Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: English
Ingredients: For the Cake:; 8 ounces medjool dates, pitted (225 g); 1 cup boiling water (240 ml); ⅓ cup butter, room temperature (75 g); ⅔ cup light brown sugar, firmly packed (145 g); 2 teaspoons vanilla extract (10 ml); 2 large eggs, room temperature; 2 tablespoons molasses (30 ml); 1⅔ cups all-purpose flour (200 g); 1½ teaspoons baking powder (6 g); 1 teaspoon baking soda (5 g); ¼ teaspoon salt (1.5 g); For the Toffee Sauce:; ½ cup heavy whipping cream (120 ml); ½ cup butter (115 g); ¾ cup light brown sugar, packed (160 g); Pinch of salt; 2 teaspoons vanilla extract (10 ml); Chopped walnuts (optional, for garnish)

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Sticky Toffee Pudding is a beloved English dessert known for its rich, moist sponge cake made with dates and drenched in a warm, buttery toffee sauce. Whether you’re serving it in individual portions or as a shareable cut-and-serve dessert, this recipe delivers the perfect balance of sweetness and comfort. It’s a decadent yet easy treat you’ll return to time and time again.

Sticky Toffee Pudding

Why You’ll Love This Recipe

Incredibly moist and flavorful: The combination of dates, brown sugar, and molasses creates a deep, rich flavor and tender crumb.
Versatile serving options: Make it in muffin tins for individual servings or bake it in a square pan for slicing.
Perfect make-ahead dessert: The cake and sauce store well and taste even better the next day.
Decadent toffee sauce: Buttery, sweet, and just the right consistency to drizzle over each serving.
Freezer-friendly: Make a batch and freeze for up to three months.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

8 ounces medjool dates, pitted
1 cup boiling water
⅓ cup butter, room temperature
⅔ cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs, room temperature
2 tablespoons molasses
1⅔ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt

For the Toffee Sauce:

½ cup heavy whipping cream
½ cup butter
¾ cup light brown sugar, packed
Pinch of salt
2 teaspoons vanilla extract
Chopped walnuts (optional, for garnish)

Directions

Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or individual ramekins.
Soften the dates: Add the dates to a blender or food processor and pour the boiling water over them. Let sit for 5 minutes to soften.
Make the batter: In a large bowl, cream the butter and brown sugar until fluffy. Beat in the eggs one at a time. Add molasses and vanilla and mix well.
Sift the dry ingredients: In a separate bowl, sift together flour, baking powder, and salt. Stir into the wet mixture until just combined.
Finish the date mixture: Blend or pulse the softened dates until smooth. Stir in the baking soda. Fold the date mixture gently into the batter—do not overmix.
Bake: Divide the batter evenly between the prepared cups or ramekins. Bake for 18–20 minutes, or until a toothpick comes out with just a few crumbs. (If using a square baking pan, bake for 22–25 minutes.)
Make the toffee sauce: In a saucepan over low heat, combine the cream, butter, brown sugar, and a pinch of salt. Stir continuously for 7–10 minutes until smooth and slightly thickened. Remove from heat and stir in vanilla.
Serve: Place cakes flat-side up on plates and generously spoon warm toffee sauce over each. Garnish with chopped walnuts if desired.

Servings and timing

This recipe makes 12 servings.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Without Dates: Substitute with prunes for a similar texture and sweetness.
With Caramel Sauce: Use a homemade or store-bought caramel sauce in place of toffee.
Nut-Free: Skip the walnut topping for a nut-free version.
Mini Loaves: Use mini loaf pans for individual servings with a different presentation.
Gluten-Free: Use 1 cup of gluten-free flour plus 1¼ teaspoons xanthan gum.

Storage/Reheating

Store: Keep cakes and sauce in separate airtight containers in the refrigerator for up to 5 days.
Reheat: Microwave individual cakes for 20–30 seconds and reheat sauce on the stovetop or in the microwave until warm and pourable.
Freeze: Wrap cakes in plastic wrap and store in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

FAQs

What makes sticky toffee pudding so moist?

The medjool dates, boiling water, and molasses help create a rich, moist texture that makes this dessert irresistible.

Can I make this ahead of time?

Yes, both the cake and sauce can be made up to 5 days in advance and stored separately in the fridge.

Can I use something other than dates?

Yes, prunes are a good substitute if you’re out of or don’t like dates.

How should I serve it?

Warm, topped with toffee sauce, and optionally garnished with chopped walnuts or a scoop of vanilla ice cream.

What if I don’t have ramekins?

Use a standard muffin tin or a square 8×8-inch baking pan. Adjust the baking time accordingly.

Can I make it gluten-free?

Yes, use gluten-free flour and add xanthan gum to help with structure.

Is there a dairy-free version?

Yes, replace butter with vegan butter and use a non-dairy milk and oil mix for the cream substitute.

Can I double the toffee sauce?

Absolutely. It’s delicious, and extra sauce is great for drizzling on ice cream or pancakes.

Why do I need to blend the dates?

Blending ensures a smoother texture in the cake, helping it bake evenly and preventing large chunks.

Is this dessert overly sweet?

It’s sweet but balanced by the richness of the toffee and the depth of flavor from the molasses and dates.

Conclusion

Sticky Toffee Pudding is the ultimate comfort dessert—rich, moist, and decadently soaked in a luscious toffee sauce. Whether you’re making it for a holiday dinner or just craving something special, this easy recipe delivers every time. Serve it warm, add some vanilla ice cream if you’re feeling extra indulgent, and enjoy a classic dessert that never goes out of style.