Delish Sticky Toffee Pudding Recipes

Imagine a warm, squidgy cake that soaks up a glossy river of buttery toffee like it’s auditioning for a cozy sweater commercial. That’s sticky toffee pudding: a British classic that basically tastes like a hug, except it’s better because you can eat it. It’s date-studded (don’t run—dates are just nature’s caramels), drenched in sauce, and loves being served with a dramatic scoop of vanilla ice cream that melts faster than my willpower in a bakery.

Last time I made it, I decided to “simple-ify” everything and baked the batter in a pan that was definitely too small. The pudding rose like a baked volcano, the toffee sauce boiled over like it had a personal vendetta, and my husband wandered in, sniffed the air, and said, “Smells like you did something ambitious.” He then “tested” five spoons of sauce for “quality control.” Meanwhile, my kid asked if sticky toffee pudding counts as a salad because it has dates. Honestly, with that logic, I’m thriving.

Time-Saving Hacks

– Microwave the chopped dates with water and a pinch of baking soda for 2 minutes. Boom—soft, blendable, no 20-minute soak.
– Buy the toffee sauce if you must. Then whisk in a pat of butter and a pinch of salt so you can still claim “homemade energy.”
– Bake in a muffin tin for faster cook time and automatic portion control you will heroically ignore.
– Line the pan with a parchment sling so you don’t have to negotiate with a sticky pan at 10 p.m.
– Use a scale. Fewer cups to wash, fewer mistakes, more time to sit and “supervise” the oven with a glass of something.
– Blend the batter in a blender or food processor. Yes, it feels wrong. Yes, it works. No, I’m not here to fight about it.

Serving Ideas

– Hot pudding + cold vanilla ice cream = temperature chaos, flavor harmony. Science.
– Whipped cream with a sneaky spoon of crème fraîche if you want people to think you’re fancy on purpose.
– Espresso on the side for café-dessert energy, or bourbon if the kids absolutely did a number on your sanity.
– A drizzle table moment: pour the hot toffee sauce at the table like you’re auditioning for your own cooking show. Clap optional.
– Keep it simple: a spoon and an empty corner where your thoughts used to be.

What to Serve It With

– Vanilla ice cream, softly whipped cream, or custard—triple crown it if today was “a lot.”
– Strong black tea or coffee to balance the sweetness like a responsible adult beverage.
– Toasted pecans or walnuts for crunch if you don’t fear a rogue crumb.
– Sliced pears or apples on the side so you can tell yourself there was fruit.
– A pinch of flaky sea salt on top. Tiny crystals, big personality.

✔Tips & Mistakes

– Don’t skip the baking soda with the dates—it softens them and makes the crumb plush instead of “grandma’s doorstop.”
– Use the right pan. Too small and you’ll learn about sugar lava the hard, sticky way.
– Poke holes in the warm cake before saucing so it soaks like a sponge at a spa.
– Salt the sauce. Sweet needs contrast or it just tastes like “a decision.”
– Pull it when a toothpick has moist crumbs, not wet batter. Overbaked = still fixable, but we prefer luscious.
– Let it rest 10 minutes before serving so it sets. Yes, I know patience is a scam.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 4 days, tightly covered. Keep extra sauce separate if you can.
– Reheat: microwave slices 20–30 seconds with a spoon of sauce; or oven at 300°F, covered, 10–12 minutes.
– Freeze: double-wrap portions up to 3 months; thaw overnight and rewarm with fresh sauce.
– If it’s dry, add a splash of cream to the sauce while heating. Hero move.

✔Variations and Substitutions

– Gluten-free: use a 1:1 GF blend. Add an extra tablespoon of milk if it’s looking shy.
– Dairy-free: coconut cream in the sauce, plant butter or neutral oil in the batter. Still lush, just tropical.
– Egg-free: flax eggs work; give it a few extra minutes to set.
– Sweet swaps: brown sugar ↔ coconut sugar; honey or maple in the sauce for a deeper vibe.
– Flavor boosts: espresso in the batter or sauce, a whisper of cinnamon/ginger, or a splash of bourbon.
– Add-ins: chopped pecans, dark chocolate chunks, or diced prunes if you’re out of dates and living on the edge.
– Salted miso toffee: half-teaspoon white miso whisked into the sauce. Sounds weird, tastes chef-y.

Frequently Asked Questions

Delish Sticky Toffee Pudding Recipes

A classic British sticky toffee pudding made with tender date-studded sponge and a rich, buttery toffee sauce. Serve warm with vanilla ice cream or whipped cream for the ultimate cozy dessert.

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Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 ounces pitted Medjool dates chopped
• ▢ 1 cup boiling water
• ▢ 1 teaspoon baking soda
• ▢ 0.5 cup unsalted butter room temperature
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup dark brown sugar packed
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1.25 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.5 cup unsalted butter for sauce
• ▢ 1 cup dark brown sugar packed, for sauce
• ▢ 0.75 cup heavy cream for sauce
• ▢ 2 tablespoons golden syrup or dark molasses, for sauce
• ▢ 1 teaspoon vanilla extract for sauce
• ▢ 0.25 teaspoon kosher salt for sauce
• ▢ 2 cups vanilla ice cream optional, for serving

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease an 8-inch square or 9-inch round baking pan and line the bottom with parchment.
• Combine chopped dates, boiling water, and baking soda in a bowl. Stir and let sit for 10 minutes to soften, then lightly mash to form a coarse paste.
• In a large bowl, beat 0.5 cup butter with the granulated sugar and 0.25 cup dark brown sugar until light and fluffy, about 2 to 3 minutes.
• Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract until smooth.
• Whisk together flour, baking powder, and 0.5 teaspoon salt. Add to the wet ingredients and mix just until combined.
• Fold the warm date mixture (with its liquid) into the batter until evenly distributed.
• Spread batter into the prepared pan and bake until the center springs back and a toothpick comes out clean, 30 to 35 minutes.
• Meanwhile, make the toffee sauce: In a medium saucepan over medium heat, melt 0.5 cup butter. Stir in 1 cup dark brown sugar, heavy cream, and golden syrup. Bring to a gentle simmer, stirring, and cook 3 to 4 minutes until smooth and glossy. Remove from heat and stir in 1 teaspoon vanilla and 0.25 teaspoon salt.
• While the cake is hot, poke holes all over with a skewer. Pour half of the warm toffee sauce over the cake and let it soak for 10 minutes.
• Optional: Broil the sauced cake for 1 to 2 minutes until the top is bubbling and lightly caramelized. Watch closely.
• Cut into squares and serve warm with the remaining toffee sauce and vanilla ice cream.

Notes

For an even deeper flavor, replace golden syrup with dark molasses. The pudding reheats well; warm slices in the microwave and loosen with extra sauce as needed.