Sticky Toffee Pudding Recipe
If you’re craving a cozy, melt-in-your-mouth dessert, this Sticky Toffee Pudding Recipe is pure comfort—moist date sponge pudding smothered in warm toffee sauce, straight from the classic British dessert playbook.
This traditional sticky toffee pudding has become one of my favorite winter dessert recipes, especially around Christmas. It’s an English sticky toffee pudding at heart—soft, sweet dates baked into a rich sponge, soaked in buttery toffee sauce. I like to serve it on cold nights when everyone’s home, the tree lights are on, and we’re in serious “stretchy pants” mode.
What I love about this homemade sticky toffee pudding is that, while it tastes like something from a charming little British pub, it’s actually very doable in a regular home kitchen. The ingredients are simple, the steps are straightforward, and the rewards? Let’s just say this rich caramel dessert has never once made it to the next day in my house.
Why You’ll Love This Sticky Toffee Pudding Recipe
- Classic British dessert at home – You get that authentic British sticky toffee pudding flavor without hunting down fancy ingredients.
- Moist, tender date sponge – The dates keep the cake incredibly moist, so it never feels dry or crumbly.
- Silky, buttery toffee sauce – You’re getting a dessert with toffee sauce that’s thick, glossy, and good enough to eat with a spoon.
- Perfect winter and Christmas dessert – This is a cozy winter dessert recipe that fits right in with holiday dinners and special occasions.
- Make-ahead friendly – Bake the date sponge pudding earlier in the day (or the day before) and warm it with sauce right before serving.
- Simple, familiar ingredients – Flour, butter, cream, dates, brown sugar—nothing unusual, just everyday pantry staples.
- Crowd-pleaser for all ages – Kids love the caramel flavor; adults appreciate the depth from the dates and brown sugar.
- Easy to dress up – Serve it pub-style in small ramekins or family-style in a baking dish; it feels special either way.
Ingredients
This Sticky Toffee Pudding Recipe is split into two easy parts: the moist date sponge and the rich toffee sauce.
For the Date Sponge Pudding
- 1 ¼ cups (210 g) pitted dates, finely chopped
(Medjool dates are extra soft and sweet, but Deglet Noor works well too.) - 1 cup (240 ml) boiling water
- 1 teaspoon baking soda
(This softens the dates and helps the sponge stay tender.) - 1 ¼ cups (160 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon (optional, but lovely for a winter dessert recipe)
- ¼ teaspoon ground nutmeg (optional)
- ½ cup (1 stick / 113 g) unsalted butter, softened
(Room temperature butter creams better; I often use Kerrygold for extra flavor.) - ¾ cup (150 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons molasses or dark treacle
(This gives that deep, traditional sticky toffee pudding flavor.) - 2 tablespoons whole milk
(Whole milk keeps the crumb tender; you can use 2% if needed.)
For the Toffee Sauce
- 1 cup (200 g) packed light or dark brown sugar
- ½ cup (1 stick / 113 g) unsalted butter
- 1 cup (240 ml) heavy cream
- ½ teaspoon vanilla extract
- ¼–½ teaspoon fine sea salt, to taste
(Just a little salt makes this toffee sauce pudding taste balanced, not cloying.)
For Serving (Optional but Wonderful)
- Vanilla ice cream
- Lightly sweetened whipped cream
- A sprinkle of flaky sea salt
Directions
You can bake this in an 8-inch (20 cm) square pan, a 9-inch round pan, or 6–8 small ramekins.
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Prep your pan and oven
Grease your baking dish or ramekins with butter and, if you like, dust lightly with flour. Preheat the oven to 350°F (175°C) so it’s ready when the batter is. -
Soak the dates
Place the chopped dates in a heatproof bowl. Pour the boiling water over them and stir in the baking soda. Let this sit for 10–15 minutes. The dates will soften and the mixture will look a bit mushy—that’s exactly what you want for a moist date pudding. -
Mash the date mixture
After soaking, lightly mash the dates with a fork or a potato masher. You don’t need a smooth puree; a few small bits are nice for texture. Set aside to cool slightly while you start the batter. -
Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This helps distribute everything evenly and prevents clumps. -
Cream the butter and sugar
In a large mixing bowl, beat the softened butter and brown sugar together with a hand mixer (or stand mixer) until light and fluffy—about 2–3 minutes. The mixture should look creamy and a bit lighter in color. -
Add eggs, vanilla, and molasses
Beat in the eggs one at a time, mixing well after each. Add the vanilla and molasses/treacle and mix again. If it looks slightly curdled, don’t stress; the flour will bring it together. -
Combine with dates and dry ingredients
Stir the warm date mixture into the butter mixture. It will smell amazing already. Add the dry ingredients in two additions, alternating with the milk, and mix just until combined. Try not to overmix—stop as soon as you don’t see streaks of flour. -
Bake the sponge
Spread the batter evenly into your prepared pan (or divide among ramekins). Bake for 28–35 minutes for a single pan, or 20–25 minutes for small ramekins. The pudding is done when the top springs back lightly and a toothpick in the center comes out with moist crumbs but no wet batter. -
Make the toffee sauce while it bakes
In a medium saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring gently, until the butter melts and the mixture comes to a gentle simmer. Let it bubble softly for 4–6 minutes, stirring now and then, until slightly thickened. Remove from heat and stir in the vanilla and salt. The sauce will thicken more as it cools. -
Soak the pudding with sauce
When the sponge comes out of the oven, use a skewer or fork to poke holes all over the top. Pour about ½ to ⅔ of the warm toffee sauce evenly over the surface, letting it soak in. Reserve the rest for serving. -
Brief second bake (for extra stickiness)
Return the sauced pudding to the oven for 5–7 more minutes. This helps the toffee sink in and gives you that classic sticky, glossy top. -
Serve warm
Let the pudding rest for 10 minutes, then cut into squares or unmold your ramekins. Serve warm with vanilla ice cream or whipped cream and an extra drizzle of hot toffee sauce.
