Sticky Toffee Pudding Recipe
Classic British comfort gets a gloriously sticky upgrade with this Sticky Toffee Pudding. Imagine a warm, moist sponge cake laced with tender dates, all soaked through with luscious toffee sauce, pooling and melting at the edges—it’s the kind of dessert you dream about after a chilly day or a big Sunday roast. Whether you’re trying it for the first time or making it for the hundredth (yes, it really is that crave-worthy), Sticky Toffee Pudding always brings smiles and spoons reaching for seconds.
Ingredients You’ll Need
Sticky Toffee Pudding is all about simple ingredients working magic together—each one brings something essential, from the chewy sweetness of dates to the irresistible richness of brown sugar. Here’s what you need, plus a few tips for ensuring pudding perfection:
- Chopped pitted dates (1 1/4 cups): These give the pudding its signature sweet and sticky depth, so don’t skimp!
- Boiling water (1 cup): Softens the dates, making them meltingly tender and easy to blend into the batter.
- Baking soda (1 teaspoon): Helps break down the dates further and gives the cake its light, spongy crumb.
- Unsalted butter, softened (1/4 cup + 1/2 cup for sauce): Adds richness to both the cake and the silky toffee sauce.
- Brown sugar (3/4 cup for cake + 1 cup for sauce): The dark, caramel flavors are essential for that deep toffee taste.
- Large eggs (2): Bind everything together for a cohesive, tender cake.
- Vanilla extract (1 teaspoon for cake, 1 teaspoon for sauce): Brightens the flavor profile and partners so well with the sticky toffee notes.
- All-purpose flour (1 1/4 cups): Gives structure while letting the cake stay soft and moist.
- Baking powder (1 teaspoon): Ensures a gentle rise, keeping things fluffy, not dense.
- Salt (1/4 teaspoon): Enhances all the other flavors and balances out the sweetness.
- Heavy cream (1 cup for sauce): The cornerstone of a silky, luxurious toffee sauce.
How to Make Sticky Toffee Pudding
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking dish with butter—this helps the pudding release easily and adds a little extra golden edge. Preparing your dish ahead will make pouring in the batter smooth sailing.
Step 2: Soak the Dates
In a medium bowl, pour one cup of boiling water over the chopped dates. Immediately stir in the baking soda. This mixture will fizz up a little, helping to soften the dates and infusing them with extra moisture. Let it sit while you get on with the batter—the wait is well worth it for that creamy, fudgy texture.
Step 3: Cream Butter and Sugar
Take the softened butter and brown sugar and beat them together in a large bowl until the mixture is light and fluffy. This step adds air, setting the stage for a soft pudding. Don’t rush—you want a pale, pillowy mix before moving on.
Step 4: Add Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each so the batter stays light and smooth. Stir in the vanilla extract until you have a glossy, unified base. Every whisk brings you closer to flavor-packed perfection.
Step 5: Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl to evenly distribute the leavening. Gradually add these to your wet mixture, stirring gently just until combined—you don’t want to overmix and risk a tough pudding.
Step 6: Mix in the Date Mixture
Fold the softened dates (liquid and all) into your batter. This is when the magic happens; the dates add rich, caramelized sweetness and turn the batter irresistibly sticky and fragrant. Be patient as you gently blend it all together.
Step 7: Bake
Pour the finished batter into your greased baking dish, spreading it out evenly. Place the dish in the oven for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The smell alone is worth the wait—sweet, warm, and deeply inviting.
Step 8: Make the Toffee Sauce
While the pudding bakes, get started on the best part: the toffee sauce! Combine butter, brown sugar, and heavy cream in a saucepan over medium heat. Bring it gently to a boil, then lower the heat and simmer for 5–7 minutes, stirring until it thickens and turns glossy. Finish with vanilla extract for a finishing note of warmth. Take care not to over-boil—you want that sauce silky, not grainy.
Step 9: Soak the Pudding
Now for the signature “sticky” touch. As soon as the pudding is done, poke holes all over the surface with a skewer or fork. Pour half the warm toffee sauce evenly on top, letting it seep down through the cake. Let the pudding stand for about 10 minutes so all that sauce can settle in for incredible flavor and texture.
Step 10: Serve and Enjoy
Slice into generous, gooey squares, serve warm, and finish with extra toffee sauce poured over each portion. For extra delight, add a scoop of vanilla ice cream or a fluffy dollop of whipped cream. The result: a showstopping Sticky Toffee Pudding that feels like a big, sweet hug.
