Sticky Toffee Pudding, a decadent British dessert, has captured the hearts of many, including mine. With its rich, moist sponge and luscious toffee sauce, it’s a true indulgence that evokes warm memories of family gatherings and cozy nights. I’ve whipped it up countless times, especially during chilly evenings or festive celebrations, and each bite reminds me of why it’s a beloved classic. It’s the perfect treat to share with loved ones—comforting, satisfying, and irresistibly delicious.

Why You’ll Love This Dish
This sticky toffee pudding is more than just a dessert; it’s a nostalgic experience that brings joy to any occasion. Quick to prepare, it’s budget-friendly and kid-approved, making it a delightful choice for weeknight dinners or special family gatherings. Not only does it charm with its rich flavor and texture, but it also lends itself beautifully to creativity—who wouldn’t want to dig into a warm slice drizzled with homemade toffee sauce?

"I made this sticky toffee pudding for a dinner party, and it was the star of the evening! Everyone went back for seconds. The combination of the warm pudding with the toffee sauce is simply divine!" — Sarah K.

Step-by-Step Overview
Making sticky toffee pudding involves a series of straightforward steps that yield mouthwatering results. Start by preparing the base with chopped dates for natural sweetness. With a little mixing and baking, you’ll soon have a soft sponge that’s as comforting as a hug. Follow this with a quick preparation of the toffee sauce, and you’ll be ready to enjoy a heartwarming dessert.

What You’ll Need
Gather these ingredients for your sticky toffee pudding:

200g dates, pitted and chopped
250ml boiling water
1 tsp baking soda
100g unsalted butter, softened
150g brown sugar
2 large eggs
200g all-purpose flour
1 tsp vanilla extract
1 tsp baking powder

For the toffee sauce:

200g brown sugar
100g unsalted butter
250ml heavy cream

Feel free to substitute the dates with prunes if desired, or use brown sugar alternatives, but the authentic flavor really shines through with traditional choices.

Step-by-Step Instructions

Preheat your oven to 180°C (350°F) and grease a baking dish to ensure easy serving.
In a mixing bowl, combine the chopped dates and boiling water. Add baking soda and let it cool—a crucial step for flavor melding.
In another bowl, cream the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next.
Next, stir in the vanilla extract, bringing in that aromatic touch.
Gradually mix in the flour and baking powder until combined, careful not to overmix—it’s all about that light texture!
Fold in the cooled date mixture, allowing the sweet chunks to add bites of deliciousness.
Pour the batter into the prepared baking dish, leveling it out. Bake for 30-35 minutes, or until a skewer poked in the center comes out clean.
For the heavenly toffee sauce, melt the butter and brown sugar in a saucepan over medium heat. Stir in the heavy cream and let it simmer for a few minutes until thickened.
Serve your pudding warm, generously drizzled with the toffee sauce, and top with vanilla ice cream or whipped cream for that extra indulgence.

Best Ways to Enjoy It
Serve your sticky toffee pudding warm, perhaps with a scoop of vanilla ice cream melting on top, or a dollop of freshly whipped cream to offset the richness. For a delightful contrast, pair it with a steaming cup of tea or coffee, allowing the flavors to mingle beautifully with your beverage of choice. You could even sprinkle some chopped nuts on top for an inviting crunch!

Storage and Reheating Tips
To store any leftovers—if there are any!—allow the pudding to cool completely before sealing it in an airtight container. It can stay fresh in the refrigerator for up to 3 days. When you’re ready for round two, simply reheat it in the microwave or oven, adding a splash of water or extra cream if it seems too dry. Alternatively, for longer storage, you can freeze the unbaked batter, just be sure to defrost it completely before baking.

Helpful Cooking Tips
For a perfect sticky toffee pudding, make sure your butter is properly softened, but not melted—this is key to achieving that light and fluffy texture. If you’re pressed for time, consider using a food processor for the date mixture, but be careful not to puree them completely. Also, don’t skip the cooling step after boiling the dates; this is vital for the flavor.

Creative Twists
Looking to mix things up? Try adding a pinch of cinnamon or nutmeg to the batter for a warm spice note. You could also stir in some chopped nuts or chocolate chips for added texture. If you’re feeling adventurous, consider making a caramel sauce with a hint of sea salt for a more gourmet touch.

Your Questions Answered

How long does it take to make sticky toffee pudding?
It usually takes about 15 minutes to prep and 30-35 minutes to bake, making a total time of around 50 minutes.
Can I substitute the heavy cream in the toffee sauce?
Yes! You may use half-and-half or even evaporated milk for a lighter version, though the flavor will vary a bit.
Is sticky toffee pudding suitable for freezing?
Yes, it freezes well without the sauce. Just ensure it’s well-wrapped to maintain freshness. You can freeze the sauce separately as well.
What can I serve on top of sticky toffee pudding?
Vanilla ice cream, whipped cream, custard, or even crème fraîche make excellent choices.
Can I make this pudding ahead of time?
Absolutely! You can prepare the pud a day in advance. Just reheat it in the oven before serving and prepare the sauce fresh to drizzle on top.

Now you have a delightful dessert that combines tradition with flavor and comfort. Dive into this sticky toffee pudding and enjoy every sticky, sweet bite!

Sticky Toffee Pudding

A decadent British dessert with a rich, moist sponge and luscious toffee sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine British

Servings 8 servings

Calories 400 kcal

Ingredients

Pudding Base Ingredients

200 g dates, pitted and chopped Can substitute with prunes if desired
250 ml boiling water For soaking the dates
1 tsp baking soda A crucial step for flavor melding
100 g unsalted butter, softened Softened, but not melted for best texture
150 g brown sugar
2 large eggs
200 g all-purpose flour
1 tsp vanilla extract For flavor enhancement
1 tsp baking powder

Toffee Sauce Ingredients

200 g brown sugar
100 g unsalted butter
250 ml heavy cream For the sauce, can substitute with half-and-half or evaporated milk

Instructions

Preparation

Preheat your oven to 180°C (350°F) and grease a baking dish.
In a mixing bowl, combine chopped dates and boiling water. Add baking soda and let cool.
In another bowl, cream butter and brown sugar together until light and fluffy.
Add eggs one at a time, incorporating fully each time.
Stir in vanilla extract.
Gradually mix in flour and baking powder until combined, careful not to overmix.
Fold in cooled date mixture.
Pour batter into the prepared baking dish and level it out.
Bake for 30-35 minutes, until a skewer in the center comes out clean.

Toffee Sauce

Melt butter and brown sugar in a saucepan over medium heat.
Stir in heavy cream and simmer until thickened.

Serving

Serve the warm pudding generously drizzled with toffee sauce, optionally topped with vanilla ice cream or whipped cream.

Notes

Pairs beautifully with tea or coffee. Optional toppings include chopped nuts for added crunch. If there are leftovers, store in an airtight container for up to 3 days.

Keyword comfort food, Dessert, Sticky Toffee Pudding, Toffee Sauce, Traditional Recipe