Indulge in the Ultimate Sticky Toffee Pudding: A Classic British Dessert Recipe

Jump to Recipe

This post may contain affiliate links.

Prepare to fall in love with Sticky Toffee Pudding, a timeless dessert revered for its irresistible warmth and comforting flavors. This easy-to-follow recipe promises a soft, incredibly moist date cake generously drenched in a rich, buttery toffee sauce, typically served with a luxurious scoop of vanilla ice cream. Each bite of this luscious dessert delivers a symphony of deep, sweet toffee notes, perfectly balanced by the subtle sweetness of dark brown sugar and tender dates.

Once you experience the magic of this homemade sticky toffee pudding recipe, you’ll undoubtedly find yourself craving it time and time again. This iconic British dessert, often believed to have originated from a cozy pub in England’s picturesque northwest, has charmed palates far beyond its birthplace. It’s now a beloved staple across Britain, Canada, Australia, and New Zealand, celebrated for its unique combination of textures and flavors. At its heart lies a delightfully moist sponge cake, enriched by the caramelized depth of brown sugar and the natural sweetness of finely chopped or pureed dates. The crowning glory is an unbelievably silky and flavorful toffee sauce that truly elevates this pudding to a masterpiece.

Traditionally, sticky toffee pudding is served warm, accompanied by a cooling element like creamy vanilla ice cream, rich custard, or light whipped cream. These accompaniments provide a wonderful contrast to the pudding’s intense sweetness and warmth, making each spoonful an unforgettable experience. Whether you’re a seasoned baker or new to the world of classic desserts, this recipe makes creating this beloved treat approachable and enjoyable.

For those who love exploring other delightful cake recipes, be sure to try our Tiramisu Cheesecake, the comforting Apple Crumble Cheesecake, and the ever-popular Biscoff Cheesecake.

WHY THIS RECIPE WORKS

• Incredibly Soft Date Cake: Our cake stands out for its delicate, melt-in-your-mouth texture, achieved through the perfect balance of dark brown sugar and succulent plum dates. The dates don’t just add sweetness; they also contribute to the cake’s moistness and impart a unique, subtly fruity undertone that complements the toffee flavors beautifully. The dark brown sugar, with its molasses content, infuses the cake with a rich, caramel-like sweetness from the very start.
• Luscious, Irresistible Toffee Sauce: This recipe’s crowning jewel is its homemade toffee sauce. Crafted to perfection, this buttery, warm, and utterly decadent sauce is poured generously over the hot cake, seeping into every crevice and taking the entire dessert to an extraordinary level. Its rich, deep flavor profile and velvety texture are what truly define the sticky toffee pudding experience.
• Perfect Vanilla Ice Cream Pairing: The warm, rich, and intensely sweet sticky toffee pudding finds its ideal counterpoint in a cool, creamy scoop of vanilla ice cream. The gentle sweetness and refreshing chill of the ice cream cut through the richness of the toffee sauce, creating a harmonious balance that cleanses the palate and invites another spoonful. This classic combination is a match made in dessert heaven.

INGREDIENT NOTES

Understanding the role of each ingredient is key to perfecting your Sticky Toffee Pudding. Here are some of the essential components for this recipe. For a complete list of ingredients and their exact measurements, please refer to the detailed recipe card below.

• Soft Pitted Dates: These are the star ingredient, providing natural sweetness, moisture, and a crucial depth of flavor to the cake. Using soft dates ensures they blend easily into a smooth puree, which is vital for the cake’s unique texture. Avoid dry, hard dates, as they won’t incorporate as well.
• All-Purpose Flour: This forms the structural base of the cake, contributing to its light and airy consistency. For best results, I recommend using an all-purpose flour with a protein content between 10-11%. This range typically provides enough structure without making the cake too dense or chewy.
• Dark Brown Sugar: Beyond just sweetness, dark brown sugar brings a distinct molasses flavor that enhances the overall toffee notes of the cake. Its moist texture also contributes to the pudding’s signature softness. Light brown sugar can be used, but dark brown sugar offers a richer, more complex flavor.
• Baking Powder and Baking Soda: These leavening agents work in tandem to give the cake its characteristic light and fluffy texture. Baking soda reacts with the acidity of the dates (especially when steeped in hot water), while baking powder provides additional lift, ensuring a well-risen and tender crumb.
• Eggs: Eggs act as a binder, provide structure, and add richness to the cake. It’s crucial for them to be at room temperature, as this allows them to emulsify better with the other ingredients, resulting in a smoother, more uniform batter and a finer-textured cake. Take them out of the fridge 1-2 hours before you plan to start baking, depending on your kitchen’s ambient temperature.
• Butter (for cake and sauce): Unsalted butter is preferred as it gives you control over the salt content. For the cake, room temperature butter creams beautifully with sugar, incorporating air for a light texture. In the sauce, butter contributes to the luxurious richness and smooth consistency, adding to that classic toffee flavor.
• Molasses or Black Treacle: This ingredient is a non-negotiable for authentic sticky toffee flavor. Whether you choose molasses or black treacle (which is typically thicker and darker), it provides that deep, complex, slightly bitter-sweet, caramelized taste that distinguishes sticky toffee pudding. Dark brown syrup can be an alternative, but molasses/treacle offers the most traditional profile.

