If you’ve ever dreamt of diving into a warm, decadent British dessert that wraps you in comfort, then Sticky Toffee Pudding is the answer. Imagine a buttery, date-studded sponge crowned with a luscious toffee sauce that soaks into every crevice—each bite tastes like a cozy hug. Whether you’re planning a festive feast or craving an indulgent treat, this classic delights every time. It’s surprisingly easy to prepare, and once you taste it, you’ll understand why it holds a beloved spot in dessert history.
Ingredients You’ll Need
Sticky Toffee Pudding is built from a handful of straightforward ingredients, each bringing something special to the table. These basics work together to create the signature moist crumb, rich flavor, and irresistible golden sauce.
- Chopped pitted dates (1 cup): The sweet, caramel-like base of the pudding; use Medjool dates for extra richness if you can.
- Boiling water (1 cup): Softens the dates, blending them seamlessly into the batter.
- Baking soda (1/2 teaspoon): Reacts with the dates and water to tenderize the texture and deepen the flavor.
- Unsalted butter (1/4 cup, softened): Adds richness and helps create that irresistible tender crumb.
- Brown sugar (3/4 cup) for pudding: Provides depth of flavor and lovely molasses notes.
- Large eggs (2): Bind everything together and give structure to the cake.
- Vanilla extract (1 teaspoon for pudding): Enhances the toffee flavors and rounds out the aroma.
- All-purpose flour (1 cup): The foundation for the sponge’s structure.
- Baking powder (1 teaspoon): Lifts the batter to keep it from being too dense.
- Salt (1/4 teaspoon): Balances the sweetness and elevates all the flavors.
- For the toffee sauce:
- Unsalted butter (1/2 cup): Gives the sauce silkiness and richness.
- Brown sugar (1 cup): Melts into the butter to build a deep, caramel flavor.
- Heavy cream (3/4 cup): Brings incredible creaminess to the sauce.
- Vanilla extract (1 teaspoon): Finishes the sauce with an unforgettable aroma.
How to Make Sticky Toffee Pudding
Step 1: Prep the Baking Dish and Dates
Start by preheating your oven to 350°F (175°C) and greasing either an 8-inch square baking dish or individual ramekins—whichever suits your mood. Next, pile the chopped dates into a heatproof bowl. Pour the boiling water right over them and add the baking soda. You’ll see the mixture fizz a bit, which is a good sign! Give it a quick stir and let it sit for about 10 minutes to let those dates soften and meld beautifully into the batter later.
Step 2: Cream the Butter and Sugar
While the dates are soaking, get out your mixer and cream together the softened butter and brown sugar until it’s light and fluffy—don’t rush this step, as it makes all the difference for that tender, airy crumb in Sticky Toffee Pudding. The mixture should be paler and almost cloud-like.
Step 3: Add Eggs and Vanilla
One egg at a time, add them into your creamed mixture, letting each incorporate fully before adding the next. Stir in the vanilla extract. The batter should be silky and luscious, getting you excited for what’s ahead.
Step 4: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Then, bring back your softened date mixture—liquid and all—and gently fold it in. At this point, the batter will look a bit loose and speckled, which is exactly what you want.
Step 5: Bake the Pudding
Spoon the batter into your prepared baking dish (or ramekins), smoothing the top. Slide it into the oven and bake for 30–35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs. The kitchen will already smell incredible!
Step 6: Make the Toffee Sauce
While the pudding bakes, set a saucepan over medium heat and melt the butter. Add the brown sugar and heavy cream, stirring until the sugar dissolves completely. Let the sauce come to a gentle boil and simmer for 4–5 minutes, stirring often, until it’s thickened and glossy. Once it’s off the heat, finish with a swirl of vanilla extract. Try not to eat it by the spoonful… yet.
Step 7: Soak and Serve
As soon as the pudding comes out hot from the oven, poke holes all over the top with a skewer or fork. Pour half of the warm toffee sauce across the top, letting it soak in for 10 minutes. This transforms your Sticky Toffee Pudding into a gooey, melt-in-your-mouth masterpiece. Serve each portion warm, drenched generously with the remaining sauce.
