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Brown Butter Sticky Toffee Pudding

Brown Butter Miso Sticky Toffee Pudding is a soft, moist date cake soaked in rich, toasty brown butter miso caramel sauce. An irresistible dessert for holidays!
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Prep Time 30 minutes
Cooling/Soaking 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 548 kcal

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.
    • If your dates are particularly dry or firm, allow them to soak for an additional 5 minutes.
  • 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-Ahead Tip: You can prepare the brown butter miso caramel sauce up to 3–4 days in advance. Store it in an airtight container in the refrigerator. Just before the cake finishes baking, gently reheat the sauce in a saucepan over low heat, stirring occasionally until hot, smooth, and pourable. Avoid boiling the sauce again.

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.

Nutrition

Calories: 548kcalCarbohydrates: 69gProtein: 5gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 118mgSodium: 368mgPotassium: 312mgFiber: 3gSugar: 50gVitamin A: 939IUVitamin C: 3mgCalcium: 103mgIron: 2mg
Keyword Brown Butter Sticky Toffee Pudding, homemade sticky toffee pudding, miso caramel, miso sticky toffee pudding, sticky toffee pudding
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