Classic Sticky Toffee Pudding

Why You’ll Love This Recipe

Classic Sticky Toffee Pudding is a rich, moist dessert made with finely chopped dates and topped with a luscious toffee sauce. This British favorite is deeply comforting, perfect for cold evenings, and irresistible with a scoop of vanilla ice cream or a drizzle of cream. Its tender sponge and decadent sauce make it an unforgettable indulgence.

ingredients

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

datesboiling waterbaking sodabutterbrown sugarsugarvanilla extracteggsall-purpose flourbaking powdersaltheavy cream

directions

Preheat your oven to 350°F (175°C) and grease a baking dish or individual ramekins.

In a bowl, combine chopped dates and boiling water. Stir in baking soda and let sit for 10 minutes to soften.

In a mixing bowl, cream together butter, brown sugar, and white sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour, baking powder, and salt, mixing until just combined.

Fold in the softened date mixture, including the liquid.

Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

While the pudding bakes, prepare the toffee sauce: In a saucepan, combine butter, brown sugar, and heavy cream. Simmer over medium heat until thickened, about 5-7 minutes.

Once baked, poke holes in the pudding and pour some of the toffee sauce over it to soak in. Reserve the rest for serving.

Servings and timing

This recipe serves 6-8.Preparation time: 20 minutesBaking time: 30-35 minutesSauce preparation: 10 minutesTotal time: 60-65 minutes

Variations

Add a splash of brandy or rum to the sauce for a boozy twist.

Use chopped pecans or walnuts in the batter for added texture.

Try serving with whipped cream instead of ice cream.

Make individual puddings using a muffin tin or ramekins.

storage/reheating

Store leftover pudding covered in the refrigerator for up to 4 days.Reheat individual portions in the microwave for 30-45 seconds, or warm the entire dish in the oven at 300°F (150°C) for 10-15 minutes.Toffee sauce can be stored separately in the fridge and reheated before serving.

Classic Sticky Toffee Pudding

FAQs

What makes Sticky Toffee Pudding so moist?

The softened date mixture adds moisture and richness to the sponge.

Can I make this ahead of time?

Yes, it actually improves in flavor the next day. Just reheat with sauce before serving.

Can I freeze it?

Yes, freeze the pudding and sauce separately for up to 2 months. Thaw and reheat before serving.

Is it overly sweet?

It is sweet but balanced with deep caramel and fruit flavors.

Can I skip the dates?

Dates are essential for texture and flavor. If necessary, try prunes as a substitute.

Do I have to poke holes before pouring the sauce?

Poking holes helps the sauce soak into the sponge, enhancing the flavor.

Can I double the recipe?

Absolutely, just use a larger baking dish and adjust the baking time slightly.

What type of cream is best for the sauce?

Heavy cream or double cream works best for a rich, silky finish.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

What’s the best way to serve it?

Warm, with a generous drizzle of toffee sauce and a scoop of vanilla ice cream.

Conclusion

Classic Sticky Toffee Pudding is a timeless dessert that delivers indulgent comfort in every bite. Whether served for a special occasion or a cozy family dinner, its warm sponge and silky toffee sauce are sure to impress. Treat yourself to this classic and savor a true British favorite.

Print
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Classic Sticky Toffee Pudding

Classic Sticky Toffee Pudding

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  • Author: Mollyyeh
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

A traditional British dessert made with moist date sponge cake and topped with a rich toffee sauce, perfect for a cozy treat.


Ingredients

Units Scale
  • 200g pitted dates, chopped
  • 250ml boiling water
  • 1 tsp baking soda
  • 100g unsalted butter, softened
  • 150g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 1/2 tsp salt
  • For the toffee sauce:
  • 200g brown sugar
  • 100g unsalted butter
  • 250ml heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C (350°F). Grease and line a baking dish.
  2. Place the chopped dates in a bowl, pour over the boiling water, and stir in the baking soda. Let sit for 10 minutes to soften.
  3. In a large bowl, cream together the butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add vanilla extract.
  5. Stir in the soaked dates, including the liquid.
  6. Fold in the flour and salt until just combined.
  7. Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick comes out clean.
  8. Meanwhile, make the toffee sauce by combining brown sugar, butter, and cream in a saucepan over medium heat. Stir until the sugar dissolves and the sauce thickens slightly. Remove from heat and stir in vanilla extract.
  9. Once the pudding is done, poke holes in it with a skewer and pour some of the toffee sauce over the top. Let it soak in for 5 minutes.
  10. Serve warm with extra toffee sauce and optionally with cream or ice cream.

Notes

  • Can be made a day in advance and reheated before serving.
  • Use Medjool dates for a richer flavor.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 portion
  • Calories: 480
  • Sugar: 45g
  • Sodium: 220mg
  • Fat: 24g
  • Saturated Fat: 15g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 65g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 90mg

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