Servings & Timing
- Yield: About 8 servings (or 6–8 individual puddings in ramekins)
- Prep Time: 25 minutes
- Bake Time: 30–40 minutes (depending on pan size)
- Rest Time: 10 minutes
- Total Time: Around 1 hour 10 minutes
For a dinner party, I like to bake the sponge earlier in the day, make the sauce, and then reheat both just before dessert. That way, you’re not stuck whisking cream while everyone else is relaxing.
Variations
You know what? Once you’ve made this classic sticky toffee pudding, you’ll start thinking of endless twists. Here are a few reliable ones:
- Salted Caramel Sticky Toffee Pudding – Add ½ teaspoon flaky sea salt on top right before serving for a sweet-salty finish.
- Nutty Toffee Pudding – Fold ½ cup chopped toasted pecans or walnuts into the batter for crunch.
- Bourbon Toffee Sauce – Stir 1–2 tablespoons bourbon into the sauce after removing from the heat for a grown-up dessert with a warm kick.
- Gluten-Free Sticky Toffee Pudding – Use a good 1:1 gluten-free flour blend; make sure it includes xanthan gum for structure.
- Dairy-Reduced Version – Use a plant-based butter stick and full-fat coconut milk in place of cream for the sauce; flavor will be slightly coconutty but still rich.
- Mini Sticky Toffee Pudding Cups – Bake in a muffin pan for 10–14 minutes and serve as bite-sized party desserts.
Storage & Reheating
This dessert might not last long, but if you do have leftovers, here’s how to keep everything tasting fresh.
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Fridge:
Store leftover sticky toffee pudding, covered, in the refrigerator for 3–4 days. Keep any extra sauce in a separate airtight container. -
Freezer:
Wrap individual portions of the sponge tightly in plastic wrap, then foil, and freeze for up to 2 months. Freeze the sauce in a small container, leaving a little room at the top for expansion. -
Reheating the Sponge:
- Microwave: Warm individual pieces for 30–45 seconds until heated through.
- Oven: Cover with foil and warm at 300°F (150°C) for 10–15 minutes.
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Reheating the Toffee Sauce:
- Stovetop: Gently warm over low heat, stirring, until pourable.
- Microwave: Heat in short 15–20 second bursts, stirring between each, until warm and smooth.
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Make-Ahead Tip:
Bake the sponge and make the sauce up to 1 day ahead. Keep both chilled, then warm and assemble just before serving—it tastes freshly made and saves you stress during a holiday meal.
Notes
- Don’t skip the baking soda with the dates. It softens the dates and gives the sponge that tender, almost “steamed pudding” texture that makes an authentic British sticky toffee pudding.
- Use soft, fresh dates. If your dates feel very dry, soak them a little longer or add a tablespoon of extra hot water. Very dry dates can make the sponge a bit dense.
- Watch the sauce, not the clock. The toffee sauce should be slightly thick but still pourable; if it coats the back of a spoon, you’re there. If it gets too thick, stir in a tablespoon or two of cream.
- Don’t overbake the sponge. This is supposed to be a moist date pudding, not a crumbly cake. Take it out as soon as the center springs back and the toothpick has moist crumbs.
- Adjust the sweetness. If you prefer a less sweet dessert, serve smaller portions with extra unsweetened whipped cream. The cream balances the rich caramel dessert flavor beautifully.
- Serving style: For a more “English pub” feel, bake in individual ramekins, turn them out onto plates, and spoon warm sauce over the top. It looks fancy, but it’s really very simple.
FAQs
1. What is sticky toffee pudding, exactly?
It’s a classic British dessert recipe made from a moist date sponge pudding soaked in a warm toffee (caramel-like) sauce, usually served hot with cream or ice cream.
2. Can I make this Sticky Toffee Pudding Recipe without dates?
The dates are what give traditional sticky toffee pudding its flavor and texture, but you can reduce them by half and add a few tablespoons of applesauce if you’re easing into the date flavor.
3. My sauce turned grainy—what happened?
Grainy sauce usually means the sugar didn’t fully dissolve or it cooked too hard; try reheating gently with a splash of cream and whisk until smooth again.
