Name: Sticky Toffee Pudding Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 1 cup chopped pitted dates; 3/4 cup boiling water; 1/2 teaspoon baking soda; 1/4 cup unsalted butter (softened); 3/4 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter; 1 cup brown sugar; 1 cup heavy cream; 1/2 teaspoon vanilla extract; pinch of salt

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There’s something irresistibly comforting about Sticky Toffee Pudding—it’s one of those classic British desserts that instantly feels like a warm hug in dessert form. Imagine a sponge that’s deep, dark, and deliciously moist thanks to rich dates, all basking in a hot pool of glossy toffee sauce. This is the kind of treat that turns a regular evening into a celebration, whether you’re sharing it around a family table or savoring it with a quiet cup of tea. If you’ve never tried making Sticky Toffee Pudding at home, you’re in for a real treat—it’s surprisingly simple, yet impressive enough to earn a permanent spot in your dessert rotation.

Ingredients You’ll Need

Sticky Toffee Pudding Recipe - Recipe Image

Ingredients You’ll Need

The magic of Sticky Toffee Pudding comes from a handful of uncomplicated ingredients, each one bringing its own special role to the table. These pantry staples work together to create a dessert that’s soft and sweet, with notes of caramel and just the right hint of richness.

Chopped pitted dates (1 cup): The secret behind the pudding’s deep, fudgy texture and caramel-like flavor—don’t skip or skimp!
Boiling water (3/4 cup): Essential for softening those dates, blending right into the cake for extra moisture.
Baking soda (1/2 teaspoon): Helps break down the dates and gives the cake its signature softness and lift.
Unsalted butter (1/4 cup, softened): Adds richness and helps create a tender crumb—make sure it’s at room temperature.
Brown sugar (3/4 cup for pudding, 1 cup for sauce): Layers in that deep, molasses-y sweetness both in the cake and the luscious toffee sauce.
Large eggs (2): These help bind everything together and contribute to the wonderful rise and fluffiness.
Vanilla extract (1 teaspoon for pudding, 1/2 teaspoon for sauce): Infuses every bite with warmth and aroma.
All-purpose flour (1 cup): Gives the pudding structure without being heavy.
Baking powder (1 teaspoon): For a lovely light rise.
Salt (1/4 teaspoon for pudding, pinch for sauce): Balances the sweetness and deepens the flavors.
Unsalted butter (1/2 cup for sauce): Melted into the sauce for a truly decadent finish.
Heavy cream (1 cup): The secret to a silky, glossy sticky toffee sauce that soaks luxuriously into the pudding.

How to Make Sticky Toffee Pudding

Step 1: Prepare the Dates

Kick things off by placing your chopped pitted dates in a bowl and pouring over the boiling water. Stir in the baking soda—it’ll fizz up, which is exactly what you want. Let the mixture sit for about 10 minutes so the dates soften and dissolve into the water, creating a sweet, jammy base that gives the pudding its unbeatable texture.

Step 2: Cream Butter and Sugar

While the dates are soaking, take a separate mixing bowl and beat together the softened butter and brown sugar until light and fluffy. This step helps ensure your Sticky Toffee Pudding turns out wonderfully light yet still luscious. Don’t rush—take a good couple of minutes to get a creamy, well-blended base.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract, and take a moment to enjoy the scent—this is where the magic starts to happen. Mixing the eggs in separately will help keep your batter smooth and airy.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your creamed butter and sugar, stirring just until combined. You want to keep the batter tender, so resist the urge to overmix.

Step 5: Incorporate the Date Mixture

Pour the warm, soft dates (water and all) into your batter. Gently fold everything together, and watch as the batter transforms into a toffee-scented masterpiece. The dates will almost melt in, giving you a beautiful, rich consistency that’s neither too runny nor too stiff.

Step 6: Bake the Pudding

Scrape the batter into your greased 8-inch square baking dish or individual ramekins. Smooth the top and bake in a preheated 350°F (175°C) oven for 30 to 35 minutes. When a toothpick comes out clean, your Sticky Toffee Pudding is ready. The kitchen will smell absolutely divine by now!

Step 7: Make the Toffee Sauce

As the pudding bakes, combine the butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir until the butter melts and everything blends smoothly. Bring it to a gentle boil, then simmer for 5 minutes, stirring the whole time. Remove from heat and stir in the vanilla and a pinch of salt. You’ll end up with a glossy, pourable sauce that’s utterly addictive.

Step 8: Soak and Serve

Once the pudding’s out of the oven, poke holes all over the top with a skewer or fork. Pour half the warm toffee sauce over the pudding, letting it soak in for at least 10 minutes. To serve, spoon generous helpings into bowls and drench with extra warm toffee sauce. For true indulgence, top with a scoop of vanilla ice cream or a swirl of whipped cream.

