Delish Sticky Toffee Pudding Recipes

Sticky toffee pudding is that cozy British dessert that shows up all unassuming, then smacks you with a caramel hug and a sugar high you’ll absolutely not regret. It’s a plush date-studded cake drenched in a warm toffee sauce that soaks in like it pays rent. My version keeps it classic (dates! brown sugar! cream!) but with enough shortcuts that you can get it from “oh no, dessert?” to “oh wow, dessert!” in about an hour. It tastes like a sweater weather miracle, even if your kitchen looks like a brown sugar crime scene.

My family treats this pudding like a holiday, a birthday, and a bribe all in one. My husband takes one bite and suddenly volunteers to do dishes—which is adorable, because we both know I used every bowl in the house. The kids call it “sticky cake” and have zero patience for cooling time, so yes, we’ve all hovered around the pan with spoons like a pack of dessert gremlins. It’s become our “company’s coming” move, mostly because it looks fancy but is basically cake + hot caramel. We’re genius like that.

How to Make It

Here’s the game plan while I casually ignore the flour on my shirt. You’ll need about 12 ounces (340 g) of soft dates (Medjool if you’re fancy, Deglet if that’s what you found), chopped and soaked in 1 cup boiling water with 1 teaspoon baking soda. Let that sit while you pretend to tidy.

Cream 1/2 cup unsalted butter with 3/4 cup dark brown sugar until light and fluffy-ish. Beat in 2 eggs, one at a time, then stir in 1 teaspoon vanilla. Whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Fold the dry stuff into the butter mixture, then stir in the date mixture (with all that liquid) until it looks like a thick, tan batter that smells like you meant to do this. Scrape into a greased and parchment-slung 8-inch square pan (or 9-inch round), bake at 350°F (175°C) for 30–35 minutes until the center springs back and a tester comes out with a few moist crumbs.

While it bakes, make the toffee sauce: melt 1/2 cup unsalted butter with 1 cup dark brown sugar, whisk in 1 cup heavy cream, a tablespoon of molasses or treacle if you’ve got it, and a pinch of salt. Simmer 3–4 minutes until glossy and slightly thick. Try not to drink it. Fail. Then stop.

When the cake’s done, poke it all over with a skewer like it owes you money. Pour about half the hot sauce over the hot cake and let it soak for 10 minutes. Cut, serve with extra sauce drizzled like you’re dramatic, and add vanilla ice cream, custard, or whipped cream because we’re not here to be subtle.

What to Serve It With

– Vanilla ice cream (the classic, the legend, the melty puddle of joy)
– Warm custard or lightly sweetened whipped cream
– A drizzle of bourbon or rum in the sauce if you’re feeling extra
– Toasted pecans or walnuts for crunch if you want to cosplay a fancy bistro
– Strong coffee or black tea to balance the sugar halo

✔Tips & Mistakes

– Don’t skip soaking the dates. That’s the moist magic. Dry cake = everyone silently judging.
– Salt your sauce. A little pinch makes the caramel pop and your taste buds do jazz hands.
– Line the pan. Sticky is cute until you try to pry it out with a spatula and a prayer.
– If your sauce looks greasy, it’s probably too hot. Pull it off the heat and whisk like you’re late to brunch.
– Give it rest time after saucing. Ten minutes = gooey perfection instead of sauce puddles.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold leftovers at midnight? Honestly better than fresh sometimes.
– Fridge: 4–5 days, tightly covered. Reheat slices in the microwave 20–30 seconds with extra sauce.
– Freezer: Wrap slices well and freeze up to 2 months. Thaw overnight, rewarm gently, pretend it’s fresh.
– Sauce: Refrigerate up to a week. Reheat low and slow; add a splash of cream if it got thick.

✔Variations and Substitutions

Swap whatever you want. Honey for sugar, soy sauce for tamari, or skip half the steps and call it “deconstructed.” Totally works… kinda.
– No treacle? Use molasses, or skip it and add 1 teaspoon vanilla for depth.
– Dairy-free: Use vegan butter and full-fat coconut milk for the sauce. It’s shockingly good.
– Gluten-free: A 1:1 baking blend works. Batter will be slightly thicker—still delish.
– Add-ins: Chopped pecans, a little ground ginger, or espresso powder in the sauce for a mocha vibe.
– Mini puddings: Bake in greased muffin tins 18–22 minutes for cute, individual show-offs.

Frequently Asked Questions