If you have a soft spot for rich, comforting desserts that feel like a warm hug, then this Sticky Toffee Pudding Recipe is about to become your new best friend in the kitchen. Picture a moist, tender sponge studded with luscious dates, drenched in a golden, buttery toffee sauce that’s bursting with deep caramel warmth. It’s the perfect balance of sweet and sticky, with just the right hint of vanilla and a silky finish that melts in your mouth. Whether you’re after a classic British treat or craving something irresistibly cozy, this Sticky Toffee Pudding Recipe delivers joy in every bite.
Ingredients You’ll Need
Creating this Sticky Toffee Pudding Recipe is wonderfully straightforward because all the ingredients play a truly essential role. Each component brings character—whether it’s the natural sweetness and texture from the dates or the richness and creaminess from butter and heavy cream—that builds to a decadent final dessert.
- Pitted dates, chopped: These add natural sweetness and moisture, creating the pudding’s signature tender texture.
- Baking soda: Helps soften the dates and gives the sponge a light, airy crumb.
- Boiling water: Used to soak the dates, ensuring they become juicy and melt-in-your-mouth.
- Unsalted butter, softened: Adds richness and a velvety mouthfeel to both the cake and sauce.
- Brown sugar, packed: Provides deep caramel flavor and color to the pudding and the toffee sauce.
- Large eggs: Bind the ingredients and create structure while keeping the dessert moist.
- Vanilla extract: Brings warmth and aromatic sweetness, tying all the flavors together.
- All-purpose flour: The base for the sponge, offering just enough body without dryness.
- Baking powder: Gives extra lift to the cake, ensuring it’s light rather than dense.
- Salt: Balances the sweetness, making the flavors pop.
- Heavy cream: Makes the toffee sauce luxuriously creamy and smooth.
- Optional whipped cream or vanilla ice cream: Perfect for serving, adding coolness and contrasting texture.
How to Make Sticky Toffee Pudding Recipe
Step 1: Prep Your Dates
Start by mixing the chopped dates with baking soda in a bowl and pour boiling water over them. Let this soak for about 5 to 10 minutes; this simple trick softens the dates and infuses your pudding with natural sweetness and moisture that’s essential for the perfect texture.
Step 2: Cream Butter and Sugar
While your dates are soaking, beat the softened butter and brown sugar together until the mixture is light and fluffy. This process takes about 3 to 4 minutes and is key to creating a tender, melt-in-the-mouth crumb in your pudding.
Step 3: Add the Eggs and Vanilla
Next, add your eggs one at a time, mixing well after each to ensure a smooth batter. Stir in vanilla extract to elevate the flavor with fragrant warmth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mix into your creamed butter and sugar mixture, taking care not to overmix to keep your pudding light.
Step 5: Fold in Dates
Gently fold the soaked date mixture into the batter, letting the juicy, softened fruit spread evenly throughout. This step ensures every bite bursts with sweet, sticky goodness.
Step 6: Bake the Pudding
Pour the batter into a greased 9-inch round cake pan, spreading it out evenly. Bake at 350°F (175°C) for 30 to 35 minutes until a toothpick inserted into the center comes out clean and the top feels firm but springy to the touch.
Step 7: Make the Toffee Sauce
While the pudding bakes, melt butter in a saucepan over medium heat. Add brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir often and bring to a simmer. Let it cook for 5 to 7 minutes until the sauce thickens and becomes glossy and luscious.
Step 8: Serve with Sauce
Once the pudding is out of the oven, let it rest for about 5 minutes. Slice it up, then generously drizzle with the warm toffee sauce. Add a scoop of whipped cream or vanilla ice cream if you like, enhancing the comforting effect of this classic dish.
How to Serve Sticky Toffee Pudding Recipe
Garnishes
The traditional way to finish your Sticky Toffee Pudding Recipe is with a dollop of whipped cream or a scoop of vanilla ice cream. Both add a fantastic contrast of cool creaminess that balances the warm, sticky sauce perfectly. For another touch, try toasted chopped nuts or a sprinkle of sea salt flakes for texture and a hint of crunch.
Side Dishes
This pudding pairs beautifully with simple sides that let the dessert shine. Fresh berries or a spoonful of stewed apples add a subtle fruity brightness. For a cozy tea-time spread, serve alongside shortbread or a cup of rich black tea to complement the sticky sweetness.
