Sticky Toffee Pudding

Why You’ll Love This Recipe

I love this recipe because it combines deep, caramel-like flavors with a tender, sticky cake. The dates add natural sweetness and moisture, while the toffee sauce elevates the dessert with its creamy richness and buttery depth. It’s surprisingly easy to prepare but feels truly special every time I serve it. Plus, it’s the ultimate comfort food when I want to warm up and indulge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 cup chopped pitted dates

• 1 cup boiling water

• 1 teaspoon baking soda

• 1/2 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

• 1/2 teaspoon vanilla extract

• Pinch of salt

Directions

1. I preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish or individual ramekins.

2. I pour boiling water over the chopped dates in a bowl, stir in the baking soda, and let it sit for 10 minutes to soften.

3. In a separate bowl, I cream together the softened butter and brown sugar until light and fluffy. Then, I add the eggs one at a time, beating well after each addition. I stir in the vanilla extract.

4. I add the flour, baking powder, and salt to the creamed mixture, mixing just until combined. Then I fold in the softened dates along with their soaking liquid.

5. I pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

6. Meanwhile, I prepare the toffee sauce by melting butter in a saucepan over medium heat. I add brown sugar, heavy cream, salt, and vanilla, then bring it to a simmer and cook for 5 to 7 minutes until it thickens slightly.

7. Once the cake is warm from the oven, I poke holes all over its surface and pour half of the toffee sauce on top, letting it soak in for about 10 minutes.

8. I serve the pudding warm, drizzling with the remaining sauce and adding a scoop of vanilla ice cream or a dollop of whipped cream if I want an extra indulgent touch.

Servings and timing

This recipe makes 8 servings.
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Calories per serving: 480 kcal

Variations

• I sometimes add a pinch of cinnamon or nutmeg to the batter for extra warmth.

• Using medjool dates adds a richer sweetness and softer texture.

• I’ve made mini versions in ramekins for individual servings, perfect for dinner parties.

• Swapping brown sugar for coconut sugar creates a deeper, caramel flavor.

• Adding a splash of bourbon or rum to the toffee sauce gives it a boozy twist.

storage/reheating

Leftover pudding keeps well covered in the refrigerator for up to 3 days.
I reheat individual portions gently in the microwave or warm the whole dish in the oven at 325°F until heated through. I add a little extra toffee sauce when reheating to keep it moist.

FAQs

Can I make this dessert ahead of time?

Yes, I often bake the pudding a day ahead and reheat it with toffee sauce before serving.

Can I freeze sticky toffee pudding?

I freeze it without sauce for up to 2 months. I thaw overnight and warm with fresh toffee sauce before serving.

What’s the best way to serve sticky toffee pudding?

It’s traditionally served warm with vanilla ice cream or whipped cream for the perfect balance.

Can I use dates with pits?

Always use pitted dates to avoid any surprises and for a smooth texture.

Is sticky toffee pudding gluten-free?

Not in this classic recipe, but I’ve made it gluten-free by substituting the flour with a gluten-free baking mix.

Conclusion

Sticky Toffee Pudding is a decadent yet comforting dessert I love making to treat myself and others. The combination of moist date cake and rich, buttery toffee sauce creates a dessert that’s both nostalgic and luxurious. Whether for holidays, special occasions, or cozy nights at home, this pudding always feels like a warm hug on a plate.