Moist Brown Butter Sticky Toffee Pudding
Brown Butter Sticky Toffee Pudding with Miso Caramel Sauce-soft, moist, and full of rich caramel flavor. Made with sweet dates, nutty brown butter, and dark brown sugar, this cake is topped with a warm miso caramel sauce that adds the perfect balance of sweet and salty.
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If you've never tried miso in caramel before your are missing out. The white miso adds a subtle savory flavor that balances the sweetness without being overpowering. It's a simple twist on a classic sticky toffee pudding that makes this dessert extra special.
Serve it warm with plenty of caramel sauce and a scoop of vanilla ice cream. It's the perfect cozy dessert for fall, the holidays, or whenever you're craving something sweet.
Why You'll Love This Sticky Toffee Pudding
- Rich caramel flavor: Brown butter, dark brown sugar, and dates give this cake a deep, buttery caramel flavor.
- Soft and moist: The dates keep the cake moist, while a little oil helps it stay soft and tender.
- Sweet and salty: The white miso caramel sauce adds just enough saltiness to balance the sweetness.
- Perfect for the holidays: A warm, comforting dessert that's great for Thanksgiving, Christmas, or any special occasion.
What Is Sticky Toffee Pudding?
Sticky toffee pudding is a classic British dessert made with a soft date sponge cake and a rich, buttery toffee sauce. Despite its name, it's actually more like a moist cake than a traditional pudding.
The dates give the cake its naturally sweet, caramel-like flavor, while the warm toffee sauce soaks into the sponge and makes it extra moist.
I'm adding brown butter to the cake and white miso to the caramel sauce. The combination brings out the rich caramel flavor while adding a little nutty and savory twist.
Ingredients and Substitutions
- Dates: Give the cake its signature sweetness and moist texture. I recommend Medjool dates because they're soft, just make sure your dates are not old and dry.
- Water: Softens the dates so they can easily blend into the cake batter.
- Baking Soda: Helps soften the dates during soaking and contributes to the cake's rise.
- Unsalted Butter: Browning the butter adds a rich, nutty flavor. You can just use regular melted butter, but you'll miss out on that extra depth of flavor.
- Neutral Oil: Helps keep the cake soft and moist, even after cooling. Vegetable or canola oil works.
- Dark Brown Sugar: Adds moisture and a deeper molasses flavor. Light brown sugar works too!
- Egg: Adds structure and richness to the cake.
- Vanilla Extract: Enhances the warm caramel flavor. You can substitute vanilla bean paste.
- All-Purpose Flour: Gives the cake structure while keeping the crumb tender.
- Baking Powder: Helps the cake rise and gives it a soft, fluffy texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Espresso Powder: Optional, but adds depth to the caramel flavor without making the cake taste like coffee.
For the White Miso Caramel Sauce
- Unsalted Butter: Creates a rich and buttery sauce. I recommend unsalted butter because miso already adds saltiness.
- Dark Brown Sugar: Gives the caramel sauce a deep, molasses-like flavor. You can substitute light brown sugar for a milder sauce.
- Heavy Cream: Makes the caramel smooth, creamy, and rich. Don't substitute here
- White Miso Paste: Adds a subtle salty, savory flavor that balances the sweetness. White miso is milder than red miso, making it perfect for desserts. Tip: Don't get the white miso from trader joes.
- Vanilla Extract: Adds warmth and enhances the buttery caramel flavor.
How to Make Brown Butter Sticky Toffee Pudding
Prepare the Dates
Start by chopping the pitted dates into small pieces and placing them in a heatproof bowl. Pour the boiling water over the dates.
Let them soak for 10–15 minutes until softened. Use an immersion blender or food processor to create a smooth mixture. Set aside to cool slightly.
Brown the Butter
In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma.
Remove it from the heat and immediately transfer it to a heatproof bowl, including the browned milk solids. Allow it to cool slightly before whisking in the neutral oil.
Make the date Cake Batter
In a mixing bowl, cream together the cooled brown butter mixture and dark brown sugar until combined. Add the egg and vanilla extract, then whisk until smooth.
Stir in the softened date mixture, including any remaining soaking liquid. Add the all-purpose flour, baking powder, and salt. Gently fold everything together until no dry flour remains. Avoid overmixing to keep the cake soft and tender.
Preheat the oven to 350°F and grease and line a 8-inch square pan with parchment paper.
Pour the batter into the prepared pan and spread it evenly. Bake for approximately 30-40 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
IMPORTANT: While the cake bakes make the caramel sauce.
How to Make White Miso Caramel Sauce
Make the Caramel
In a small saucepan over medium-low heat, combine the unsalted butter, dark brown sugar, and heavy cream. Stir until the butter has melted and the sugar dissolves.
Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.
Remove the saucepan from the heat and whisk in the white miso paste and vanilla extract until smooth.
Taste the caramel and adjust the miso if desired. You want just enough saltiness to balance the sweetness without overpowering the caramel flavor.
How to Serve Sticky Toffee Pudding
While the cake is still hot out of the oven, use a toothpick or skewer to poke small holes across the surface. Spoon a few tablespoons of warm miso caramel sauce over the cake and allow it to soak in for 5–10 minutes.
Slice the cake and serve warm with additional caramel sauce drizzled over the top. For an extra treat, add a scoop of vanilla bean ice cream.
Tips for the Best Sticky Toffee Pudding
Don't skip soaking the dates. Soaking softens the dates and helps them blend into the batter, giving the cake its signature moist texture.
Watch the brown butter carefully. Brown butter can go from golden to burnt quickly. Remove it from the heat as soon as the milk solids turn golden brown and smell nutty.
Avoid overmixing. Once the flour is added, gently mix just until combined. Overmixing can make the cake dense.
Don't overbake. Sticky toffee pudding should be soft and moist. Start checking the cake a few minutes before the suggested baking time.
Use white miso. White miso has a mild, slightly sweet flavor that works beautifully in caramel.
Serve the cake warm. Warm sticky toffee pudding absorbs the caramel sauce better and tastes especially delicious with vanilla ice cream.
Frequently Asked Questions
Does Miso Caramel Taste Like Miso?
Not strongly! White miso adds a mild salty, savory flavor that balances the sweetness of the caramel. It gives the sauce more depth without making it taste overly savory.
Can I Make Sticky Toffee Pudding Without Miso?
Absolutely! Simply leave the miso out of the caramel sauce and add a small pinch of salt to taste. You'll still have a delicious classic toffee sauce.
Do I Have to Use Medjool Dates?
No. Medjool dates are naturally soft and sweet, but you can use other varieties. I have use jujube which are Chinese dates and they still work but they do have a coarser exterior.
Can I Make Sticky Toffee Pudding Ahead of Time?
Yes! You can bake the cake a day ahead and store it covered in the refrigerator. Keep the caramel sauce in a separate airtight container. When ready to serve, gently warm the cake and sauce before assembling.
How to Store Sticky Toffee Pudding
Store leftover sticky toffee pudding in an airtight container in the refrigerator for up to 3–4 days. Keep any extra miso caramel sauce in a separate covered container.
To reheat, microwave individual slices in short intervals until warm. Gently reheat the caramel sauce in the microwave or on the stovetop, stirring until smooth.
If you love this Brown Butter Miso Sticky Toffee Pudding, I've got a few more delicious recipes you need to try! For another dessert with rich, nutty flavors, try my Pumpkin Donuts with Brown Butter Maple Glaze. If you're craving something soft and comforting, my Moist Banana Coffee Cake is another favorite!
And if you love warm spices and caramel, you'll definitely want to try my Caramel Apple Cinnamon Rolls or Apple Crumble Cinnamon Rolls. Both are perfect for cozy mornings, holiday gatherings, or whenever you're craving something sweet!
