Sticky Toffee Pudding holds a special place in my heart and on my dining table. With its rich, indulgent flavors and warmth, this classic British dessert is perfect for any occasion, from cozy weeknight dinners to festive holiday gatherings. It’s that one treat that never fails to bring smiles and satisfaction. As the velvety toffee sauce melds with soft sponge cake, you create a moment that feels like a comforting embrace. This recipe is not just food; it’s an experience that transforms any meal into a celebration.

Why you’ll love this dish

What makes Classic Sticky Toffee Pudding so irresistible? For starters, it’s a delightful combination of sweet, sticky, and utterly comforting—like a hug in dessert form! It’s incredibly forgiving, allowing even beginner bakers to whip up something that feels sophisticated. It’s budget-friendly, using simple ingredients that you likely have on hand, making it perfect for a last-minute treat. Whether you’re hosting friends, looking for a cozy family dessert, or planning a romantic meal for two, this pudding fits the bill beautifully.

“The best sticky toffee pudding I’ve ever had! It was moist, rich, and the toffee sauce was divine. I can’t wait to make it again!” – A happy home baker

Preparing Classic Sticky Toffee Pudding

This recipe comes together with ease while still delivering a wow factor. You’ll simmer dates until they’re soft, creating a luscious flavor base, then blend that with a fluffy cake batter. While it bakes to golden perfection, you’ll prepare a creamy toffee sauce that takes each bite to the next level. This straightforward process ensures that you spend more time savoring and less time stressing.

Key ingredients

Gather these items for your Classic Sticky Toffee Pudding:

1 cup Medjool dates (pitted and chopped)
2 cups water
1/2 cup unsalted butter (softened)
1 cup dark brown sugar
2 large eggs
1 cup all-purpose flour
1 tsp baking powder
For the Toffee Sauce:
- 1/2 cup heavy cream
- 1/2 cup dark brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract

If you can’t find Medjool dates, other varieties will work, but they may not yield the same richness. As for the dark brown sugar, it gives that deep, molasses-like flavor that’s crucial to this dessert’s character.

Step-by-step instructions

Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
In a small pot, simmer the chopped Medjool dates in water for about five minutes, until they’re soft. Once tender, mash them up into a smooth mixture.
In a mixing bowl, cream the softened butter and dark brown sugar together until fluffy and light.
Add the eggs one at a time, ensuring they’re well incorporated after each addition.
Gradually mix in the flour and baking powder, being careful not to overmix. Gently fold in the mashed date mixture.
Pour the batter into the prepared baking dish and bake for approximately 35 minutes, or until it’s golden brown and a toothpick comes out clean.
While the pudding is baking, prepare the toffee sauce. In a saucepan, heat the heavy cream, dark brown sugar, butter, and vanilla extract over low heat until bubbling and smooth.
Once the pudding is baked, let it cool slightly, then serve warm, generously drizzled with toffee sauce.

Best ways to enjoy it

Classic Sticky Toffee Pudding is delightful on its own, but you can elevate it even further! Serve it with a scoop of vanilla ice cream or a dollop of lightly whipped cream to create a fabulous contrast of warm and cold. Pair it with a robust coffee or a rich dessert wine for adults, making it a perfect finale to any meal.

Storage and reheating tips

Not sure what to do with leftovers? If you have any, this pudding can be covered tightly and stored in the refrigerator for up to 3 days. Reheat individual servings in the microwave for about 30 seconds or until warm. For longer storage, you can freeze the baked pudding (without sauce) wrapped in plastic wrap for up to 3 months. Just thaw it in the fridge overnight before reheating.

Helpful cooking tips

For extra moistness, consider adding a tablespoon of yogurt or sour cream to the batter. If you want a deeper flavor, you can substitute half of the all-purpose flour with whole wheat flour. Remember, patience is key! Allow the toffee sauce to cool slightly before drizzling it over the pudding. This not only enhances the flavor but also gives it an appealing sheen.

Creative twists

Feel free to put your own spin on this classic! Try adding spices like cinnamon or nutmeg to the batter for a warm, fragrant aroma. You can also throw in some chopped nuts for additional texture. For a chocolate lover’s dream, consider drizzling the cake with chocolate sauce instead of toffee.

Your questions answered

How long does the preparation take? The entire process takes about 15-20 minutes, with baking adding another 35 minutes.
Can I make this ahead of time? Absolutely! You can bake it a day in advance and reheat before serving to ensure its warmth and flavor.
Are there any dietary substitutions? Yes! For a vegan version, replace eggs with flax eggs and use plant-based butter and cream. You can also substitute gluten-free flour if needed.

Classic Sticky Toffee Pudding not only satisfies your sweet tooth but becomes a cherished treat in your culinary repertoire. This recipe is a classic for a reason—try it, and you’ll understand why!

Classic Sticky Toffee Pudding

A rich and comforting British dessert made with soft sponge cake and a luscious toffee sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 55

Course Dessert

Cuisine British

Servings 8 servings

Calories 320 kcal

Ingredients

Main Ingredients

1 cup Medjool dates (pitted and chopped) If not available, other varieties can be used.
2 cups water For simmering dates.
1/2 cup unsalted butter (softened)
1 cup dark brown sugar Gives a deep, molasses-like flavor.
2 large eggs
1 cup all-purpose flour Can substitute half with whole wheat for deeper flavor.
1 tsp baking powder

Toffee Sauce Ingredients

1/2 cup heavy cream
1/2 cup dark brown sugar
2 tbsp unsalted butter
1 tsp vanilla extract

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease an eight-inch square baking dish.
In a small pot, simmer the chopped Medjool dates in water for about five minutes until soft, then mash into a smooth mixture.
In a mixing bowl, cream the softened butter and dark brown sugar together until fluffy and light.
Add the eggs one at a time, ensuring they're well incorporated after each addition.
Gradually mix in the flour and baking powder, being careful not to overmix. Gently fold in the mashed date mixture.
Pour the batter into the prepared baking dish and bake for approximately 35 minutes, or until golden brown and a toothpick comes out clean.

Toffee Sauce

While the pudding is baking, prepare the toffee sauce by heating heavy cream, dark brown sugar, butter, and vanilla extract over low heat until bubbling and smooth.
Once the pudding is baked, let it cool slightly, then serve warm, generously drizzled with toffee sauce.

Notes

Serve with vanilla ice cream or whipped cream for added delight. Store leftovers tightly covered in the refrigerator for up to 3 days, or freeze without sauce for up to 3 months. To reheat, warm individual servings in the microwave for 30 seconds.

Keyword British Dessert, Classic Dessert, comfort food, Easy Baking, Sticky Toffee Pudding