Sticky Toffee Pudding

quick note

This page shows a simple recipe for Sticky Toffee Pudding and how to make it at home. Read each section for clear steps and tips.

introduction

Sticky Toffee Pudding is a warm, sweet cake with a rich toffee sauce. It comes from Britain and feels cozy and comforting. You will make a soft sponge with chopped dates and pour hot toffee sauce over it. Serve with ice cream or custard for a lovely dessert. For a similar warm dessert idea, see this bread pudding recipe: bread pudding recipe.

why make this recipe

• It uses few, common ingredients.
• It tastes rich and comforting.
• You can make it for family meals or special nights.
• The sauce is quick to make and very flavorful.

how to make Sticky Toffee Pudding

Follow the steps below to make the sponge and the sauce. Work in simple steps and serve while warm.

Ingredients :

1 cup pitted dates, finely chopped, 1 cup boiling water, 1 tsp baking soda, 1/4 cup unsalted butter (softened), 3/4 cup brown sugar, 2 large eggs, 1 cup all-purpose flour, 1 tsp vanilla extract, 1/2 cup unsalted butter (for sauce), 1 cup brown sugar (for sauce), 1 cup heavy cream (for sauce), Pinch of salt

Directions :

Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish or ramekins. Place chopped dates in a bowl, cover with boiling water, and stir in baking soda. Let sit 10–15 minutes, then mash lightly. Cream together butter and brown sugar in a mixing bowl. Beat in eggs one at a time. Fold in flour and vanilla, then gently mix in the prepared date mixture. Pour batter into baking dish and bake for 30–35 minutes, until a toothpick comes out with moist crumbs. For the toffee sauce, melt butter in a saucepan, stir in brown sugar, then whisk in heavy cream. Simmer 5–7 minutes until thick and glossy. Add salt to taste. Poke holes in the warm sponge and pour some sauce on top to soak in. Serve warm with extra sauce, vanilla ice cream, or custard.

how to serve Sticky Toffee Pudding

• Cut into squares or serve from ramekins.
• Pour warm toffee sauce over each serving.
• Add a scoop of vanilla ice cream or warm custard.
• For a crunchy contrast, serve with a simple toffee bar like these graham cracker toffee bars.

how to store Sticky Toffee Pudding

• Cool the pudding fully before storing.
• Cover and keep in the fridge for up to 3–4 days.
• Store sauce in a separate airtight jar in the fridge for up to 1 week.
• To reheat, warm in the oven or microwave and add extra sauce if needed.

tips to make Sticky Toffee Pudding

• Chop dates small so they blend into the sponge.
• Let the date mixture sit in hot water to soften the fruit.
• Do not overbake; the cake should stay moist.
• Make the sauce while the pudding bakes so it is ready to pour.
• Warm the sauce slightly before serving for best texture.

variation (if any)

• Add a pinch of cinnamon or nutmeg to the batter for warm spice.
• Stir in chopped walnuts or pecans for texture.
• Use half brown sugar and half molasses for a deeper flavor.
• Make individual ramekins for fancy presentation.

FAQs

Q: Can I make this ahead of time?
A: Yes. Bake the pudding, cool it, and store in the fridge. Reheat and pour fresh sauce before serving.

Q: Can I use a different sweetener?
A: You can try coconut sugar or a mix, but flavor will change. Brown sugar gives the classic toffee taste.

Q: Can I freeze Sticky Toffee Pudding?
A: Yes. Wrap tightly and freeze for up to 2 months. Thaw in the fridge and warm before serving.

Q: Is there a dairy-free option?
A: Use plant-based butter and cream alternatives to make a dairy-free sauce. Texture will vary.

Conclusion

For an easy, tested version and extra notes on making sticky toffee pudding, check this recipe: Easy Sticky Toffee Pudding – Tastes Better from Scratch

Sticky Toffee Pudding

A warm, sweet cake topped with a rich toffee sauce, perfect for cozy desserts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: British

Calories: 400

Ingredients Method Notes

Ingredients

  

For the sponge

• 1 cup pitted dates, finely chopped Chop dates small for better blending.
• 1 cup boiling water Use to soak dates.
• 1 tsp baking soda
• 1/4 cup unsalted butter, softened For the sponge mixture.
• 3/4 cup brown sugar
• 2 large eggs Beat in one at a time.
• 1 cup all-purpose flour Fold into the mixture.
• 1 tsp vanilla extract

For the toffee sauce

• 1/2 cup unsalted butter For melting.
• 1 cup brown sugar For sauce.
• 1 cup heavy cream For richness.
• 1 pinch salt Adjust to taste.

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish or ramekins.
2. Place chopped dates in a bowl, cover with boiling water, and stir in baking soda. Let sit for 10–15 minutes, then mash lightly.
3. Cream together butter and brown sugar in a mixing bowl.
4. Beat in eggs one at a time.
5. Fold in flour and vanilla, then gently mix in the prepared date mixture.
6. Pour batter into baking dish and bake for 30–35 minutes, until a toothpick comes out with moist crumbs.

Toffee Sauce

1. Melt butter in a saucepan, stir in brown sugar, then whisk in heavy cream.
2. Simmer for 5–7 minutes until thick and glossy.
3. Add salt to taste.

Serving

1. Poke holes in the warm sponge and pour some sauce on top to soak in.
2. Serve warm with extra sauce, vanilla ice cream, or custard.

Notes

Cool the pudding fully before storing. Cover and keep in the fridge for up to 3–4 days. Store sauce in a separate airtight jar in the fridge for up to 1 week. To reheat, warm in the oven or microwave and add extra sauce if needed.