How to Serve Sticky Toffee Pudding

Garnishes

For a finishing touch that really makes your Sticky Toffee Pudding sing, consider scattering a handful of chopped toasted pecans or walnuts over the top. A dusting of powdered sugar, a drizzle of heavy cream, or even a sprinkle of flaky sea salt are all perfect ways to balance the pudding’s sweet depth. Above all, never skip the extra trickle of warm toffee sauce.

Side Dishes

While Sticky Toffee Pudding can absolutely hold its own, a scoop of good vanilla ice cream adds a cool, creamy element that’s hard to beat. Lightly whipped cream or a dollop of crème fraîche provides a touch of tang, helping to cut through the caramel richness and complement every spoonful.

Creative Ways to Present

Feeling playful? Serve Sticky Toffee Pudding as individual minis baked in ramekins for an upscale dinner vibe. You can also use cookie cutters for fun shapes, or layer cubes of pudding with sauce and cream in glasses for a modern trifle twist. For a festive feel, dress up each serving with edible gold leaf or a spiced caramel shard.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Sticky Toffee Pudding (lucky you!), simply cover the dish tightly with plastic wrap or transfer individual pieces to an airtight container. Refrigerated, it will keep beautifully for up to three days without losing its signature moistness.

Freezing

Sticky Toffee Pudding freezes surprisingly well. Cool the pudding completely, then wrap individual portions or the whole dish tightly in plastic wrap and foil. Freeze for up to two months. Toffee sauce can be frozen separately in an airtight container—just thaw in the fridge and warm gently before serving.

Reheating

For the best results, reheat leftover pudding in the microwave for 20 to 30 seconds or cover and warm in a low oven until hot throughout. Give the toffee sauce a quick zap too, or warm it in a saucepan over gentle heat. Pour that hot sauce over the warm pudding just before serving to revive all its comforting, gooey glory.

FAQs

Can I use something other than dates in Sticky Toffee Pudding?

Absolutely! While dates are classic, you can substitute chopped dried figs or prunes for a slightly different but equally delicious flavor. Just keep in mind that the signature richness of Sticky Toffee Pudding comes from those soft, plump dates soaking into the cake.

Why is my Sticky Toffee Pudding dense instead of light?

A dense pudding usually means the batter was overmixed or too much flour was added. For that perfect, tender crumb, mix gently once you add the dry ingredients and always measure your flour carefully.

Can I make Sticky Toffee Pudding ahead of time?

You sure can! Both the pudding and the toffee sauce can be made a day ahead and refrigerated. Just reheat them gently before serving, and your guests will never know you weren’t a whirlwind in the kitchen moments before dessert.

Is there a way to make Sticky Toffee Pudding gluten-free?

Yes! Simply swap in a good-quality gluten-free all-purpose baking blend in place of the regular flour. Check that your baking powder is gluten-free as well, and proceed with the recipe as written for a classic taste and texture.

Why poke holes in the pudding before pouring the sauce?

Poking holes allows the warm toffee sauce to soak all the way through the pudding, making every bite moist, dreamy, and full of sweet, buttery flavor—this extra step truly sets Sticky Toffee Pudding apart from any other cake!

Final Thoughts

If you’ve never made Sticky Toffee Pudding at home, now is the time to treat yourself and everyone you love. This is a dessert that brings people together, inviting smiles and perhaps even a little happy dance at the table. Give it a try, pour on that decadent sauce, and see just how magical a simple cake can be!

Sticky Toffee Pudding Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in this decadent Sticky Toffee Pudding, a classic British dessert featuring a moist date cake drizzled with a rich toffee sauce. Perfect for a cozy night in or a special gathering.

Ingredients

Scale

Main Cake:

1 cup chopped pitted dates
3/4 cup boiling water
1/2 teaspoon baking soda
1/4 cup unsalted butter (softened)
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup 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
1/2 teaspoon vanilla extract
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish or individual ramekins.
Prepare the dates: In a bowl, combine chopped dates and boiling water, then stir in baking soda. Let sit for 10 minutes to soften.
Make the cake batter: In a separate bowl, cream together butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add flour, baking powder, and salt, mixing just until combined. Stir in the softened date mixture.
Bake: Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the toffee sauce: In a saucepan, combine butter, brown sugar, and heavy cream. Bring to a gentle boil, stirring constantly, then simmer for 5 minutes. Remove from heat and stir in vanilla and salt.
Serve: Poke holes in the warm cake and pour half the toffee sauce over it. Let it soak for 10 minutes, then serve warm with more sauce and optionally a scoop of vanilla ice cream or whipped cream.