Sticky Toffee Pudding Recipe
There’s truly nothing like the first spoonful of Sticky Toffee Pudding—the moment the warm cake meets the silky, buttery toffee sauce is pure magic. This beloved British dessert combines tender, date-studded sponge with a rich caramel sauce, creating an experience that feels both cozy and luxurious. Whether you’re baking it for a special holiday meal or just wanting to treat yourself on a chilly evening, Sticky Toffee Pudding always delivers comfort and a touch of old-fashioned charm.
Ingredients You’ll Need
Sticky Toffee Pudding comes together with just a handful of pantry staples, but each plays a key role in creating that melt-in-your-mouth texture and deeply caramelized flavor. Here’s what you need—and why these ingredients matter.
- Chopped pitted dates (1 cup): These sweet, sticky wonders are the heart of the pudding, giving it that gorgeous moist crumb and natural caramel notes.
- Boiling water (1 cup): Used to soften the dates—don’t skip this, as it transforms them into a luscious paste.
- Baking soda (1/2 teaspoon): Helps break down the dates and makes the cake incredibly tender.
- Unsalted butter, softened (1/2 cup): Butter lends richness and a classic, creamy taste to both cake and sauce.
- Brown sugar (3/4 cup for cake, 1 cup for sauce): The molasses in brown sugar adds warmth and extra depth—essential for that signature toffee flavor.
- Eggs (2 large): Eggs bind everything together, adding structure and richness.
- Vanilla extract (1 teaspoon for cake, 1/2 teaspoon for sauce): Vanilla lifts all the other flavors and makes the pudding taste truly homemade.
- All-purpose flour (1 1/4 cups): Just enough to build a soft, tender crumb without making it heavy.
- Baking powder (1 teaspoon): For that perfect rise and lightness.
- Salt (1/4 teaspoon for cake, pinch for sauce): A tiny bit sharpens all the sweet flavors and balances the dessert.
- Heavy cream (3/4 cup): This gives the toffee sauce its irresistible richness and velvety finish.
How to Make Sticky Toffee Pudding
Step 1: Prep the Dates
Start by placing your chopped pitted dates in a bowl and pouring the boiling water over them. Sprinkle in the baking soda—it might fizz a bit! Let this mixture sit for about 10 minutes. The hot water helps soften the dates and, combined with the baking soda, breaks them down into a jammy consistency, ensuring every bite of the pudding is extra moist and flavorful.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is pale and fluffy. This step is key for that light, tender texture. Take your time—the more you cream, the better the airiness of your final pudding.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for an extra layer of cozy aroma that will waft through your kitchen as your pudding bakes.
Step 4: Combine the Dry Ingredients
Whisk together the flour, baking powder, and salt. Gently fold these dry ingredients into the butter mixture until just combined—overmixing can toughen up your cake, and we want this as soft as possible.
Step 5: Mix in the Date Mixture
Pour the softened date mixture (liquid and all) into your batter, stirring gently. The batter might look a little loose, but trust the process! The dates are what give Sticky Toffee Pudding its classic fudgy, almost gooey center.
Step 6: Bake the Pudding
Transfer the batter to a greased 8-inch square baking dish or divide into individual ramekins for that pub-style flair. Slide into a preheated 350°F (175°C) oven and bake for 30–35 minutes, until a toothpick poked in the center comes out clean or with just a few moist crumbs.
Step 7: Make the Toffee Sauce
While the pudding bakes, combine butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir frequently as it comes to a simmer, then let it bubble away for 3–5 minutes until slightly thickened. Off the heat, swirl in the vanilla extract and a pinch of salt—these last touches make the sauce sing.
Step 8: Dress and Serve
As soon as the pudding comes out of the oven, poke it all over with a toothpick and pour some of the warm toffee sauce right on top to soak in. Save the rest for drizzling over each serving! Optionally, crown your masterpiece with a scoop of vanilla ice cream or a generous dollop of whipped cream.
How to Serve Sticky Toffee Pudding
Garnishes
A luscious dessert like Sticky Toffee Pudding deserves a bit of showmanship when it reaches the table. Sprinkle with a light dusting of powdered sugar, crown each plate with a glossy drizzle of leftover toffee sauce, and add a dollop of softly whipped cream or a scoop of creamy vanilla ice cream for contrast. For a sophisticated twist, try a grating of orange zest or a sprinkle of chopped toasted pecans, which add color and crunch.
