Sticky Toffee Pudding

by: Chef Matt Chatfield

Compatible Wolf Appliances:


Sticky Toffee Pudding has a rich, tender cake texture to make a very satisfying dessert. The dates provide a rich flavor, and the caramel adds a buttery finish. Top the dessert with fresh whipped cream.

Prep Time
Cook Time




  • 1 cup Medjool dates, pits removed and roughly chopped
  • 1/2 teaspoon baking soda
  • 1/4 cup boiling water
  • 3 tablespoons unsalted butter, softened at room temperature
  • 6 tablespoons light brown sugar
  • 1 large egg
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
Toffee Sauce
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons milk
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons corn syrup
  • 2 tablespoons bourbon



Preheat the Wolf Convection Oven on Bake Mode to 350˚F. Place a rack in rack position 4 of the Wolf Convection Oven.

Place the dates and baking soda in a heat-proof bowl. Pour boiling water over the dates and press down with a spoon so they’re submerged.

Let sit for 10 minutes.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl by hand, cream the butter and sugar on high speed until light and fluffy, about 1 minute. Reduce speed to medium, add the egg, and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low speed, add the flour and baking powder. Mix until just combined.

Puree the dates using a blender or food processor. Pour the mixture directly into the cake mixture and mix on low speed until well combined, 10-15 seconds.

Butter and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities and place in the Wolf Convection Oven.

Bake for 17-19 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 10-15 minutes before turning out onto a plate or tray.

Toffee Sauce

While the cakes are baking, make the toffee sauce.

Combine all ingredients, except bourbon, in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 2-3 minutes until thickened. Remove from heat, stir in bourbon, and allow to cool slightly before spooning over the puddings. Serve immediately. This recipe also easily doubles to make 12 puddings.