STEP BY STEP INSTRUCTIONS – CAKE

Creating this irresistible Sticky Toffee Pudding is a rewarding process. This recipe requires both an electric hand mixer (or a stand mixer) and a food processor to achieve the perfect texture for the date cake. Following these steps carefully will ensure a wonderfully moist and flavorful pudding.

The full recipe with precise measurements and timings is available in the recipe card further down the page.

Before you begin, preheat your oven to 180ºC (355ºF) for a conventional oven. Prepare a 20×20 cm square baking pan by greasing it and lining it with parchment paper, allowing some overhang on the sides for easy removal.

STEP 1: Prepare the Dates. Add your soft pitted dates to a food processor. Pulse them several times until they are finely chopped into small, even pieces. Don’t over-process them into a paste just yet. Once chopped, add the baking soda directly to the dates in the food processor. Carefully pour the boiling water over the date mixture. Allow the dates to soak in the hot water while you prepare the remaining components of the cake batter. This step helps to soften the dates further and activate the baking soda, contributing to the cake’s tender crumb.

STEP 2: Cream the Wet Ingredients. In a large mixing bowl, using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, dark brown sugar, and molasses (or black treacle). Beat these ingredients together on high speed for approximately 3 minutes. This creaming process is crucial as it incorporates air into the mixture, which will make your cake light and fluffy.

STEP 3: Incorporate Eggs and Vanilla. Reduce the mixer speed to low. Add the room temperature eggs one at a time, mixing briefly after each addition until just combined. Then, stir in the vanilla extract. The mixture might appear a bit lumpy or look as if it’s not fully coming together at this stage, but that is perfectly normal and nothing to worry about. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until they are just combined. Be careful not to overmix, as this can lead to a tough cake.

STEP 4: Add the Date Paste. Return to your soaked date mixture in the food processor. Blend it again for about 30 seconds until the dates and water have transformed into a smooth, thick paste. This pureed date mixture is key to the pudding’s distinctive texture and flavor. Carefully add this date paste to your cake batter and mix on low speed until it is fully incorporated and the batter is homogeneous. Use a rubber spatula to scrape down the sides of the bowl and give the batter a final gentle fold to ensure all ingredients are evenly mixed from the bottom up.

STEP 5: Bake the Cake. Pour the prepared cake batter into your lined 20×20 cm square pan, spreading it evenly. Bake for 30-35 minutes, or until a cake tester (like a toothpick or thin skewer) inserted into the center comes out clean, with no wet batter attached. While your cake is baking to perfection, this is the ideal time to begin preparing the rich and buttery toffee sauce.

STEP BY STEP INSTRUCTIONS – TOFFEE SAUCE

A truly exceptional Sticky Toffee Pudding isn’t complete without its glorious toffee sauce. This recipe will guide you through creating a rich, velvety sauce that perfectly complements the moist date cake. Handle caramel with care, as it will be very hot.

STEP 1: Caramelize the Sugar. In a large saucepan or frying pan, combine the granulated sugar and water. Gently stir just enough to ensure all the sugar is coated with water, then spread it out in an even layer across the bottom of the pan. Place the pan over medium-high heat. Resist the urge to stir constantly; allow the sugar to melt and start caramelizing. Once it begins to turn a golden amber color around the edges, give it a few gentle stirs here and there to ensure all the sugar melts evenly and achieves a consistent golden hue. Be vigilant, as sugar can burn quickly.

STEP 2: Add Butter and Molasses. As soon as the sugar reaches a beautiful golden amber color, immediately remove the pan from the heat. Carefully add the cubed unsalted butter and stir it in. Don’t worry if the butter doesn’t fully incorporate with the caramel immediately; it will melt and blend as you continue. Next, add the molasses (or black treacle) and mix it thoroughly until well combined. The mixture will be thick and incredibly fragrant.

