Would you like to save this?
We'll email this post to you, so you can come back to it later!
Sticky Toffee Pudding Recipe
If you’re craving a cozy, comforting dessert, this Sticky Toffee Pudding Recipe gives you a tender date sponge pudding drenched in warm toffee sauce—rich, nostalgic, and perfect for chilly evenings or a festive Christmas dessert.
This classic sticky toffee pudding is a British dessert recipe that’s become a regular in my American kitchen every winter. It’s a moist date pudding—soft, buttery, and not too sweet—covered in a glossy toffee sauce that tastes like deep caramel and brown sugar. I like to serve this traditional sticky toffee pudding at Christmas or whenever my grown kids are home and I want something that feels a little special but still homespun. You know what? It’s one of those desserts that makes people go quiet after the first bite.
What Makes This Sticky Toffee Pudding Special?
Sticky toffee pudding, sometimes called English sticky toffee pudding or date sponge pudding, is a classic British dessert: a light, moist cake made with dates, then soaked in a rich toffee sauce pudding. It’s not like American pudding; think soft cake plus sauce.
What makes this version stand out is the balance. The dates give the sponge a natural caramel flavor and a tender crumb without making it taste like “fruit cake.” The toffee sauce is buttery and deep, but not cloying, so when you spoon it over that warm sponge, you get a rich caramel dessert that still feels refined enough for company.
I reach for this recipe whenever:
- We’ve just put up the Christmas tree and I want a winter dessert recipe that makes the house smell like brown sugar and butter.
- I need a homemade sticky toffee pudding that I can bake ahead before guests arrive.
- I’m cooking for a mix of generations—this dessert feels “fancy restaurant” to my kids and “classic British” to my older relatives.
It’s also surprisingly flexible. You can make it in one large baking dish for a family-style dessert or in individual ramekins if you want that restaurant look. Either way, it’s the kind of dessert people remember.
Why You’ll Love This Sticky Toffee Pudding Recipe
- Soft, moist date pudding with a gorgeous, tender crumb—no dry cake here.
- A silky toffee sauce that soaks into the sponge and also pools on top for serving.
- Make-ahead friendly: bake the sponge and reheat with fresh sauce right before serving.
- Feels like a fancy British sticky toffee pudding but uses simple pantry ingredients.
- Ideal Christmas dessert recipe or winter dessert recipe for cozy gatherings.
- Scales well—from a quiet dinner for four to a big holiday party.
- Easy to reheat without losing moisture, so leftovers are actually a treat.
- Naturally nut-free and easy to tweak for lighter or richer versions.
Ingredients
Let’s walk through what you’ll need for this homemade sticky toffee pudding. A quick tip from a 50-year-old who’s tested a lot of desserts: measure everything before you start and preheat the oven first—future you will be grateful.
For the date sponge pudding:
- 1 cup (6 oz / 170 g) pitted dates, chopped
- Use soft Medjool or Deglet Noor dates; if they’re very dry, pack them a bit loosely.
- 1 cup (240 ml) boiling water
- 1 teaspoon baking soda
- 1¾ cups (220 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon (optional, but lovely for a winter dessert recipe)
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1½ teaspoons pure vanilla extract
- ¼ cup (60 ml) whole milk (2% works if that’s what you keep on hand)
Substitution tips for the sponge:
- Butter: Use salted butter and reduce the added salt to a pinch.
- Flour: A 1:1 gluten-free baking blend can work—choose one that includes xanthan gum.
- Milk: Full-fat oat milk or whole-fat coconut milk will work if you need dairy-free.
For the toffee sauce:
- 1 cup (200 g) packed light brown sugar
- ½ cup (1 stick / 113 g) unsalted butter
- 1 cup (240 ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt (add a little more if you like a salted caramel vibe)
To serve (optional but delicious):
- Vanilla ice cream
- Lightly sweetened whipped cream
- A few flaky sea salt crystals on top of each serving
Step-by-Step Directions
1. Preheat and prepare your pan
Preheat your oven to 350°F (175°C). Grease an 8×8‑inch square baking pan or a similar 2‑quart baking dish with butter, then line the bottom with parchment paper for easy removal. A quick spray of baking spray over the parchment doesn’t hurt.
