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Sticky Toffee Pudding with Vanilla Cream Core Awaits!

STICKY TOFFEE PUDDING WITH VANILLA CREAM CORE
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Sticky Toffee Pudding with a delicious molten vanilla cream core, served with a rich toffee sauce and crunchy topping.

Ingredients

Scale
  • 1 cup pitted dates, chopped
  • 1 tsp baking soda
  • 1 cup boiling water
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 1¼ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup cream cheese, softened
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup brown sugar (for toffee sauce)
  • ½ cup unsalted butter (for toffee sauce)
  • ½ cup heavy cream
  • 1 tsp vanilla extract (for toffee sauce)
  • ½ cup crushed walnuts or pecans (for topping)
  • 2 tbsp brown sugar (for topping)
  • 1 tbsp melted butter (for topping)

Instructions

  1. Pour boiling water over the chopped dates, stir in baking soda, and let soak for 15 minutes.
  2. Mix cream cheese, powdered sugar, and vanilla for the cream core. Wrap and freeze into small logs until solid.
  3. Preheat oven to 350°F (175°C). Cream butter with both sugars until fluffy. Add eggs and vanilla. Blend in soaked dates. Fold in flour, baking powder, and salt.
  4. Fill each muffin or bundt mold halfway, insert frozen vanilla core, and top with remaining batter.
  5. Bake 20–25 minutes until edges are set and a toothpick comes out clean (not through the center).
  6. For the toffee sauce: simmer butter, brown sugar, and cream until thick. Stir in vanilla and cool slightly.
  7. Toast nuts with brown sugar and butter for 5 minutes until golden and fragrant.
  8. Serve puddings warm with toffee sauce and crunchy nut topping.

Notes

  • Use gluten-free flour for a GF version.
  • Freeze cream cores in advance for easier handling.
  • Pair with vanilla ice cream or whipped cream for extra indulgence.

Nutrition

Find it online: https://www.homeydishes.com/sticky-toffee-pudding-vanilla-cream-core-recipe/