Sticky Toffee Pudding

Why You’ll Love This Recipe

Sticky Toffee Pudding is a comforting and rich dessert that strikes a perfect balance between sweet and savory flavors. The moist, buttery sponge cake melts in your mouth, while the gooey toffee sauce adds a luscious sweetness. Topped with ice cream or custard, it’s the perfect dessert to enjoy after a hearty meal. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow, ensuring a delicious treat every time.

Ingredients

• 200g Medjool dates, pitted and chopped
• 200ml water
• 1 tsp baking soda
• 100g unsalted butter, softened
• 150g brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 1/4 tsp salt
• 1 tsp baking powder
• 100ml milk

For the toffee sauce:

• 100g unsalted butter
• 100g brown sugar
• 200ml double cream
• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 180°C (350°F) and grease a 9-inch round cake tin.
2. In a small saucepan, combine the chopped dates and water. Bring to a simmer and cook for about 5 minutes, until the dates are soft and the water has absorbed. Stir in the baking soda and set aside.
3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Sift the self-raising flour, salt, and baking powder together, then add to the butter mixture in batches, alternating with the milk. Mix until just combined.
5. Fold the date mixture into the batter, then pour it into the prepared cake tin.
6. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
7. While the cake is baking, prepare the toffee sauce by melting the butter and brown sugar in a saucepan over medium heat. Stir in the cream and vanilla extract, and bring to a gentle simmer. Cook for 3–4 minutes, stirring constantly, until the sauce thickens.
8. Once the pudding is baked, remove it from the oven and let it cool for a few minutes. Then, carefully invert the pudding onto a serving plate.
9. Pour some of the toffee sauce over the warm pudding, saving some for serving. Serve with vanilla ice cream or custard.

Servings and Timing

• Servings: 8
• Prep time: 15 minutes
• Cook time: 40–45 minutes

Variations

• Nutty Sticky Toffee Pudding: Add chopped walnuts or pecans to the batter for added crunch and flavor.
• Spiced Version: Add ground cinnamon, ginger, or nutmeg to the batter for a warming spiced twist.
• Vegan Sticky Toffee Pudding: Replace the butter with a plant-based butter and use non-dairy milk. You can substitute eggs with flax eggs or a chia egg.
• Gluten-Free: Substitute the self-raising flour with a gluten-free flour blend to make this dessert gluten-free.

Storage/Reheating

• Storage: Store leftover sticky toffee pudding in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days.
• Reheating: Reheat individual portions in the microwave for 20–30 seconds or in the oven at 180°C (350°F) for 10–15 minutes until warm. Reheat the toffee sauce separately in a saucepan or microwave.

FAQs

Can I make sticky toffee pudding ahead of time?

Yes, you can prepare the pudding and toffee sauce in advance. Simply store the baked pudding in an airtight container and refrigerate. Reheat before serving.

Can I freeze sticky toffee pudding?

Yes, you can freeze the pudding. Wrap it tightly in plastic wrap and foil before freezing. To reheat, defrost and then bake in the oven at 180°C (350°F) until warmed through.

What can I serve with sticky toffee pudding?

Sticky toffee pudding pairs beautifully with vanilla ice cream, custard, or whipped cream. You can also serve it with a drizzle of extra toffee sauce.

Is sticky toffee pudding gluten-free?

Traditional sticky toffee pudding is not gluten-free, but you can make it gluten-free by using a gluten-free flour blend in place of self-raising flour.

Can I use other types of dates for this recipe?

Medjool dates are preferred for their sweetness and soft texture, but you can use other varieties if necessary. Just ensure they are pitted and chopped.

How do I know when the sticky toffee pudding is done?

The pudding is done when a skewer inserted into the center comes out clean, and the top is golden brown.

Can I make the toffee sauce without cream?

Yes, you can make the toffee sauce without cream by using coconut milk or a non-dairy substitute for a lighter option.

Is sticky toffee pudding served warm or cold?

Sticky toffee pudding is best served warm, especially with a scoop of ice cream or a drizzle of warm custard.

Can I make sticky toffee pudding in individual portions?

Yes, you can bake the pudding in individual ramekins for a more personalized serving. Adjust the baking time to around 20–25 minutes.

How long does sticky toffee pudding last?

Sticky toffee pudding will last for up to 5 days in the fridge, or you can freeze it for up to 3 months.

Conclusion

Sticky Toffee Pudding is a truly indulgent treat, perfect for satisfying your sweet tooth. With its rich, moist sponge and decadent toffee sauce, it’s no wonder that this classic dessert remains a favorite. Whether you’re serving it for a special occasion or a comforting end to a meal, this recipe is sure to impress.

Sticky Toffee Pudding

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sticky Toffee Pudding is a beloved British dessert made with a rich, moist sponge cake soaked in a luscious toffee sauce. Perfect for any occasion, this indulgent treat is topped with vanilla ice cream or custard, making it a comforting dessert for all ages. Follow this simple recipe to create a decadent dessert that’s sure to impress.

• Author: Laura
• Prep Time: 15min
• Cook Time: 45min
• Total Time: 60min
• Yield: 8servings
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

• • 200g Medjool dates, pitted and chopped
  • 200ml water
  • 1 tsp baking soda
  • 100g unsalted butter, softened
  • 150g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 100ml milk

  For the toffee sauce:

  • 100g unsalted butter
  • 100g brown sugar
  • 200ml double cream
  • 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

• Preheat your oven to 180°C (350°F) and grease a 9-inch round cake tin.
• In a small saucepan, combine the chopped dates and water. Simmer for about 5 minutes until the dates soften. Stir in the baking soda and set aside.
• In a large mixing bowl, cream together the softened butter and brown sugar until fluffy. Beat in the eggs one at a time, then add vanilla extract.
• Sift together the self-raising flour, salt, and baking powder. Gradually add to the butter mixture, alternating with the milk. Mix until just combined.
• Fold in the date mixture and pour the batter into the prepared cake tin.
• Bake for 30–35 minutes or until a skewer inserted into the center comes out clean.
• While the pudding bakes, prepare the toffee sauce. Melt the butter and brown sugar in a saucepan over medium heat. Stir in the cream and vanilla, then simmer for 3–4 minutes until thickened.
• Once the pudding is baked, cool for a few minutes before inverting it onto a serving plate.
• Pour some warm toffee sauce over the pudding, reserving some for serving. Serve with vanilla ice cream or custard.

Notes

• You can add nuts like walnuts or pecans for extra texture.
• For a spiced version, incorporate cinnamon, ginger, or nutmeg into the batter.
• To make it vegan, use plant-based butter and non-dairy milk, and substitute eggs with flax or chia eggs.