Sticky toffee pudding is a classic dessert loved for its rich toffee sauce and soft, spongy texture. Now, imagine combining that comfort with the indulgent, fudgy texture of a brownie. That’s exactly what you get with Sticky Toffee Pudding with Brownie—a perfect mix of sweetness and chocolate.
Why You’ll Love Sticky Toffee Pudding with Brownie
What makes this sticky toffee pudding with brownie combination so irresistible? Let’s start with the texture. The brownie layer adds a rich, dense foundation that complements the soft, moist texture of sticky toffee pudding perfectly. Then, there’s the sauce—a warm, sweet toffee sauce that soaks into the cake, creating a melt-in-your-mouth experience that combines both deep chocolatey flavors and rich caramel tones.
This Sticky Toffee Pudding with Brownie doesn’t just look good; it tastes amazing. It’s a cozy treat for cold evenings, a showstopper at parties, and a comforting end to a family dinner. But most importantly, it combines everything you love about both desserts into one bite, delivering a level of decadence that’s hard to match. Plus, it’s easy to make, meaning you can enjoy Sticky Toffee Pudding with Brownie any time you want a special dessert without too much hassle.
Ingredients for Sticky Toffee Pudding with Brownie
let’s go over what you’ll need to create this indulgent treat. Here’s everything you’ll need to whip up your sticky toffee pudding with brownie:
Whole Milk – The rich, creamy texture of whole milk adds moisture and flavor to the cake. I don’t recommend substituting it with lower-fat milk, as it may result in a drier, less tender cake.
Medjool Dates (pitted and chopped) – Medjool dates provide natural sweetness and a soft, moist texture to your cake. I highly recommend using Medjool dates as they are tender and packed with flavor. Avoid substituting with other types of dates, as they might be too firm.
Unsalted Butter – Unsalted butter is the key to providing a rich, smooth texture and flavor. You can substitute with salted butter, but remember to reduce the amount of added salt in the recipe.
Soft Dark Brown Sugar – Dark brown sugar adds depth and moisture to the cake, contributing to the soft texture and rich flavor. If you don’t have dark brown sugar, light brown sugar can be substituted, though it will slightly alter the flavor.
Vanilla Extract – Vanilla extract enhances the overall flavor of the cake, complementing the sweetness of the dates and the richness of the cocoa powder.
Plain Flour – Plain flour (or all-purpose flour) is essential for providing structure and balance in the cake. I don’t recommend substituting it with other flours, as this could affect the texture.
Dark Chocolate – Dark chocolate brings a deep, rich chocolate flavor to the sauce. Avoid using milk chocolate, as it will make the sauce sweeter and less intense.
Double Cream – Double cream is used to create a rich and velvety sauce. If you can’t find double cream, heavy cream can be substituted, though it may slightly alter the texture of the sauce.
How to Make Sticky Toffee Pudding with Brownie
Now that you’ve gathered all your ingredients, it’s time to get baking. The process is simple, and each step is designed to ensure that you get the most delicious sticky toffee pudding with brownie every time.
Step 1: Preheat Your Oven
Start by preheating your oven to 180°C (350°F). Grease and line an 8-inch square baking tin to ensure the cake doesn’t stick and is easy to remove after baking.
Step 2: Prepare the Date Mixture
Place the milk in a saucepan and heat it until it begins to boil. Once boiling, remove the pot from the heat and add the chopped dates and baking soda. Allow the mixture to sit for about 10 minutes, which will soften the dates and allow them to break down.
Step 3: Blend the Date Mixture
After 10 minutes, blend the date and milk mixture until smooth. If you don’t have a blender, you can mash the dates with a fork, but a smooth texture will result in a softer cake.
Step 4: Mix Cocoa and Wet Ingredients
Mix the cocoa powder with the hot water in a large bowl. Whisk until smooth. Then, add the softened butter, brown sugar, and vanilla extract. Whisk the mixture for approximately 5 minutes until it turns light and fluffy. Add the date mixture and eggs, and whisk until combined.
Step 5: Add Dry Ingredients
In another bowl, combine the flour, baking powder, and salt, and whisk them together. Gradually fold the dry ingredients into the wet mixture, mixing until you get a smooth batter.
Step 6: Bake the Cake
Transfer the batter to the prepared cake tin and smooth it out evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out free of batter. Once baked, allow the cake to cool slightly before moving on to the next step.
Step 7: Prepare the Chocolate Sauce
As the cake bakes, you can begin preparing the chocolate sauce. In a saucepan, melt together the butter, brown sugar, and dark chocolate over medium heat. Stir in the vanilla extract, salt, and double cream, and cook until the sauce is smooth and glossy.
Step 8: Soak the Cake
While the cake is still warm, use a skewer or knife to poke holes all over the top. Pour half of the chocolate sauce over the cake, allowing it to soak into the holes. Let it sit for about 30 minutes to absorb the sauce.
Step 9: Serve and Enjoy
Once the cake has soaked in the sauce, cut it into slices. Serve with a scoop of vanilla ice cream or whipped cream for an added treat. Drizzle the remaining chocolate sauce on top before serving for that extra indulgence.
Expert Tips for Perfect Sticky Toffee Pudding with Brownie
- Use Medjool dates: They’re naturally sweet and soft, which makes them the perfect choice for this recipe.
- Soak the dates properly: Let the dates soak in the hot milk for at least 10 minutes. This helps them soften and blend smoothly into the cake.