Creative Ways to Present
If you’re hosting, present individual portions in cute ramekins topped with sauce and garnishes. You can also turn slices into mouthwatering mini trifles by layering chunks of pudding with more toffee sauce and whipped cream in clear glasses—perfect for showing off the beautiful textures.
Make Ahead and Storage
Storing Leftovers
Sticky Toffee Pudding Recipe leftovers keep beautifully in the fridge, stored in an airtight container for up to 3 days. The pudding will absorb the toffee sauce even more, making every bite just as indulgent, if not more, the next day.
Freezing
You can freeze the baked pudding either whole or in individual portions. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, then store for up to 2 months. The toffee sauce should be kept separately and can be frozen as well in a sealed container.
Reheating
To reheat, thaw refrigerated or frozen pudding in the fridge overnight. Warm each serving gently in the microwave or oven, then pour over the warmed toffee sauce just before serving to restore its gooey perfection.
FAQs
Can I use different types of dates in this pudding?
Absolutely! While medjool dates are often preferred for their softness and sweetness, any pitted dates will work. If yours are very dry, just soak them a bit longer in the boiling water before mixing into the batter.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Just be sure your baking powder is gluten-free, and the texture may turn out slightly different but still delicious.
Can I make the toffee sauce ahead of time?
Definitely. The sauce keeps well in the fridge for a few days. Warm it gently before serving it over your pudding so it regains its perfect pourable consistency.
What if I don’t have a 9-inch round cake pan?
No worries! You can bake this pudding in any similar-sized oven-safe dish, like a square baking pan or an ovenproof casserole dish. Adjust the baking time slightly if the depth changes significantly.
How can I make this recipe vegan?
To veganize this Sticky Toffee Pudding Recipe, replace butter with coconut oil or vegan margarine, use a plant-based cream for the sauce, and substitute eggs with flax eggs or commercial egg replacers. The flavor remains indulgent and comforting.
Final Thoughts
I can’t recommend this Sticky Toffee Pudding Recipe enough for anyone who loves a deeply satisfying dessert that feels like a warm embrace on a plate. It’s truly one of those recipes that’s comforting, elegant, and wonderfully nostalgic all at once. Once you try making it yourself, I promise it will become a go-to for celebrations or cozy nights in. So go ahead, dive into this sticky, sweet delight—you won’t regret it!
Print
Sticky Toffee Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This classic Sticky Toffee Pudding recipe features a moist date cake drenched in a rich, buttery toffee sauce. Perfectly sweet and comforting, it’s served warm with optional whipped cream or vanilla ice cream, making it an irresistible British dessert favorite.
Ingredients
For the Pudding
- 1 1/2 cups pitted dates, chopped
- 1 teaspoon baking soda
- 1 1/4 cups boiling water
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Toffee Sauce
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- Pinch of salt
Optional
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to prepare for baking the pudding.
- Soften Dates: In a bowl, combine the chopped dates and baking soda, then pour over the boiling water. Allow this mixture to sit for 5-10 minutes until the dates soften and absorb the liquid.
- Mix Butter and Sugar: Beat the softened butter and 1/2 cup brown sugar together until the mixture is fluffy, usually about 3-4 minutes, creating a light base for the batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure even mixing. Then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Form Batter: Gradually fold the dry ingredients into the wet mixture until just combined to avoid overworking the batter. Then fold in the softened date mixture gently.
- Bake the Pudding: Pour the batter into the prepared cake pan, spreading it evenly, and bake in the preheated oven for 30-35 minutes or until the pudding is firm and a toothpick inserted in the center comes out clean.
- Make Toffee Sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Add the heavy cream, 3/4 cup brown sugar, vanilla extract, and a pinch of salt. Stir continuously until the mixture comes to a simmer.
- Simmer Sauce: Allow the sauce to simmer gently for 5-7 minutes, stirring often, until it thickens to a creamy toffee consistency. Remove from heat to prevent burning.
- Rest the Pudding: After baking, let the pudding rest for 5 minutes to set and cool slightly for easier slicing.
- Serve: Slice the pudding, drizzle generously with the warm toffee sauce, and serve immediately with optional whipped cream or vanilla ice cream for added indulgence.
Notes
- Ensure the dates are well-soaked for maximum softness and moisture in the pudding.
- A toothpick test helps confirm when the pudding is fully baked.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Serving warm enhances the flavor and texture of both the pudding and sauce.
- Leftovers can be refrigerated and gently reheated, adding extra sauce if needed.
