Introduction

This is the ultimate sticky toffee pudding recipe, offering a classic British dessert with a wonderfully moist date cake and a rich, buttery toffee sauce. It’s surprisingly easy to make with just six simple ingredients, delivering deep caramel flavor and a perfect sticky texture. For more decadent treats, try the Banana Pudding Crunch Cheesecake Recipe or the Butterfinger Caramel Crunch Cookies Recipe.

Ingredients

This classic Sticky Toffee Pudding recipe combines the deep, caramelized sweetness of dates and treacle with a rich, buttery toffee sauce for an irresistibly moist and comforting dessert.

• 175 g pitted dates, roughly chopped
• 175 ml boiling water
• 1 tsp baking soda
• 75 g unsalted butter, softened
• 175 g light or dark brown soft sugar
• 250 g self-raising flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 75 g black treacle (or golden syrup)
• 3 medium eggs
• 125 ml whole milk

For the Toffee Sauce

• 75 g unsalted butter
• 75 g light or dark brown soft sugar
• 2 tbsp black treacle (or golden syrup)
• 1 tsp vanilla extract
• 150 ml double cream

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This streamlined Sticky Toffee Pudding recipe is about 20% faster than many traditional versions, which often require longer soaking or cooling times.

Step-by-Step Instructions

Step 1 — Prepare the Dates

Chop 8 ounces of pitted Medjool dates into small pieces. Place them in a heatproof bowl and pour 1 cup of boiling water over them. Let the dates soak for 10–15 minutes to soften completely, which is essential for a moist, sticky texture. After soaking, mash them lightly with a fork or blend briefly for a smoother consistency.

Step 2 — Mix the Wet Ingredients

In a large mixing bowl, whisk together 1/2 cup of melted unsalted butter and 3/4 cup of dark brown sugar until smooth and creamy. Beat in 2 large eggs and 1 teaspoon of vanilla extract until the mixture is fully combined and slightly fluffy. Stir the prepared date mixture into this wet batter.

Step 3 — Combine Dry Ingredients

In a separate bowl, sift together 1 1/3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. A light sifting prevents lumps and ensures an even rise. Gently fold the dry ingredients into the wet date mixture using a spatula, mixing just until no flour streaks remain to avoid a tough pudding.

Step 4 — Bake the Pudding

Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch square or round baking dish. Pour the batter into the prepared dish, smoothing the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The top should be springy to the touch and golden brown.

Step 5 — Make the Toffee Sauce

While the pudding bakes, prepare the signature toffee sauce. In a medium saucepan over medium heat, combine 1/2 cup of unsalted butter, 1 cup of heavy cream, and 1 cup of dark brown sugar. Stir constantly until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for 5–7 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon.

Step 6 — Assemble and Serve

As soon as the Sticky Toffee Pudding comes out of the oven, use a skewer to poke holes all over the surface. Immediately pour about one-third of the warm toffee sauce over the hot pudding, allowing it to soak in. Let the pudding cool for 10 minutes before serving. Cut into portions and serve warm, drizzled with the remaining sauce and, if desired, a scoop of vanilla ice cream or a dollop of clotted cream.

Sticky Toffee Pudding Nutrition

Calories	Approx. 420 kcal
Protein	4g
Carbohydrates	75g
Fat	14g
Fiber	2g
Sodium	280mg

Note: These are per-serving estimates for a classic Sticky Toffee Pudding recipe and can vary based on specific ingredients and portion size.

Healthier Alternatives

You can easily adapt this classic Sticky Toffee Pudding recipe to fit dietary needs without sacrificing its iconic flavor. Here are some simple ingredient swaps to try.

• Protein-Packed Flour — Swap half the all-purpose flour for almond flour or a scoop of unflavored protein powder. This adds a nutty depth and makes the pudding more satisfying.
• Lower-Carb Sweetener — Replace the dates with pureed prunes or use a monk fruit/allulose blend in the sauce. The result is a rich, caramel-like sweetness with fewer net carbs.
• Dairy-Free Delight — Use coconut oil or a plant-based butter alternative in the sponge, and coconut cream in the toffee sauce. It creates an incredibly lush, tropical-tinged dessert.
• Gluten-Free Sponge — Substitute the all-purpose flour with a 1:1 gluten-free baking blend. For best texture, add an extra tablespoon of the date puree to keep the pudding moist.
• Low-Sodium Option — Omit the baking soda’s salt and use unsalted butter. The deep sweetness from the dates and toffee means you won’t miss the salt.
• Reduced Sugar — Cut the brown sugar in the sauce by one-third and boost flavor with a teaspoon of vanilla extract and a pinch of cinnamon. The sauce will still be gloriously sticky.
• Egg Substitute — For a vegan Sticky Toffee Pudding, use a flax egg or commercial egg replacer. The dates provide ample moisture, ensuring a fudgy crumb.
• Nutty Toffee Twist — Stir a tablespoon of smooth almond or cashew butter into the warm toffee sauce. It adds a creamy, luxurious layer of flavor and healthy fats.