How to Serve Sticky Toffee Pudding
Garnishes
The beauty of Sticky Toffee Pudding is in its richness, but a few thoughtful garnishes really turn it into an occasion. Crown each serving with a curl of whipped cream or a scoop of classic vanilla ice cream—they melt into the warmth and add delightful contrast. For a festive touch, sprinkle finely chopped toasted pecans, a pinch of flaky salt, or even a drizzle of extra toffee sauce from the pan.
Side Dishes
This pudding is truly the star, so keep sides simple and light. Consider pairing it with fresh berries (like raspberries or sliced strawberries), which cut through the sweetness and refresh your palate. A bold cup of coffee or a pot of hot, strong tea is the traditional and brilliant finishing touch. Fruit compotes also offer gentle acidity that complements each caramel-laden bite.
Creative Ways to Present
Want to make Sticky Toffee Pudding a dinner party centerpiece? Bake it in individual ramekins for single-serve puddings (just adjust the bake time a bit shorter). For a modern twist, layer cubes of pudding, toffee sauce, and vanilla ice cream in parfait glasses for a triflingly good dessert. Or cut it into small bars, drizzle with sauce, and serve with espresso for an indulgent British-inspired treat board.
Make Ahead and Storage
Storing Leftovers
Sticky Toffee Pudding tastes even better the next day as the flavors deepen. Let leftovers cool completely, then cover the baking dish tightly or transfer pieces to an airtight container. Store in the refrigerator for up to four days—just remember to save plenty of sauce for reheating!
Freezing
Freezing is a great option for making your pudding ahead. Either freeze the whole pudding (without the sauce) or individual portions, tightly wrapped, for up to three months. Keep the sauce in a separate container. Thaw overnight in the fridge and gently reheat before serving for the ultimate make-ahead dessert.
Reheating
To reheat, simply microwave individual servings for 45 seconds to a minute until piping hot, or warm the whole pudding, covered with foil, in a 300°F (150°C) oven for 10–15 minutes. Rewarm the sauce in a saucepan or microwave until glossy and pourable, then serve as if freshly made—nobody will know the difference!
FAQs
Can I use a different type Dessert
Absolutely! Medjool dates are lusciously sweet and soft, but you can use regular pitted dates, too—just ensure they’re finely chopped and well-soaked so they blend smoothly into the batter.
Why is my Sticky Toffee Pudding dense or dry?
This classic dessert should be moist and tender, never dry. Overbaking or overmixing the batter can cause denseness, so keep an eye on your pudding and stop mixing once the flour disappears. And don’t forget to pour on that dreamy toffee sauce while the pudding is still warm for maximum moistness!
Is there a way to make it less sweet?
If you’d like a slightly less sugary take, try reducing the brown sugar in both the cake and sauce by a couple of tablespoons. You can also add a pinch of flaky salt to the sauce for balance, or serve with unsweetened whipped cream to mellow each bite.
Can Sticky Toffee Pudding be made gluten-free?
Absolutely—just substitute your favorite gluten-free all-purpose flour blend (one with a binder like xanthan gum works best). The result will be just as irresistible so everyone can enjoy a slice!
What if I don’t have a square baking dish?
No worries at all! You can use any ovenproof dish in a similar size, or try individual ramekins for personal puddings. Just remember to adjust the cooking time based on your bakeware: smaller portions bake faster, so keep a close eye near the end.
Final Thoughts
Sticky Toffee Pudding is one of those desserts that delivers pure comfort—soft, rich, sweet, and completely satisfying. It’s surprisingly easy to make and always feels special, no matter the occasion. So gather your ingredients, get ready for your kitchen to smell amazing, and treat yourself and your favorite people to a British classic that you’ll want to make again and again!
Print
Sticky Toffee Pudding Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of Sticky Toffee Pudding, a classic British dessert that combines sweet dates with a decadent toffee sauce. This recipe will surely become a favorite for any occasion.
Ingredients
Dessert:
- 1 1/4 cups chopped pitted dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/4 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
- Prepare the dates: Combine chopped dates and boiling water in a bowl. Stir in baking soda and set aside to soften.
- Make the batter: Cream butter and brown sugar in a large bowl. Add eggs one at a time, then mix in vanilla. Gradually add flour, baking powder, and salt. Fold in the date mixture.
- Bake: Pour the batter into the dish and bake for 30-35 minutes until a toothpick inserted comes out clean.
- Prepare the toffee sauce: Combine butter, brown sugar, and cream in a saucepan. Simmer until thickened, then stir in vanilla.
- Finish and serve: Poke holes in the pudding, pour half the toffee sauce over it, let soak, and serve warm with remaining sauce.
Notes
- This dessert is best served warm.
- You can prepare it in advance and reheat before serving.
- Individual ramekins can be used for personal portions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 49 g
- Sodium: 270 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 105 mg
