Warm, deeply caramel-like, and incredibly moist, this sticky toffee pudding is the kind of dessert that makes everyone ask for another slice. Soft date cake is baked until tender, then pierced and soaked with a rich homemade toffee sauce. Served with vanilla ice cream, it becomes a comforting dessert that feels special without being difficult to make.
A Soft Date Cake with Rich Toffee Sauce
This sticky toffee pudding takes simple ingredients and turns them into a dessert with a wonderful depth of flavor. Dates are simmered until soft, blended into a smooth puree, and mixed into a buttery brown sugar cake. The result is a moist, tender pudding with a natural caramel flavor in every bite.
The homemade toffee sauce is what makes this dessert truly irresistible. Butter, brown sugar, honey, and double cream are simmered together until smooth and glossy. Most of the sauce is poured over the warm cake so it soaks into every hole, while the rest is saved for serving.
What Is Sticky Toffee Pudding?
Sticky toffee pudding is a classic British dessert made from a soft date cake covered in warm toffee sauce. The dates give the cake its signature moist texture and deep, caramel-like sweetness, while the sauce adds a rich, buttery finish.
This version is baked in a 20 x 20 cm baking pan, which creates nine generous portions. After baking, the warm cake is pierced with a fork and covered with most of the toffee sauce, allowing it to soak into the pudding before serving.
Unlike a light sponge cake, sticky toffee pudding is meant to be rich, soft, and saucy. It is best served warm, with a scoop of vanilla ice cream melting slowly over the top and extra toffee sauce spooned around each portion.
What Makes This Sticky Toffee Pudding Different?
This recipe keeps the process simple while still delivering the classic sticky toffee pudding flavor. The dates are simmered with water and baking soda until soft, then blended until smooth before being added to the cake batter.
Brown sugar appears in both the cake and the sauce, giving the dessert a consistent caramel flavor throughout. Honey adds a little extra richness to the sauce, while double cream makes it silky and smooth. The finished pudding is moist enough to serve on its own, but even better with vanilla ice cream.
Important Note
This recipe was made in a 20 x 20 cm baking pan, so use the same size for the closest result. A larger pan will create a thinner pudding and may bake faster, while a smaller pan will make a deeper pudding that needs more time. Start checking the cake at around 35 minutes; it is ready when the top is set and a toothpick comes out with a few soft crumbs.
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Why You’ll Love This Recipe
Deep Caramel Flavor: Dates, brown sugar, and homemade toffee sauce give this pudding a rich, warm flavor that tastes far more special than the ingredient list suggests.
Incredibly Moist Texture: The blended dates keep the cake soft and tender, while the warm sauce soaks into the pudding after baking.
Simple Homemade Toffee Sauce: The sauce comes together in one saucepan with butter, brown sugar, honey, cream, vanilla, and salt.
Perfect for Sharing: The 20 x 20 cm pan makes nine portions, making this an easy dessert for family dinners, weekends, or special occasions.
Delicious with Ice Cream: A scoop of vanilla ice cream balances the warm, sweet pudding and makes every serving feel like a restaurant style dessert.
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Serving Suggestion
Let the sticky toffee pudding rest for five minutes after baking, then pour over most of the warm toffee sauce.
Cut the pudding into nine portions and serve them while still warm.
Add a scoop of vanilla ice cream to each plate and let it soften slightly over the pudding.
Drizzle the reserved toffee sauce over the top just before serving.
A little extra flaky salt on the sauce is optional, but it makes the caramel flavor even better.
Pro Tips for the Perfect Sticky Toffee Pudding
Simmer the Dates Fully: Give the dates enough time to soften in the water and baking soda. They should break down easily before you blend them into a smooth puree.
Use Soft Brown Sugar: Brown sugar is essential for the caramel flavor in both the cake and sauce. If it has hardened, break up the lumps before mixing.
Do Not Overmix the Batter: Once the flour is added, mix only until everything is combined. Overmixing can make the pudding denser than it needs to be.
Pour the Sauce While Warm: The sauce should be warm and pourable when it goes over the cake. This helps it soak into the fork holes and keeps the pudding sticky.
Save Sauce for Serving: Keep a portion of the toffee sauce aside before soaking the cake. It is perfect for drizzling over each slice at the table.
Ingredient Notes
Dates: You will need 160 g of dates. Simmer them with water and baking soda until very soft, then blend until smooth. This creates the moist base and natural caramel flavor of the pudding.
Baking Soda: Two teaspoons of baking soda help soften the dates during simmering and support the tender texture of the finished cake.
Butter: The cake uses 130 g of butter, while the toffee sauce uses another 120 g. Use unsalted butter if possible so you can control the salt level.
Brown Sugar: This recipe uses 150 g of brown sugar in the cake and 180 g in the toffee sauce. It provides the deep caramel flavor that makes sticky toffee pudding so distinctive.
Eggs: Two eggs help bind the batter and give the pudding structure. Add them one at a time and mix until combined.
Flour: The 150 g of flour gives the pudding enough structure while keeping it soft. Mix it in gently once the wet ingredients are combined.
