Classic Sticky Toffee Pudding

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Sticky dates meet salty-sweet toffee sauce and soft cake, the epitome of decadence during Christmastime that’s best served with a scoop of ice cream!

What is Sticky Toffee Pudding?

Also known as sticky date pudding, this dessert is a toffee sauce-soaked date cake often served with ice cream. It originated in England and is a popular dessert during Christmastime in the U.K. and Australia. I first tried it when I visited Wales, and it was one of the best things I ate on the entire trip—it’s decadent and rich, the ultimate comforting dessert!

Ingredients in Sticky Toffee Pudding

There are two elements to this dessert: the cake and the toffee sauce. Here’s what you’ll need:

For the cake:

  • Dates.
  • Water (or tea).
  • Butter.
  • Dark brown sugar.
  • Eggs.
  • Vanilla.
  • Flour.
  • Baking powder.
  • Salt.

For the toffee sauce:

  • Butter.
  • Dark brown sugar.
  • Corn syrup.
  • Molasses.
  • Vanilla.
  • Heavy cream.
  • Salt.

How to Serve Sticky Toffee Pudding

You can have this cake on its own, but you can easily make it a showstopper with these toppings!

  1. Ice cream or custard. The traditional way to serve this pudding, and one I highly recommend. The dairy and vanilla elements of ice cream or custard will take away some of the richness of the cake.
  2. More toffee sauce. If you like it sweeter, add more toffee sauce—this recipe makes extra just in case.
  3. Whipped cream. If you want a lighter topping instead of custard.
  4. Chocolate sauce. It may not be traditional, but chocolate, toffee, and cake seem like a match made in heaven to me!

Sticky Toffee Pudding FAQ

  1. Can I make this recipe in an 8×8 pan? Yes! Just be sure to double the measurements for the cake (not the toffee sauce). It will bake at the same temperature for around 45-50 minutes.
  2. Can I half the amount of toffee sauce? Absolutely. If you’re not a big toffee fan and want less sweetness in your cake, this will be the perfect option for you.

Hope you guys give this one a try—let me know any questions or comments you have!

Sticky Toffee Pudding

Sticky dates meet salty-sweet toffee sauce and soft cake, the ultimate decadent dessert for Christmastime that's best served with a scoop of ice cream!
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Course: Dessert
Keyword: cake, christmas, dates, toffee
Total Time: 1 hour
Servings: 9 servings
Author: Mae Martin

Ingredients

For the date cake

  • 5 ounces Medjool dates pitted and chopped
  • ½ teaspoon baking soda
  • ½ cup plus 2 tablespoons boiling water or tea
  • 4 tablespoons unsalted butter softened
  • ⅓ cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

For the toffee sauce*

  • 6 tablespoons unsalted butter
  • ¾ cup dark brown sugar
  • 1 tablespoon corn syrup
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • ⅔ cup heavy cream
  • 2 teaspoons kosher salt or to taste

Instructions

  • Chop the dates and place them in a heat-safe bowl. Add the baking soda and cover the dates with boiling water. Allow them to sit for at least 5 minutes to soften, then blend the dates and all the liquid in a food processor until smooth.
  • In the meantime, grease a standard-sized muffin tin with butter and flour, tapping out the excess, and set aside**. Preheat the oven to 350℉.
  • Sift the flour, baking soda, and salt into a bowl and set aside.
  • In a separate bowl, beat the butter and dark brown sugar until light and fluffy. Add in the egg and vanilla until well incorporated. 
  • Fold the dry ingredients into the wet mixture, being careful not to overmix. Right before all of the flour is incorporated, fold in the pureed dates until evenly distributed.
  • With a cookie scoop or spoon, evenly distribute the cake batter into the muffin tins until almost full (around ¾). 
  • Bake the puddings for 18-20 minutes (or 45-50 minutes for an 8x8 pan), until a toothpick comes out clean. In the meantime, make the toffee sauce.
  • Place the butter, dark brown sugar, corn syrup, molasses, and vanilla in a pot over medium heat until the sugar is dissolved and the mixture is bubbling (you shouldn't be able to feel any sharp granules of sugar in the mixture). Reduce the heat and gradually add the cream, whisking constantly. Cook the sauce for 1 minute more, until it begins to thicken slightly. Remove the saucepan from the heat, stir in the salt to your preference, and set aside.
  • Once the puddings are done baking, immediately pierce them all over with a fork or toothpick. Pour the toffee sauce over the puddings while they're still warm. Allow them to soak at least 5 minutes before removing from the pan and serving.

Notes

* This recipe makes enough toffee sauce for soaking and serving; if you like a less toffee-forward and less sweet pudding, you can easily half this amount!
**To make this in an 8x8 square pan, double the cake measurements (but keep the toffee sauce the same). It will bake at 350 for around 45-50 minutes.