Sticky Toffee Pudding Recipe – A Classic British Dessert

If you’re craving a rich, indulgent dessert that feels like a warm hug, this sticky toffee pudding recipe is exactly what you need. With its moist sponge, luscious toffee sauce, and irresistible charm, this classic British treat is easier to make than you might think—read on and discover how to bring this cozy delight to your table.

Description

Sink your spoon into a warm and tender sticky toffee pudding, and you will immediately understand why this British classic has found a beloved place at American tables. Each bite is soaked in a rich, buttery toffee sauce that envelops the moist date-infused cake like a cozy winter blanket. There is a deep caramel flavor throughout, balanced with the natural sweetness of Medjool dates and just a hint of molasses-like warmth that lingers on your tongue. It tastes like the kind of indulgence you savor by candlelight on a snow-dusted evening.

Sticky toffee pudding has the soul of an old-fashioned dessert with a luxurious bite. Decadent without being cloying, it offers a soft, tender crumb that melts in your mouth. The toffee sauce, dripping over the sides like molten caramel, soaks into every nook and cranny of the cake. Topped with a scoop of vanilla ice cream or a swirl of whipped cream, it transforms into a dessert worthy of family celebrations and cozy weekends alike.

Why You’ll Love This Recipe

This sticky toffee pudding recipe is both comforting and surprisingly simple to make. The ingredients are easy to find, and most are already pantry staples. You will love how effortlessly the warm toffee sauce comes together and how it turns a simple date cake into something truly spectacular. From its rich flavor to its perfectly soft texture, this dessert is a guaranteed crowd-pleaser.

Whether you prepare it ahead of time for a dinner party or whip it up as a spontaneous treat on a Sunday night, this pudding keeps beautifully and reheats like a dream. It is a versatile dessert that never fails to impress with minimal effort — ideal for home bakers at any skill level.

Serving and Storage Tips

To serve, pour the warm toffee sauce generously over each slice and top with vanilla ice cream, whipped cream, or crème fraîche for a slightly tangy twist.

Store leftover pudding in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 30 to 45 seconds until warm, or heat gently in a 325°F oven for about 10 to 15 minutes. The toffee sauce can be reheated in a saucepan over low heat.

To freeze, wrap the pudding tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat as usual. You can also prepare the cake and sauce a day ahead and reheat before serving.

Course, Cuisine, Keywords

Dessert, British, sticky toffee pudding, holiday dessert, comfort food

Ingredients

• 10 ounces pitted Medjool dates
• 1 cup water
• 1 teaspoon baking soda
• 4 tablespoons unsalted butter softened
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 1 third cups all-purpose flour
• 1 and one quarter teaspoons baking powder
• Half teaspoon salt

For the Toffee Sauce

• 1 cup packed light brown sugar
• Half cup unsalted butter
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment

• 8-inch square baking dish
• Medium saucepan
• Mixing bowls
• Electric mixer or whisk
• Wooden spoon or rubber spatula
• Cooling rack
• Small saucepan

Instructions

1. Preheat the oven: Set your oven to 350°F. Grease an 8-inch square baking dish and set it aside.
2. Prepare the dates: Chop the Medjool dates into small pieces and place them in a medium saucepan with 1 cup of water. Bring to a boil, then remove from the heat and stir in the baking soda. The mixture will foam slightly. Let it sit and cool while you prepare the rest of the batter. This step softens the dates beautifully and infuses the cake with rich flavor.
3. Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and brown sugar until pale and fluffy. This takes about 2 to 3 minutes. I recommend using an electric mixer, but a sturdy whisk and some elbow grease will do in a pinch.
4. Add eggs and vanilla: Beat in the eggs, one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
5. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined — do not overmix.
6. Add the date mixture: Stir the warm date mixture, liquid and all, into the batter. The final consistency will be thick and a bit sticky, which is exactly what you want.
7. Bake: Pour the batter into your prepared dish and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back lightly when touched in the center.
8. Make the toffee sauce: While the pudding is baking, melt the butter in a small saucepan over medium heat. Add the brown sugar and heavy cream, stirring constantly. Bring to a gentle boil, then lower the heat to a simmer. Cook for 3 to 5 minutes, until the sauce thickens slightly. Stir in the vanilla and a pinch of salt. Set aside until ready to serve.
9. Finish the pudding: Once the cake has cooled for about 10 minutes, poke small holes all over the top using a skewer or fork. Pour about half of the warm toffee sauce evenly over the cake. Let it soak in for 5 minutes before slicing.
10. Serve: Spoon warm slices onto plates and drizzle generously with the remaining sauce. A scoop of vanilla ice cream on the side never hurts.

Nutrition per serving

For an extra depth of flavor, soak the dates in strong black tea instead of plain water before boiling. It adds a subtle richness to the cake. You can also make mini puddings using a muffin tin and reduce the baking time to 18 to 22 minutes.

FAQ

We hope you enjoyed this article about sticky toffee pudding recipe! If you did, we’d love to hear your thoughts—leave us a comment! And if you found it helpful or inspiring, please pin this article or any of its images on Pinterest and give the pin a like. Your support helps us grow, create more delicious content, and become even better! Thank you!

Sticky Toffee Pudding

Sink your spoon into a warm and tender sticky toffee pudding—this British classic pairs a moist date-infused cake with a rich, buttery toffee sauce for an indulgent, crowd-pleasing dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine British

Servings 8 servings

Calories 515 kcal

Ingredients

  

1x2x3x

• 10 ounces pitted Medjool dates
• 1 cup water
• 1 teaspoon baking soda
• 4 tablespoons unsalted butter softened
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• For the Toffee Sauce:
• 1 cup packed light brown sugar
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

• Preheat your oven to 350°F. Grease an 8-inch square baking dish and set aside.
• In a medium saucepan, combine the chopped dates and water. Bring to a boil, then remove from heat and stir in the baking soda. Set aside to cool slightly.
• In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and mix until combined.
• Stir the date mixture, including the liquid, into the batter until fully incorporated. The mixture will be thick and smooth.
• Pour the batter into the prepared baking dish and smooth the top. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
• While the pudding bakes, make the toffee sauce. In a small saucepan, combine the brown sugar, butter, and heavy cream. Bring to a gentle boil over medium heat, stirring frequently. Once it begins to bubble, reduce heat to low and simmer for 3 to 5 minutes. Remove from heat and stir in vanilla extract and a pinch of salt.
• Once the pudding is baked, let it cool for about 10 minutes. Poke small holes over the top with a skewer or fork, then pour about half of the warm toffee sauce over the pudding.
• Serve warm with an extra drizzle of sauce and a scoop of ice cream or dollop of whipped cream.

Nutrition

Calories: 515kcalCarbohydrates: 65gProtein: 5gFat: 27gSodium: 320mgFiber: 3gSugar: 52g

Keyword sticky toffee pudding, holiday dessert, comfort food, British dessert

Tried this recipe?Let us know how it was!