Go Back
–+ servings

Sticky Toffee Pudding

This classic British dessert is warm, rich, and utterly indulgent. Every bite is soaked in luscious toffee sauce that keeps you coming back for more.
Sticky Toffee Pudding
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine British
Servings 9 pieces
Calories 482 kcal
Print Recipe Pin Recipe

Equipment

  • 9-inch square baking pan
  • electric mixer
  • skewer

Ingredients  

For the Pudding

  • 1 1/2 cups Medjool Dates (pitted and chopped)
  • 1 cup Boiling Water
  • 1 tsp Baking Soda
  • 6 tbsp Unsalted Butter (softened)
  • 3/4 cup Dark Brown Sugar (packed)
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1 1/2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Salt

For the Toffee Sauce

  • 1/2 cup Unsalted Butter
  • 1 cup Dark Brown Sugar (packed)
  • 1 cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 1/4 tsp Fine Salt

Instructions 

  1. Preheat your oven to 350°F (177°C). Grease a 9-inch square baking pan and line the bottom with parchment paper. Place the chopped dates in a bowl, pour the boiling water over them, and stir in the baking soda. Let the mixture sit for 15 minutes until the dates are very soft.
  2. Beat the softened butter and dark brown sugar together in a large bowl with an electric mixer on medium speed until light and creamy, about 3 minutes. Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
  3. Whisk the flour, baking powder, and salt together in a separate bowl. Add the dry ingredients to the butter mixture and stir until just combined. Fold in the date mixture, including all the soaking liquid, until you have a smooth batter.
  4. Pour the batter into the prepared pan and bake for 30 to 35 minutes until the top is firm and a toothpick inserted in the center comes out with just a few moist crumbs.
  5. While the pudding bakes, make the toffee sauce. Melt the butter in a medium saucepan over medium heat. Add the dark brown sugar and stir until dissolved, about 2 minutes. Pour in the heavy cream, vanilla extract, and salt. Bring to a gentle boil, then reduce the heat and simmer for 5 to 6 minutes, stirring often, until the sauce is thick and glossy.
  6. When the pudding comes out of the oven, poke holes all over the top with a skewer or fork. Pour about half of the warm toffee sauce evenly over the pudding and let it soak in for 10 minutes.
  7. Cut the pudding into squares and serve warm with the remaining toffee sauce drizzled generously over each piece.

Nutrition

Serving: 1servingCalories: 482kcalCarbohydrates: 68gProtein: 3gFat: 22g
Keyword British dessert, date cake with toffee sauce, sticky toffee pudding, toffee pudding recipe

Tried this recipe?

Let us know how it turned out!