This Sticky Toffee Pudding is the perfect holiday dessert—warm, cozy, and bursting with rich, caramel flavors. The sponge cake is soft and moist, made with sweet dates and warm spices, while the luscious toffee sauce is rich, buttery, and downright addictive. Learn how to make this classic British treat with simple ingredients and easy steps for a dessert everyone will love!

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If you’re craving a comforting, indulgent dessert, you’re in the right place.

This Sticky Toffee Pudding recipe brings rich flavors and an amazing caramel-like toffee sauce, making each bite melt in your mouth.

It’s the kind of dessert that’ll have everyone around the table asking for seconds!

Why You’ll Love This Recipe

Classic Comfort with a Twist: This isn’t your average dessert! The date-based sponge cake gives it a unique flavor that’s both cozy and luxurious.
Easy & Impressive: Though it tastes like it came from a high-end restaurant, this pudding is simple to make at home. From the fluffy sponge to the gooey toffee sauce, you’ll be blown away by the professional finish.
Perfect for Any Occasion: Whether it’s a family dinner, a holiday gathering, or a cozy night in, Sticky Toffee Pudding is a crowd-pleaser that fits any setting.

What is Sticky Toffee Pudding?

Sticky Toffee Pudding is a classic dessert with a rich, moist sponge cake made with chopped dates, creating a deep, caramelized flavor. It’s then soaked in a luscious, buttery toffee sauce, making every bite incredibly gooey and indulgent.

Traditionally served warm, this dessert is often topped with a scoop of vanilla ice cream or a dollop of whipped cream for an added layer of sweetness.

Origins of Sticky Toffee Pudding

Sticky Toffee Pudding has roots in British cuisine, though some culinary historians link it to influences from the Mediterranean. The recipe’s use of dates hints at Mediterranean origins, where dates have been a staple ingredient for centuries.

It’s said that British chefs, inspired by Mediterranean desserts, developed this iconic dish during the mid-20th century. Today, it remains a beloved British dessert, often enjoyed during the cooler months for its warm, comforting sweetness.

How to Make Sticky Toffee Pudding

Equipment You’ll Need:

To make the best Sticky Toffee Pudding, gather these kitchen essentials:

2-quart (10x7-inch) baking dish
Heatproof bowl (for soaking dates)
Mixing bowls
Medium saucepan
Measuring cups & spoons
Silicone whisk or Wooden spoon
Silicone spatula
Electric hand mixer or Stand mixer with paddle attachment
Skewer or fork (for poking holes in the cake)
Oven thermometer

Step-by-Step Instructions

Preheat & Prep:

Preheat your oven to 350°F (175°C).
Grease a 2-quart baking dish and set aside.

Soak the Dates:

Place the chopped Medjool dates in a medium heat-proof bowl.
Pour hot water over the chopped dates, stir in baking soda (it will foam slightly), and let soak for about 15 minutes until soft.
After soaking, mash the dates lightly with a fork to break them up a bit, creating a thick, chunky mixture similar to apple sauce.
Let the date mixture cool slightly before adding to the batter.

I typically mash mine with a fork to cut down on dishes. But you can blend in a food processer or blender if you prefer.

Mix the Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

Make the Batter:

In a large bowl, use an electric hand mixer to cream the softened unsalted butter and brown sugar until light and fluffy.
- This usually takes me about 3-4 minutes on the medium-high setting. Be sure to scrape down your bowl, as needed.
Drop the mixer to low-speed and add eggs, one at a time, beating well after each addition.
- I like to blend each egg for about 20 seconds to make sure it’s mixed in thoroughly.
Still on low-speed, blend in the vanilla extract.
Gradually fold in the flour mixture using a spatula or wooden spoon, alternating with the cooled date mixture. Remember to start and end with the flour mixture. Mix until just combined.
- Be careful not to overmix. The batter will be thick and luscious.

Bake:

Pour the batter into the prepared baking dish and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Make the Toffee Sauce:

In a medium saucepan, combine the butter, brown sugar, heavy cream, vanilla, and salt. Cook over medium heat, stirring frequently, until the butter melts and sugar dissolves.
After everything is melted, reduce the heat down to low and let simmer gently for about 5 minutes until the sauce thickens slightly.
Remove from heat and set aside.

Keep an eye on it & stir frequently so the mixture doesn’t boil over.

**Don’t Skip the Soak:** Allowing the sponge to soak enhances the pudding’s moistness and flavor!

Soak & Serve:

Once the pudding is out of the oven, poke holes all over the surface with a skewer or fork.
Pour about half of the warm toffee sauce over the hot cake, allowing it to soak for 10-15 minutes before serving.
Serve warm with extra toffee sauce and a scoop of vanilla ice cream or whipped cream.

Enjoy this classic Sticky Toffee Pudding with all the cozy holiday vibes!

How to Store Sticky Toffee Pudding

After baking, store any leftover Sticky Toffee Pudding in an airtight container. It will keep in the refrigerator for up to 5 days. When you’re ready to enjoy it again, reheat individual servings in the microwave for about 10-20 seconds.

Freezing Instructions: Sticky Toffee Pudding can also be frozen! Wrap individual servings tightly in plastic wrap, then store them in a freezer-safe container or bag. The pudding will keep for up to 3 months. Simply thaw overnight in the fridge and warm it in the microwave when ready to serve.

Ingredient Substitutions & Variations

Dates: If Medjool dates aren’t available, Deglet Noor dates can work as a substitute. You can also replace dates with prunes for a slightly different flavor.
Spices: Feel free to adjust the spices to your liking. Allspice or cardamom can add an interesting twist.
Toffee Sauce: For a deeper caramel flavor, try adding a tablespoon of molasses to the sauce.
Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free. The texture may vary slightly, but it will still be delicious!

FAQs

Q: Can I make Sticky Toffee Pudding in advance?
A: Absolutely! You can bake the sponge cake a day in advance, wrap it in plastic wrap, and store it at room temperature. Make the toffee sauce just before serving, warm the cake, and pour over the sauce to serve fresh.

Q: Is there a non-dairy version of Sticky Toffee Pudding?
A: Yes! Substitute dairy-free butter and coconut cream for the butter and heavy cream. The coconut cream adds a slight hint of coconut that pairs beautifully with the toffee flavors.

Q: What’s the best way to reheat Sticky Toffee Pudding?
A: Reheat it in the microwave in 10-20-second intervals until warm. Pour a little extra toffee sauce over before serving for that fresh-from-the-oven taste.

Tips & Tricks

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for a smoother batter and an airy sponge texture.
Don’t Skip the Sauce Soak: Allowing the sponge to soak up the sauce for at least 10 minutes enhances the pudding’s moistness and flavor.
Serve Warm: Sticky Toffee Pudding is best served warm with a generous drizzle of toffee sauce and a scoop of ice cream or whipped cream for the ultimate experience!

Get Baking & Share Your Experience!

Ready to dive into this Sticky Toffee Pudding? I’d love to hear from you! Leave a comment below with your thoughts, tips, or even any delicious variations you tried. Don’t forget to snap a photo and tag me on social media so I can see your beautiful creations! #Chynabsweets

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Stay Sweet, Xoxo Chyna B!

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Sticky Toffee Pudding