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Sticky Toffee Pudding Recipe

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5 from 1 review

  • Author: Michelle Minnaar
  • Total Time: 55 minutes
  • Yield: 8 portions 1x
  • Diet: Vegetarian


Indulge in the ultimate comfort dessert with this Sticky Toffee Pudding recipe, featuring a rich, moist cake drenched in rich toffee sauce.


Units Scale

For the pudding

  • 1 cup pitted Medjool dates, roughly chopped
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3/4 cup lightly salted butter, softened, plus extra for greasing
  • 1/4 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1/3 cup milk
  • 1 1/2 cups self-rising flour, plus extra for dusting

For the toffee sauce

  • 2/3 cup heavy cream
  • 1/2 cup dark brown sugar
  • 1/3 cup lightly salted butter


  1. Prepare the Dates: Pour 2/3 cup boiling water over the chopped dates and baking soda. Let the mixture sit for 10 minutes. Add the vanilla extract and mash with a fork until smooth.
  2. Preheat the Oven: Preheat your oven to 350°F. Grease a 9 x 13-inch baking dish and line the base with parchment paper. Alternatively, you can use 6 individual 3/4-cup ramekins – butter and lightly flour them before lining the bases with circles of parchment paper.
  3. Make the Batter: In a large bowl, beat the softened butter with both the dark and light brown sugars until smooth and creamy. Beat in the eggs one at a time, followed by the milk and the date mixture, mixing well after each addition. (The mixture might look split, but it will come together when you add the flour.)
  4. Sift in the self-rising flour and fold gently to combine. Pour the batter into the prepared baking dish or ramekins, smoothing the top.
  5. Bake: Bake for 35 minutes for the large dish, or 25 minutes for the individual ramekins, or until the pudding is golden and risen. If a wooden skewer comes out clean, it’s cooked through.
  6. Prepare the Toffee Sauce: While the pudding is baking, gently heat the heavy cream, dark brown sugar, and butter in a saucepan over low heat, stirring frequently until the mixture is smooth and combined.
  7. Finish and Serve: As soon as the pudding is done, remove it from the oven and spoon half of the warm toffee sauce over the top. Let it sit for 10 minutes.
  8. If using a large dish, cut the pudding into 8 pieces. Serve warm, with the remaining sauce on the side. You can optionally serve with crème fraîche or ice cream. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: British