- Don’t skip the soaking step: Pouring the warm sauce over the cake while it’s still hot allows it to soak in and create that gooey, irresistible texture.
- Use quality chocolate: Since the chocolate sauce is a key element of this dessert, make sure to use good quality dark chocolate for the best flavor.
Common Mistakes to Avoid
Overbaking the cake: Keep an eye on the cake while it bakes. Overbaking will result in a dry, crumbly texture instead of the soft, moist consistency you want.
Skipping the date blending: If you don’t blend the dates well, you may end up with chunks that don’t mix well into the batter. Smooth dates create a better texture.
Pouring sauce too early: Let the cake cool slightly before soaking it with the sauce. This allows the sauce to absorb properly instead of just sitting on top.
Variations to Try for Sticky Toffee Pudding with Brownie
Nutty Addition: Add chopped walnuts or pecans to the brownie layer for a delightful crunch. The nuts bring texture and a nutty flavor that perfectly complements the richness of the sticky toffee.
Caramel Swirl: For an extra layer of sweetness, drizzle some caramel sauce over the cake before pouring the chocolate sauce. This adds a buttery richness and a touch of complexity to the dessert.
Fruit Twist: Add a handful of dried apricots or figs along with the dates for a fruity, textured version. The dried fruits will introduce a chewy texture and a hint of natural sweetness that enhances the overall flavor.
Serving Suggestions for Sticky Toffee Pudding with Brownie
Serve with Ice Cream: A scoop of creamy vanilla ice cream is the perfect contrast to the warm, rich pudding. The cold and creamy texture balances the warmth and sweetness of the cake beautifully.
Top with Whipped Cream: Light, fluffy whipped cream adds a delicate, airy touch that complements the richness of the sticky toffee pudding, creating the perfect balance of flavors.
Pair with a Warm Beverage: This indulgent dessert pairs wonderfully with a cup of hot chocolate, freshly brewed coffee, or a glass of dessert wine. The warm drinks enhance the deep flavors of the pudding and create a cozy, comforting experience.
How to Store Sticky Toffee Pudding with Brownie
Room Temperature: After the cake has cooled completely, store it in an airtight container at room temperature. It will stay fresh for up to 3 days. Be sure to keep the container tightly sealed to avoid the cake drying out.
Refrigeration: If you want to store the sticky toffee pudding with brownie for a longer period, keep it in the fridge for up to a week. To maintain the moisture and texture, gently reheat it before serving, but be cautious not to overheat as it can cause the sauce to become too thick.
Frequently Asked Questions about Sticky Toffee Pudding with Brownie
Why can’t you reheat sticky toffee pudding?
Reheating sticky toffee pudding can cause the sauce to thicken and become overly sticky. To prevent this, reheat the pudding slowly with a splash of cream to maintain its creamy texture.
What can you use instead of dates in sticky toffee pudding?
If you’re not a fan of dates, prunes or figs work well as substitutes. Both provide the necessary sweetness and moisture for the cake.
What country is sticky toffee pudding from?
Sticky toffee pudding is a traditional British dessert that has become popular worldwide. It’s often enjoyed in the UK as a comforting treat after a meal.
More Brownies recipes you will love!
Sticky toffee pudding with Brownie Recipe
Ingredients
For the Cake:
- 1 teaspoon baking soda
- 40 g cocoa powder
- 300 ml whole milk
- 150 g unsalted butter softened
- 300 g Medjool dates pitted and chopped
- 80 ml hot water
- 150 g soft dark brown sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 140 g plain flour
- 1/2 teaspoon salt
- 1.5 teaspoons baking powder
For the Chocolate Sauce:
- 120 g dark chocolate
- 150 g unsalted butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 150 g soft dark brown sugar
- 450 ml double cream
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 180°C (350°F). Grease and line an 8-inch square baking pan to make it easy to remove the cake once it’s baked.
Step 2: Prepare the Date Mixture
- Heat the milk in a saucepan until it starts to boil. Remove it from the heat, then stir in the chopped dates and baking soda. Let this sit for about 10 minutes to soften the dates.
Step 3: Blend the Date Mixture
- After 10 minutes, blend the date and milk mixture until smooth. If you don’t have a blender, mash the dates with a fork, though blending will make the texture smoother.
Step 4: Combine Cocoa and Wet Ingredients
- Mix the cocoa powder with hot water in a large bowl until smooth. Add the softened butter, brown sugar, and vanilla extract, whisking for around 5 minutes until it becomes light and fluffy. Then, mix in the date mixture and eggs.
Step 5: Add Dry Ingredients
- In another bowl, mix the flour, baking powder, and salt together. Slowly incorporate this dry mix into the wet ingredients, stirring until the batter is smooth and well combined.
Step 6: Bake the Cake
- Pour the batter into the prepared pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly.
Step 7: Prepare the Chocolate Sauce
- In a saucepan, melt the butter, brown sugar, and dark chocolate over medium heat. Stir in vanilla extract, salt, and cream until the sauce is smooth and glossy.
Step 8: Soak the Cake
- While the cake is still warm, use a skewer or knife to poke holes all over the top. Pour half of the chocolate sauce over the cake and let it soak in for about 30 minutes.
Step 9: Serve and Enjoy
- Slice the cake and serve with vanilla ice cream or whipped cream. Drizzle the remaining chocolate sauce on top before serving. Enjoy!