A quintessential British dessert , Sticky Toffee Pudding features a moist sponge cake made with finely chopped dates, drenched in a warm toffee sauce and often served with vanilla ice cream or custard . It’s comforting, sticky, sweet — and simply unforgettable.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrFor the Pudding
1 cup pitted dates, chopped
1 tsp baking soda
¾ cup boiling water
½ cup light brown sugar
¼ cup unsalted butter, softened
2 large eggs
1 cup all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
For the Toffee Sauce
½ cup light brown sugar
½ cup heavy cream
¼ cup unsalted butter
1 tsp vanilla extract
Pinch of salt
Prepare the Dates
1
In a heatproof bowl, combine chopped dates and baking soda .
Pour over the boiling water , stir, and let sit for 10 minutes to soften.
Make the Pudding Batter
2
Preheat oven to 350°F (175°C) . Butter and flour a baking dish (8-inch square or similar).
In a mixing bowl, cream together butter and brown sugar until light and fluffy.
Beat in eggs , one at a time, then stir in vanilla extract .
Add the date mixture (liquid and all) and mix until just combined.
In a separate bowl, whisk together flour , baking powder , and salt .
Fold dry ingredients into the wet mixture until just incorporated.
Bake the Pudding
3
Pour the batter into the prepared dish and smooth the top.
Bake for 35–40 minutes , or until a toothpick inserted into the center comes out clean.
Let cool slightly while making the sauce.
Make the Toffee Sauce
4
In a saucepan over medium heat, combine butter , brown sugar , and cream .
Bring to a gentle boil and simmer for 3–5 minutes, stirring frequently, until thickened.
Stir in vanilla extract and a pinch of salt .
To Serve
5
Cut pudding into squares or spoon out into bowls.
Drizzle generously with warm toffee sauce .
Serve with a scoop of vanilla ice cream , a dollop of whipped cream , or a pour of warm custard .
Variations
6
Add a splash of brandy or rum to the sauce for extra depth
Sprinkle a few chopped walnuts or pecans into the batter for crunch
Use date purée for a smoother texture
Pairing Suggestions
7
Drink: Tawny Port, Irish Cream, or Earl Grey tea
Bonus: Pair with vanilla bean custard or salted caramel drizzle
Ingredients For the Pudding
1 cup pitted dates, chopped
1 tsp baking soda
¾ cup boiling water
½ cup light brown sugar
¼ cup unsalted butter, softened
2 large eggs
1 cup all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
For the Toffee Sauce
½ cup light brown sugar
½ cup heavy cream
¼ cup unsalted butter
1 tsp vanilla extract
Pinch of salt
Directions Prepare the Dates
1
In a heatproof bowl, combine chopped dates and baking soda .
Pour over the boiling water , stir, and let sit for 10 minutes to soften.
Make the Pudding Batter
2
Preheat oven to 350°F (175°C) . Butter and flour a baking dish (8-inch square or similar).
In a mixing bowl, cream together butter and brown sugar until light and fluffy.
Beat in eggs , one at a time, then stir in vanilla extract .
Add the date mixture (liquid and all) and mix until just combined.
In a separate bowl, whisk together flour , baking powder , and salt .
Fold dry ingredients into the wet mixture until just incorporated.
Bake the Pudding
3
Pour the batter into the prepared dish and smooth the top.
Bake for 35–40 minutes , or until a toothpick inserted into the center comes out clean.
Let cool slightly while making the sauce.
Make the Toffee Sauce
4
In a saucepan over medium heat, combine butter , brown sugar , and cream .
Bring to a gentle boil and simmer for 3–5 minutes, stirring frequently, until thickened.
Stir in vanilla extract and a pinch of salt .
To Serve
5
Cut pudding into squares or spoon out into bowls.
Drizzle generously with warm toffee sauce .
Serve with a scoop of vanilla ice cream , a dollop of whipped cream , or a pour of warm custard .
Variations
6
Add a splash of brandy or rum to the sauce for extra depth
Sprinkle a few chopped walnuts or pecans into the batter for crunch
Use date purée for a smoother texture
Pairing Suggestions
7
Drink: Tawny Port, Irish Cream, or Earl Grey tea
Bonus: Pair with vanilla bean custard or salted caramel drizzle