2. Soften the dates
Place the chopped dates in a heatproof bowl. Pour the boiling water over them, then stir in the baking soda. It will foam a bit—this helps soften the dates and keeps the sponge tender. Let this sit for about 10–15 minutes while you work on the batter.
3. Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). This keeps the cake light and prevents clumps—no one wants a pocket of baking powder.
4. Cream the butter and sugar
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 minutes with a hand mixer on medium speed. You’re looking for the mixture to turn lighter in color and look a little airy. Scrape down the sides of the bowl once or twice.
5. Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and mix again. If the mixture looks slightly curdled, don’t panic; the flour will bring it back together.
6. Add the date mixture
Using a fork or immersion blender, mash or lightly blend the softened dates and their soaking liquid. You want a mostly smooth mixture with a few small pieces. Pour this date mixture into the butter-sugar-egg bowl and stir until combined. The batter will look a bit loose—that’s right where we want it.
7. Finish the batter
Add the dry ingredients in two additions, alternating with the milk. Start with half the flour mixture, then half the milk, then repeat. Stir gently after each addition just until incorporated. Try not to overmix; a few tiny flour streaks are fine.
8. Bake the sponge
Spread the batter evenly in your prepared pan. Bake for 28–35 minutes, or until the top is golden and a toothpick inserted in the center comes out with moist crumbs but not wet batter. Every oven runs a little differently, so start checking around 25 minutes.
9. Make the toffee sauce while the cake bakes
In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir as the butter melts and the mixture begins to bubble. Once it reaches a gentle simmer, cook for 4–6 minutes, stirring often, until slightly thickened and glossy. Remove from heat, stir in vanilla and salt, and let it sit for a few minutes—it will thicken more as it cools.
10. Poke and soak
When the sponge comes out of the oven, let it rest for 5 minutes. Then, using a skewer or fork, poke holes all over the surface. Pour about half of the warm toffee sauce evenly over the cake, letting it soak into the holes. This is what makes it that classic sticky toffee pudding texture.
11. Serve warm with extra sauce
Let the soaked pudding sit for at least 10 minutes, so it can absorb the sauce. Cut into squares or spoon into bowls, then pour extra warm toffee sauce over each serving. Add ice cream or whipped cream if you like. Take a moment to enjoy the smell before everyone devours it.
Servings & Timing
- Yield: About 9 generous servings (or 12 smaller squares)
- Prep Time: 20 minutes
- Bake Time: 30–35 minutes
- Toffee Sauce Time: 10 minutes (can be done while the cake bakes)
- Total Time: About 1 hour, including resting and soaking
If you’re planning this as a Christmas dessert recipe or for a dinner party, you can bake the sponge earlier in the day and reheat, then warm the sauce just before serving.
Easy Variations to Try
- Individual puddings: Bake the batter in greased ramekins (fill about ⅔ full) and reduce the baking time to 18–22 minutes.
- Nutty twist: Stir ½ cup finely chopped toasted pecans or walnuts into the batter for extra texture.
- Boozy sauce: Add 1–2 tablespoons of dark rum or brandy to the finished toffee sauce for a grown-up version.
- Lighter version: Swap half the heavy cream in the sauce for whole milk and reduce the butter by 2 tablespoons.
- Extra cozy spice: Add a pinch of nutmeg and ginger along with the cinnamon for a more “holiday” flavor.
- Salted caramel style: Increase the salt in the sauce slightly and sprinkle each serving with flaky sea salt.
Storage & Reheating
Storing the sponge:
- Let the sticky toffee pudding cool completely.
- Cover the baking dish tightly with plastic wrap or transfer squares to an airtight container.
- Store in the fridge for up to 4 days.
Storing the toffee sauce:
- Cool the sauce, then pour it into a jar or container with a lid.
- Refrigerate for up to 1 week. It will thicken a lot when cold—that’s normal.