How to Serve Sticky Toffee Pudding
Garnishes
The crowning touch for Sticky Toffee Pudding is all about those little extras. A scoop of vanilla ice cream or a generous dollop of whipped cream brings cool contrast to the steaming hot pudding. For texture, sprinkle a few toasted pecans, walnuts, or even a pinch of flaky sea salt on top. If you want an elegant finish, a light dusting of powdered sugar across the surface makes it look even more inviting.
Side Dishes
Because Sticky Toffee Pudding is decadently rich, it pairs wonderfully with lighter accompaniments. Try serving it alongside fresh berries that cut through the sweetness with a bit of tartness, or a crisp fruit salad. If you’re feeling extra British, offer a pot of strong tea or a cup of coffee to help balance out the intense flavors.
Creative Ways to Present
For special occasions, you can bake your Sticky Toffee Pudding in individual ramekins—everyone gets their own mini masterpiece! Or, layer small squares in parfait glasses with vanilla cream and extra sauce for an eye-catching dessert. You could even turn leftovers into a glorious trifle with custard and whipped cream to surprise your guests with something unforgettable.
Make Ahead and Storage
Storing Leftovers
Sticky Toffee Pudding is just as delightful the next day! To store, let it cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. The pudding stays moist, and the flavors actually deepen, making it even more irresistible.
Freezing
If you want to get ahead for a special gathering, you can freeze Sticky Toffee Pudding for up to 2 months. Wait until both the pudding and sauce are completely cool, then wrap them separately in freezer-safe containers. Thaw in the refrigerator overnight, and you’ll be prepared for last-minute dessert cravings or unexpected visitors.
Reheating
To enjoy that fresh-from-the-oven warmth, reheat single servings of pudding in the microwave for 20–30 seconds, or gently warm larger portions in a covered dish in a low oven (around 300°F/150°C) until heated through. Warm the toffee sauce separately, then drizzle generously before serving so you never miss out on that luscious, gooey experience.
FAQs
Can I use something other than dates in Sticky Toffee Pudding?
Dates are crucial for the pudding’s classic flavor and texture, but if you absolutely must swap them out, try figs or prunes. Just keep in mind, the unique caramel undertones from dates are what make Sticky Toffee Pudding truly special.
Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Check that all other ingredients are gluten-free as well, and you’ll have a delicious dessert everyone can enjoy together.
Is it best served warm or at room temperature?
Sticky Toffee Pudding is at its irresistible best served warm, especially with the silky toffee sauce melting into every bite. If you have leftovers, just reheat before serving for that fresh-out-of-the-oven experience.
Why poke holes in the pudding before adding sauce?
Poking holes lets the toffee sauce seep deep into the sponge, making every forkful moist and packed with flavor. Don’t skip this step—it transforms the dish from good to unforgettable!
Can I make Sticky Toffee Pudding ahead for a party?
It’s actually a great make-ahead dessert. You can refrigerate the baked pudding and sauce, then reheat both just before serving. In fact, many fans say the flavors only get better overnight!
Final Thoughts
If you’ve been searching for a show-stopping dessert that’s easy to make yet truly memorable, Sticky Toffee Pudding is the one. There’s just nothing like the comfort of that warm, saucy sponge—especially when shared with friends or family. Give it a try; chances are it will soon become a household favorite!
Print
Sticky Toffee Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Indulge in the rich, comforting flavors of this classic British dessert, Sticky Toffee Pudding, featuring a moist date cake drizzled with a decadent toffee sauce. Perfect for a cozy night in or a holiday gathering.
Ingredients
Cake:
- 1 cup chopped pitted dates
- 1 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
Toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the dates: Preheat the oven to 350°F (175°C). Grease a baking dish. Combine dates and boiling water with baking soda. Let sit.
- Make the cake batter: Cream butter and sugar, add eggs and vanilla. Mix in dry ingredients. Fold in soaked dates.
- Bake the pudding: Pour batter into dish and bake for 30–35 minutes.
- Prepare the toffee sauce: Combine butter, sugar, and cream in a saucepan. Simmer until thickened. Stir in vanilla.
- Finish and serve: Poke holes in baked pudding, pour some sauce over it. Let soak and serve warm with more sauce and ice cream or cream.
Notes
- This dessert can be made ahead and reheated before serving.
- For extra richness, warm the serving plates before plating.
- Consider using Medjool dates for a softer texture.
Nutrition
- Serving Size: 1 portion with sauce
- Calories: 480
- Sugar: 52g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