Brown Butter Sticky Toffee Pudding
Ingredients
Brown Butter Date Cake
- 170 g pitted dates chopped
- ¾ cup boiling water (180ml)
- ½ teaspoon baking soda
- 100 g unsalted butter browned
- 1 tablespoon neutral oil
- ⅔ cup dark brown sugar, packed (140g)
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (150g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon espresso powder optional
Brown Butter Miso Caramel Sauce
- 6 tablespoon unsalted butter, browned (85g)
- ⅔ cup dark brown sugar, packed (140g)
- ⅔ cup heavy cream (160ml)
- 2 teaspoon white miso paste
- 1 teaspoon vanilla extract
- Vanilla ice cream for serving (optional
Instructions
Prepare the Date Mixture
- If using whole dates, carefully slice each date lengthwise and remove the pit from the center. Once pitted, roughly chop the dates into small, ¼-inch pieces. Cutting the dates into smaller pieces helps them soften faster and makes them easier to blend into a smooth purée.
- Add the chopped dates to a heatproof bowl. Pour the boiling water over the dates and stir in the baking soda.
- Let the dates soak for 10–15 minutes until softened.
- Using an immersion blender or food processor, blend the dates and soaking liquid until you have a mostly smooth purée. Set aside to cool slightly.
Brown the Butter
- Add the butter to a light-colored saucepan over medium heat.
- Allow the butter to melt, stirring occasionally. The butter will begin to bubble and foam as the water evaporates.
- Continue cooking until the milk solids at the bottom turn golden brown and release a nutty aroma.
- Immediately transfer the brown butter, including the toasted milk solids, to a heatproof bowl to prevent burning.
- Let the brown butter cool until warm but still liquid.
Make the Cake Batter
- Preheat the oven to 350°F (177°C). Grease an 8-inch round cake pan, at least 2 inches deep, and line the bottom with parchment paper.
- Preheat the oven to 350°F and grease and line a 8-inch square pan with parchment paper.
- In a mixing bowl, cream together the cooled brown butter mixture and dark brown sugar until combined. Add the egg and vanilla extract, then whisk until smooth.
- Stir in the softened date mixture, including any remaining soaking liquid. Add the all-purpose flour, baking powder, and salt. Gently fold everything together until no dry flour remains. Avoid overmixing to keep the cake soft and tender.
- Stir in the softened date mixture, including any remaining soaking liquid.
- Add the all-purpose flour, baking powder, and salt. Gently fold everything together until no dry flour remains. Avoid overmixing to keep the cake soft and tender.
- Pour the batter into the prepared cake pan and spread evenly.
Bake the Cake
- Bake at 350°F for approximately 30–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the cake is baking, prepare the brown butter miso caramel sauce.
Make the Brown Butter Miso Caramel Sauce
- Add the butter to a medium saucepan over medium heat.
- Cook until the butter turns golden brown and the milk solids become toasted and fragrant.
- Reduce the heat to medium-low. Add the dark brown sugar and carefully pour in the heavy cream, stirring continuously. The mixture may bubble.
- Continue stirring until the sugar dissolves and the mixture becomes smooth.
- Bring the sauce to a gentle simmer and cook for 3–4 minutes until slightly thickened.
- Remove the saucepan from the heat. In a small bowl, whisk the white miso paste with a spoonful of warm caramel until smooth.
- Add the miso mixture back to the saucepan along with the vanilla extract. Whisk until fully incorporated.
Soak and Serve the Sticky Toffee Pudding
- As soon as the cake comes out of the oven, leave it in the baking pan and use a skewer or toothpick to poke holes throughout the surface.
- While the cake is still hot out of the oven, use a toothpick or skewer to poke spoon a few tablespoons of warm miso caramel sauce over the cake and allow it to soak in for 5–10 minutes.
- Use a pastry brush to gently spread the sauce evenly across the surface, making sure it reaches the edges and seeps into the holes.
- Let the cake absorb the sauce for 5–10 minutes before slicing. Adding the warm caramel to the freshly baked cake allows it to soak into the crumb, creating that soft, moist, and sticky texture.
- Serve the cake warm with additional brown butter miso caramel sauce and a scoop of vanilla ice cream.
