Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: For the Pudding:; 250g pitted dates, chopped; 1 teaspoon baking soda; 200ml boiling water; 75g unsalted butter, softened; 150g brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 175g all-purpose flour; 2 teaspoons baking powder; A pinch of salt; For the Toffee Sauce:; 200g dark brown sugar; 200ml double cream; A splash of vanilla extract

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Rich, moist, and drenched in warm toffee sauce, this sticky toffee pudding is a traditional British dessert that never fails to impress. With sweet chopped dates baked into the sponge and a luxurious sauce poured over the top, it’s the ultimate comfort food.

Sticky Toffee Pudding

Why You’ll Love This Recipe

I always come back to this recipe because it delivers every time. It’s surprisingly easy to make, yet feels decadent and sophisticated. The soft date sponge is tender and flavorful, while the buttery toffee sauce makes it completely irresistible. It’s perfect for special occasions or when I want something cozy and nostalgic.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

250g pitted dates, chopped
1 teaspoon baking soda
200ml boiling water
75g unsalted butter, softened
150g brown sugar
2 large eggs
1 teaspoon vanilla extract
175g all-purpose flour
2 teaspoons baking powder
A pinch of salt

For the toffee sauce:

200g dark brown sugar
200ml double cream
A splash of vanilla extract

directions

Prepare the dates: I chop the dates and place them in a saucepan with the boiling water and baking soda. I bring it to a simmer for about 5 minutes until the dates are soft, then set it aside.
Make the batter: In a mixing bowl, I cream together the softened butter and brown sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition. I then sift in the flour, baking powder, and a pinch of salt, folding it in gently.
Combine dates and batter: I mash the softened dates lightly with a fork and fold them into the batter until fully incorporated.
Pour into baking dish: I preheat the oven to 180°C (350°F), grease a baking dish, and pour the batter in, spreading it evenly.
Bake: I bake the pudding for 30-35 minutes or until a skewer inserted in the center comes out clean.
Prepare the toffee sauce: While the pudding bakes, I combine the butter, dark brown sugar, and cream in a saucepan over medium heat. I stir constantly until it comes to a boil, then lower the heat and simmer for a few minutes until smooth and thickened. I add a splash of vanilla extract at the end.
Serve: I let the pudding cool slightly, then pour the warm toffee sauce over the top. I usually serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and timing

This recipe makes 6 to 8 servings.
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: approximately 50 minutes

Variations

I sometimes add chopped walnuts or pecans to the batter for a little crunch. For a richer flavor, I’ve swapped in muscovado sugar. I also occasionally stir chocolate chips into the batter, which melt into gooey pockets throughout the sponge.

storage/reheating

I store leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, I use the microwave or oven until warmed through, then drizzle with leftover toffee sauce.

FAQs

Can I make sticky toffee pudding in advance?

Yes, I often make it a day ahead. I reheat it and the sauce separately before serving.

Can I freeze sticky toffee pudding?

Absolutely. I wrap individual portions tightly and freeze for up to 3 months. I reheat them from frozen or thawed, adding a little extra sauce.

What can I use instead of dates?

If I’m out of dates, I’ve used figs or prunes. The flavor changes slightly but still works well.

Can I use light brown sugar instead of dark?

Yes, I’ve used light brown sugar for a milder flavor, though I prefer dark brown sugar for deeper richness.

What’s the best cream to use for the sauce?

I use double cream for its thickness, but heavy cream works well too.

How do I keep the pudding moist?

I don’t overbake it and make sure to pour sauce over while it’s still warm. That helps lock in moisture.

Can I bake this in ramekins?

Yes, I sometimes make individual portions in ramekins. I reduce the baking time to about 20–25 minutes.

Is this recipe gluten-free?

Not as written, but I’ve successfully used a gluten-free flour blend with similar results.

Can I make this dairy-free?

I’ve used plant-based butter and coconut cream for a dairy-free version. The flavor is slightly different but still delicious.

What should I serve it with?

I love it with vanilla ice cream, but custard or whipped cream are also great.

Conclusion

Sticky toffee pudding is one of those classic desserts that never gets old. Every time I make it, I’m reminded why it’s such a favorite—the rich, soft sponge and indulgent toffee sauce are pure comfort. Whether for a dinner party or just because, it’s always a winning choice.