Name: Sticky Toffee Pudding with Toffee Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 8 ounces medjool dates, pitted (225 g); 1 cup boiling water (240 ml); 1/3 cup butter, room temperature (75 g); 2/3 cup light brown sugar, firmly packed (145 g); 2 teaspoons vanilla extract (10 ml); 2 large eggs, room temperature; 2 tablespoons molasses (30 ml); 1 2/3 cups all-purpose flour (200 g); 1 1/2 teaspoons baking powder (6 g); 1 teaspoon baking soda (5 g); 1/4 teaspoon salt (1.5 g); 1/2 cup heavy whipping cream (120 ml); 1/2 cup butter (115 g); 3/4 cup light brown sugar, packed (160 g); 1 pinch salt; 2 teaspoons vanilla extract (10 ml); Chopped walnuts, optional for garnish

Jump to Recipe· 4.7 from 5 reviews

If you’re on the hunt for a comforting dessert that feels like a warm hug after a chilly day, you’ve got to try this Sticky Toffee Pudding with Toffee Sauce Recipe. It’s one of those classic British treats I have fond memories making with my family, and honestly, every time I bake it, the smell alone wins over anyone in the room. The pudding is perfectly moist and sweet, and the rich, luscious toffee sauce just takes it over the top. Stick with me—I’m going to share all my little secrets for making it just right, so you can wow your friends and family too!

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Why This Recipe Works

Perfect Date Base: Soaking medjool dates in boiling water softens them perfectly for a moist, naturally sweet pudding every time.
Balanced Sweetness: Brown sugar and molasses combine for deep, caramel notes without overpowering the dessert.
Luscious Toffee Sauce: The homemade cream, butter, and sugar sauce is smooth, warm, and pours beautifully over the cake for ultimate indulgence.
Simple Yet Impressive: The technique is straightforward, making it ideal for home cooks who want impressive results without fuss.

Sticky Toffee Pudding with Toffee Sauce, British dessert recipes, moist date pudding, easy toffee dessert, comforting British sweets - A metal muffin tray with 12 evenly spaced round muffins baked inside, each muffin a deep brown color with a rough, slightly cracked top texture showing some small chunks within. The muffins fit neatly in each circular slot of the tray, which shows small spots of light brown residue from baking. The tray is placed on a white marbled surface with soft natural lighting highlighting the muffins' golden and dark brown hues. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Sticky Toffee Pudding with Toffee Sauce Recipe are pretty simple, but each plays a crucial role in creating that luscious texture and flavor. From the soft, sweet dates that give it body, to the creamy sauce that adds richness, understanding these will help you nail the dessert every time you make it.

Sticky Toffee Pudding with Toffee Sauce, British dessert recipes, moist date pudding, easy toffee dessert, comforting British sweets - Flat lay of pitted medjool dates, a small white bowl of boiling water, a pat of room temperature butter, a small white bowl of light brown sugar, a small white bowl of molasses, two large whole clean eggs, a small white bowl of all-purpose flour, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl of salt, a small white bowl of heavy whipping cream, a small white bowl of chopped walnuts, all arranged symmetrically with perfect proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Medjool dates: Naturally super sweet and soft, they bring moisture and a caramel-like flavor that’s key to this pudding’s charm.
Butter: Adds richness and helps create a tender crumb in the pudding.
Light brown sugar: Gives that deep caramel flavor and keeps the pudding moist.
Molasses: Just a touch adds complexity and warmth to the sweetness.
Vanilla extract: A flavor booster that complements the sweet, buttery notes perfectly.
Eggs: Help bind everything together, offering structure without heaviness.
All-purpose flour: The base of the cake—choose a good quality brand for the best texture.
Baking powder & baking soda: Work together to give the pudding a gentle rise and softness.
Salt: Balances the sweetness and enhances flavor overall.
Heavy whipping cream (for the toffee sauce): Makes the sauce rich and velvety—don’t skimp here!
Butter (for the toffee sauce): Adds depth and smoothness to the sauce.
Light brown sugar (for the toffee sauce): The sweetness backbone of the sauce, melting perfectly into that sticky goodness.
Chopped walnuts (optional): Adds a lovely crunch and nutty contrast if you like a bit of texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Sticky Toffee Pudding with Toffee Sauce Recipe is how forgiving it is when it comes to tweaks. Whether you want to swap nuts, add a sprinkle of spice, or make it vegan-friendly, this recipe welcomes creativity. Here are some fun ways I’ve adapted it over time that you might want to try.

