The Best Sticky Toffee Pudding Recipe You’ll Ever Make

The Best Sticky Toffee Pudding Recipe You’ll Ever Make

June 27
13:07 2024

In search of a dessert that will steal the show? One traditional British dessert is sticky toffee pudding, which is known for its richness, moisture, and toffee sauce. Any event, from formal dinners to more relaxed get-togethers, calls for this sticky toffee pudding cake. This sticky toffee pudding recipe is from Britain, so let’s get to it!

Active Time: 1 hour

Total Time: 1 hour 40 minutes

Servings: 8

Sticky toffee pudding Ingredients

For the Pudding:

  • 1 cup pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Toffee Sauce:

  • 1/2 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract



Prepare the Dates

Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish. Place the chopped dates in a small bowl and pour the boiling water over them. Stir in the baking soda and set aside for about 10 minutes to soften.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Ingredients

Gradually add the flour mixture to the butter mixture, stirring just until combined. Stir in the date mixture, including any liquid. Pour the batter into the prepared baking dish.

Bake the Pudding

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. While the pudding is baking, prepare the toffee sauce.

Make the Toffee Sauce

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the sugar is dissolved. Bring to a gentle boil and cook for about 5 minutes, stirring frequently, until the sauce thickens. Remove from heat and stir in the vanilla extract.

Serving the toffee pudding

Once the pudding is done baking, let it cool for a few minutes. Poke holes all over the top with a skewer or fork. Pour half of the toffee sauce over the warm pudding, letting it soak in. Reserve the remaining sauce for serving.
Cut the sticky toffee pudding cake into squares and serve warm, drizzling extra toffee sauce over each serving. For an extra indulgent treat, add a scoop of vanilla ice cream or a dollop of whipped cream on top.

Nutrition Facts

Nutrition Facts  
one serving  
Calories: 450
Total Fat: 22g
Saturated Fat: 0.7g
Cholesterol: 0g
Sodium: 250mg
Total Carbohydrates: 60g
Dietary Fiber: 2g
Sugars: 45g
Protein: 4g

Tips and Variations

  • Make Ahead: You can make the pudding and sauce a day in advance. Reheat them gently before serving.
  • Nutty Twist: Add chopped pecans or walnuts to the batter for extra texture and flavor.
  • Sauce Swap: For a twist, try using caramel or butterscotch sauce instead of the traditional toffee sauce.
  • Mini Puddings: Bake the pudding in individual ramekins for personal servings. Adjust the baking time to 20-25 minutes.


Serve this traditional British dessert—sticky toffee pudding—and watch your visitors’ jaws drop. This luscious dessert is ideal for any celebration because of its moist cake and toffee sauce. Try making this British sticky toffee pudding and savor its luscious sweetness!


About Author

Chris Baker

Chris Baker

I'm Christopher Baker, also known as "Mr. Crumbly Cookies." My journey into gluten-free baking began as a personal quest for wellness, not a business venture. My goal is to raise awareness about gluten-related issues and promote healthier choices. Being "Mr. Crumbly Cookies" reflects my dedication to providing delicious, gluten-free options and inspiring others to embrace a healthier lifestyle, one cookie at a time.

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