Classic Sticky Toffee Pudding is a warm, cozy dessert that feels like a hug on a plate. This recipe gives you a moist date sponge with a rich, buttery toffee sauce — perfect for relaxed family nights or special weekend treats. If you like to dip bread or soak up sauce, pair it with a slice of classic French baguette for an old-fashioned, comforting feel.
Why Make This Recipe
- Quick & Easy: Simple ingredients and straightforward steps.
- Family Favorite: Kids and adults love the sweet, sticky sauce.
- Budget-Friendly: Uses pantry staples like dates, flour, and sugar.
- Crowd-Pleaser: Makes enough for a small gathering or a hearty dessert.
This pudding stands out because it’s rich but not fussy. The sponge stays tender and the toffee sauce smells caramel-deep as it warms. It brings comfort, nostalgia, and the small joy of spooning warm sauce over cake.
Ingredients
For the pudding base:
- 1 cup (150 g) pitted dates, chopped
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 4 tbsp (55 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar, packed
- 2 large eggs
- 1 1/4 cups (160 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the toffee sauce:
- 6 tbsp (85 g) unsalted butter
- 3/4 cup (150 g) brown sugar, packed
- 3/4 cup (180 ml) heavy cream (or double cream)
- 1 tsp vanilla extract
- Pinch of salt
Helpful notes:
- Use soft, moist dates (Medjools are best). Chop roughly for texture.
- Use unsalted butter so you can control salt in the sauce.
How to Make Classic Sticky Toffee Pudding
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or six ramekins. (Preheating ensures even rise.)
- Put the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and let sit 10 minutes until soft and slightly syrupy. (This breaks down the dates and makes the sponge moist.)
- In a mixing bowl, cream the softened butter and brown sugar until light and smooth. Add eggs one at a time, beating after each, then stir in vanilla. (Creaming traps air for a lighter cake.)
- Fold the flour, baking powder, and salt into the butter mixture. Then gently stir in the soaked dates and any liquid left in the bowl. Mix until just combined. (Avoid overmixing to keep the sponge tender.)
- Spoon the batter into the prepared dish or divide between ramekins. Smooth the top. Bake 25–30 minutes for a single dish, or 18–22 minutes for ramekins, until a skewer comes out with a few moist crumbs. (The centers stay soft; don’t overbake or it will dry.)
- While the pudding bakes, make the toffee sauce: melt butter in a saucepan over medium heat, add brown sugar and stir until dissolved. Carefully add the cream, stir, and simmer 3–5 minutes until glossy and slightly thickened. Stir in vanilla and a pinch of salt. (Simmering blends flavors and makes a silky sauce.)
- When the pudding is out of the oven, poke holes in the surface with a skewer and pour half the warm toffee sauce over the hot pudding so it soaks in. Save the rest to serve. Let rest 5 minutes to absorb.
- Serve warm with extra sauce spooned over each portion.
How to Serve Classic Sticky Toffee Pudding
- Spoon warm pudding onto plates and drizzle with extra toffee sauce. Add a scoop of vanilla ice cream or a dollop of whipped cream.
- For a rustic look, dust lightly with cocoa or powdered sugar and serve in the baking dish family-style.
- Serve with a crisp side like a simple green salad dressed lightly or a tangy dressing such as classic Caesar salad dressing to cut the sweetness.
How to Store Classic Sticky Toffee Pudding
- Fridge: Cool completely, cover tightly with foil or store in an airtight container, and keep up to 3 days. Reheat single portions in the microwave for 30–60 seconds until warm, or warm the whole dish in a 325°F (160°C) oven for 10–15 minutes, covered.
- Freezer: Freeze baked pudding (no sauce) in an airtight container for up to 2 months. Thaw in the fridge overnight, then warm and add freshly made toffee sauce.
- Sauce: Store sauce in a sealed jar in the fridge up to 1 week. Warm gently before serving.
Tips to Make Classic Sticky Toffee Pudding
- Use boiling water to bloom the dates — it creates a syrup that keeps the cake moist.
- Do not overbake; check early. A few moist crumbs mean a soft center.
- Warm the sauce just before serving so it stays silky and pourable.
- For quicker prep, make the sauce while the pudding bakes.
- For holiday menus, pair with a warm side like classic Campbell’s green bean casserole for a full comfort spread.
Variation
- Gluten-free: Use a 1:1 gluten-free baking flour blend. Add 1/4 tsp xanthan gum if your blend lacks it.
- Extra caramel depth: Stir 1 tbsp dark molasses or black treacle into the sauce for a deeper, richer flavor.
- Lighter: Replace half the butter in the sponge with unsweetened applesauce for a slightly lighter crumb.
FAQs
Can I make this ahead?
Yes. You can bake the pudding a day ahead, cool it, and keep it covered in the fridge. Reheat in the oven and pour warm sauce over just before serving.
Can I use fresh dates or other dried fruits?
Use dried, soft dates for best texture. You can swap in chopped dried figs or prunes, but expect a slightly different flavor profile and texture.
How can I make the sauce thicker?
Simmer the sauce a little longer to reduce and thicken. Stir constantly and watch closely so it doesn’t burn. It will thicken more as it cools.
Conclusion
This Classic Sticky Toffee Pudding brings warmth, comfort, and a rich caramel scent to your home. The soft, sticky sponge and glossy sauce make every spoonful deeply satisfying and perfect for family nights or weekend treats. If you want to compare with a traditional version, check out Traditional Sticky Toffee Pudding Recipe – Brown Eyed Baker for another reliable method. Please leave a comment and a star rating if you try it, and share this recipe on Pinterest or Facebook so others can enjoy it too. What twist did you try? Let us know below!
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Classic Sticky Toffee Pudding
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm, cozy dessert featuring a moist date sponge and rich, buttery toffee sauce.
Ingredients
- 1 cup (150 g) pitted dates, chopped
- 1 cup (240 ml) boiling water
- 1 tsp baking soda
- 4 tbsp (55 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar, packed
- 2 large eggs
- 1 1/4 cups (160 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 6 tbsp (85 g) unsalted butter (for toffee sauce)
- 3/4 cup (150 g) brown sugar (for toffee sauce)
- 3/4 cup (180 ml) heavy cream (or double cream)
- 1 tsp vanilla extract (for toffee sauce)
- Pinch of salt (for toffee sauce)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or six ramekins.
- Put the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and let sit for 10 minutes.
- In a mixing bowl, cream the softened butter and brown sugar until light and smooth. Add eggs one at a time, beating after each, then stir in vanilla.
- Fold the flour, baking powder, and salt into the butter mixture, then gently stir in the soaked dates and any leftover liquid.
- Spoon the batter into the prepared dish or divide between ramekins. Bake for 25–30 minutes (or 18–22 minutes for ramekins) until a skewer comes out with a few moist crumbs.
- While the pudding bakes, melt butter for the sauce in a saucepan, add brown sugar, stir until dissolved, then carefully add the cream and simmer for 3–5 minutes.
- When the pudding is done, poke holes in the surface and pour half the warm toffee sauce over it. Let rest for 5 minutes.
- Serve warm with extra sauce spooned over each portion.
Notes
Use soft, moist dates for the best texture. Enjoy with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg