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Sticky Toffee Pudding
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Sticky Toffee Pudding

Sticky Toffee Pudding is a rich, tender dessert cake made with dates and drenched in a buttery toffee sauce. This beloved British classic is served warm, often with a scoop of vanilla ice cream or a dollop of whipped cream, making it the perfect comfort dessert for cold evenings. Its deep caramel flavor, moist texture, and irresistible sauce combine to create a dessert experience that’s truly unforgettable. This pudding isn’t your average cake. It’s baked soft and spongy, yet has a dense richness thanks to the sweet dates and molasses-like sauce. Whether you're preparing it for a holiday feast or a cozy family dinner, Sticky Toffee Pudding always makes a memorable finale to any meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Calories: 400
Ingredients Method Notes

Ingredients
  

  • For the Pudding:
  • 1 cup pitted dates chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • For the Toffee Sauce:
  • ½ cup unsalted butter
  • ¾ cup brown sugar
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Place chopped dates in a bowl and pour boiling water over them. Stir in baking soda and let sit for 10–15 minutes to soften.
  2. Preheat oven to 350°F (175°C). Grease an 8-inch baking dish. In a mixing bowl, cream butter and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the butter mixture and stir to combine. Finally, stir in the softened date mixture (including the liquid).
  4. Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. While baking, prepare the toffee sauce.
  5. In a saucepan over medium heat, melt butter and add brown sugar, stirring until dissolved. Slowly stir in heavy cream, vanilla, and a pinch of salt. Simmer for 5–7 minutes until thickened slightly.

Notes

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in the microwave or oven and pour fresh toffee sauce on top before serving.
     Freezing: Freeze the pudding (without sauce) for up to 2 months. Thaw and reheat before serving.