STEP 3: Incorporate Heavy Cream. Return the saucepan to medium heat. Gradually pour in the heavy cream, adding it a little at a time while continuously stirring. The mixture might seize and bubble vigorously at first, which is normal. Keep stirring until the cream is fully incorporated and the sauce becomes homogeneous and smooth. Once it’s smooth, add a pinch of salt to balance the sweetness and enhance the flavors. Increase the heat slightly to medium-high and let the sauce come to a gentle boil, bubbling for about 30-60 seconds to thicken slightly.

STEP 4: Prepare for Serving. Carefully pour the finished toffee sauce into a heatproof jug or bowl and set it aside. It will thicken further as it cools slightly. Once the cake has finished baking and has cooled for just a few minutes on a wire rack (it should still be warm), pour about ¼ of the warm toffee sauce evenly over the entire surface of the cake. This allows the sauce to seep into the warm pudding, infusing it with flavor and moisture.

STEP 5: Rest and Serve. While it’s tempting to dive right in, avoid eating the cake straight out of the oven. For optimal flavor and texture, allow the cake to sit for at least 30 minutes (or up to an hour) after applying the toffee sauce. This resting period allows the sauce to fully absorb and moisten the cake, making it truly “sticky.” Serve this warm, decadent dessert with a generous scoop of cold vanilla ice cream, or your preferred accompaniment. Enjoy the harmonious blend of warm, gooey cake and rich, buttery toffee!

EXPERT BAKING TIPS

• Use a Kitchen Scale for Precision: Baking is a science, and precision is paramount for consistent, excellent results. My recipes, including this one, typically list ingredients in grams as a default. I highly recommend using a digital kitchen scale to measure your ingredients. This eliminates inconsistencies that can arise from volumetric measurements (cups), especially with flour and sugar, ensuring your sticky toffee pudding turns out perfectly every time.
• Avoid Overmixing Your Batter: Once you’ve added the dry ingredients, mix the batter only until just combined. Overmixing develops the gluten in the flour too much, which can result in a tough, dense cake rather than the desired soft and tender texture of sticky toffee pudding. After using the mixer, I always take a rubber spatula and give the batter one final gentle fold. This ensures that any pockets of unmixed ingredients at the bottom of the bowl are fully incorporated without overworking the batter.
• The Impact of Baking Pan Color: The type of baking pan you use can significantly affect the final outcome of your cake. For the best result with this sticky toffee pudding, I recommend using an aluminum baking pan. Aluminum pans are light in color, which means they reflect heat and bake the cake more gently and evenly. This gentle baking results in a softer, more uniformly cooked cake with a delicate crust. If you use a dark-colored baking pan, it will absorb more heat, leading to a darker, potentially thicker crust and a drier cake. Always grease your pan and line it with parchment paper for easy release.
• Room Temperature Ingredients are Key: This tip is mentioned for eggs, but it applies to butter as well. Room temperature ingredients emulsify better, creating a smoother, more homogenous batter. This leads to a finer crumb and a lighter, fluffier cake texture. Plan ahead and take your butter and eggs out of the refrigerator an hour or two before you start baking.
• Quality of Dates Matters: Since dates are a primary flavor and texture component, using high-quality, soft pitted dates is essential. Medjool dates are often preferred for their sweetness and moistness. If your dates seem a bit dry, you can soak them in a little extra hot water (beyond what the recipe calls for) for a few minutes before processing.

FAQ

STORAGE

To keep your Sticky Toffee Pudding fresh and delicious, store the cake in an airtight container in the refrigerator once the toffee sauce has been poured over it. If you have any leftover toffee sauce, store it separately in its own airtight jar or container. For best quality and flavor, it’s recommended to enjoy the pudding within 2-3 days. Refer to the FAQ section above for detailed instructions on how to properly reheat both the cake and the sauce, ensuring it tastes just as good as when it was first made.

Other Cake Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Tag me on Instagram @juliemarieeats. To get more ideas, follow me on Pinterest.

The Best Sticky Toffee Pudding

Sticky Toffee Pudding is a classic for a reason. This easy Sticky Toffee Pudding features a soft and gooey date cake covered with a rich, buttery warm toffee sauce, typically served with a scoop of creamy vanilla ice cream. This luscious dessert is bursting with delicious, rich toffee flavors, enhanced by the incredibly soft cake sweetened with dark brown sugar and tender dates.

