Name: Classic Sticky Toffee Pudding Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 1 cup chopped pitted dates; 3/4 cup boiling water; 1 teaspoon baking soda; 1/4 cup unsalted butter, softened; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter; 1 cup brown sugar; 3/4 cup heavy cream; 1 teaspoon vanilla extract; Pinch of salt

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If pure indulgence had a mascot, it would absolutely be Classic Sticky Toffee Pudding. This legendary British dessert flips the definition of comfort on its head with rich, date-studded sponge soaked in a glorious river of warm toffee sauce. Served bubbling hot (often with a scoop of vanilla ice cream), it’s the sort of show-stopping treat that makes anyone’s eyes light up. Whether it’s your first time trying it or your hundredth, there’s something a little magical about how every bite melts luxuriously on your tongue, delivering caramel-like sweetness and melt-in-your-mouth texture in perfect harmony.

Classic Sticky Toffee Pudding Recipe - Recipe Image

Ingredients You’ll Need

The beautiful thing about Classic Sticky Toffee Pudding is its simplicity—each ingredient works overtime to make this dessert unforgettable. From the plump dates to that creamy, buttery sauce, you’ll recognize every element’s role once you take your first forkful!

Chopped pitted dates (1 cup): These bring incredible moistness and a caramel-like depth that distinguishes sticky toffee from any ordinary cake.
Boiling water (3/4 cup): Softens the dates, making them blend seamlessly into the pudding for that signature sticky crumb.
Baking soda (1 teaspoon): Helps tenderize the dates and gives the cake a lovely, light texture.
Unsalted butter, softened (1/4 cup for pudding, 1/2 cup for sauce): Adds richness and ensures both the sponge and sauce are lush and velvety.
Brown sugar (1/2 cup for pudding, 1 cup for sauce): Lends that warm, molasses-y sweetness classic to this recipe.
Eggs, large (2): Bind everything together and help the pudding rise to fluffy perfection.
Vanilla extract (1 teaspoon for pudding, 1 teaspoon for sauce): Infuses a sweet aroma and rounds out the flavors so beautifully.
All-purpose flour (1 cup): The backbone of the pudding, providing structure for that tender bite.
Baking powder (1 teaspoon): Gives the pudding the boost it needs to rise just right.
Salt (1/4 teaspoon for pudding, pinch for sauce): Balances out the sweetness and wakes up every flavor.
Heavy cream (3/4 cup): Creates a glossy, decadent toffee sauce you’ll want to drizzle over everything.

How to Make Classic Sticky Toffee Pudding

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F. Take a moment to generously butter a 9-inch square baking dish or individual ramekins—this helps the pudding release effortlessly and gives those irresistible golden edges.

Step 2: Soak the Dates

In a medium bowl, pour the boiling water over the chopped pitted dates. Stir in the baking soda (watch it fizz a bit!) and let the mixture sit for 10 minutes. The dates will soften and become even sweeter, which is key for achieving that classic sticky toffee flavor.

Step 3: Cream Butter and Sugar

While the dates are soaking, cream together the softened unsalted butter and brown sugar in a large mixing bowl. Beat until the mixture is light and fluffy—a few good minutes with a hand mixer works wonders. Then, beat in the eggs one at a time, followed by a splash of vanilla extract.

Step 4: Combine Dates and Batter

After the dates have softened, mash them (along with the liquid) into a chunky paste. Stir this sweet, sticky goodness into your creamed butter mixture. That’s where Classic Sticky Toffee Pudding really starts to take shape—every bite will have tiny bits of date magic.

Step 5: Fold in the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add these dry ingredients gradually to the wet mixture, stirring until just combined. Don’t overmix; the goal is a tender crumb, not a dense cake.

Step 6: Bake to Perfection

Pour the batter into your prepared dish or ramekins and smooth the top. Slide it into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the surface is beautifully golden. Your kitchen will fill with the most inviting, toffee-caramel aroma!

Step 7: Make the Toffee Sauce

While the pudding bakes, grab a saucepan and combine the butter, brown sugar, and heavy cream over medium heat. Stir constantly as it comes to a simmer—after about 4 to 5 minutes, you’ll see the sauce thicken and turn glossy. Off the heat, stir in the vanilla and a pinch of salt. This sauce is liquid gold for your Classic Sticky Toffee Pudding.

Step 8: Finish with Sauce

Once the pudding comes out of the oven, poke holes all over the top with a skewer or fork. Pour a generous amount of the warm toffee sauce over the pudding, letting it soak in and work its magic for a few minutes—it’s essential for that classic sticky, toffee-soaked bite!

