitter espresso in the toffee sauce balances the sweetness of the date cake. Though this dessert begs to be served after dinner, there’s no reason it couldn’t serve as a luxurious afternoon treat—taken with espresso, of course.
Prep Time
Cook Time

Toffee Sauce

  •  1¼ cups heavy cream, divided
  •  4 Tablespoons Danish Creamery Butter
  •  ¼ cup light corn syrup
  •  ½ cup granulated sugar
  •  2 teaspoon instant espresso powder
  •  pinch of salt


  •  8 ounces pitted dates, chopped
  •  1 cup coffee
  •  1⅔ cups all-purpose flour
  •  1½ teaspoons baking powder
  •  1 teaspoon baking soda
  •  ½ teaspoon ground cinnamon
  •  ¼ teaspoon ground cloves
  •  ¼ teaspoon ground nutmeg
  •  ¼ teaspoon kosher salt
  •  6 Tablespoons Danish Creamery Butter, room temperature
  •  ⅔ cup brown sugar
  •  2 large eggs, room temperature
  •  1 teaspoon vanilla extract

Toffee Sauce

  • Combine ¾ cup cream, butter, corn syrup, sugar, espresso powder and a pinch of salt in a medium saucepan. Bring to a boil, stirring often, then reduce to a gentle simmer and cook until sauce is thick and deep amber in color, 35-40 minutes.
  • Whisk in remaining ¾ cup of heavy cream and set aside.


  • Preheat oven to 350°F. Grease an 8½-inch souffle dish and pour half the toffee sauce into the bottom. Alternatively, use a 12-well muffin tin or small ramekins and spoon a tablespoon of sauce in the bottom of each well. Reserve remaining sauce for topping.
  • Place dates and coffee in a small saucepan over medium-low heat and simmer gently until dates are very soft, about 10 minutes. Transfer mixture to a food processor and process until very smooth.
  • In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; whisk until smooth.
  • Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until fully combined. Mix in vanilla and date mixture. Add the dry ingredients and mix until just combined.
  • Pour batter into the prepared dish and bake 30-40 minutes, or until a toothpick inserted into the center comes out clean. If using a muffin tin, fill the wells two-thirds full (you may not need all the batter) and bake 18-20 minutes.
  • Let the cake cool for 5-10 minutes, then serve with warm toffee sauce. For mini puddings, run a thin-bladed knife around the insides of the muffin wells or ramekins and invert each pudding onto a dessert plate. Spoon warm toffee sauce over the cakes and serve.

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