There’s something truly magical about sticky toffee pudding. It’s not just a dessert—it’s a memory in a bowl. This rich, moist cake soaked in a warm, buttery toffee sauce feels like a hug on a plate. For many, it’s the dessert that makes an appearance at every special gathering—whether it’s Christmas dinner, a cozy autumn night in, or a rainy-day treat when only something warm and indulgent will do.
This classic British dessert has a humble origin story. It was said to have been introduced to the UK by Canadian air force officers during World War II and was later popularized by country inns and family kitchens across England. Over the years, it became a favorite not just because of its taste but because of how it brings people together. It’s the kind of dish your gran might have made, or that you might’ve first tried at a little countryside pub on a chilly evening, paired with a generous drizzle of toffee sauce and a scoop of vanilla ice cream melting slowly over the top.
In our family, sticky toffee pudding is the go-to for birthdays, Sunday dinners, and every time someone needs a bit of cheering up. It’s comfort food at its finest—and the best part? It’s not nearly as complicated as it sounds. You don’t need fancy ingredients or professional baking skills. Just a love for sweet, sticky goodness and a little time in the kitchen.£
Why You’ll Love This Recipe:
- It’s super moist with that perfect spongy texture.
- The toffee sauce is rich, buttery, and irresistible.
- It’s easy to make ahead and reheat—great for entertaining!
- Pairs beautifully with vanilla ice cream or custard.
- It’s nostalgic, cozy, and a true crowd-pleaser.
INGREDIENTS YOU’LL NEED:
For the pudding:
- 200g pitted dates, chopped
- 250ml water
- 1 tsp baking soda
- 85g unsalted butter, softened
- 175g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200g self-raising flour
- Pinch of salt
For the toffee sauce:
- 200g light brown sugar
- 200ml double cream
- 100g unsalted butter
- 1 tsp vanilla extract
HOW TO MAKE STICKY TOFFEE PUDDING:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the dates
Start by adding the chopped dates and water to a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 5 minutes. The dates will soften and begin to break down. Stir in the baking soda—it will fizz up a little, and that’s totally normal! Set aside to cool slightly. This step is what gives the pudding its signature soft, sticky texture.
Step 2: Make the batter
In a large bowl, cream together the softened butter and light brown sugar until the mixture is fluffy and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Now gently fold in the flour and a pinch of salt, just until combined. Finally, mix in the cooled date mixture (including the liquid). The batter will be fairly loose—that’s exactly how it should be.
Step 3: Bake the pudding
Pour the batter into a greased baking dish (a 20×20 cm dish works well) and smooth out the top. Bake at 180°C (350°F) for about 35-40 minutes, or until a skewer inserted in the center comes out clean and the top springs back when touched. The smell at this point? Absolute heaven.
Step 4: Make the toffee sauce
While the pudding bakes, prepare the sauce. In a saucepan, melt the butter, then add in the brown sugar and cream. Let it simmer gently for about 5-7 minutes, stirring often. It should thicken slightly and take on that deep caramel color. Stir in the vanilla extract and take it off the heat.
Step 5: Serve warm and indulgent
Once the pudding is out of the oven, poke small holes in the top with a skewer and pour over a little of the warm toffee sauce—this helps it soak in and get even more gooey. Serve generous squares with more sauce drizzled on top, and if you want to go the extra mile, add a scoop of vanilla ice cream or a dollop of whipped cream.
HELPFUL TIPS:
- Don’t skip the date mixture! It’s essential for the texture and natural sweetness.
- You can make the toffee sauce in advance and reheat gently before serving.
- The pudding keeps really well—store leftovers and reheat in the microwave for a quick dessert treat.
- If you prefer individual portions, bake the batter in ramekins and reduce the baking time to about 20–25 minutes.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
NOTES:
Sticky toffee pudding is one of those desserts that feels fancy but is surprisingly simple. You can double the recipe for a larger group or freeze the pudding (without sauce) and reheat it for another day. It’s also a great choice for holiday dinners when you want something rich, warm, and guaranteed to impress.
NUTRITIONAL INFORMATION:
(Per serving, approximate)
Calories: 450
Fat: 23g
Carbohydrates: 60g
Sugar: 45g
Protein: 4g
Fiber: 2g
FREQUENTLY ASKED QUESTIONS:
Can I make sticky toffee pudding in advance?
Yes! You can bake the pudding a day ahead and warm it in the oven or microwave. The toffee sauce can also be made ahead and gently reheated.
