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Our favorite Sticky Toffee Pudding recipe makes cute individual servings of warm and gooey cake topped with warm toffee sauce.
Another dessert you can try with a similar texture but completely different flavor is my Gingerbread Cake. Or if you're looking for more toffee flavor, check out my other toffee recipes.
Why I love this recipe:
- Easy: We can thank the English for blessing the world with the deliciousness that is Sticky Toffee Pudding (aka sticky date pudding), and believe it or not, you already have most of the ingredients in your pantry.
- Mini cakes: I love baking the sticky toffee pudding in muffin tins, for cute individualized portions. You could also bake the cake in an 8 inch square pan.
- Flavor: It's so flavorful and rich, especially with the sauce on top, and finished with a dollop of whipped cream or ice cream, so you can savor every bite.
How to Make Sticky Toffee Pudding:
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin, ramekins, or an 8’’ baking dish.
- Chop Dates: Add the dates to the bowl of a food processor or blender then pour boiling water on top. Rest for 5 minutes, the pulse them in a food processor. Stir in baking soda.
- Prepare Batter: In a separate bowl add butter and brown sugar and mix well to combine. Stir in eggs. Add the molasses and mix. In a separate bowl, sift together flour, baking powder, and salt, then stir into the batter. Add chopped dates, folding them in to combine.
- Bake: Pour batter into prepared pan and bake for about 18 – 20 minutes.
- Serve cakes flat-side up, with warm toffee sauce on top. Garnish with chopped walnuts, if desired, then serve with custard, ice cream, or whipped cream.
How to make Toffee Sauce:
- Combine heavy whipping cream, butter, brown sugar, and salt in a saucepan.
- Cook over low heat and stir until sugar dissolves and the sauce is smooth and slightly thickened. Remove from heat and stir in vanilla. Serve warm, over sticky toffee pudding.
Make Ahead and Freezing Instructions:
To Make Ahead: The cake and sauce can be made up to five days in advance, stored separately, in an air-tight container in the refrigerator. Rewarm in the microwave.
To Freeze: Place in an air-tight freezer container and freeze for up to 3 months.
Recipe Variations:
- Gluten-Free: Use 1 cup of gluten-free flour plus 1 ¼ tsp xanthan gum to help thicken the batter.
- Vegan: Replace butter with vegan butter. I recommend using vegan butter from a block and not a spread as it is thicker and results in a better texture. In place of the two eggs, use two tablespoons of flax seeds (ground into a fine powder) and six tablespoons of water. For a dairy-free alternative to the heavy whipping cream, mix together ¾ cup soy, almond, or coconut milk with ¼ cup olive oil or canola oil.
Sticky Toffee Pudding
This easy Sticky Toffee Pudding recipe is a deliciously gooey sponge cake drenched in warm toffee sauce. It can be made to cut and serve or as individual servings.
Equipment
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)
- ¼ teaspoon salt, (1.5 g)
Toffee Sauce*:
- 1/2 cup heavy whipping cream, (120 ml)
- ½ cup butter, (115 g)
- 3/4 cup light brown sugar, , packed (160 g)
- 1 Pinch salt
- 2 tsp vanilla extract, (10 ml)
- chopped walnuts, , optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or ramekins.
- Add the dates to the bowl of a food process or blender and pour boiling water on top. Set aside for 5 minutes.
- Meanwhile, prepare the batter: Cream together butter and brown sugar. Add eggs, one at a time, beating after each addition. Add the molasses and vanilla and mix.
- Sift together the flour, baking powder and salt, and then stir into the batter.
- Pulse the date mixture in a food processor, then stir in baking soda. Pour date mixture into batter (no need to strain) and fold in gently to combine (don’t over-mix).
- Pour batter into prepared pan. Bake for about 18 – 20 minutes or until toothpick inserted in the center comes out clean or with few crumbs. Don’t overbake or cake will be dry. (For square baking pan, bake for 22-25 minutes).
- Serve muffin cakes flat-side up, with warm toffee sauce on top.
Toffee Sauce:
- Add cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring, until sugar dissolves and sauce is smooth, and slightly thickened about 7-10 minutes. Remove from heat and stir in vanilla.
