1. Home
  2. Recipes
  3. simple sticky toffee pudding

simple sticky toffee pudding

Category: Sweet Treats to Satisfy Any Craving

Pour hot water and baking soda over your chopped dates first. Blend them into a sweet, buttery batter, pop the mixture in the oven, and finish with a warm toffee sauce for pure dessert bliss.
Pin It Share Send Print Skip to Recipe
Barbara Chef
Updated on Sun, 25 May 2025 23:04:16 GMT
Classic Sticky Toffee Pudding Pin
Classic Sticky Toffee Pudding | cookwithcarla.com

This gooey sticky toffee pudding wraps you up in a cozy hug with every mouthful. A squishy cake packed with sweet dates gets drenched in a silky brown sugar sauce that sneaks into every bite. The chewy gooey cake and tasty syrup play off each other nicely. Sweetness from the dates and brown sugar really come together, making this a global favorite that just makes you feel good inside.

Classic Sticky Toffee Pudding Pin
Classic Sticky Toffee Pudding | cookwithcarla.com

I tried sticky toffee pudding for the first time on a trip to England's Lake District. After walking in the pouring rain, I found shelter in a snug pub and ordered their signature sweet. My first spoonful was warm, rich, and felt like a hug on a tough day. It took me a few tries to nail it at home, but this version totally brings me back to that memory. Now, my family wants me to make it whenever we celebrate anything big.

Dreamy Ingredients

  • Ground cinnamon (½ teaspoon): Lends a gentle spice that brings out the caramel flavor
  • Vanilla extract (1 teaspoon): Rounds out all the flavors with a bit of fragrance
  • Eggs (2 large): Hold everything together and give it some richness
  • Brown sugar (¾ cup, packed): Gives deep, toasty caramel notes
  • Unsalted butter (½ cup, softened): Brings richness and meltiness
  • Baking powder (1 teaspoon): Helps it puff up for an airy texture
  • All-purpose flour (1 cup): The base for the sponge but keeps it soft
  • Baking soda (1 teaspoon): Breaks down the dates for a smooth finish
  • Boiling water (1 cup): Makes those dates super soft and keeps the cake extra moist
  • Dates (1 cup, pitted and chopped): Add stickiness and sweet, dark flavor

Cake Steps

Mix Everything Together:
Whisk the flour, baking powder, and cinnamon in a bowl. Gently fold the dry mix and date mixture alternately into the butter blend.
Make the Batter:
While the dates steep, whip the soft butter with brown sugar until smooth and a bit fluffy. Drop in one egg, mix, then the other, making sure it all comes together well.
Date Soak:
Pour boiling water over the chopped dates in a bowl, then sprinkle on baking soda (you'll notice some fizzing—it's normal). This softens the dates and gets them ready to melt into the batter. Let it sit for about 15 to 20 minutes.

Best Baking

Spoon your batter into a buttered 8-inch square pan. Slide it into a hot oven at 350°F. Let it bake for 30 to 35 minutes. If you poke the center and the toothpick comes out clean, you're set.

Dreamy Toffee Sauce

While your cake is baking, make the sauce. Warm butter in a pan on medium, then add brown sugar and stir until it's all melted. Pour in heavy cream and bring it up to a gentle bubble. Let it cook for about 5 to 7 minutes so it thickens up a bit. Turn off the heat and stir in vanilla. Done.

Finishing Touches

After the cake's out of the oven, poke it all over with a fork or skewer. Pour about a third of that hot toffee sauce over while the cake's still warm so it soaks right in. Dish up slices with more warm sauce on top.

Heads Up

  • Soak those dates well—it's the trick for best texture
  • If you slightly underbake, you'll get that perfect squishy pudding feel
  • Heat up the sauce before serving—it gets thicker as it cools

Great Sides

Eat it warm with a scoop of vanilla ice cream or a cup of spiced tea. Or add a splash of whisky or dark rum to your sauce for a little grown-up kick.

Storing Tips

Keep extra pudding in a sealed container in the fridge for up to five days. Microwave to rewarm. Freeze single pieces for up to three months, too.

