If you’re looking for a cozy dessert that feels like a big, sweet hug, you absolutely have to try Sticky Date Pudding with Toffee Sauce. This British classic wraps tender, sticky sponge around rich, caramelized dates, then drenches the whole thing in a warm, velvety toffee sauce. Every bite is pure comfort and indulgence, making it a showstopper on special occasions or the ultimate treat for any night when you want to spoil yourself.

Ingredients You’ll Need
The secret to knock-your-socks-off Sticky Date Pudding with Toffee Sauce is all in the quality—and simplicity—of the ingredients. Each staple brings its own magic to the table: the dates lend plush sweetness, the brown sugar and butter build those lovable toffee notes, and a splash of cream takes the sauce completely over the top.
- Dates (1 cup, pitted and chopped): Essential for that deep, caramel flavor and tender, sticky crumb. Use soft Medjool dates for best results.
- Boiling Water (1 cup): Softens the dates perfectly, infusing them into every bite.
- Baking Soda (1 teaspoon): Helps break down the dates, making the pudding extra moist.
- Unsalted Butter (½ cup for pudding, ½ cup for sauce): Richness in every layer—make sure it’s softened for the pudding and use fresh, good-quality butter for the sauce.
- Brown Sugar (¾ cup for pudding, 1 cup for sauce): Adds depth, warmth, and that signature caramel edge.
- Eggs (2 large): Binds the pudding and lightens the texture, so it’s tender but not heavy.
- Vanilla Extract (1 teaspoon for pudding, 1 teaspoon for sauce): Offers subtle sweetness that completes both the pudding and sauce.
- All-Purpose Flour (1¼ cups): The backbone of the pudding, giving it structure without weighing it down.
- Baking Powder (1 teaspoon): Lifts the sponge, keeping it soft and fluffy.
- Salt (¼ teaspoon for pudding, pinch for sauce): Balances the sweetness and enhances all the other flavors.
- Heavy Cream (¾ cup for sauce): Makes the toffee sauce irresistibly smooth and luxurious.
How to Make Sticky Date Pudding with Toffee Sauce
Step 1: Prepare the Date Mixture
Start your Sticky Date Pudding with Toffee Sauce journey by combining the chopped dates and boiling water in a heatproof bowl. Stir in the baking soda—it’ll bubble up, which means magic is happening! Let this mixture sit for 10 minutes so the dates become meltingly soft and ready to blend seamlessly into your sponge.
Step 2: Cream the Butter and Sugar
While the dates are soaking, use an electric mixer or sturdy whisk to cream together the softened butter and brown sugar until pale, light, and fluffy. This step is the secret to an airy pudding base—don’t rush it! Beat in the eggs, one at a time, then the vanilla extract, mixing well after each addition.
Step 3: Mix Everything Together
Pour the softened date mixture (liquid and all) into the creamed butter and sugar mixture. The batter might look a little curdled at first, but don’t worry—it will come together beautifully once you add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt, then gently fold the dry ingredients into the wet mixture until just combined.
Step 4: Bake the Pudding
Spoon the pudding batter into your greased 8×8-inch baking dish, or divide it evenly among six ramekins for an elegant presentation. Bake in a preheated 350°F oven for 30–35 minutes (if using a large dish) or 25–28 minutes (for ramekins), until a toothpick inserted in the center comes out clean and the top springs back to the touch.
Step 5: Make the Toffee Sauce
While the pudding bakes, make your luxury sauce: Melt the butter in a saucepan over medium heat. Stir in the brown sugar, then pour in the heavy cream, vanilla, and a pinch of salt. Let everything bubble gently for 5–7 minutes, stirring often, until thickened and glossy. The aroma alone will make your kitchen feel like a five-star dessert shop!
Step 6: Serve Warm and Indulge
As soon as the pudding is out of the oven, cut it into portions (or unmold the ramekins) and pour the warm toffee sauce over each serving. For the ultimate Sticky Date Pudding with Toffee Sauce experience, top with vanilla ice cream, a dollop of whipped cream, or a handful of toasted pecans.
