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–+ servings
A rich slice of sticky toffee pudding recipe covered in glossy caramel sauce, topped with a dollop of whipped cream. The moist texture of the cake is visible, with sauce dripping down the sides, served on a dessert plate.

sticky toffee pudding recipe

A rich and comforting British dessert featuring a moist date-studded sponge soaked in a decadent sticky toffee pudding recipe. This recipe has been passed down through generations and is perfect for cozy dinners and special celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge:
  • 1 ½cups Medjool dates Chopped dates - Can substitute with regular pitted dates
  • 1cup Boiling water Boiling water - To soften the dates
  • 1 ½cups Self-raising flour Self-raising flour - Can substitute with all-purpose flour + - baking powder
  • ¾cup Muscovado sugar Muscovado sugar - Dark brown sugar can be used
  • ½cup Butter Butter - Softened
  • 2 Large eggs Eggs
  • 1tsp Vanilla extract - Vanilla extract
  • 1tsp Baking soda - Baking soda
  • 2tbsp Golden syrup - Golden syrup
  • Pinch Salt Salt
For the Toffee Sauce:
  • 1cup Heavy cream Heavy cream - Can substitute with coconut cream
  • 1cup Muscovado sugar Muscovado sugar - Dark brown sugar can be used
  • ½cup Butter Butter
  • 2tbsp Golden syrup Golden syrup
  • 1tsp Vanilla extract Vanilla extract
  • Pinch Sea salt Sea salt

Equipment

  • 1 8-inch square baking dish (For baking the sticky toffee pudding)
  • 1 Large mixing bowl (For preparing the sponge mixture)
  • 1 Medium heavy-bottomed saucepan (For making toffee sauce)
  • 1 Electric or hand mixer (For creaming butter and sugar)
  • 1 Wire whisk (For mixing dry ingredients and sauce)
  • 1 Fine mesh sieve (For straining the toffee sauce)

Method
 

  1. Combine butter, sugar, and cream for the toffee sauce.
    Medjool dates in a bowl being soaked with boiling water to soften before baking.
  2. Bring the sauce ingredients to a gentle boil while stirring.
    Sticky toffee sponge batter being mixed with brown sugar and melted butter in a metal bowl.
  3. Let the sauce simmer for 3-4 minutes until it thickens.
    Rich golden toffee sauce being whisked in a saucepan on a stovetop
  4. Pour half the sauce over the pudding, let it soak for 5 minutes, and serve warm with the remaining sauce and ice cream.
    Sticky toffee pudding topped with a scoop of vanilla ice cream and drizzled with warm toffee sauce.

Nutrition

Serving: 200gCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 120mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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