Sticky Toffee Pudding

I adore this Sticky Toffee Pudding because it combines a moist, date-studded sponge with a rich, glossy toffee sauce—creating irresistible warmth and sweetness in every bite.

Why You’ll Love This Recipe

I love how comforting yet elegant this dessert is. The dates give the sponge a natural sweetness and tender texture, while the toffee sauce adds caramel richness that transforms each bite into a cozy, indulgent treat. Plus, it’s surprisingly easy to make ahead and reheat, making it perfect for gatherings or a quiet night in.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sponge

• Pitted dates, chopped

• Baking soda

• Boiling water

• Unsalted butter, room temperature

• Brown sugar

• Large eggs

• All-purpose flour

• Baking powder

For the toffee sauce

• Unsalted butter

• Brown sugar

• Heavy cream (or double cream)

• Vanilla extract

• Salt

To serve

• Whipped cream or vanilla ice cream

directions

1. Soak dates with baking soda and boiling water—this softens them and blends smoothly into the sponge.

2. Preheat oven to 350 °F (175 °C).

3. Mix softened butter and brown sugar until light, then beat in eggs.

4. Stir in soaked dates (with liquid), followed by the dry ingredients—flour and baking powder.

5. Divide batter into a greased baking pan or muffin tin; bake ~17–20 minutes until a toothpick comes out with moist crumbs.

6. Make toffee sauce: melt butter and brown sugar, add cream, vanilla, and salt; simmer until slightly thickened.

7. Pour about half the sauce over warm sponge, let soak, then serve with extra sauce and whipped cream or ice cream.

Servings and timing

• Yields: About 6–16 servings depending on size (individual puddings or a tray bake)

• Prep: ~15 min

• Bake: ~18–20 min

• Sauce cook: ~5 min

• Total: ~40–45 min

Variations

• Bake as individual puddings (in ramekins or muffin tins) or as a single tray bake.

• Add bourbon to the toffee sauce for warmth and depth.

• Swap Medjool dates for other varieties—Medjool are ideal for their caramel notes.

storage/reheating

• Refrigerate sponge and sauce separately for up to 3–5 days.

• Reheat the sponge in the microwave or oven; warm sauce before serving.

• Freeze portions (sponge and sauce separately) for up to 2–3 months, thaw overnight before warming.

FAQs

Why soak dates with baking soda?

Soaking softens the dates, breaks down pectin, and helps them blend into a smooth batter—crucial for moisture and texture.

Can I bake this as a single cake?

Yes! Just use a baking dish instead of ramekins, increase bake time slightly, and poke holes before pouring sauce so it soaks in.

Is bourbon necessary in the sauce?

No—it’s optional. Bourbon adds complexity and warmth, but it’s delicious without alcohol too.

Can I use a different sugar?

Dark muscovado or black treacle can deepen flavor if you prefer a richer, less sweet sauce.

How do I get a smooth, non-gritty sauce?

Whisk the sauce well while cooking—once the sugar is fully dissolved, it becomes shiney and smooth.

Conclusion

Sticky Toffee Pudding is one of my favorite desserts for cooler nights—it’s warm, indulgent, and full of comforting flavors. I love how easy it is to prepare ahead and how the sponge soaks up the luscious sauce. A scoop of ice cream or whipped cream on top makes it extra special. Enjoy every sticky, sweet spoonful!

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