Sticky Toffee Pudding Recipe | Hell's Kitchen Dessert at Home

Serves 6 | Prep: 25 minutes | Cook: 35 minutes | Total: about 1 hour

If there is one dessert that belongs to Hell's Kitchen, it is sticky toffee pudding. It has been on the dessert menu since the very first season, and for good reason. A tender date sponge soaks up a warm, buttery toffee sauce until every bite is rich and gooey, then a scoop of cold vanilla ice cream melts right over the top.

It sounds like a restaurant-only dessert, but it comes together at home with surprisingly little cleanup. You only need two pieces of cookware: an oven-safe Hybrid fry pan that bakes the sponge and goes straight to the table, and a Hybrid saucepan for the toffee sauce. If you are tired of pumpkin everything this fall, this is the dessert to make instead.

Watch It Come Together

See the full recipe made start to finish in our sticky toffee pudding video.

Why You'll Love This Recipe

• A true Hell's Kitchen classic. This is the dessert fans know from the show, made in your own kitchen.
• Bakes in a fry pan. The sponge bakes right in an oven-safe Hybrid fry pan, so there is no cake tin to grease, store or scrub.
• Dates do the heavy lifting. Blended Medjool dates keep the sponge moist and give it a deep, caramel-like sweetness.
• A sauce that sets the standard. Butter, brown sugar and cream simmer into a glossy toffee that soaks into every corner of the pudding.

The Gear That Makes It Easier

Toffee sauce is all about steady, even heat, and baking a sponge in a skillet only works if the pan can handle the oven. Here is what we use in the Hell's Kitchen test kitchen.

• Hybrid 11" Fry Pan: Oven-safe up to 900°F, so the date sponge bakes right in the pan and comes out golden. The PFAS-free ceramic nonstick surface helps each slice lift out cleanly, and the pan doubles as a rustic serving dish.
• Hybrid 2.5 Qt Saucepan & Lid: Tri-clad stainless heats evenly across the base, which helps the butter and sugar melt together smoothly without scorching. It is just the right size for a batch of toffee sauce, with room for it to bubble.
• Damascus Steel Paring Knife, 3.5": The right size for slitting each date and popping out the pit in seconds.
• Stainless Steel Utensil Set: 8 PC: A whisk to bring the toffee together, a spoon to stir it, and a spatula for serving. The set is built for use with Hell's Kitchen Hybrid cookware.

Ingredients

For the date sponge

• 10 Medjool dates, pitted
• 1 cup hot water
• 1 cup all-purpose flour, plus extra for dusting the pan
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup packed dark brown sugar
• 4 tablespoons salted butter, softened, plus extra for greasing the pan
• 1 large egg
• 2 teaspoons vanilla extract

For the toffee sauce

• 1 cup packed brown sugar
• 1/2 cup (1 stick) salted butter
• 3/4 cup heavy cream
• 1 to 2 tablespoons bourbon (optional)

For serving

• 1 pint vanilla ice cream or gelato
• Biscotti, for serving (optional)

Instructions

1. Heat the oven. Preheat to 350°F.
2. Soak the dates. Use the paring knife to slit each date lengthwise and remove the pit. Place the dates in a bowl, pour the hot water over them and let them soak for about 10 minutes, until warm and soft.
3. Blend. Transfer the dates and their soaking water to a blender and blend into a smooth puree.
4. Mix the dry ingredients. Sift the flour, salt, baking soda and baking powder together into a bowl.
5. Cream the butter and sugar. In a large bowl, beat the softened butter and dark brown sugar until smooth and creamy. Beat in the egg and vanilla until combined, before adding any dry ingredients.
6. Bring the batter together. Stir the dry ingredients into the butter mixture until just combined, then fold in the date puree last. The batter will be loose; that is exactly what you want.
7. Prep the pan. Rub the inside of the Hybrid 11" Fry Pan with softened butter, then dust it with flour and tap out any excess.
8. Bake. Pour the batter into the pan and spread it evenly. Bake uncovered for 18 to 22 minutes, until the top springs back when pressed and a toothpick in the center comes out clean. Start checking at 18 minutes. Use an oven mitt when you pull the pan, since the handle will be hot.
9. Make the toffee sauce. While the sponge bakes, set the Hybrid 2.5 Qt Saucepan over medium heat. Add the butter and brown sugar and stir until melted and smooth. Whisk in the cream, bring to a gentle boil, and let it bubble for about 10 minutes, stirring occasionally, until slightly thickened and glossy. Remove from the heat and stir in the bourbon, if using. The sauce will keep thickening as it cools.
10. Soak. While the pudding is still warm, poke holes across the top with a skewer and pour about half of the toffee sauce over it. Let it soak in for 5 to 10 minutes. This is where the "sticky" comes from.
11. Serve. Spoon the pudding into bowls, drizzle with more warm toffee sauce and top with a scoop of vanilla ice cream. Add a biscotti on the side for crunch.

Tips for Success

• Use Medjool dates. They are softer and sweeter than other varieties and blend into a smoother puree.
• Do not overmix. Stir the flour in just until you no longer see dry streaks. Overmixing makes the sponge tough.
• Watch the sauce, not the clock. Keep the heat at medium and stir now and then. Hot sugar is very hot, so keep little hands back and taste only after it cools.
• Different pan size? A 9.5" fry pan gives you a thicker sponge that needs closer to 20 to 25 minutes, and an 8" pan may need 25 to 30 minutes.
• Make it boozy or keep it classic. A splash of bourbon adds warmth to the sauce, but the pudding is just as good without it.

Make Ahead, Storage and Reheating

Make ahead: Bake the sponge and make the sauce up to 2 days ahead. Store them separately in the refrigerator.

Storage: Keep leftovers covered in the refrigerator for up to 4 days.

Reheating: Warm individual portions in the microwave for 20 to 30 seconds, or reheat the whole pudding in a 325°F oven for 10 to 15 minutes. Rewarm the sauce in the saucepan over low heat, stirring until pourable.

Frequently Asked Questions

Is sticky toffee pudding actually a pudding?

Not in the American sense. In British kitchens, "pudding" means dessert, and sticky toffee pudding is a moist sponge cake soaked in toffee sauce.

Can I taste the dates?

Not really. Blended dates melt into the sponge and give it a rich, caramel flavor and soft texture rather than a fruity one.

Can I bake it in a fry pan instead of a cake pan?

Yes, as long as the pan is oven-safe. The Hell's Kitchen Hybrid 11" Fry Pan is oven-safe up to 900°F, so it handles a 350°F bake easily.

What can I serve with it besides ice cream?

Lightly whipped cream, crème fraîche or a drizzle of cold heavy cream all balance the sweetness.

Bring a Hell's Kitchen Classic Home

With one oven-safe pan for the sponge and one saucepan for the sauce, this famous dessert fits right into a fall weeknight. Every Hybrid piece is made with PFAS-free ceramic nonstick, and you can see the safety test results here. Explore the full lineup of Hell's Kitchen Hybrid cookware at www.HellsKitchenStore.com, and tag us when you make this one.

YES, CHEF!