If there’s one dessert that defines indulgence, it’s Sticky Toffee Pudding. Warm, tender sponge cake made with sweet medjool dates and drenched in silky toffee sauce — it’s like wrapping your taste buds in a caramel hug.
This old-fashioned British favorite is the kind of dessert that makes everyone go quiet at the table after the first bite.
Below you’ll find a simple, foolproof recipe that delivers everything you want in a Sticky Toffee Pudding: deep caramel flavor, soft sponge texture, and a glossy sauce that seeps into every crumb.
Why You’ll Love This Recipe
- Moist & tender
- Irresistibly cozy
- Soft sponge texture
- Buttery toffee sauce
Sticky Toffee Pudding Recipe
Ingredients for Pudding
| Ingredient | Amount |
|---|---|
| Medjool dates, pitted and chopped | 8 ounces |
| Boiling water | 1 cup |
| Butter, room temperature | ¼ cup |
| Light brown sugar | 1 cup |
| Vanilla extract | 2 teaspoons |
| Large eggs, room temperature | 2 |
| Molasses | 2 tablespoons |
| All-purpose flour | 1 ¾ cups |
| Baking powder | 1 ½ teaspoons |
| Baking soda | 1 ½ teaspoons |
| Salt | Pinch |
Ingredients for Toffee Sauce
| Ingredient | Amount |
|---|---|
| Heavy whipping cream | ½ cup |
| Butter | ½ cup |
| Light brown sugar | ¾ cup |
| Salt | Pinch |
| Vanilla extract | 1 ½ tablespoons |
| Chopped walnuts (optional, for garnish) | As desired |
Step-by-Step Instructions
1. Prep the Oven and Pan
Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin, ramekins, or an 8×8-inch baking dish. Set aside.
2. Soften the Dates
Add the chopped dates to a bowl and pour boiling water over them. Let them soak for about 5 minutes — this softens the dates and enhances their caramel-like sweetness.
3. Cream the Butter and Sugar
In a large mixing bowl, cream together butter and brown sugar until smooth and fluffy. This step builds the base flavor and texture. Add the eggs one at a time, mixing well after each. Stir in molasses and vanilla extract until fully combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, stirring gently to combine.
5. Blend the Dates
Using a blender or food processor, pulse the softened date mixture until mostly smooth. Stir in baking soda — the mixture will foam slightly. This reaction helps the cake rise and stay tender.
6. Mix and Bake
Fold the date mixture into the batter gently (don’t overmix). Pour the batter evenly into your prepared pan or ramekins.
Bake for 18–20 minutes (or 22–25 minutes for a square pan), until a toothpick inserted in the center comes out clean with only a few moist crumbs.
7. Prepare the Toffee Sauce
In a medium saucepan, combine cream, butter, brown sugar, and salt over low heat. Stir continuously until the sugar dissolves and the sauce thickens slightly — about 7–10 minutes. Remove from heat and stir in vanilla extract.
8. Serve Warm
Place each pudding on a plate (flat side up), pour warm toffee sauce generously over the top, and sprinkle with chopped walnuts if desired. Serve immediately for the ultimate cozy dessert experience.
Ingredient Swaps & Substitutions
- Dates: If you can’t find Medjool dates, use Deglet Noor — just soak them an extra minute or two since they’re a bit firmer.
- Molasses: Substitute with dark corn syrup or maple syrup for a slightly lighter flavor.
- Butter: Salted butter can be used in both the pudding and sauce; just reduce added salt by half.
- Flour: Swap with a 1:1 gluten-free baking blend if needed — the texture will remain soft and tender.
- Walnuts: Try chopped pecans, almonds, or skip entirely for a nut-free version.
- Brown sugar: Dark brown sugar adds even deeper caramel flavor, though light brown keeps it classic.
Tips for the Best Sticky Toffee Pudding
- Use Medjool dates: They’re softer and sweeter than regular dates, giving that signature sticky texture.
- Don’t skip the molasses: It deepens the caramel flavor and adds color.
- Make ahead: Both pudding and sauce can be refrigerated separately for up to 5 days and reheated before serving.
- Double the sauce: You’ll thank yourself later — it’s irresistible over ice cream, pancakes, or even coffee cake.
Nutritional Information
(Per serving — based on 8 servings, without nuts)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Carbohydrates | 54g |
| Protein | 5g |
| Fat | 22g |
| Saturated Fat | 13g |
| Fiber | 2g |
| Sugar | 43g |
| Sodium | 210mg |
Note: Nutritional values are estimates and may vary based on specific brands and portion sizes.
Serving Suggestions
Serve Sticky Toffee Pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra indulgent twist, drizzle more sauce at the table and let it pool around the cake — that’s how it’s done in classic British pubs.
Storing & Reheating
Store pudding and sauce separately in airtight containers in the refrigerator for up to five days.
Reheat pudding in the microwave for 15–20 seconds and warm the toffee sauce gently on the stove before serving.
Frequently Asked Questions
Can I make Sticky Toffee Pudding ahead of time?
Yes! The pudding and sauce can be made 1–2 days ahead. Just store them separately in the fridge and reheat before serving.
Can I freeze it?
Absolutely. Wrap the pudding tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and warm before serving with fresh sauce.
Can I make this without eggs?
Yes, replace each egg with ¼ cup unsweetened applesauce or mashed banana. The texture will be slightly denser but still moist.
What can I use instead of heavy cream in the toffee sauce?
Half-and-half or coconut cream can be used in a pinch, though the flavor will be a bit lighter.
Final Thoughts
Sticky Toffee Pudding isn’t just dessert — it’s a mood. Every bite is a perfect blend of buttery sweetness, soft cake, and warm nostalgia. Whether you serve it for a holiday dinner or just because it’s a chilly night, it’s guaranteed to make any moment feel special.