Can I use another fruit instead of dates?
Dates are traditional and give the pudding its texture, but some people have had success using prunes or figs. The flavor will change slightly, but it’s still delicious.
Can I freeze sticky toffee pudding?
Absolutely. Once baked and cooled, wrap the pudding tightly and freeze for up to 2 months. Reheat in the oven and serve with fresh toffee sauce.
What’s the best way to reheat leftovers?
Microwave individual servings for about 30–40 seconds or warm the entire pudding in the oven at 160°C (320°F) for 10–15 minutes.
STORAGE INSTRUCTIONS:
Store leftover pudding in an airtight container in the fridge for up to 4 days. The toffee sauce should be kept separately and reheated as needed. For best results, reheat before serving to restore its warm, gooey texture.
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CONCLUSION
Sticky toffee pudding is one of those desserts that sticks with you—pun totally intended. It’s sweet, nostalgic, and every bite feels like a little celebration. Whether you’re making it for a special occasion or just because, it’s bound to become one of your favorite go-to recipes. So go ahead, whip up a batch, drizzle that golden toffee sauce generously, and treat yourself to a truly comforting classic. You deserve it.
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Sticky Toffee Pudding
Description
There’s something truly magical about sticky toffee pudding. It’s not just a dessert—it’s a memory in a bowl. This rich, moist cake soaked in a warm, buttery toffee sauce feels like a hug on a plate. For many, it’s the dessert that makes an appearance at every special gathering—whether it’s Christmas dinner, a cozy autumn night in, or a rainy-day treat when only something warm and indulgent will do.
This classic British dessert has a humble origin story. It was said to have been introduced to the UK by Canadian air force officers during World War II and was later popularized by country inns and family kitchens across England. Over the years, it became a favorite not just because of its taste but because of how it brings people together. It’s the kind of dish your gran might have made, or that you might’ve first tried at a little countryside pub on a chilly evening, paired with a generous drizzle of toffee sauce and a scoop of vanilla ice cream melting slowly over the top.
In our family, sticky toffee pudding is the go-to for birthdays, Sunday dinners, and every time someone needs a bit of cheering up. It’s comfort food at its finest—and the best part? It’s not nearly as complicated as it sounds. You don’t need fancy ingredients or professional baking skills. Just a love for sweet, sticky goodness and a little time in the kitchen.
Ingredients
For the pudding:
200g pitted dates, chopped
250ml water
1 tsp baking soda
85g unsalted butter, softened
175g light brown sugar
2 large eggs
1 tsp vanilla extract
200g self-raising flour
Pinch of salt
For the toffee sauce:
200g light brown sugar
200ml double cream
100g unsalted butter
1 tsp vanilla extract
Instructions
Step 1: Prepare the dates
Start by adding the chopped dates and water to a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 5 minutes. The dates will soften and begin to break down. Stir in the baking soda—it will fizz up a little, and that’s totally normal! Set aside to cool slightly. This step is what gives the pudding its signature soft, sticky texture.
Step 2: Make the batter
In a large bowl, cream together the softened butter and light brown sugar until the mixture is fluffy and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Now gently fold in the flour and a pinch of salt, just until combined. Finally, mix in the cooled date mixture (including the liquid). The batter will be fairly loose—that’s exactly how it should be.
Step 3: Bake the pudding
Pour the batter into a greased baking dish (a 20×20 cm dish works well) and smooth out the top. Bake at 180°C (350°F) for about 35-40 minutes, or until a skewer inserted in the center comes out clean and the top springs back when touched. The smell at this point? Absolute heaven.
Step 4: Make the toffee sauce
While the pudding bakes, prepare the sauce. In a saucepan, melt the butter, then add in the brown sugar and cream. Let it simmer gently for about 5-7 minutes, stirring often. It should thicken slightly and take on that deep caramel color. Stir in the vanilla extract and take it off the heat.
Step 5: Serve warm and indulgent
Once the pudding is out of the oven, poke small holes in the top with a skewer and pour over a little of the warm toffee sauce—this helps it soak in and get even more gooey. Serve generous squares with more sauce drizzled on top, and if you want to go the extra mile, add a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Sticky toffee pudding is one of those desserts that feels fancy but is surprisingly simple. You can double the recipe for a larger group or freeze the pudding (without sauce) and reheat it for another day. It’s also a great choice for holiday dinners when you want something rich, warm, and guaranteed to impress.