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Delish Sticky Toffee Pudding Recipes

Classic British sticky toffee pudding: a moist date-studded cake drenched in warm, buttery toffee sauce. Rich, cozy, and perfect with a scoop of vanilla ice cream.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup pitted dates, chopped packed
  • 1 cup boiling water for soaking dates
  • 1 teaspoon baking soda for soaking dates
  • 0.5 cup unsalted butter softened, for batter
  • 0.75 cup packed light brown sugar for batter
  • 2 count large eggs
  • 1.25 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon fine salt
  • 2 teaspoon vanilla extract divided
  • 0.5 cup unsalted butter for toffee sauce
  • 1 cup packed dark brown sugar for toffee sauce
  • 1 cup heavy cream for toffee sauce
  • 0.25 teaspoon fine salt for toffee sauce
  • 1 tablespoon molasses optional; or use golden syrup
  • 4 cup vanilla ice cream optional, for serving

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease an 8-inch square baking pan or a 9-inch round pan and line the bottom with parchment.
  • Soak the dates: Combine chopped dates with boiling water and baking soda. Stir and let stand 10 minutes to soften, then mash lightly with a fork.
  • Make the batter: In a bowl, beat softened butter with the light brown sugar until fluffy, 2 to 3 minutes.
  • Beat in eggs one at a time, then add 1 teaspoon vanilla extract and mix until smooth.
  • Whisk flour, baking powder, and 0.5 teaspoon salt together. Add to the wet mixture and mix just until combined.
  • Fold in the warm date mixture (including liquid) until evenly distributed. Spread batter into the prepared pan.
  • Bake 35 to 40 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.
  • While the cake bakes, make the toffee sauce: In a saucepan over medium heat, melt 0.5 cup butter with dark brown sugar, heavy cream, 0.25 teaspoon salt, and molasses. Simmer 3 to 5 minutes, stirring, until glossy and slightly thickened. Remove from heat and stir in the remaining 1 teaspoon vanilla.
  • Poke the hot pudding all over with a skewer. Pour about half of the warm toffee sauce over the surface and let it soak in for 10 minutes.
  • Slice and serve warm with extra toffee sauce drizzled over the top and a scoop of vanilla ice cream.

Notes

Make-ahead: Bake and soak with sauce, then cool. Reheat portions in the microwave or warm the whole pudding at 300°F, covered, for 10 to 15 minutes. Sauce thickens as it cools—reheat gently and thin with a splash of cream if needed. Medjool dates give the best texture and flavor.