Easy Sticky Toffee Pudding is a deliciously gooey sponge cake drenched in warm toffee sauce that’s a favorite among the English. It can be made to cut and serve or as individual servings.

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.

Three sticky toffee pudding cakes on a plate with sauce and crushed walnuts sprinkled on top.

When I’m craving something different or want to curl up on the couch with a bowl of something warm, sweet, and filling, this Sticky Toffee Pudding (aka sticky date pudding) is my go-to. Especially on a cold, rainy night – maybe because it’s typical English weather? It’s easy to make, and believe it or not, you already have most of the ingredients in your pantry! Its rich, bold taste of sweet dates in a moist cake, drenched in a warm toffee sauce and finished with a dollop of whipped cream or ice cream, is something to be savored with each bite of gooey goodness!

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.
  • Prep Dates: Add the dates to the bowl of a food processor or blender and pour boiling water on top. Set aside.
  • Prepare Batter: Meanwhile, prepare the batter with butter, brown sugar, and eggs. Add the molasses and mix. In a separate bowl, sift together flour, baking powder, and salt, then stir into the batter.
  • Back to Dates: Pulse them in a food processor, then stir in baking soda. Pour the date mixture into the batter and fold in gently to combine.
Four process photos for making sticky toffee pudding batter.
  • Pour batter into prepared pan, muffin tin, or ramekins.
  • Bake and serve flat-side up, with warm toffee sauce on top. Garnish with chopped walnuts, if desired, and serve with custard, ice cream, or whipped cream.
Before and after photos of a muffin tin with sticky toffee pudding batter, then baked.

HOW TO MAKE TOFFEE SAUCE:

  • Combine 4 ingredients: In a saucepan, add heavy whipping cream, butter, brown sugar, and salt.
  • Cook over low heat and stir until sugar dissolves and the sauce is smooth and slightly thickened.
  • Add vanilla: Remove from heat and stir in vanilla.
  • Serve while warm.
Toffee sauce being poured over sticky toffee pudding cakes.

RECIPE VARIATIONS

  • Sub Prunes: If you don’t like dates or don’t have any on-hand, prunes make a good substitute. They, too, are sweet and have the right texture and consistency for this pudding.
  • Sub Caramel Sauce: If toffee isn’t your taste, try a warm caramel sauce or butterscotch sauce! Either will finish this pudding cake off nicely.
  • 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.

MAKE AHEAD, AND FREEZING INSTRUCTIONS:

To Make Ahead: The sponge pudding and sauce can be made up to five days in advance, (stored separately) in an air-tight container in the refrigerator. To reheat individual servings, warm the cake in the microwave for 30 seconds, and the sauce in the microwave or stovetop until warm an pourable.

To Freeze: Wrap in cling foil with an extra layer of aluminum foil over the plastic wrap. Freeze for up to 3 months. Store and freeze sauce in an airtight container. Defrost and reheat.

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Recipe

Three sticky toffee pudding cakes on a plate with sauce and crushed walnuts sprinkled on top.
Prep 20 mins
Cook 25 mins
Total 45 mins
Add to Meal Plan

Ingredients
  

  • 8 ounces medjool dates , dried, pitted
  • 1 cup boiling water
  • 1/3 cup butter , room temperature
  • 2/3 cup firmly packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs , room temperature
  • 2 Tablespoons molasses
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Toffee Sauce:

  • 1/2 cup heavy whipping cream
  • ½ cup butter
  • 3/4 cup packed light brown sugar
  • Pinch of salt
  • 2 tsp vanilla extract
  • Chopped walnuts , optional

Instructions
 

  • Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin, ramekins, or an 8’’ baking dish.
  • 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 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.

Video

Notes

Make Ahead Instructions: The sponge pudding and sauce can be made up to five days in advance, (stored separately) in an air-tight container in the refrigerator. To reheat individual servings, warm the cake in the microwave for 30 seconds, and the sauce in the microwave or stovetop until warm an pourable.
Freezing Instructions: Wrap in cling foil with an extra layer of aluminum foil over the plastic wrap. Freeze for up to 3 months. Store and freeze sauce in an airtight container. Defrost and reheat.
Recipe Variations:
  • Sub Prunes: If you don’t like dates or don’t have any on-hand, prunes make a good substitute. They, too, are sweet and have the right texture and consistency for this pudding.
  • Sub Caramel Sauce: If toffee isn’t your taste, try a warm caramel sauce or butterscotch sauce! Either will finish this pudding cake off nicely.
  • 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: 386kcalCarbohydrates: 56gProtein: 3gFat: 17gSaturated Fat: 11gCholesterol: 75mgSodium: 277mgPotassium: 302mgFiber: 2gSugar: 41gVitamin A: 607IUCalcium: 79mgIron: 1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    I have to say, these were amazing! My sister-in-law made this for our family’s NYE (covid-friendly) party and they were so good! I asked where she got the recipe and she showed me your website. I am so excited to try more of your recipes.