- Spoon toffee sauce over cake and garnish with chopped walnuts, if desired.
- Store the cakes and sauce (in an airtight container) separately for up to five days in the refrigerator.
Notes
Dates: If you don't like dates or don't have any on-hand, prunes make a good substitute.
Caramel Sauce: If toffee isn't your taste, try a warm caramel sauce or butterscotch sauce.
Make Ahead Instructions: The cake and sauce can be made up to five days in advance. Warm the cake in the microwave or oven and reheat the sauce on the stove or microwave until warm and pourable.
Freezing Instructions: Wrap the cakes in plastic wrap and freeze in a freezer safe container for up to 3 months.
Gluten Free: Use 1 cup of gluten-free flour plus 1 ¼ tsp xanthan gum to help thicken the batter.
Vegan: Replace butter with vegan butter. I recommend using vegan butter from a block and not a spread as it is thicker and results in a better texture. In place of the two eggs, use two tablespoons of flax seeds (ground into a fine powder) and six tablespoons of water. For a dairy-free alternative to the heavy whipping cream, mix together ¾ cup soy, almond, or coconut milk with ¼ cup olive oil or canola oil.
Nutrition
Calories: 386kcal, Carbohydrates: 56g, Protein: 3g, Fat: 17g, Saturated Fat: 11g, Cholesterol: 75mg, Sodium: 277mg, Potassium: 302mg, Fiber: 2g, Sugar: 41g, Vitamin A: 607IU, Calcium: 79mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe December 2020. Updated October 2023.
First time making these as I was tired of buying them from the international section of stop and shop and these are perfection and I’ll never purchase them again !! Taste of heaven
This is probably one of the best desserts I’ve ever had. 10/10 and decently easy recipe!
Yeah, you should mention pitting the dates. First time using dates, down one food processor due to s broke container… Still is a great recipe.
Hello! When we freeze the cakes can we just warm them in the oven from frozen or should we thaw them in fridge or on the counter first? Thank you so much! I love this recipe. My husband and I love sticky toffee pudding! I’ve made these 3 times now using 6 small ramekins instead of the cupcake pan. Add 10 mins to cook and they are perfect!
You can reheat from frozen, but for the best texture I like to thaw first in the fridge overnight or counter 1–2 hrs, then warm at 300°F for 8–12 mins. If reheating straight from frozen, cover loosely with foil and bake at 300°F for about 15–25 mins (ramekins usually a bit longer) until warmed through. Rewarm the toffee sauce separately until pourable.
Can I make this in a bundt pan?
Yes! A bundt pan should work great. just grease it really well and expect a longer bake time, probably 35-45 minutes. Keep an eye on it and do the toothpick test. The toffee sauce poured over the top will look gorgeous!
This was so easy to make, and so tasty! My school project will be a blast!
This is absolutely divine. I replaced all the light brown sugar with dark moscovado sugar and I didnt add any molasses. I love that the ingredients are listed by weight so theres no guess work. I ended up having to bake in the muffin tray for closer to 25 minutes. The middle was still wet for each cake at the 18 minute mark probably because of the extra moisture from the moscovado sugar but everything turned out perfectly moist and fluffy. The flavors are lovely. The cake on its own is delightful and the toffee sauce just takes it to another level. Thank you for sharing!
First time I’ve made these! I’m making them for our Rabbie Burns celebration this upcoming Sunday, so I’ll be freezing them. I increased the recipe to 1 1/2x as I had more dates to use up. I’m wondering how full the muffin tins are supposed to be, the video seems to show them almost full so that’s what I filled mine almost to the top. So I was surprised that I only got 12 muffin size and 9 mini muffin size. But I just tried one of the minis, (they took about 13 minutes, vs the 21 minutes for full size muffin) and it was so good!
Im making this now, really nice recipe. Thank you 🙂 I do need to mention though that it is not definitively ‘English’ this is a bone of contention between the English and the Scottish, so better to write it as ‘British’ as I very nearly skipped this recipe due to the opening line, and I am English 😉 I have a lot of respect for our Scottish brothers and sisters, and I have ONLY had sticky toffee pudding in Scotland, so I offer the roots to them… 😉