How to Serve Sticky Date Pudding with Toffee Sauce

Garnishes
The finishing touches make this dessert sing! I love adding a scoop of creamy vanilla ice cream that slowly melts into the warm sauce, or a swirl of cloud-like whipped cream for contrast. For a little crunch, sprinkle over chopped pecans or walnuts, and if you’re feeling extra fancy, a drizzle of additional warm toffee sauce never hurts.
Side Dishes
Since Sticky Date Pudding with Toffee Sauce is quite sweet and rich, light sides are best. Fresh berries (think raspberries or blackberries) add a tart, refreshing contrast, while a citrus salad or a cup of strong black tea (like Earl Grey) helps balance each glorious bite.
Creative Ways to Present
For dinner parties, bake the pudding in individual ramekins for a restaurant-worthy touch. You could even cut the cooled pudding into rounds using a biscuit cutter and stack them with layers of toffee sauce and whipped cream, creating miniature trifle-style desserts. Serve in jars for a fun, portable treat, or try baking in a bundt pan for a dramatic centerpiece.
Make Ahead and Storage
Storing Leftovers
Sticky Date Pudding with Toffee Sauce keeps surprisingly well. Store any extra pudding (and sauce) tightly covered in the refrigerator for up to three days. The flavors deepen as it rests, making leftovers almost as delicious as the first serving.
Freezing
If you want to get ahead, you can freeze Sticky Date Pudding (without sauce) for up to one month. Wrap portions in plastic wrap and foil, then thaw overnight in the fridge. The toffee sauce is best made fresh, but it can also be frozen in a sealed container—just reheat gently and stir until smooth.
Reheating
To enjoy the pudding warm, microwave individual portions for 30–40 seconds, or reheat slices in a covered baking dish at 300°F until just heated through. Warm the toffee sauce in a saucepan or the microwave and give it a good stir before pouring generously over the pudding.
FAQs
Can I make Sticky Date Pudding with Toffee Sauce ahead of time?
Absolutely! Both the pudding and the toffee sauce can be made in advance. Just keep them separate until you’re ready to serve, then reheat gently and combine for that fresh-from-the-oven taste.
What’s the best kind of dates to use?
Soft and sticky Medjool dates are my go-to—they blend into the batter beautifully and give the pudding its signature texture. If you only have Deglet Noor or another type, make sure to soak them until very tender.
Can I bake this as cupcakes or in a muffin tin?
Yes! Sticky Date Pudding with Toffee Sauce works wonderfully as cupcakes. Fill muffin tins about three-quarters full and bake for 20–25 minutes, checking for doneness with a toothpick. They’re adorable for parties!
Is there a dairy-free version?
You can substitute plant-based butter and coconut cream in both the pudding and the toffee sauce for a dairy-free spin. The results are still decadent, with a faint coconut twist in the sauce.
What can I use instead of eggs?
For an egg-free version, try using a store-bought egg replacer or a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). The texture will be slightly denser, but still delicious!
Final Thoughts
If you’ve never tried Sticky Date Pudding with Toffee Sauce, now is the perfect moment to indulge your sweet tooth. This dessert brings old-fashioned comfort and a little splash of luxury to any table. Trust me—you’ll want to make it again and again, and your friends and family will beg for the recipe!
Print
Sticky Date Pudding with Toffee Sauce Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Sticky Date Pudding with Toffee Sauce. A classic British dessert that combines moist date cake with a luscious toffee sauce for the perfect sweet treat.
Ingredients
For the Pudding:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Toffee Sauce:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F and grease a baking dish or ramekins.
- Make the Toffee Sauce:
- To Serve:
In a bowl, combine dates and boiling water with baking soda. Cream butter and sugar, then add eggs and vanilla. Stir in date mixture. Whisk flour, baking powder, and salt. Combine wet and dry ingredients; pour into dish. Bake.
Melt butter in a saucepan, add brown sugar. Stir in cream, vanilla, and salt. Simmer until thick.
Pour warm toffee sauce over pudding portions. Optional: top with whipped cream, ice cream, or chopped pecans.
Notes
- This dessert is best served warm.
- The pudding can be made ahead and gently reheated before serving.
- Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding with sauce
- Calories: 510
- Sugar: 45g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 105mg