Sticky Toffee Pudding
Sticky toffee pudding is a British pub and Sunday lunch favourite: a light, moist sponge made with dates, soaked in a buttery brown sugar sauce and served warm with ice cream or custard. The dates melt into the batter, so the cake tastes of caramel rather than fruit. It bakes in one square pan, which makes it much simpler than it looks.
Published
- Prep Time
- 25 mins
- Cook Time
- 35 mins
- Soak
- 5 mins
- Total Time
- 1 hr 5 mins
- Servings
- 9 servings
How do you make Sticky Toffee Pudding?
Soak 200 g chopped dates in boiling water with baking soda, then mash them. Beat butter and dark brown sugar, add eggs, fold in flour and baking powder, then stir in the dates. Bake in a 20 cm square pan at 180°C (350°F) for 30-35 minutes. Pour over a toffee sauce of butter, brown sugar and cream, and serve warm with ice cream.
- Total time
- 1 hr 5 mins
- Calories
- 530 per serving
- Protein
- 5 g
- Yield
- 9 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Pudding
Toffee sauce
To serve
Equipment
20 cm (8 inch) square baking pan · Parchment paper · Electric hand mixer or stand mixer · Mixing bowls · Medium saucepan · Skewer
Quick Directions
Heat the oven and prepare the pan
Heat the oven to 180°C (350°F) and line a 20 cm square pan.
Soak the dates
Soak the dates in boiling water with baking soda for 10 minutes, then mash.
Make the batter
Cream the butter and sugar, add the eggs, fold in the dry ingredients and stir in the dates.
Bake the pudding
Bake for 30-35 minutes until a skewer comes out clean.
Make the toffee sauce
Melt the butter and sugar, simmer with half the cream, then stir in the rest of the cream and salt.
Soak and serve
Pour a third of the sauce over the warm pudding, rest 5 minutes and serve with the rest.
Step-by-Step Instructions
Follow these detailed steps to make the perfect sticky toffee pudding.
Heat the oven and prepare the pan
Heat the oven to 180°C (350°F). Butter a 20 cm (8 inch) square baking pan and line the base with parchment paper.
Soak the dates
Put the chopped dates in a heatproof bowl, pour over the boiling water and stir in the baking soda, which will foam. Leave for 10 minutes until the dates are very soft, then mash them with a fork into a rough purée.
Make the batter
Beat the softened butter and brown sugar with an electric mixer for 2-3 minutes until lighter and fluffy. Beat in the eggs one at a time, then the vanilla and treacle (if using). Fold in the flour, baking powder and salt, then stir in the date mixture and all its liquid. The batter will be very loose, which is normal.
Bake the pudding
Pour the batter into the pan and bake for 30-35 minutes, until the top is risen and springs back when pressed and a skewer pushed into the centre comes out clean.
Make the toffee sauce
While the pudding bakes, melt the butter and brown sugar in a medium saucepan over medium heat, stirring, for about 3 minutes until the sugar dissolves. Stir in half the cream, bring to a boil and simmer for 3-4 minutes, stirring, until dark and glossy. Take the pan off the heat and stir in the remaining cream and the flaky salt.
Soak and serve
Poke holes all over the warm pudding with a skewer and pour about a third of the toffee sauce over it. Leave it for 5 minutes to soak in. Cut into 9 squares and serve warm with the remaining sauce and vanilla ice cream, custard or cream.
Recipe Tips
- Mash the dates well. For a completely smooth sponge with no visible pieces, blend the soaked dates and their liquid instead.
- The batter looks thin and may even look slightly split once the dates go in. That is how it should be, and it is what keeps the sponge so moist.
- Dark brown sugar gives the deepest toffee flavour. Light brown sugar works but the pudding will be paler and milder.
- Start checking the pudding at 30 minutes. Overbaking dries it out, even with the sauce poured over.
Variations
- Individual puddings: divide the batter between 8 buttered 175 ml ramekins or a 12-cup muffin pan and bake for 18-22 minutes.
- Add 1/2 tsp ground ginger or mixed spice to the flour for a warmly spiced pudding.
- Fold 50 g chopped toasted walnuts or pecans into the batter with the dates.
- For a salted toffee sauce, increase the flaky salt to 1/2 tsp and taste before adding more.
Nutrition (per serving)
| Calories | 530 |
|---|---|
| Protein | 5 g |
| Carbs | 68 g |
| Fat | 28 g |
| Saturated fat | 17 g |
| Fibre | 2 g |
| Sugar | 50 g |
| Sodium | 375 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover the pudding and refrigerate for up to 4 days. Keep the toffee sauce in a separate jar in the fridge for up to 5 days.
- Freezer
- Wrap squares of pudding individually and freeze for up to 3 months. The toffee sauce also freezes for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Microwave a square with a spoonful of sauce for 30-45 seconds until hot, or cover the whole pan with foil and warm it at 160°C (325°F) for 15-20 minutes. Warm the sauce gently in a saucepan.
Sticky Toffee Pudding FAQs
What is sticky toffee pudding?
Sticky toffee pudding is a British dessert of moist sponge cake made with chopped dates, soaked in a warm toffee sauce of butter, brown sugar and cream. In Britain, pudding often just means dessert, so this is a baked cake rather than a set, creamy pudding.
Can you taste the dates in sticky toffee pudding?
Not really. Soaking the dates with baking soda softens them until they melt into the batter, so they add moisture and a deep caramel flavour rather than a fruity taste. Blend them if you want no texture at all.
Can I use self-raising flour?
Yes. Replace the 175 g all-purpose flour and 1 1/2 tsp baking powder with 175 g self-raising flour, and keep the baking soda in the date mixture.
Can I make sticky toffee pudding ahead?
Yes. Bake it up to 2 days ahead, cool it, cover and refrigerate it, and keep the sauce in a separate jar. Reheat the pudding covered at 160°C (325°F) for 15-20 minutes and warm the sauce before pouring it over.
What is the difference between toffee sauce and caramel sauce?
Toffee sauce is made by melting butter and brown sugar together, then adding cream, so it is darker and tastes of molasses. Caramel sauce starts with white sugar cooked until it turns amber before the cream and butter go in.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