Variation: I sometimes add a pinch of cinnamon or nutmeg into the dry ingredients to give a subtle cozy warmth that makes it even more comforting.
Nut-Free: If you’re allergic or just want it without the crunch, simply leave out the walnuts or replace them with toasted coconut flakes.
Vegan: I’ve had great success swapping the butter for a solid vegan version and using flax eggs—just make sure your cream substitute is thick enough to make the sauce silky.
Your Favorite Sauce: If toffee isn’t your thing, try a classic caramel sauce or even a homemade butterscotch. I once tried salted caramel, and it was divine!

Step-by-Step: How I Make Sticky Toffee Pudding with Toffee Sauce Recipe

Step 1: Soften Those Dates

Start by placing the pitted medjool dates in a bowl and pouring boiling water over them. Let them soak for about 5 minutes until they’re super soft and plump. This step is golden—it’s what makes the pudding so moist and rich in flavor. You can even do this ahead of time; just cover the bowl and leave it on the counter.

Step 2: Cream Butter and Sugar Like a Pro

While your dates soak, cream together the butter and brown sugar in a large bowl until it’s light and fluffy. This takes a few minutes by hand or less with a mixer, but don’t rush it—getting air incorporated here helps keep the pudding tender. Then beat in the eggs one at a time, making sure each is fully combined before adding the next. Add molasses and vanilla and mix again. The aroma during this step always gets me excited!

Step 3: Mix Dry and Wet, Then Fold Gently

Sift the flour, baking powder, baking soda, and salt together to avoid lumps. Slowly add it to your butter mixture, stirring just until everything comes together. No flour pockets here, but be careful not to overmix—you want the batter tender! Next, pulse the softened dates in a food processor briefly, then stir in the baking soda. Folding this into the batter gently keeps that light texture intact.

Step 4: Bake With Love

Divide the batter evenly into a greased muffin tin or individual ramekins. Bake at 350°F for about 18-20 minutes; a toothpick inserted should come out mostly clean with just a few moist crumbs. Overbaking will dry out the cakes, so keep an eye on them toward the end. I find using a timer and checking at 18 minutes works best!

Step 5: Stir Up That Toffee Sauce

While your puds bake, make the toffee sauce. Combine the cream, butter, brown sugar, and pinch of salt in a saucepan over low heat. Stir gently and let the sugar dissolve, allowing the sauce to thicken for about 7-10 minutes. Once it’s smooth and glossy, take the pan off the heat and stir in the vanilla. This sauce is pure magic when warm—it coats every bite.

Step 6: Serve for Maximum Deliciousness

Turn your sticky toffee puddings out flat-side up onto plates (if baked in ramekins). Spoon the warm toffee sauce generously over each portion, and sprinkle with chopped walnuts if you like that little crunch. I love this with a scoop of vanilla ice cream or a dollop of lightly whipped cream on the side—you can’t go wrong!

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Tips from My Kitchen

Don’t Skip Soaking the Dates: It’s the secret behind that melt-in-your-mouth texture, so don’t rush it or skip the boiling water step.
Avoid Overbaking: The pudding should be moist – it’s better to check a little early than late, using the toothpick test.
Low and Slow for Toffee Sauce: Cook it gently on low heat to avoid burning the sugar and keep the sauce silky smooth.
Room Temperature Ingredients: Butter and eggs soften and blend better, leading to a smoother batter and fluffier pudding.

