Sticky Toffee Pudding

Craving something warm, indulgent, and irresistibly British? Sticky Toffee Pudding is the ultimate comfort dessert a moist sponge made with dates and drenched in a rich, buttery toffee sauce.

At dishfoody.com, I love giving traditional recipes that “made-from-scratch” touch while keeping them easy enough for every baker. This dessert is the kind that fills your kitchen with a deep caramel aroma and delivers pure joy in every bite.

Whether served at a cozy dinner party or a Sunday meal, this iconic treat captures the heart of British baking at its finest.

Why This Sticky Toffee Pudding Recipe Works

• Made with simple, pantry-friendly ingredients but yields a luxurious, restaurant-quality dessert.
• Light yet incredibly moist sponge balanced by a sweet, buttery toffee sauce.
• Perfect make-ahead dessert that tastes even better the next day as flavors deepen.

Choosing the Right Ingredients for Sticky Toffee Pudding

Best Dates for This Recipe

Medjool dates are the gold standard they’re soft, sweet, and easy to blend. If unavailable, use deglet nour or chopped dried dates soaked in boiling water for 15 minutes to soften.

Sugar and Treacle Tips

Dark brown sugar and black treacle give the pudding its signature caramel depth and dark, glossy color. If treacle isn’t available, substitute with molasses or golden syrup for a similar result.

Substitutions

Make it dairy-free by replacing butter with vegan margarine and cream with coconut cream. For gluten-free diets, use an all-purpose gluten-free flour and add ½ tsp xanthan gum for structure.

Ingredients & Prep for Sticky Toffee Pudding

For the Pudding Base

• 1 ½ cups (225 g) pitted dates, chopped
• 1 cup (240 ml) boiling water
• 1 tsp baking soda
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) light or dark brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ⅔ cups (200 g) self-raising flour (or all-purpose + 1½ tsp baking powder)
• ¼ tsp salt
• 2 tbsp black treacle or molasses

For the Toffee Sauce

• ½ cup (115 g) unsalted butter
• 1 cup (200 g) dark brown sugar
• ½ cup (120 ml) heavy cream
• 1 tbsp treacle or golden syrup
• 1 tsp vanilla extract

Preheat your oven to 350°F (175°C). Grease an 8-inch baking dish or individual ramekins generously.

Date Mixture Prep

Place chopped dates in a bowl and pour boiling water over them. Add baking soda and stir—this softens the fruit and helps the sponge stay tender. Let cool, then blend or mash into a smooth paste.

Sponge Batter

Cream butter and sugar together until light. Beat in eggs one at a time, followed by vanilla and treacle. Fold in flour and salt, alternating with the date mixture until just combined. The batter should be silky and pourable. Pour into your prepared dish.

Bake for 30–35 minutes (or 20 minutes for ramekins), until golden and springy.

Step-by-Step Cooking Instructions for Sticky Toffee Pudding

Pre-Cooking Prep for Sticky Toffee Pudding

Gather ingredients before you start the pudding comes together quickly. Avoid overmixing to preserve the sponge’s airy texture.

Cooking Method for Sticky Toffee Pudding

Bake the sponge in the preheated oven until a toothpick inserted into the center comes out clean. While it bakes, start the toffee sauce.

Making the Toffee Sauce

Combine butter, brown sugar, cream, and treacle in a saucepan. Stir continuously over medium heat until the sugar dissolves and the sauce thickens slightly (about 5 minutes). Stir in vanilla once removed from heat.

Doneness Check for Sticky Toffee Pudding

The cake should rise evenly and feel slightly springy. Drizzle hot toffee sauce over the pudding while still warm this allows it to soak beautifully into the sponge.

Resting for Sticky Toffee Pudding

Let it sit for 10 minutes before serving to lock in moisture. The longer it rests, the richer the flavor becomes.

Pro Tips for Perfect Sticky Toffee Pudding

Avoiding a Dense Sponge

Blend dates thoroughly or mash them well to prevent lumps that create uneven texture. Always bake at steady medium heat to keep the pudding soft.

Tool Recommendations

Use a food processor for perfectly smooth date purée. Ceramic baking dishes hold heat evenly, allowing the pudding to caramelize gently around the edges.

Storage & Reheating

Refrigerate leftovers for up to 5 days. Reheat in the microwave for 20 seconds or warm gently in the oven at 300°F for 10 minutes. Add a splash of cream before reheating so it stays moist.

Flavor Variations for Sticky Toffee Pudding

Spicy Twist

Add cinnamon, nutmeg, or allspice to the batter for a cozy holiday version.

Keto/Paleo

Replace brown sugar with erythritol and heavy cream with coconut cream. Sub almond flour for regular flour for a low-carb spin.

Global Flavors

• British Classic: Serve with vanilla custard or clotted cream.
• Caribbean Style: Add a hint of rum essence or coconut flakes (use extract if avoiding alcohol).
• French Flair: Layer with salted caramel and serve with whipped crème fraîche.

Serving Suggestions for Sticky Toffee Pudding

Serve warm, covered generously in toffee sauce with a scoop of vanilla ice cream or whipped cream. For a traditional British experience, pair with warm custard. Garnish with chopped pecans, flaky sea salt, or a drizzle of extra sauce for pure indulgence.

FAQs for Sticky Toffee Pudding

Can I make Sticky Toffee Pudding ahead?
Yes bake the pudding a day early, then reheat and add warm sauce before serving.

What if I don’t have treacle or golden syrup?
Use molasses mixed with brown sugar or maple syrup for a similar flavor.

Can I freeze Sticky Toffee Pudding?
Absolutely. Freeze wrapped portions for up to 3 months. Thaw and reheat with fresh sauce before serving.

Conclusion

Sticky Toffee Pudding is the definition of indulgence a dessert that’s soft, sticky, and irresistibly rich with sweet caramel flavor. Whether it’s your first time trying this British classic or another batch for your dessert table, its melt-in-your-mouth texture guarantees satisfaction every single time. Visit dishfoody.com for more comfort classics, and be sure to check out our Spooky Swirl Halloween Bundt Cake for your next cozy bake.

Sticky Toffee Pudding

Print Recipe

A classic British dessert made with moist date sponge cake and drenched in rich, buttery toffee sauce this Decadent Sticky Toffee Pudding is the ultimate comfort treat for chilly nights.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• For the toffee sauce:
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions

• 1. Preheat oven to 350°F (175°C). Grease a baking dish or individual ramekins.
• 2. Combine chopped dates, baking soda, and boiling water in a bowl. Let stand 10 minutes to soften.
• 3. In another bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time and add vanilla.
• 4. Fold in flour, baking powder, and salt. Stir in the softened date mixture until combined.
• 5. Pour batter into prepared dish and bake 30–35 minutes, or until a toothpick inserted comes out clean.
• 6. Meanwhile, make the toffee sauce by melting butter in a saucepan, then add brown sugar, cream, salt, and vanilla. Simmer 5 minutes until thickened.
• 7. Pour half of the sauce over the warm pudding and let it soak for 10 minutes.
• 8. Serve warm with extra toffee sauce and a scoop of vanilla ice cream or whipped cream.

Notes

• For an extra-rich flavor, add a tablespoon of dark rum or espresso to the toffee sauce.
• Make ahead tip: The pudding can be baked a day in advance and reheated before serving.
• Serve with a sprinkle of sea salt for a gourmet twist.

Nutrition

• Serving Size: 1 slice with sauce
• Calories: 460
• Sugar: 48g
• Sodium: 230mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 115mg

Keywords: Sticky Toffee Pudding, British dessert, toffee cake, classic comfort dessert