Dessert

Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 6 ounces dates; 1 cup water; 1 ¼ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup unsalted butter; 1 cup brown sugar (packed); 1 teaspoon vanilla extract; 2 large eggs; 1 cup light brown sugar; 1 ½ cups heavy cream; ½ cup unsalted butter; ½ cup light corn syrup; ½ teaspoon vanilla extract

ByMariam Harutyunyan January 26, 2026January 26, 2026

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Introduction

Sticky Toffee Pudding is a classic British dessert known for its rich, moist sponge cake made with dates, drenched in a luscious toffee sauce. It’s comforting, indulgent, and perfect for sharing on cozy evenings.

A small dark brown cake sits on a white speckled plate with a slightly rough texture. The cake is covered by a thick, shiny caramel sauce that drips down its sides. On top, a round scoop of light cream-colored ice cream is melting, also covered partially by the caramel sauce. A gold spoon rests beside the cake on the plate. The background is a soft white marbled texture, adding brightness to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ounces dates
1 cup water

1 ¼ cups all-purpose flour
1 teaspoon baking powder

½ teaspoon baking soda
½ teaspoon salt

¼ cup unsalted butter
1 cup brown sugar (packed)
1 teaspoon vanilla extract

2 large eggs
1 cup light brown sugar
1 ½ cups heavy cream

½ cup unsalted butter
½ cup light corn syrup
½ teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F. Butter six ½-cup ramekins and dust lightly with flour.
Step 2: In a small saucepan, simmer the dates and water over medium-low heat for about 15 minutes until the dates are soft. Transfer to a food processor and blend until smooth.
Step 3: In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: In a stand mixer with a paddle attachment, beat the ¼ cup butter and 1 cup brown sugar until combined. Add the eggs and vanilla extract, then mix in the date puree. Scrape down the bowl.
Step 5: With the mixer on low, gradually add the dry ingredients and mix until just combined.
Step 6: Divide the batter evenly into the ramekins and bake for 30–35 minutes, until a toothpick comes out clean.

Step 7: While baking, prepare the toffee sauce: combine the light brown sugar, heavy cream, butter, and corn syrup in a saucepan. Bring to a boil, then simmer for 15–20 minutes until amber-colored. Remove from heat and stir in vanilla extract.
Step 8: Let the cakes cool slightly, then level the tops with a serrated knife. Invert them onto a wire rack and clean the ramekins. Spray ramekins lightly with cooking spray and add a tablespoon of toffee sauce into each.
Step 9: Place the cakes back in the ramekins and bake for 8–10 minutes until the sauce bubbles up the sides. Let cool 2 minutes, then invert out again.

Step 10: Serve warm with extra toffee sauce and whipped cream, ice cream, or a sprinkle of sea salt.

Tips & Variations

Use Medjool dates for a naturally sweeter and richer pudding.
For a gluten-free version, substitute the all-purpose flour with a blend of gluten-free flours.

Gently warm the toffee sauce before serving to keep it pourable and smooth.

Storage

Store leftover cakes in an airtight container, refrigerated, for up to 3 days. To reheat, warm the cakes in the microwave for about 30 seconds, then spoon in the warmed toffee sauce and heat briefly in the oven until bubbly. This helps refresh the texture and flavor.

How to Serve

A small, round, dark brown chocolate cake sits on a white plate with speckles and a brown rim. The cake has a moist texture with a slightly rough surface. A thick, golden caramel sauce is being poured from a white jug onto the center of the cake, slowly flowing over the edges and pooling around the base, creating shiny streaks. The background is soft and blurred with a second piece of the same cake visible in the distance on a similar plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sticky Toffee Pudding ahead of time?

Yes, the cakes can be made in advance and stored in an airtight container. Reheat as directed before serving with the toffee sauce for the best experience.