Step 9: Serve Up the Joy

Cut the pudding into portions or unmold the ramekins. Serve warm with heaps of extra toffee sauce and your favorite accompaniment—like a big scoop of creamy vanilla ice cream or whipped cream. Prepare for major swooning.

How to Serve Classic Sticky Toffee Pudding

Garnishes

A little flourish goes a long way with Classic Sticky Toffee Pudding! Try a cloud of freshly whipped cream, a scattering of chopped toasted pecans, or a light dusting of powdered sugar over the top. For a grown-up touch, a drizzle of espresso or a sprinkle of flaked sea salt instantly elevates each serving.

Side Dishes

Nothing pairs quite like the chill of vanilla ice cream melting slowly into warm, sticky pudding, but don’t stop there! A dollop of unsweetened crème fraîche, tangy Greek yogurt, or even a handful of fresh raspberries on the side works wonders to cut the sweetness and add a little contrast.

Creative Ways to Present

If you’re hosting, try baking the Classic Sticky Toffee Pudding in individual ramekins for an elegant dinner party touch. For rustic charm, serve family-style in the baking dish with a big jug of extra toffee sauce. You can even layer pudding cubes with sauce and whipped cream in dessert glasses for a trifle-inspired treat!

Make Ahead and Storage

Storing Leftovers

Any leftover Classic Sticky Toffee Pudding should be cooled completely, then covered tightly and stored in the refrigerator for up to four days. The sauce can be kept in a separate airtight container alongside it—just give it a quick stir before using again.

Freezing

This pudding is a freezer’s best friend! You can freeze both the cake and the sauce (separately or together) for up to three months. Wrap portions securely, and let them thaw overnight in the fridge before reheating. The texture holds up wonderfully, making it perfect for planning ahead.

Reheating

To reheat Classic Sticky Toffee Pudding, simply cover and warm individual portions in the microwave for 20-30 seconds, or pop the whole dish in a low oven (about 300°F) until heated through. Gently reheat the toffee sauce on the stovetop or in the microwave until pourable, then drizzle generously over your warm pudding for that just-baked taste.

FAQs

Can I use different types of dates?

Absolutely! Medjool or Deglet Noor dates both work wonderfully, though Medjool dates tend to provide extra plumpness and richer flavor. Just make sure your dates are pitted and chopped before soaking.

Is Classic Sticky Toffee Pudding supposed to be served warm?

Yes, this dessert shines brightest when it’s warm—the heat makes the cake extra gooey and the sauce ultra-silky. If you’ve made it ahead, a quick reheat will bring everything back to life beautifully.

Can I make this pudding gluten-free?

Certainly! Just swap the all-purpose flour for a good-quality gluten-free blend. The signature texture and flavor will still come through, especially with all that luscious toffee sauce.

What can I substitute for heavy cream in the toffee sauce?

If you need a dairy-free or lighter option, try using full-fat coconut milk instead of heavy cream. The sauce will still have that irresistibly creamy, glossy finish, with a hint of coconut in the background.

Can I prepare Classic Sticky Toffee Pudding ahead of time for a party?

Yes! Both the pudding and sauce can be made the day before. Store them separately and reheat gently before serving for an unbeatable make-ahead dessert experience.

Final Thoughts

There’s something so undeniably joyful about sharing Classic Sticky Toffee Pudding with friends and family. It’s simple enough for a weeknight treat but special enough to cap off any celebration. Give it a try—you might just find yourself sneaking extra spoonfuls straight from the pan!

Classic Sticky Toffee Pudding Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 55 minutes
Yield: 6–8 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and comforting flavors of this Classic Sticky Toffee Pudding. Moist date cake topped with a decadent toffee sauce, this British dessert is a perfect treat for any occasion.

Ingredients

Scale

For the pudding:

1 cup chopped pitted dates
3/4 cup boiling water
1 teaspoon baking soda
1/4 cup unsalted butter, softened
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For the toffee sauce:

1/2 cup unsalted butter
1 cup brown sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F and butter a 9-inch square baking dish or individual ramekins.
Prepare the dates: In a bowl, combine chopped dates and boiling water. Stir in baking soda and let sit for 10 minutes to soften.
Make the batter: Cream together the butter and brown sugar, beat in the eggs, add vanilla, and mix in the soaked dates.
Add dry ingredients: Whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, stirring just until combined.
Bake the pudding: Pour the batter into the prepared dish and bake for 30–35 minutes until a toothpick comes out clean.
Prepare the toffee sauce: Cook butter, brown sugar, and cream in a saucepan until slightly thickened. Stir in vanilla and salt.
Finish and serve: Poke holes in the pudding, pour warm toffee sauce over it, and let it soak in. Serve warm with extra sauce and ice cream or whipped cream.