Sticky Toffee Pudding

Why I’ll Love This Recipe

I love how incredibly moist and tender the sponge cake becomes.

I enjoy the rich homemade toffee sauce that makes every bite indulgent.

I appreciate that this dessert is perfect for holidays, dinner parties, or cozy family meals.

I like that it can be prepared ahead of time and reheated before serving.

I find that it tastes even better when the warm toffee sauce soaks into the cake.

Ingredients

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

• pitted dates, chopped
• boiling water
• baking soda
• all-purpose flour
• baking powder
• salt
• unsalted butter, softened
• brown sugar
• eggs
• vanilla extract

For the Toffee Sauce

• unsalted butter
• brown sugar
• heavy cream
• vanilla extract
• salt

Optional for Serving

• vanilla ice cream
• whipped cream
• chopped pecans or walnuts

Directions

1. I preheat the oven to 350°F (175°C) and grease a baking dish or individual ramekins.
2. I pour the boiling water over the chopped dates and stir in the baking soda, allowing the mixture to soften.
3. I cream together the butter and brown sugar until light and fluffy.
4. I beat in the eggs one at a time, followed by the vanilla extract.
5. I gradually mix in the flour, baking powder, and salt.
6. I fold the softened date mixture into the batter until evenly combined.
7. I pour the batter into the prepared baking dish and smooth the top.
8. I bake until the pudding is golden and a toothpick inserted into the center comes out clean.
9. I prepare the toffee sauce by melting the butter with the brown sugar, heavy cream, vanilla, and salt until smooth.
10. I pour part of the warm toffee sauce over the baked pudding and allow it to soak in before serving the remaining sauce alongside each portion.
11. I serve the pudding warm with vanilla ice cream or whipped cream if I choose.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Variations

I sometimes add chopped pecans or walnuts to the batter for extra texture.

I enjoy stirring a splash of dark rum or bourbon into the toffee sauce for a richer flavor.

I like making individual puddings in ramekins for elegant single servings.

I occasionally add a pinch of cinnamon or nutmeg to the batter for extra warmth.

I sometimes drizzle caramel sauce over the top along with the toffee sauce for an even more indulgent dessert.

Storage/Reheating

I store leftover Sticky Toffee Pudding in an airtight container in the refrigerator for up to 4 days.

I keep the toffee sauce in a separate container and refrigerate it for up to 1 week.

I reheat individual portions in the microwave for about 20 to 30 seconds or warm the pudding in a low oven until heated through.

I freeze the pudding, without the sauce, for up to 3 months and thaw it overnight before reheating and serving with freshly warmed toffee sauce.

FAQs

What is Sticky Toffee Pudding?

I know Sticky Toffee Pudding as a traditional British dessert made with a moist date sponge cake that is covered in a rich toffee sauce.

Do I have to use dates?

Yes. I find that dates are essential because they provide the signature moisture, sweetness, and texture that make this dessert unique.

Can I make Sticky Toffee Pudding ahead of time?

Yes. I often bake the pudding a day in advance and reheat it with freshly warmed toffee sauce before serving.

Why is my toffee sauce too thick?

I stir in a little extra heavy cream while warming the sauce until it reaches the consistency I prefer.

What should I serve with Sticky Toffee Pudding?

I enjoy serving it with vanilla ice cream, whipped cream, custard, or crème fraîche to complement the warm toffee flavors.

Conclusion

I enjoy making Sticky Toffee Pudding because it is rich, comforting, and full of irresistible homemade flavor. The soft date sponge and buttery toffee sauce create a dessert that feels both elegant and cozy at the same time. Whether I prepare it for a holiday celebration, a dinner party, or a relaxing weekend treat, this classic dessert always leaves everyone asking for another serving.

Sticky Toffee Pudding

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sticky Toffee Pudding is a classic British dessert featuring a soft, moist date sponge soaked with a rich homemade toffee sauce. Served warm with vanilla ice cream or whipped cream, it is the ultimate comforting dessert for holidays and special occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Bake
• Cuisine: British
• Diet: Vegetarian

Ingredients

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• For the toffee sauce: 1/2 cup unsalted butter
• 1 cup brown sugar
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional for serving: vanilla ice cream, whipped cream, chopped pecans or walnuts

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch baking dish or individual ramekins.
2. Pour the boiling water over the chopped dates and stir in the baking soda. Let the mixture sit for 10 minutes to soften.
3. Cream together the softened butter and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Mix together the flour, baking powder, and salt, then gradually add them to the wet ingredients.
6. Fold the softened date mixture into the batter until evenly combined.
7. Pour the batter into the prepared baking dish and smooth the top.
8. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
9. Meanwhile, prepare the toffee sauce by melting the butter with the brown sugar, heavy cream, vanilla extract, and salt in a saucepan over medium heat until smooth.
10. Pour some of the warm toffee sauce over the baked pudding and let it soak in for a few minutes.
11. Serve warm with the remaining toffee sauce and, if desired, vanilla ice cream or whipped cream.

Notes

• Add chopped pecans or walnuts to the batter for extra texture.
• Stir a splash of dark rum or bourbon into the toffee sauce for deeper flavor.
• Bake in individual ramekins for elegant single servings.
• Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
• Drizzle caramel sauce over the top for an extra indulgent finish.
• Store leftover pudding in the refrigerator for up to 4 days.
• Keep the toffee sauce refrigerated separately for up to 1 week and reheat gently before serving.
• Freeze the pudding without the sauce for up to 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 490 kcal
• Sugar: 49 g
• Sodium: 230 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 69 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 95 mg