5 from 3 votes

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine British, American

Servings 9 servings

Calories 488 kcal

Equipment

• 20×20 cm baking pan
• Electric hand mixer or stand mixer with paddle attachment
• Food processor
• Large saucepan or frying pan
• Heatproof jug or bowl

Ingredients

 

 

CAKE

• 200 g soft pitted dates
• 1 teaspoon baking soda
• 200 ml boiled water
• 100 g butter room temperature
• 75 g dark brown sugar
• 2 tablespoon molasses or black treacle or dark brown syrup
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 175 g all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon salt

TOFFEE SAUCE

• 150 g granulated sugar
• 2 tablespoon water
• 2 tablespoon molasses or black treacle or dark brown syrup
• 100 g unsalted butter cut into cubes
• 150 ml heavy cream
• Pinch of salt
• Vanilla ice cream to serve

The US customary cup measurement serves as a rough estimate and can have uncertainties. For precise and accurate results, especially in baking, it’s highly recommended to weigh your ingredients using a digital scale in grams.

Instructions

 

CAKE

• Preheat the oven to 180ºC (355ºF) for a conventional oven. Prepare a 20×20 cm square baking pan by greasing and lining it with parchment paper, leaving some overhang for easy removal.
• Add the soft pitted dates to a food processor and pulse them until they are chopped into small, even pieces. Keep the chopped dates in the food processor. Add the baking soda to the dates and pour the boiling water over the mixture. Allow the dates to soak in the boiled water while you prepare the remaining cake ingredients.
  200 g soft pitted dates, 1 teaspoon baking soda, 200 ml boiled water
• In a large bowl, using an electric hand mixer or a stand mixer with the paddle attachment, combine the room temperature butter, dark brown sugar, and molasses (or black treacle). Mix on high speed for 3 minutes until light and fluffy.
  100 g butter, 75 g dark brown sugar, 2 tablespoon molasses or black treacle
• Add the room temperature eggs one at a time, mixing on low speed for about 1 minute until just incorporated. Stir in the vanilla extract. The mixture might appear slightly lumpy, but this is normal.
  2 large eggs, 1 teaspoon vanilla extract
• In a separate bowl, stir together the all-purpose flour, baking powder, and salt. Gradually pour these dry ingredients into the wet batter, continuing to mix on low speed until just combined. Be careful not to overmix.
  175 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
• Return to the soaked dates in the food processor. Blend again for about 30 seconds until the dates and water have created a smoother date puree.
• Add the date paste to the cake dough and mix until just combined. Use a rubber spatula to give the batter a gentle fold to ensure all ingredients from the bottom of the mixing bowl are fully mixed into the batter without overworking it.
• Pour the cake batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean. While the cake bakes, begin making the toffee sauce.

TOFFEE SAUCE

• Add the granulated sugar and water to a large saucepan or frying pan. Gently mix them to coat all the sugar in water, then spread it in an even layer.
  150 g granulated sugar, 2 tablespoon water
• Heat on medium-high. Once the sugar starts to turn golden, stir occasionally to ensure even melting and caramelization to a rich golden color.
• Once it reaches a golden amber color, immediately remove the pan from heat. Add the cubed unsalted butter and stir until mostly melted. Then, add the molasses (or black treacle) and mix thoroughly.
  2 tablespoon molasses or black treacle, 100 g unsalted butter
• Return the pan to medium heat and gradually add the heavy cream, stirring continuously until fully incorporated and homogeneous. Add a pinch of salt. Increase heat to medium-high and let the sauce bubble for 30-60 seconds to thicken.
  150 ml heavy cream, Pinch of salt
• Pour the finished toffee sauce into a heatproof jug and set aside while the cake cools slightly.
• Once the cake is baked, place it on a wire rack to cool for a few minutes (it should still be warm). Pour ¼ of the warm sauce over the hot cake, allowing it to soak in.
• Avoid eating the cake straight from the oven; instead, enjoy it warm after a brief rest. After applying the toffee sauce, let the cake sit for 30 minutes to an hour before serving, allowing the flavors to meld and the cake to become truly sticky. Serve it with a scoop of vanilla ice cream.
• Refer to the FAQ section above the recipe for instructions on reheating or preparing the cake in advance.

Nutrition

Calories: 488kcalCarbohydrates: 64gProtein: 4gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 443mgPotassium: 347mgFiber: 2gSugar: 46gVitamin A: 876IUVitamin C: 0.5mgCalcium: 111mgIron: 2mg

Keyword sticky toffee pudding, toffee sauce, classic british dessert, date cake, warm dessert

Tried this recipe?Let us know how it was!