How to Serve Sticky Toffee Pudding with Toffee Sauce Recipe

Sticky Toffee Pudding with Toffee Sauce, British dessert recipes, moist date pudding, easy toffee dessert, comforting British sweets - A group of four small, round, dark brown cakes sit on a white plate on a white marbled surface. The closest cake is in the middle and has a thick light brown sauce being poured over it from a clear glass jug, with the sauce dripping down the sides. The texture of the cake looks soft and spongy. The other three cakes are whole, showing more of the rough cake texture. Small crumbs are scattered lightly on the plate near the cakes. The background is softly blurred, keeping focus on the cakes and sauce. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually stick to classic chopped walnuts on top—love the crunchy contrast—but toasted pecans or even a sprinkle of flaky sea salt are fantastic too. Sometimes, I add a tiny dollop of clotted cream if I have it on hand, giving a cool, creamy counterpoint to the warm sauce.

Side Dishes

This pudding pairs wonderfully with simple sides like whipped cream or vanilla ice cream—both mellow out the intense sweetness and make the experience extra indulgent. For a brunch twist, serve with a cup of strong coffee or spiced chai tea to complement the warm flavors.

Creative Ways to Present

For special occasions, I’ve layered the pudding in small glass jars with whipped cream and walnuts for a pretty, portable dessert. Drizzling extra toffee sauce inside the jar makes every bite sticky and decadent. You could even slice it and layer it in a trifle dish with chunks of sponge and custard—fancy but so easy!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store the puddings and toffee sauce separately in airtight containers inside the fridge. This keeps the pudding moist and the sauce fresh. You can keep them both up to five days, which is great if you want to prep early for a party or just enjoy leftovers throughout the week.

Freezing

I’ve frozen these puddings wrapped tightly in plastic wrap and placed inside freezer-safe containers. They freeze beautifully for up to 3 months. The toffee sauce freezes too, but I prefer fresh-made sauce for the best texture—though the frozen sauce still tastes pretty good.

Reheating

When reheating, I pop the pudding in the microwave for about 20-30 seconds or warm it in a low oven until heated through. The toffee sauce I gently warm on the stove or microwave it in short bursts, stirring between so it stays silky and doesn’t burn. Making sure both are warm really revives the dessert to freshly made perfection.

FAQs

Can I make Sticky Toffee Pudding with Toffee Sauce Recipe gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend and add about 1¼ teaspoons of xanthan gum to help with the pudding’s structure. The texture might be a bit different, but still deliciously moist and tender.
What can I substitute if I don’t have medjool dates?

If you can’t find medjool dates, prunes make a great substitute because they have a similarly rich flavor and soft texture once soaked. Just follow the same soaking step for best results.
Is it possible to make this recipe vegan?

Yes! Replace butter with vegan butter and use flaxseed “eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water) instead of regular eggs. For the sauce, swap heavy cream with a combination of soy or almond milk and a little oil to mimic the richness.
Can I prepare this dessert ahead of time?

For sure! The puddings and toffee sauce can be made up to five days in advance. Just store them separately in airtight containers and warm them up before serving for best results.
Why is my pudding dry sometimes?

It’s usually because of overbaking or not soaking the dates long enough. Stick closely to the baking time and don’t skip soaking the dates—they’re the moisture powerhouse of this recipe.

Final Thoughts

Sticky Toffee Pudding with Toffee Sauce Recipe holds such a special place in my heart because it brings people together—whether during holidays, dinner parties, or quiet nights in. The combination of tender pudding, sweet, buttery sauce, and just a hint of vanilla makes it deceptively simple but incredibly satisfying. I hope you’ll give this recipe a go and make it your own. Trust me, once you taste that warm, sticky toffee goodness dripping over the cake, you’ll know just how wonderful a homemade pudding can be!