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sticky toffee pudding with a drizzle of caramel sauce and vanilla ice cream
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5 from 5 votes

Classic Sticky Toffee Pudding | Easy Recipe

Classic British sticky toffee pudding, rich, moist, and easy to make! A comforting dessert with a buttery toffee sauce that everyone will love.
Prep Time15 minutes
Cook Time30 minutes
Total Time44 minutes
Course: Dessert
Cuisine: British
Keyword: dates
Servings: 12
Calories: 381kcal

Equipment

Ingredients

For the pudding:

  • 200 g Dates pitted
  • 1 teaspoon Baking soda
  • 1 cup Water boiling
  • 7 tablespoons Butter softened
  • ¾ cup Brown sugar light or dark
  • 2 Eggs large
  • 1 ⅓ cups Flour
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt

For the toffee sauce:

  • 5 tablespoons Butter
  • ¾ cup Brown sugar
  • 1 cup Cream
  • 1 teaspoon Vanilla extract
US Customary - Metric

Instructions

  • Preheat your oven to 180°C (350°F) and grease an 8-inch baking dish.
  • Prepare the dates: chop pitted dates, then place the chopped dates and baking soda in a bowl, pour the boiling water over them, and let them soak for about 10 minutes. This will soften the dates. Then, using a fork
  • Make the Pudding Batter: In a mixing bowl, beat the butter and dark brown sugar until fluffy, about 2 minutes.
  • Add the eggs, vanilla extract and beat until incorporated.
  • Sift in the flour, baking powder, and salt. Gently fold the flour mixture into the wet ingredients. Then add the soaked dates and any remaining soaking liquid. Mix until combined.
  • Bake the Pudding: Pour the batter into the greased baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Prepare the Toffee Sauce: While the pudding bakes, prepare the sauce. Put all ingredients except vanilla extract in a saucepan and melt together over medium heat, stirring occasionally. Then simmer for about 2-3 minutes, until smooth and slightly thickened. Remove from the heat, add the vanilla extract, and give it a final stir.
  • Serve the Pudding: Once the pudding is baked, pierce it all over with a toothpick or a fork, then pour about a 1/2 of the warm sauce on top, gently spreading it to the edges with a spatula to fully cover the sponge with a thick, sticky glaze.
  • Optionally, serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. And drizzle some extra sauce on top.

Notes

  • Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
  • FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
  • Storage: Store at room temperature for 1-2 days or refrigerate for up to 5 days. Freeze for up to 3 months, wrapping the pudding and sauce separately. Reheat before serving.
  • Black Treacle: If you prefer a richer flavor, you can substitute a tablespoon of the brown sugar in the pudding or sauce with black treacle. It adds a deep, caramelized taste that enhances the toffee notes.
  • If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊

Nutrition

Calories: 381kcal | Carbohydrates: 51g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 290mg | Potassium: 194mg | Fiber: 2g | Sugar: 38g | Vitamin A: 683IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 1mg