Delish Sticky Toffee Pudding Recipes

There are desserts that feel like a hug at the end of a long day, and sticky toffee pudding is exactly that. It’s a soft, date-studded cake that bakes up golden and tender, then gets absolutely drenched in warm toffee sauce—silky, buttery, and just a little salty so every bite is deep and cozy. It looks fancy in that British-pub way, but truly, it’s weeknight-friendly and loves a scoop of ice cream as much as I do.

On chilly Sundays, I make this while my husband handles bedtime stories. The kitchen gets quiet, the sauce starts to bubble, and the whole place smells like brown sugar and butter. He’ll wander in for a “taste test,” which is code for a full spoonful of sauce, and I always save a corner piece for him because it soaks up the most. It’s become our simple celebration dessert—birthdays, good report cards, snow days—just warm bowls, spoons, and that slow contented silence that happens when dessert is really, really good.

Why You’ll Love This Delish Sticky Toffee Pudding Recipes

– The batter is a quick stir-together—no fussy steps, no special equipment.
– That glossy toffee sauce? Five minutes on the stove and it tastes like you stood there for hours.
– It reheats like a dream, so tomorrow-night-you will be thrilled.
– It’s sweet but balanced; the dates add toffee-like depth without making it cloying.
– Feels restaurant-fancy, but comes together with pantry staples.

How to Make It

Start by pouring 1 cup boiling water over 8 ounces chopped dates with 1 teaspoon baking soda. The soda softens the dates so they melt right into the batter—give it 10 minutes, then mash lightly with a fork. Meanwhile, cream 1/2 cup softened unsalted butter with 3/4 cup packed brown sugar until it looks a little fluffy; it doesn’t need to be perfect. Beat in 2 eggs and a splash (1 teaspoon) of vanilla.

Whisk together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon fine salt. Stir the dry mix into the butter mixture, then fold in those cozy dates and every drop of their liquid. Spread into a greased 8-inch square pan (or divide into 10–12 greased muffin cups) and bake at 350°F for about 25–30 minutes, until the top springs back.

While it bakes, make the toffee sauce: simmer 1/2 cup unsalted butter, 1 cup dark brown sugar, and 3/4 cup heavy cream with a pinch of salt for 3–4 minutes until glossy and slightly thick. If you’re feeling it, a teaspoon of molasses or a splash of bourbon is lovely.

When the cake’s done, poke it gently all over with a skewer, pour about half the warm sauce over the hot cake, and slide it back into the oven for 5 minutes to get sticky. Let it rest 10 minutes, then serve with extra sauce and vanilla ice cream. Cozy perfection.

Ingredient Notes

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– Dates (Medjool or Deglet Noor): They’re the heart of the pudding—soaked with baking soda, they turn jammy and caramel-like without visible chunks.
– Brown sugar: I lean dark brown for that deeper toffee flavor, but light brown works if that’s what’s in your canister.
– Unsalted butter: Use the good butter if you can; it really sings in the sauce. Salted works—just reduce added salt.
– Heavy cream: Gives the sauce that silky, scoopable finish; half-and-half thickens less but can pinch-hit.
– All-purpose flour: Keeps the crumb soft and tender. A good 1:1 gluten-free blend can be swapped with great results.
– Molasses or bourbon (optional): A teaspoon is plenty—adds complexity without taking over.

Recipe Steps

1. Soak dates with baking soda in boiling water for 10 minutes; lightly mash.
2. Cream butter and brown sugar; beat in eggs and vanilla.
3. Whisk flour, baking powder, and salt; fold into wet mixture.
4. Stir in soaked dates and their liquid; spread in greased 8-inch pan.
5. Bake at 350°F for 25–30 minutes; meanwhile, simmer butter, brown sugar, cream, and salt for 3–4 minutes to make sauce.
6. Poke hot cake; pour on half the sauce; bake 5 minutes more; rest 10 minutes; serve with remaining sauce and ice cream.

What to Serve It With

– Softly whipped cream or vanilla bean ice cream
– Pouring custard (crème anglaise) if you want a classic pub finish
– A small espresso or strong black tea to balance the sweetness
– Toasted pecans or a pinch of flaky sea salt for texture

Tips & Mistakes

– Don’t skip the baking soda in the date soak—it’s key for that plush, tender crumb.
– Use room-temp butter and eggs for a smoother batter.
– Take the sauce off the heat before it gets too thick; it thickens as it cools.
– If baking in ramekins or a muffin tin, start checking at 18–20 minutes.
– Poke generously so the sauce can sink in—little tunnels are your friend.

Storage Tips

Leftovers keep covered in the fridge for 4 days. The sauce firms up a bit but loosens beautifully when warmed. Reheat slices in the microwave (30–40 seconds) or in a 300°F oven until just warm, and warm the sauce on the stovetop or in short bursts. Cold spoonful straight from the fridge is dangerously good—chewy, fudgy vibes—but warming it with coffee in the morning feels like a tiny vacation.

Variations and Substitutions

– Swap dates: Try half dates, half prunes for a slightly deeper, plummy note.
– Add-ins: A handful of chopped pecans or walnuts adds crunch; chocolate chips make it dessert-dessert.
– Lighter sweetness: Use light brown sugar in both cake and sauce, or add a tablespoon of blackstrap molasses for depth without extra sugar.
– Dairy-free: Use a dairy-free butter and full-fat coconut milk for the sauce; it’ll have a gentle coconut note.
– Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; bake time may shift by a couple minutes.
– Flavor twists: Stir a teaspoon of instant espresso into the date soak or sauce for mocha-toffee magic.

Frequently Asked Questions