There’s something undeniably comforting about Sticky Toffee Pudding. With its rich date-studded sponge and glossy, buttery toffee sauce, it’s the kind of dessert that feels like a warm hug on a chilly day. If you’ve never made this classic British treat at home, you’re in for a real delight. This version is incredibly moist, decadently sweet, and simple enough for anyone to master. Best of all, it’s make-ahead friendly, making it perfect for dinner parties, holidays, or just a cozy night in.
Whether you’re already a fan or trying it for the first time, this is the Sticky Toffee Pudding recipe that will win hearts at your table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
To make a truly unforgettable Sticky Toffee Pudding, you’ll need a few kitchen staples and one magical ingredient—dates. They give the sponge its signature moist texture and natural sweetness. Medjool dates are the best choice, thanks to their soft flesh and deep flavor, but any pitted dates will work in a pinch.
You’ll also want dark brown sugar for a deeper caramel flavor in both the cake and the sauce. If all you have is light brown sugar, that’s okay, but you’ll notice a difference in richness. Heavy cream adds body to the sauce, while a bit of vanilla brings it all together.
Instructions
Step 1: Soften the Dates
Start by chopping the dates into small pieces—this helps them break down into the batter more easily. Place them in a bowl, sprinkle over the baking soda, and pour boiling water on top. Let them soak for about 10–15 minutes. This step softens the dates, making them easier to blend into the batter and infuses the sponge with their rich, fruity sweetness.
Step 2: Make the Batter
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This step takes a few minutes but is crucial—it helps create that soft, tender crumb. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for a warm, aromatic base.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, stirring just until combined. Over-mixing can lead to a dense cake, so fold it together gently.
Step 4: Add the Date Mixture
By now, your dates should be soft and the water slightly syrupy. Stir the whole mixture—dates and liquid—into the batter. The result will be thick and a little sticky, and that’s exactly what you want. The dates not only flavor the cake but also add an unbeatable moistness.
Step 5: Bake the Pudding
Pour the batter into a greased 8-inch square pan or individual ramekins. If using ramekins, fill them about three-quarters full. Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Make the Toffee Sauce
While the cake bakes, it’s time to make the sauce. In a small saucepan over medium heat, melt the butter with brown sugar, then stir in the heavy cream. Let it simmer gently for 3–5 minutes, stirring constantly, until it thickens into a luscious caramel sauce. Add a splash of vanilla and a pinch of salt to balance the sweetness. The aroma alone will make your kitchen feel like a bakery.
Step 7: Soak and Serve
When the cake comes out of the oven, poke a few holes in the top with a skewer or toothpick. This helps the sauce seep down into the sponge for an extra decadent texture. Pour a generous amount of warm toffee sauce over the top and let it sit for a few minutes to soak in.
Serve warm, with more sauce drizzled on top and a scoop of vanilla ice cream or a dollop of whipped cream. You’ll love how the cold creaminess contrasts with the warm, gooey pudding. It’s absolutely irresistible!
Tips and Tricks
- Use Medjool dates if possible—they’re sweeter, softer, and richer in flavor.
- Soak your dates well. Don’t rush the softening step. It makes a huge difference in the cake’s texture.
- Don’t overmix the batter. Stir just until combined to keep the sponge tender.
- Bake in ramekins for a stunning individual presentation—perfect for dinner parties.
- Make the sauce in advance. Just reheat it gently before serving.
Possible Variations
- Boozy Twist: Add a tablespoon of bourbon, brandy, or dark rum to the toffee sauce for an adult-only version.
- Spiced Up: Mix in a teaspoon of cinnamon or a pinch of nutmeg for a festive flair.
- Nutty Crunch: Stir chopped walnuts or pecans into the batter for texture.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of regular flour—no one will know the difference!
- Low-Sugar Variation: Reduce the sugar slightly if serving with a sweet topping like ice cream.
Serving Suggestions
Sticky Toffee Pudding is a showstopper on its own, but these pairings take it over the top:
- Classic Style: A scoop of vanilla bean ice cream melting into the warm sponge.
- Elegant Touch: Lightly sweetened whipped cream with a dusting of cinnamon.
- British Style: Pour over some warm custard for a traditional feel.
- Seasonal Option: Serve with a drizzle of spiced apple compote in the fall.
Storage Instructions
If you have leftovers (and that’s a big “if”), this pudding stores beautifully.
- Refrigerate: Store the cake and sauce in separate airtight containers in the fridge for up to 3 days.
- Freeze: The pudding freezes well for up to 2 months. Wrap it tightly and thaw in the fridge overnight.
- Reheat: Warm slices in the microwave or oven until heated through. Gently warm the sauce on the stovetop or in the microwave.
Make-Ahead Tips
This dessert is a lifesaver for entertaining! You can make both the cake and the sauce up to two days in advance. Just reheat, soak with sauce, and serve. It tastes just as good—if not better—the next day.
Frequently Asked Questions
Can I make Sticky Toffee Pudding ahead of time?
Absolutely. In fact, it’s even better when the flavors have had a chance to meld. Just reheat gently and serve with warm sauce.
What kind of dates should I use?
Medjool dates are ideal, but any soft pitted date will do. If your dates are dry, soak them longer or add a splash more hot water.
Is it too sweet?
It’s rich and sweet, yes, but not cloying. The balance comes from the deep caramel tones and the contrast with creamy toppings like ice cream.
Can I serve it cold?
Technically yes, but Sticky Toffee Pudding is truly magical when warm. The sponge is softer and the sauce is silky and melty.
Do I have to use ramekins?
Not at all. An 8-inch square pan works just fine. But for special occasions, individual ramekins add a wow factor.
Can I double the recipe?
Definitely. Just bake in a larger dish and keep an eye on the cooking time—it might need a bit longer in the oven.
Conclusion
Sticky Toffee Pudding is more than just a dessert—it’s an experience. From the soft, date-filled sponge to the velvety toffee sauce cascading over the top, every bite is comforting, indulgent, and unforgettable. Whether you’re hosting a holiday gathering, planning a cozy winter dinner, or just craving something truly special, this recipe is sure to impress.
Once you try it, you’ll be coming back to it again and again.
Sticky Toffee Pudding
Ingredients
- 1 cup chopped pitted dates
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup brown sugar (for toffee sauce)
- 1/2 cup heavy cream (for toffee sauce)
- 1/4 cup unsalted butter (for toffee sauce)
- 1/2 teaspoon vanilla extract (for toffee sauce)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
- Combine chopped dates and baking soda in a bowl. Pour boiling water over them and let sit for 10–15 minutes to soften.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Stir the date mixture into the butter mixture, then gradually add the dry ingredients. Mix until fully combined.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the toffee sauce: In a saucepan over medium heat, combine brown sugar, cream, and butter. Bring to a boil and simmer for 3–5 minutes, stirring constantly, until thickened. Stir in vanilla.
- Once the pudding is baked, poke holes in the top with a skewer and pour some of the warm toffee sauce over it. Let it soak for a few minutes.
- Serve warm with extra toffee sauce and optional vanilla ice cream or whipped cream.