Side Dishes
Sticky Toffee Pudding is rich and sweet, which means simple accompaniments work best. Think cups of strong black tea, coffee, or even an after-dinner digestif like brandy or amaretto. Serving this pudding with a fresh fruit salad can provide a refreshing bite alongside all that caramel goodness, balancing out the richness without stealing the spotlight.
Creative Ways to Present
For a party or special gathering, try baking the pudding in muffin tins for adorable single serve portions—just remember to reduce the bake time accordingly. You can also try layering cubes of pudding with whipped cream and berries in parfait glasses for a trifle-like treat. Guests love a bit of theater, so bring the dishes to the table and pour hot toffee sauce tableside for a swoon-worthy finale.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (lucky you!), simply cover the baking dish or transfer portions to an airtight container. Sticky Toffee Pudding stores beautifully in the fridge for up to 3 days—if anything, the flavors deepen and get even more dreamy by the next day.
Freezing
Sticky Toffee Pudding is remarkably freezer-friendly. Tightly wrap whole or individual portions (once completely cooled) in plastic wrap and then foil, and freeze for up to 2 months. The toffee sauce can be frozen separately in a small container—just thaw both overnight in the fridge before reheating.
Reheating
To reheat a slice, pop it into the microwave with a splash of extra toffee sauce, and heat in 20-second bursts until warm and gooey. For larger portions, cover tightly with foil and warm in a 300°F oven until hot throughout (about 10–15 minutes). Don’t forget to warm the sauce separately—no one should miss out on that molten toffee pour!
FAQs
Can I make Sticky Toffee Pudding in advance?
Absolutely! In fact, many bakers agree that the flavor gets even more intense after a day or two in the fridge. Assemble and bake as directed, then simply reheat portions and sauce when you’re ready to serve.
What can I use instead of dates?
If you’re not a fan of dates or need to switch things up, you can substitute prunes, figs, or even golden raisins. Just be aware that the classic flavor of Sticky Toffee Pudding relies on dates for that characteristic tenderness and caramel undertone.
Can I make Sticky Toffee Pudding gluten-free?
Definitely! Use your favorite 1:1 gluten-free all-purpose flour blend. Since the pudding itself is already dense and moist, this swap works really well—just double-check your other baking ingredients for gluten if you’re serving someone with an allergy.
Is there a way to make this dairy-free?
Yes! Substitute plant-based butter and full-fat coconut cream for the butter and cream in both the cake and sauce. Use your preferred dairy-free milk to thin the batter if needed. The result will still hit all the right decadent, caramelly notes.
How do I keep the pudding moist?
The date mixture is your best friend here—make sure the dates are fully softened, and don’t overmix the batter after adding the dry ingredients. Pouring the toffee sauce onto the pudding while it’s still warm ensures a sticky, almost self-sauced texture every time.
Final Thoughts
I can’t help but smile every time I make this Sticky Toffee Pudding; it’s the ultimate comfort indulgence that never fails to wow friends and family. If you’ve never tried it before, now’s your moment—gather your ingredients, make that magical toffee sauce, and savor every warm, saucy bite. Trust me, your dessert repertoire will never be the same!
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Sticky Toffee Pudding Recipe
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of Sticky Toffee Pudding, a classic British dessert that combines moist date cake with a luscious toffee sauce. Perfect for any occasion, this dessert is sure to impress your guests!
Ingredients
Cake:
- 1 cup chopped pitted dates
- 1 cup boiling water
- 1/2 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
Toffee Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
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 date cake: Combine dates, water, and baking soda. Cream butter and brown sugar, add eggs and vanilla. Mix in flour, baking powder, salt. Stir in date mixture. Bake for 30-35 minutes.
- Make the toffee sauce: Combine butter, brown sugar, cream in a saucepan. Simmer, stirring often, for 3-5 minutes. Remove from heat, add vanilla and salt.
- Serve: Pour warm toffee sauce over pudding slices. Top with whipped cream or ice cream.
Notes
- This dessert is even better the next day—reheat individual servings with a splash of extra sauce.
- You can also bake it in muffin tins for single-serve portions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 480
- Sugar: 45 g
- Sodium: 260 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 105 mg