Freezing tips:
- Freeze the baked, cooled sponge (without sauce) well wrapped for up to 2 months.
- You can also freeze individual pieces, which is great if you’re cooking for one or two.
Reheating:
- Microwave (fastest): Warm individual slices in the microwave for 20–30 seconds, then top with warmed sauce.
- Oven (for guests): Cover the pan with foil and warm the sponge at 300°F (150°C) for 10–15 minutes. Reheat the sauce gently on the stove or in the microwave in short bursts, stirring often.
Make-ahead advice:
For holidays, I usually bake the date sponge the day before, keep it covered at room temperature, and make the toffee sauce the day I serve it—or even a few hours ahead. Then I rewarm both and soak just before people sit down to dessert.
Notes From My Kitchen
- Chop the dates small: If your dates are in big chunks, they can sink. Smaller pieces spread through the sponge and melt into it.
- Don’t skip the baking soda in the dates: It softens the fruit and gives that lovely “sticky” texture—this is a classic move in traditional sticky toffee pudding.
- Use real brown sugar: White sugar doesn’t give the same depth. Light brown sugar is my favorite, but dark brown sugar will make the flavor even deeper.
- Watch the sauce, not the clock: When it looks glossy, a little thicker, and coats the back of a spoon, you’re good. Overcooking can make it too stiff.
- Warm dessert, cold topping: A warm slice of English sticky toffee pudding with cold vanilla ice cream is one of those small pleasures that make winter feel worth it.
- For a smoother texture: Use an immersion blender on the date mixture if you don’t want any visible pieces. My husband likes it smooth; my kids don’t mind the tiny bits.
Sticky Toffee Pudding FAQs
1. Can I make this sticky toffee pudding recipe without dates?
You can, but it won’t taste quite the same. You could use very soft prunes or figs, but dates give the best classic flavor and texture.
2. My sponge seems dry—what went wrong?
It was likely baked a bit too long, or the oven runs hot. Next time, start checking a few minutes earlier, and don’t skip pouring plenty of warm toffee sauce over the top.
3. Can I make this as a Christmas dessert recipe for a crowd?
Yes. Double the recipe and bake it in a 9×13‑inch pan, adding a few extra minutes to the baking time. Keep the sauce warm on the stove and ladle it over each serving.
4. Is this sticky toffee pudding recipe freezer-friendly?
The sponge freezes very well; just cool it, wrap it tightly, and freeze. I like to make the sauce fresh or freeze it separately in a jar, then reheat gently.
5. How do I reheat without drying out the pudding?
Cover the pudding with foil and warm on low heat (around 300°F), then be generous with the warmed sauce. The sauce brings back the moisture and that “sticky” feel.
6. Can I make a lighter version of this British dessert recipe?
You can use 2% milk in the sponge and replace some of the cream in the sauce with milk, but remember, this is meant to be a rich caramel dessert. I figure it’s worth enjoying as a treat.
7. Do I have to use heavy cream in the toffee sauce?
For the most classic texture, yes. If you need a dairy-free twist, you can try full-fat coconut milk and a dairy-free butter substitute, but the flavor will change a bit.
8. Can I bake this as individual restaurant-style desserts?
Absolutely. Use ramekins or a muffin tin, fill them about ⅔ full, and reduce the baking time. Then unmold and pour lots of warm sauce over each one.
Final Thoughts
This Sticky Toffee Pudding Recipe gives you all the charm of a traditional British sticky toffee pudding, right from your own kitchen—a moist date sponge, a lush toffee sauce, and that cozy feeling you get from a truly comforting dessert. It’s a winter dessert recipe that earns a spot in your regular holiday rotation, especially if you love rich caramel desserts that feel both classic and a little bit indulgent.
If you try this sticky toffee pudding, let me know how it goes—did you serve it with ice cream, whipped cream, or just plenty of extra toffee sauce? And if you’re hungry for more cozy sweets, you might like a bread pudding or warm apple crisp next.