Honey and Double Cream: Honey adds richness to the toffee sauce, while 190 ml of double cream makes it smooth, glossy, and pourable.
Vanilla Extract and Salt: Vanilla rounds out the sweetness in both the cake and sauce. A small amount of salt balances the rich caramel flavor.
Ingredients
- 160 g dates
- 250 ml water
- 2 tsp baking soda
- 130 g butter, softened
- 150 g brown sugar
- 2 eggs
- 170 g all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
For the Toffee Sauce:
- 120 g butter
- 180 g brown sugar
- 190 ml double cream
- 1 tsp vanilla extract
- Pinch of salt
- Vanilla ice cream, for serving
Equipment
20 x 20 cm baking pan, parchment paper, saucepan, blender or food processor, stand mixer or hand mixer, mixing bowl, fork, and spatula.
Step-by-Step
Step 1: Preheat the Oven
Preheat your oven to 175°C. Line a 20 x 20 cm baking pan with parchment paper or grease it well with butter.
Step 2: Soften the Dates
Place the dates, water, and baking soda in a saucepan. Bring the mixture to a gentle simmer and cook for about three minutes, or until the dates are very soft and mostly dissolved.
Step 3: Blend the Date Mixture
Transfer the warm date mixture to a blender or food processor. Blend until completely smooth, then set it aside while you prepare the cake batter.
Step 4: Cream the Butter and Brown Sugar
Add the softened butter and brown sugar to a stand mixer fitted with the paddle attachment. Beat until light, creamy, and well combined. You can also use a hand mixer.
Step 5: Add the Eggs
Add the eggs one at a time, mixing after each addition until incorporated. Scrape down the sides of the bowl as needed.
Step 6: Add the Date Puree
Pour the blended date mixture into the butter mixture. Mix until fully combined and smooth.
Step 7: Add the Dry Ingredients
Add the flour, vanilla extract, and a pinch of salt. Mix on low speed just until everything is combined. Avoid overmixing once the flour has been added.
Step 8: Bake the Pudding
Transfer the batter to the prepared baking pan and smooth the top. Bake for 35 to 40 minutes, or until the top is set and a toothpick inserted into the center comes out with a few soft crumbs.
Step 9: Make the Toffee Sauce
While the pudding bakes or cools, combine the butter, brown sugar, honey, double cream, vanilla extract and a pinch of salt in a saucepan. Simmer over medium heat for about three minutes, stirring often, until smooth and glossy.
Step 10: Soak the Warm Cake
Let the baked pudding cool for five minutes. Use a fork to make holes across the surface, then pour most of the warm toffee sauce over the cake. Reserve the remaining sauce for serving.
Step 11: Serve
Cut the sticky toffee pudding into nine portions. Serve warm with vanilla ice cream and a generous drizzle of the reserved toffee sauce.
FAQ
Use a 20 x 20 cm baking pan for the closest result to this recipe.
Let the pudding cool completely, then cover it tightly or transfer portions to an airtight container.
Store in the refrigerator for up to three days, keeping the reserved toffee sauce separate if possible.
The toffee sauce can also be stored in a sealed container in the refrigerator for up to one week.
Warm an individual portion in the microwave in short bursts until heated through.
Alternatively, reheat portions in an oven-safe dish at 150°C, loosely covered with foil.
Warm the reserved toffee sauce gently before serving, then add vanilla ice cream on top.
STICKY TOFFEE PUDDING
Zutaten
Methode
- Preheat your oven to 175°C. Line a 20 x 20 cm baking pan with parchment paper or grease it well with butter.
- Place the dates, water, and baking soda in a saucepan. Bring the mixture to a gentle simmer and cook for about three minutes, or until the dates are very soft and mostly dissolved.
- Transfer the warm date mixture to a blender or food processor. Blend until completely smooth, then set it aside while you prepare the cake batter.
- Add the softened butter and brown sugar to a stand mixer fitted with the paddle attachment. Beat until light, creamy, and well combined. You can also use a hand mixer.
- Add the eggs one at a time, mixing after each addition until incorporated. Scrape down the sides of the bowl as needed.
- Pour the blended date mixture into the butter mixture. Mix until fully combined and smooth.
- Add the flour, vanilla extract, and a pinch of salt. Mix on low speed just until everything is combined. Avoid overmixing once the flour has been added.
- Transfer the batter to the prepared baking pan and smooth the top. Bake for 35 to 40 minutes, or until the top is set and a toothpick inserted into the center comes out with a few soft crumbs.
- While the pudding bakes or cools, combine the butter, brown sugar, honey, double cream, vanilla extract, and a pinch of salt in a saucepan. Simmer over medium heat for about three minutes, stirring often, until smooth and glossy.
- Let the baked pudding cool for five minutes. Use a fork to make holes across the surface, then pour most of the warm toffee sauce over the cake. Reserve the remaining sauce for serving.
- Cut the sticky toffee pudding into nine portions. Serve warm with vanilla ice cream and a generous drizzle of the reserved toffee sauce.