Serving Suggestions

• Pair this classic Sticky Toffee Pudding with a generous pour of warm toffee sauce and a scoop of cold vanilla ice cream or a dollop of clotted cream for a perfect contrast of temperatures and textures.
• For a sophisticated twist, serve individual portions of Sticky Toffee Pudding with a side of salted caramel sauce and a sprinkle of toasted pecans or walnuts for added crunch.
• This rich dessert is ideal for festive occasions like Christmas dinner, Bonfire Night, or as the grand finale to a Sunday roast, offering deep, comforting flavors that suit colder weather.
• Elevate your plating by dusting the plate with a light cocoa powder or icing sugar, adding a fresh mint leaf for a pop of color, and drizzling the toffee sauce in an artistic pattern around the warm pudding.
• For a lighter option, accompany the Sticky Toffee Pudding with a tangy crème fraîche or Greek yogurt to cut through the sweetness, or serve with a small side of seasonal berries like raspberries.
• Consider turning it into a show-stopping dessert by preparing a large sharing Sticky Toffee Pudding at the table, pouring the hot sauce over the top just before serving for a dramatic, glossy finish.

Whether you stick to tradition or add your own creative flair, these ideas will help you present and enjoy your homemade Sticky Toffee Pudding to its fullest.

Common Mistakes to Avoid

• Mistake: Using the wrong type of dates, like fresh Medjool, which can be too moist. Fix: Opt for drier, chopped dates like Deglet Noor for a better texture and more authentic flavor.
• Mistake: Overmixing the batter after adding flour, which develops gluten. Fix: Gently fold the flour in until just combined for a tender, light crumb.
• Mistake: Baking in a dish that’s too shallow, preventing a proper steam-bake. Fix: Use a deep, square 8-inch or 9-inch baking dish to achieve the ideal pudding texture.
• Mistake: Under-baking the pudding, leaving the center dense and gummy. Fix: Bake until a skewer inserted comes out with just a few moist crumbs, not wet batter.
• Mistake: Making the toffee sauce too thin or too thick. Fix: Simmer the sauce until it coats the back of a spoon and remember it will thicken further as it cools.
• Mistake: Pouring cold sauce over a hot pudding, which doesn’t allow it to soak in properly. Fix: Warm the sauce and pour it over the hot pudding straight from the oven for maximum absorption.
• Mistake: Not letting the pudding rest before serving. Fix: Allow it to sit for 10-15 minutes after saucing; this lets the flavors meld and the texture settle.
• Mistake: Substituting baking powder for bicarbonate of soda (baking soda). Fix: Use bicarbonate of soda as specified; it reacts with the dates to create the signature dark color and lift.
• Mistake: Skipping the step of soaking the dates in hot liquid. Fix: Always soak chopped dates in hot water or tea to soften them, which is crucial for a smooth batter.
• Mistake: Serving the Sticky Toffee Pudding cold. Fix: Always serve it warm, ideally with a scoop of cold vanilla ice cream or a dollop of clotted cream for contrast.

Storing Tips

• Fridge: Cool the Sticky Toffee Pudding completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 5 days.
• Freezer: For longer storage, wrap individual portions or the whole pudding securely in plastic wrap and then foil, or place in a heavy-duty freezer container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat portions in the microwave in 30-second bursts until warmed through, or cover the pudding with foil and warm in a preheated 325°F (160°C) oven for 15-20 minutes. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Properly stored, this classic dessert maintains its moist, sticky texture, making it a perfect make-ahead treat.

Conclusion

This classic Sticky Toffee Pudding recipe is the ultimate comfort dessert, rich with dates and smothered in a warm toffee sauce. We hope you love making it as much as we do! If you’re a fan of caramel and toffee, you might also enjoy our Chocolate Caramel Toffee Cake Recipe or Caramel Crunch Cake Recipe. Give it a try and let us know what you think in the comments below!

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FAQs

Can I make Sticky Toffee Pudding ahead of time?

Yes, you can prepare this Sticky Toffee Pudding a day in advance. Bake the cake and let it cool completely, then wrap it tightly. Warm it gently before serving and make the sauce fresh for the best texture and flavor.

What’s the best way to store leftovers?

Store any leftover Sticky Toffee Pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a warm oven with a little extra sauce to restore its signature moistness.

Can I use a different type of sugar for the sauce?

For an authentic taste, dark brown sugar is best as it provides the deep molasses flavor and rich color. You can use light brown sugar in a pinch, but your Sticky Toffee Pudding sauce will be lighter and slightly less complex.