Sticky Toffee Pudding
Ingredients
- 1 cup pitted dates 6 oz / 170 g, chopped; use soft Medjool or Deglet Noor
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 3/4 cups all-purpose flour 220 g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon optional
- 1/2 cup unsalted butter 1 stick / 113 g, softened
- 1 cup light brown sugar 200 g, packed
- 2 large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup whole milk 60 ml; 2% also works
- 1 cup light brown sugar 200 g, packed, for toffee sauce
- 1/2 cup unsalted butter 1 stick / 113 g, for toffee sauce
- 1 cup heavy cream 240 ml
- 1 teaspoon pure vanilla extract for toffee sauce
- fine sea salt pinch, or more to taste for a salted caramel flavor
- vanilla ice cream optional, to serve
- lightly sweetened whipped cream optional, to serve
- flaky sea salt optional, a few crystals on top of each serving
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8‑inch square baking pan or similar 2‑quart baking dish with butter, then line the bottom with parchment paper. Lightly grease the parchment as well.
- Place the chopped pitted dates in a heatproof bowl. Pour the boiling water over them, then stir in the baking soda. It will foam slightly. Let the mixture sit for 10–15 minutes to soften the dates.1 cup pitted dates, 1 cup boiling water, 1 teaspoon baking soda
- In a medium bowl, whisk together the flour, baking powder, fine sea salt, and ground cinnamon (if using) until well combined and free of lumps.1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon
- In a large mixing bowl, beat the softened butter and brown sugar together with a hand mixer on medium speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.1/2 cup unsalted butter, 1 cup light brown sugar
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix again until incorporated. The mixture may look slightly curdled; this is fine.2 large eggs, 1 1/2 teaspoons pure vanilla extract
- Using a fork or immersion blender, mash or lightly blend the softened dates and their soaking liquid until mostly smooth with a few small pieces remaining. Add this date mixture to the butter-sugar-egg mixture and stir until combined.1 cup pitted dates, 1 cup boiling water, 1 teaspoon baking soda
- Add the dry ingredients in two additions, alternating with the milk. Stir in half of the flour mixture, then half of the milk, followed by the remaining flour and remaining milk. Mix gently after each addition just until incorporated, avoiding overmixing.1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon, 1/4 cup whole milk
- Spread the batter evenly into the prepared pan. Bake for 28–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs but no wet batter. Begin checking around 25 minutes.
- While the cake bakes, make the toffee sauce. In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir as the butter melts and the mixture comes to a gentle simmer. Cook, stirring often, for 4–6 minutes until slightly thickened and glossy. Remove from heat and stir in the vanilla extract and a pinch of fine sea salt. Let the sauce sit for a few minutes; it will thicken further as it cools.1 cup light brown sugar, 1/2 cup unsalted butter, 1 cup heavy cream, 1 teaspoon pure vanilla extract, fine sea salt
- When the sponge comes out of the oven, let it rest for 5 minutes. Using a skewer or fork, poke holes all over the surface of the warm cake. Pour about half of the warm toffee sauce evenly over the top, allowing it to soak into the holes.
- Let the soaked pudding sit for at least 10 minutes to absorb the sauce. Cut into squares or spoon into bowls. Serve warm, topped with additional warmed toffee sauce and, if desired, vanilla ice cream, whipped cream, and a few flakes of sea salt.vanilla ice cream, lightly sweetened whipped cream, flaky sea salt
Notes
Reheating: Warm individual slices in the microwave for 20–30 seconds, then top with hot toffee sauce. For serving guests, cover the pan with foil and reheat at 300°F (150°C) for 10–15 minutes. Gently reheat the sauce on the stovetop or in short microwave bursts, stirring often.
Tips: Chop dates fairly small so they distribute evenly and don’t sink. Don’t skip the baking soda step with the dates—it softens the fruit and contributes to the classic sticky texture. Watch the sauce’s texture more than the clock; once it’s glossy, slightly thick, and coats the back of a spoon, it’s ready. For a restaurant-style look, bake the batter in greased ramekins (about 2/3 full) and reduce the bake time to 18–22 minutes, then unmold and drench with warm sauce.
