Sticky Toffee Pudding
A soft, date-studded sponge soaked in warm toffee sauce—an indulgent British classic that's perfect for dessert or a decadent breakfast treat.
The dates are the secret here—they soften in hot water and blend into the batter, giving the pudding its signature sticky texture and deep caramel flavour. The sauce is a quick stovetop affair of butter, sugar, and cream that turns glossy and pourable in minutes.
Serve it warm with a drizzle of extra sauce and a spoonful of cream or ice cream. It's just as good the next day, gently reheated, making it a wonderful make-ahead option for gatherings or a cosy weekend breakfast.
Ingredients
- 200 g pitted dates, roughly chopped
- 250 ml boiling water
- 1 teaspoon bicarbonate of soda
- 100 g unsalted butter, softened, plus extra for greasing
- 150 g light brown soft sugar
- 2 large eggs
- 200 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- For the toffee sauce:
- 100 g unsalted butter
- 100 g light brown soft sugar
- 100 ml double cream
- 1 tablespoon golden syrup (optional)
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Grease a 20 cm x 20 cm baking dish or a 1.5-litre pudding basin with butter.
- Place the chopped dates in a heatproof bowl. Pour over the boiling water and stir in the bicarbonate of soda. Set aside for 10 minutes to soften.
- In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract. If the mixture looks like it might curdle, add a tablespoon of the flour.
- Add the flour and baking powder and fold gently until just combined.
- Mash the softened dates with a fork (or blitz briefly with a stick blender) and stir them into the batter along with any remaining soaking liquid.
- Pour the batter into the prepared dish and smooth the top. Bake for 30–35 minutes, until a skewer inserted into the centre comes out clean.
- While the pudding bakes, make the toffee sauce: combine the butter, sugar, cream, and golden syrup (if using) in a small saucepan. Heat gently, stirring, until the sugar dissolves, then simmer for 3–4 minutes until thickened and glossy. Remove from heat.
- As soon as the pudding comes out of the oven, prick the surface all over with a skewer. Pour over half the warm toffee sauce and let it soak in for 5 minutes.
- Serve the pudding warm, cut into squares, with the remaining toffee sauce poured over. Add a spoonful of cream, crème fraîche, or vanilla ice cream if you like.
Cook’s tips
- For an even stickier pudding, use a blender to purée the soaked dates before folding them in.
- Don't overmix the batter once the flour goes in, or the sponge will be tough.
- The pudding can be baked ahead and reheated gently, then sauced just before serving.
Substitutions
- Golden syrup can be replaced with an equal amount of maple syrup or honey.
- Double cream can be substituted with single cream or full-fat coconut milk for a dairy-free sauce (note: the sauce may be slightly thinner).
- For a gluten-free version, use a gluten-free plain flour blend.
Storage & reheating
Store leftover pudding in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 30–40 seconds, then drizzle with extra warmed sauce.
Frequently asked questions
Can I make sticky toffee pudding ahead of time?
Yes, bake the pudding and make the sauce up to 2 days ahead. Store the pudding covered at room temperature or in the fridge, and the sauce in a jar in the fridge. Reheat both gently before serving.
Why is my sticky toffee pudding dense?
Overmixing the batter after adding flour can develop gluten and make the pudding dense. Fold gently until just combined. Also, ensure your baking powder is fresh.
Can I use a different type of sugar?
Light brown soft sugar gives the characteristic caramel flavour. Dark brown sugar will work but will have a stronger molasses taste. White sugar can be used but the colour and depth of flavour will be lighter.
Is sticky toffee pudding suitable for vegetarians?
Yes, this recipe contains no meat, fish, or animal rennet. It does contain dairy and eggs, so it is not vegan.