Easy Sticky Toffee Pudding Pin
Easy Sticky Toffee Pudding | cookwithcarla.com

Recipe Questions & Answers

→ Can I make this in advance?
You sure can! In fact, some folks swear it’s even tastier the next day. Prepare the cake and sauce, stash them in the fridge separately, and just warm them up before you dig in.
→ What if I don't have dates?
If you’re out of dates, try using prunes or dried figs instead. It won’t be quite the same but’ll still work in a pinch.
→ Can I freeze this dessert?
Yep! Pop the cake (without sauce) in the freezer for up to three months. Freeze the sauce by itself, too. When you’re ready, thaw overnight and warm everything up.
→ Why soak the dates with baking soda?
Baking soda softens the dates and breaks them down, so your cake’s nice and smooth. It helps the dessert puff up a bit, too.
→ What's the best way to serve sticky toffee pudding?
Warm it up, smother it with a heap of toffee sauce, and if you’re feeling extra, add a scoop of vanilla ice cream or airy whipped cream.

simple sticky toffee pudding

Moist date-filled cake drenched in buttery toffee sauce. The coziest British treat, great with friends or solo for a sweet pick-me-up.

Preparation Time
25 mins
Cook Time
30 mins
Total Time
55 mins

Category: Desserts

Difficulty Level: Intermediate

Cuisine Type: British

Yield: 9 Servings (1 8-inch square cake)

Dietary Preferences: Vegetarian

What You'll Need

→ For the Pudding

01 1 teaspoon vanilla extract
02 2 large eggs
03 3/4 cup (150g) packed brown sugar
04 1/2 cup (115g) unsalted butter, softened
05 1/2 teaspoon ground cinnamon
06 1/4 teaspoon salt
07 1 teaspoon baking powder
08 1 cup (125g) all-purpose flour
09 1 teaspoon baking soda
10 1 cup boiling water
11 1 cup (200g) pitted dates, chopped

→ For the Toffee Sauce

12 1 teaspoon vanilla extract
13 1 cup (240ml) heavy cream
14 1 cup (200g) packed brown sugar
15 1/2 cup (115g) unsalted butter

Steps to Follow

Step 01

Dish it up warm and pour a bit of toffee sauce over the top. If you want to go big, throw in some whipped cream or vanilla ice cream.

Step 02

Get your saucepan and melt the butter. Toss in the cream and brown sugar, let everything gently bubble until it looks smooth. Once that’s done, add the vanilla and turn off the heat.

Step 03

Move the batter to your greased pan, then bake it for about 30-35 minutes. Stick a toothpick in the middle—if it comes out clean, you’re set.

Step 04

Add the dates and their soaking liquid to the butter and sugar blend. Stir it together, then gently mix in the dry bits until it’s just barely blended.

Step 05

Grab a big bowl, and beat brown sugar with the soft butter until it’s fluffy. Drop in the eggs one at a time, mixing between each, and pour the vanilla in too.

Step 06

Grab another bowl and stir together cinnamon, salt, baking powder, and flour. Put that to the side for now.

Step 07

Turn your oven on to 350°F (175°C) to get it ready. Rub a bit of butter or oil inside your 8-inch pan so nothing sticks.

Step 08

Pop the chopped dates in a bowl, pour hot water over them, and sprinkle with baking soda. Let them soak and get nice and squishy for about 15-20 minutes.

Additional Notes

  1. Stir in a splash of bourbon or rum to the toffee sauce if you want extra flavor.
  2. Make this treat a day ahead—it actually tastes even better after reheating.
  3. Over in the UK, 'pudding' just means dessert, not just custard or mousse.

Tools You'll Need

  • Whisk
  • Saucepan
  • Electric mixer (optional)
  • Mixing bowls
  • 8-inch square baking pan

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Has dairy (butter, heavy cream)
  • Has eggs
  • Has wheat/gluten (flour)

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 350
  • Fats: 15 g
  • Carbohydrates: 50 g
  • Proteins: 4 g