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Sticky Toffee Pudding

This classic British dessert combines a moist date-filled cake with rich toffee sauce, best served warm with vanilla ice cream. Takes about an hour to make.

Featured in Sweet treats for any occasion.

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Updated on Fri, 03 Jan 2025 01:25:55 GMT
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A slice of moist gingerbread cake is topped with a dollop of cream and served in a shallow dish with a rich sauce. Save it
A slice of moist gingerbread cake is topped with a dollop of cream and served in a shallow dish with a rich sauce. | myhomemaderecipe.com

Let me share my version of Sticky Toffee Pudding a beloved British dessert that'll make your heart sing. Every bite of this moist date-studded cake drenched in rich toffee sauce is pure comfort food magic. I love serving it warm watching that sauce mingle with slowly melting ice cream it's the kind of dessert that creates memories around the table.

What Makes This Recipe Special

This isn't just any dessert it's a hug in pudding form. The recipe stays true to tradition while being totally doable in your own kitchen. That combination of tender sponge and rich toffee sauce creates something truly magical. Whether you're celebrating something special or just need a cozy treat this pudding never fails to bring joy.

Everything You'll Need

  • Dried Dates: One cup chopped these little gems make our cake incredibly moist.
  • Hot Water: Three quarters cup to help those dates work their magic.
  • Unsalted Butter: Six tablespoons softened for the perfect cake texture.
  • Brown Sugar: Three quarters cup gives us that caramel undertone.
  • Eggs: Two large room temperature eggs for the fluffiest result.
  • Vanilla Extract: One teaspoon adds lovely depth.
  • All-Purpose Flour: One cup creates our cake's foundation.
  • Baking Powder: One teaspoon for the perfect rise.
  • Spices: A warming blend of cinnamon nutmeg and cloves.
  • Heavy Cream: One cup makes our toffee sauce dreamy.
  • Dark Brown Sugar: Half cup for that deep toffee flavor.
  • Butter: Two tablespoons for a glossy sauce.
  • Vanilla Extract: One more teaspoon to finish our sauce.

Let's Make Some Magic

Start with the Dates
Give those dates a good soak in hot water then blend them up until smooth this is our secret weapon for moisture.
Mix the Wet Stuff
Cream your butter and sugar until it's light as air then add those eggs one by one followed by vanilla and our date mixture.
Add the Dry Team
Whisk your flour baking powder and those lovely spices together then fold them gently into your wet ingredients.
Time to Bake
Pour the batter into your prepared pan and let it bake until it's perfect about 30 to 35 minutes.
Create Liquid Gold
While that's baking make your toffee sauce melt butter and sugar together then stir in cream and vanilla until it's glossy and gorgeous.
The Grand Finale
Pierce that warm cake all over pour on half the sauce and give it 5 more minutes in the oven pure heaven.

My Best Tips

Room temperature eggs make such a difference in the texture. Don't rush those dates their soaking time is crucial for the moistest cake. Keep an eye on your baking time you want it just right. And please don't skip serving it with ice cream or whipped cream it's the perfect contrast to that warm toffee sauce.

A Little History

While this beloved pudding became a British sensation in the 1970s its story is rich and debated. Those clever dates give it that signature moisture and caramel notes that make it so special. Fun fact in New Zealand and Australia they call it sticky date pudding but it's the same beloved dessert.

Make It Your Own

Need it gluten free? Swap in your favorite blend just don't forget that xanthan gum. Making it vegan? Try plant based butter flax eggs and coconut cream. The amazing thing about this recipe is how well it adapts while keeping all that wonderful richness.

Planning Ahead

This dessert is perfect for making ahead. The cake and sauce keep beautifully in the fridge for up to five days just store them separately. Want to plan way ahead? The cake freezes like a dream for up to three months just warm everything up before serving.

A square piece of dessert topped with a pat of butter and covered in a glossy brown sauce, served in a white dish. Save it
A square piece of dessert topped with a pat of butter and covered in a glossy brown sauce, served in a white dish. | myhomemaderecipe.com

Frequently Asked Questions

→ Why soak the dates in baking soda and water?
The baking soda helps soften the dates and creates a more tender cake. The hot water helps break down the dates for better incorporation into the batter.
→ Why poke holes in the cake?
Poking holes allows the toffee sauce to seep into the cake, making it extra moist and ensuring the toffee flavor is distributed throughout.
→ How should I store leftovers?
Store cake and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat before serving.
→ Can I make this ahead?
Yes, make the cake and sauce ahead and store separately. Reheat both before serving, drizzling with warm sauce.
→ Why use unsalted butter?
Unsalted butter allows better control of the salt content. The added kosher salt in the recipe provides the right balance of flavor.

Sticky Toffee Pudding

A decadent date pudding cake drenched in warm toffee sauce, served hot with vanilla ice cream for the ultimate comfort dessert.

Prep Time
20 Minutes
Cook Time
45 Minutes
Total Time
65 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: British

Yield: 9 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 6 tablespoons unsalted butter, plus more for pan.
02 2 large eggs.
03 8 ounces dried pitted dates.
04 1 teaspoon baking soda.
05 1 cup boiling water.
06 1 1/2 cups all-purpose flour.
07 1 1/2 teaspoons baking powder.
08 1/2 teaspoon kosher salt.
09 1/2 teaspoon ground cinnamon.
10 1/4 teaspoon ground cloves.
11 1/8 teaspoon ground nutmeg.
12 3/4 cup dark brown sugar.
13 1 1/2 teaspoons vanilla extract.
14 8 tablespoons butter (for sauce).
15 1 1/4 cups dark brown sugar (for sauce).
16 1 cup heavy cream.
17 2 teaspoons vanilla extract (for sauce).
18 1/2 teaspoon kosher salt (for sauce).

Instructions

Step 01

Let butter and eggs come to room temperature. Heat oven to 350°F. Butter 9x9-inch baking dish.

Step 02

Pour boiling water over dates and baking soda. Let soften 10 minutes. Puree in food processor.

Step 03

Whisk flour, baking powder, salt, and spices together.

Step 04

Beat butter and sugar. Add eggs one at a time. Mix in date puree and vanilla. Fold in flour mixture.

Step 05

Pour into pan, bake 30-35 minutes until done. Poke holes all over cake.

Step 06

Melt butter, add sugar, cream, vanilla and salt. Cook until smooth. Pour 1 cup over cake, bake 5 more minutes.

Notes

  1. Store cake and sauce separately.
  2. Keeps in fridge up to 4 days.

Tools You'll Need

  • 9x9 baking dish.
  • Stand mixer.
  • Food processor.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 65 g
  • Protein: 4 g