Why You’ll Love Sticky Toffee Pudding Recipe
You’ll love this recipe because it combines the rich sweetness of dates and treacle with a wonderfully soft sponge texture. The sticky toffee sauce elevates every bite, turning a simple cake into a decadent treat. It’s also versatile—make it in one large tin or as individual puddings for a special presentation. On top of that, it’s ideal for preparing ahead so that the flavours develop even more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pudding:
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225 g (8 oz) dates, stoned and finely chopped
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175 ml (6 oz) boiling water
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1 tsp pure vanilla extract
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175 g (6 oz) self‑raising flour
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1 tsp baking soda
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2 large eggs, lightly beaten
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85 g (3 oz / 6 tbsp) unsalted butter, softened (plus extra for greasing)
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140 g (5 oz) demerara sugar or cane sugar
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2 tbsp black treacle
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100 ml (3½ oz) milk
For the toffee sauce:
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175 g (6 oz) light muscovado sugar
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55 g (2 oz / 4 tbsp) unsalted butter, cut into pieces
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225 ml (8 oz) double cream (heavy cream)
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1 tbsp black treacle
Directions
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Preheat your oven to 160 °C (325 °F) / Gas mark 3.
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Butter and lightly flour an 8 × 8 × 2½‑inch square baking tin (or prepare individual pudding tins if making single portions).
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Place the chopped dates in a large glass bowl, pour over the boiling water, and leave to soak for about 20 minutes to soften. After soaking, stir in the vanilla extract.
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Sift the flour and baking soda into a large mixing bowl.
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In another bowl, cream the butter and sugar together until light and creamy—even if the sugar still feels a little grainy, that’s fine.
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Gradually add the beaten eggs to the butter‑sugar mixture, mixing well after each addition. Then add the treacle and beat again until combined.
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Fold in one‑third of the flour mixture, then stir in one‑third of the milk. Repeat until all the flour and milk are incorporated.
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Add the soaked dates (with their liquid) to the batter and stir gently—your batter will resemble a thick mixture.
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Pour the mixture into the prepared tin and bake in the centre of the oven for 45–50 minutes, or until the sponge is raised and firm to the touch. Remove and allow to rest in the tin for 10 minutes before turning out.
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Meanwhile, to make the sauce: Over medium heat, melt the butter, muscovado sugar and half the cream in a saucepan. Raise the heat slightly and bring to the boil, stirring constantly until the sugar has dissolved. Add the treacle and allow the sauce to bubble for about 2 minutes. Remove from heat and stir in the remaining cream.
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To serve, place a portion of the sponge on warm serving plates, then drizzle generous amounts of the toffee sauce over. Serve immediately with vanilla ice cream or custard.
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If using individual pudding tins: divide the batter evenly among six buttered and floured 200 ml tins, bake for about 20–25 minutes until raised and firm, then turn out and serve with sauce as above.
Servings and timing
Makes 6 servings.
Prep time: About 40 minutes.
Cook time: About 50 minutes.
Total time: Approximately 90 minutes.
Variations
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Mini versions: Use individual pudding tins (about 200 ml) and bake for 20‑25 minutes for the smaller format.
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Vegan option: Substitute butter with a vegan margarine, use plant‑based cream, and ensure the sugar is vegan‑friendly. Replace eggs with flax eggs (e.g., 2 tbsp flaxseed meal + 6 tbsp water for two eggs) and use a suitable self‑raising flour.
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Add spices: For extra warmth, add ½ tsp ground cinnamon, ¼ tsp ground ginger or ground nutmeg to the sponge mixture.
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Fruit twist: Mix in a handful of chopped walnuts or pecans for crunch.
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Serving style: Serve the sponge warm with a scoop of vanilla ice cream, a generous drizzle of toffee sauce, and optionally some whipped cream or custard.
Storage/Reheating
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To store, cover the pudding tightly and refrigerate for up to 2 days.
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To freeze, once fully cooled, wrap it well in foil or freeze in an airtight container for up to one month. Defrost thoroughly before reheating.
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To reheat, preheat the oven to 160 °C (325 °F) / Gas mark 3. Place the pudding covered in foil and reheat for about 20 minutes or until the sauce is bubbling and the pudding warmed through. Serve immediately.
FAQs
What is sticky toffee pudding?
Sticky toffee pudding is a British dessert consisting of a moist sponge cake (often with chopped dates) topped with a rich toffee sauce, typically served warm with ice cream or custard.
Can I make it ahead of time?
Yes. You can bake the sponge ahead and drizzle with sauce, then refrigerate until needed. When ready to serve, reheat in the oven as described above.
How do I make it into individual portions?
Prepare six buttered and floured 200 ml pudding tins. Divide the batter evenly among the tins and bake for about 20–25 minutes until firm and risen. Then turn out and serve with sauce.
Can I freeze sticky toffee pudding?
Yes. Once cooled, wrap or store in an airtight container and freeze for up to one month. When ready to serve, defrost thoroughly and reheat in the oven.
What kind of flour should I use?
Use self‑raising flour as specified, so you don’t need to add extra raising agents beyond the baking soda in the recipe.
What if I don’t have black treacle?
You can replace black treacle with dark molasses or a very dark golden syrup for a slightly different flavour profile, though black treacle gives the deepest taste.
Can I use different sugar?
Yes—this recipe uses demerara or cane sugar for the sponge and muscovado sugar for the sauce. You can substitute similar sugars, but they will impact flavour and texture slightly.
What should I serve with it?
Commonly served with vanilla ice cream or warm custard. Whipped cream is also a good option.
Is the pudding supposed to be very sweet?
Yes, this dessert leans rich and sweet by nature because of the dates, sugar and toffee sauce. You can temper the sweetness slightly by using unsweetened cream or serving with plain custard or unsweetened ice cream.
Can I add my own twist to the sauce?
Absolutely. You might stir in a splash of whisky or brandy, or add a pinch of salt to make a salted‑toffee version for added depth.
Conclusion
This sticky toffee pudding brings warmth, comfort and indulgence in every spoonful. With its moist date‑rich sponge and decadent toffee sauce, it’s a dessert that will impress yet remains approachable. Whether you’re serving it for a special occasion or simply craving something cozy and sweet, it delivers. Enjoy the process—and more importantly, enjoy every sticky, toffee‑laden bite.