4. Can I prepare this dessert ahead for Christmas dinner?
Yes—bake the sponge and make the sauce a day in advance, keep them in the fridge, then warm both just before serving for an easy Christmas dessert recipe that still tastes fresh.
5. What’s the best pan size for this recipe?
An 8-inch square or 9-inch round baking pan works very well, but you can also use 6–8 small ramekins for individual English sticky toffee puddings.
6. Can I halve or double the recipe?
You can halve it and bake in a small loaf pan, or double it and use a 9×13-inch dish; just keep an eye on the bake time and test with a toothpick.
7. Is this dessert very heavy or overly sweet?
It’s rich, yes, but the dates give it a deeper, almost fruity sweetness, and serving it with whipped cream or ice cream helps balance the intensity of the toffee sauce.
8. Can I make this without eggs?
You can try replacing each egg with ¼ cup unsweetened applesauce or a commercial egg replacer; the texture will be a bit different but still soft and comforting.
Conclusion
This Sticky Toffee Pudding Recipe is everything a cold-night dessert should be—warm, buttery, tender, and soaked in glossy toffee sauce. It brings that cozy British sticky toffee pudding charm right to your American kitchen, with simple steps and pantry ingredients.
If you make this traditional sticky toffee pudding, I’d love to hear how it went—tell me if you served it for a regular Tuesday treat or as the grand finale to your Christmas dinner. And if you enjoy cozy winter desserts, you might also like exploring more date-based and caramel desserts on the blog next.
Sticky Toffee Pudding
Ingredients
- 1 1/4 cups pitted dates 210 g, finely chopped (Medjool or Deglet Noor)
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 1/4 cups all-purpose flour 160 g
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 1/2 cup unsalted butter 1 stick / 113 g, softened
- 3/4 cup light brown sugar 150 g, packed
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons molasses or dark treacle
- 2 tablespoons whole milk or 2% if needed
- 1 cup brown sugar 200 g, light or dark, packed (for the toffee sauce)
- 1/2 cup unsalted butter 1 stick / 113 g (for the toffee sauce)
- 1 cup heavy cream 240 ml (for the toffee sauce)
- 1/2 teaspoon vanilla extract for the toffee sauce
- 1/4–1/2 teaspoon fine sea salt to taste, for the toffee sauce
- vanilla ice cream for serving, optional
- lightly sweetened whipped cream for serving, optional
- flaky sea salt for sprinkling on top, optional
Instructions
- Grease an 8-inch (20 cm) square pan, 9-inch round pan, or 6–8 small ramekins with butter and, if desired, dust lightly with flour. Preheat the oven to 350°F (175°C).
- Place the finely chopped pitted dates in a heatproof bowl. Pour the boiling water over them and stir in the baking soda. Let sit for 10–15 minutes until the dates are soft and the mixture looks mushy.1 1/4 cups pitted dates, 1 cup boiling water, 1 teaspoon baking soda
- Lightly mash the soaked dates with a fork or potato masher, leaving some small bits for texture. Set aside to cool slightly.1 1/4 cups pitted dates
- In a medium bowl, whisk together the flour, baking powder, fine sea salt, ground cinnamon, and ground nutmeg until well combined.1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- In a large mixing bowl, beat the softened butter and brown sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.1/2 cup unsalted butter, 3/4 cup light brown sugar
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and molasses or dark treacle and mix again. The mixture may look slightly curdled; this is fine.2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons molasses or dark treacle
- Stir the warm mashed date mixture into the butter mixture. Add the dry ingredients in two additions, alternating with the milk, mixing just until no streaks of flour remain. Do not overmix.1 1/4 cups pitted dates, 1 1/4 cups all-purpose flour, 2 tablespoons whole milk
- Spread the batter evenly into the prepared pan or divide among ramekins. Bake 28–35 minutes for a single pan or 20–25 minutes for ramekins, until the top springs back lightly and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- While the sponge bakes, combine the brown sugar, butter, and heavy cream in a medium saucepan. Cook over medium heat, stirring gently, until the butter melts and the mixture comes to a gentle simmer. Let it bubble softly for 4–6 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the vanilla extract and fine sea salt. The sauce will thicken further as it cools.1 cup brown sugar, 1/2 cup unsalted butter, 1 cup heavy cream, 1/2 teaspoon vanilla extract, 1/4–1/2 teaspoon fine sea salt
- When the sponge is done, remove it from the oven and use a skewer or fork to poke holes all over the top. Pour about 1/2 to 2/3 of the warm toffee sauce evenly over the surface, allowing it to soak in. Reserve the remaining sauce for serving.
- Return the sauced pudding to the oven and bake for an additional 5–7 minutes to help the toffee sink in and create a sticky, glossy top.
- Let the pudding rest for 10 minutes. Cut into squares or unmold the ramekins. Serve warm with vanilla ice cream or lightly sweetened whipped cream and an extra drizzle of hot toffee sauce. Sprinkle with flaky sea salt if desired.vanilla ice cream, lightly sweetened whipped cream, flaky sea salt
