Name: Classic Sticky Toffee Pudding Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1 cup chopped pitted dates; 1 cup boiling water; 1 teaspoon baking soda (for soaking dates); 1/2 cup heavy cream; 1/4 cup unsalted butter; 1/2 cup brown sugar (for toffee sauce); 1 tablespoon dark molasses or black treacle (optional)

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If you’re searching for a show-stopping dessert that wraps you in warmth and gooey nostalgia, look no further than Classic Sticky Toffee Pudding. This beloved British treat delivers irresistibly moist cake, brimming with sweet dates and blanketed in a buttery, rich toffee sauce. Every bite is a cozy hug, and it’s almost impossible not to go back for seconds. Whether you’re serving it at a family Sunday roast or as a special treat after dinner, Classic Sticky Toffee Pudding is the decadent finale that always wins hearts.

Classic Sticky Toffee Pudding Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Classic Sticky Toffee Pudding is how it transforms straightforward pantry staples into pure magic. Each ingredient plays a starring role in achieving that signature deep flavor, melt-in-your-mouth crumb, and molten toffee crown.

All-purpose flour: Forms the cake’s tender structure—sift before using for the lightest result.
Baking powder: Helps the pudding rise for that unmistakably plush texture.
Baking soda: Reacts with the dates’ natural sweetness to add lift and color, and is used twice in this recipe!
Salt: Just a pinch sharpens all those caramel-y flavors.
Unsalted butter (softened): Provides richness in both pudding and sauce—using unsalted lets you control the seasoning.
Brown sugar (packed): Lends a deeper, toffee-like sweetness and gives a lovely color to both cake and sauce.
Large eggs: Bind everything beautifully and add wonderful richness.
Vanilla extract: Enhances the warm dessert aroma; don’t skip it!
Chopped pitted dates: The key to that authentic pudding texture—be sure to chop them small for a melt-away crumb.
Boiling water: Softens the dates and brings out their natural caramel notes.
Baking soda (for soaking dates): Softens the fruit further and deepens their flavor.
Heavy cream: Gives the toffee sauce its unmistakably rich silkiness.
Unsalted butter (for toffee sauce): Melts into the sauce for extra velvetiness.
Brown sugar (for toffee sauce): The backbone of the sticky, caramel topping.
Dark molasses or black treacle (optional): Adds smoky depth—use if you want your sauce extra robust.

How to Make Classic Sticky Toffee Pudding

Step 1: Prepare the Date Mixture

Start by placing the chopped pitted dates in a heatproof bowl. Pour the boiling water over them, and stir in 1 teaspoon of baking soda—this fizzes up just a bit, softening the dates and coaxing out their caramel flavor. Let the mixture soak for about 15 minutes; during this time, the fruit plumps up and gets beautifully jammy, which is the secret to a gorgeously moist Classic Sticky Toffee Pudding.

Step 2: Preheat and Prepare Your Baking Dish

While the dates are soaking, preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with butter to ensure your pudding releases with ease. This gives the edges a gentle crisp and keeps cleanup simple.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, the additional baking soda, and salt. This quick blend ensures every bite of your pudding is evenly leavened with no lumps.

Step 4: Cream Butter and Sugar

In a large bowl, cream together the softened butter and 3/4 cup packed brown sugar. Whip until light and fluffy—this step sets you up for a cake that’s airy yet luxurious. It really does make a difference in the final texture of your Classic Sticky Toffee Pudding!

Step 5: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure the mixture is smooth and silky before adding the next. Blend in the vanilla extract for that irresistible aroma.

Step 6: Fold in the Dry Ingredients and Soaked Dates

Gently fold the flour mixture into the creamed butter and sugar. Once mostly incorporated, add the dates along with all their soaking liquid. The batter will look a bit loose, but that’s just right—the dates, liquid and all, ensure that classic sticky crumb.

Step 7: Bake the Pudding

Scrape your batter into the prepared baking dish. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely divine by now!

Step 8: Make the Toffee Sauce

While the pudding bakes, make the toffee sauce. In a saucepan over medium heat, combine the heavy cream, butter, 1/2 cup brown sugar, and dark molasses (if using). Stir gently until the butter has melted and the sugar fully dissolves. Allow the mixture to simmer for 5–7 minutes, and you’ll have a silky, caramel-colored sauce that’s heavenly on its own.

Step 9: Serve and Enjoy

As soon as the pudding comes out of the oven, slice it warm and douse it liberally with the hot toffee sauce. The sauce soaks into the cake, making every spoonful incredibly indulgent—the absolute signature of a real Classic Sticky Toffee Pudding.

How to Serve Classic Sticky Toffee Pudding

Garnishes

Give your Classic Sticky Toffee Pudding a finishing touch with a scoop of vanilla ice cream, a swirl of softly whipped cream, or even a sprinkle of flaky sea salt. Fresh berries or a light dusting of powdered sugar look beautiful and add a gentle tartness that balances out the sweetness.

Side Dishes

This comforting dessert pairs perfectly with warm drinks—a mug of English tea or a coffee cuts through the richness. Or, serve alongside stewed apples or poached pears for a fruit-forward twist that plays well with the toffee notes.

Creative Ways to Present

For individual flair, bake the pudding in small ramekins or muffin tins for personal portions. Layer slices with extra toffee sauce in parfait glasses for a trifle-style treat, or serve with a drizzle of maple syrup and candied pecans for an autumnal take. Classic Sticky Toffee Pudding truly shines, however you decide to plate it.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the pudding cool completely. Cover tightly and refrigerate for up to 3 days. You can keep the toffee sauce in a separate airtight container—just reheat before serving for the ultimate gooey experience.

Freezing

Classic Sticky Toffee Pudding freezes quite well. Wrap the cooled pudding tightly in plastic wrap and foil, and place in the freezer for up to 2 months. Store the sauce separately (in a freezer-safe container), and thaw both in the refrigerator overnight before gently reheating.

Reheating

To reheat, warm individual slices of pudding in the microwave for 30–40 seconds, or pop the whole dish (covered) into a 300°F oven until heated through. Reheat the toffee sauce on the stove or in the microwave until melted and pourable, then liberally drizzle over your pudding before serving.

FAQs

What kind of dates work best for Classic Sticky Toffee Pudding?

Use soft, sticky dates like Medjool or Deglet Noor for the best texture. Just make sure they’re pitted and very finely chopped so they melt seamlessly into the cake crumb.

Can I make Classic Sticky Toffee Pudding ahead of time?

Absolutely! You can bake the pudding and make the sauce up to two days in advance. Simply reheat both before serving, and your guests will think it’s fresh from the oven.

Is the molasses in the sauce mandatory?

Not at all—it’s optional! The molasses (or black treacle) adds extra richness and smoky notes, but you’ll still get a luxuriously sticky sauce without it.

Can I use a different pan size?

An 8-inch square pan gives you a great depth and texture, but you can use a round cake pan of similar size, or even make mini puddings in ramekins—just watch the baking time, as smaller portions cook faster.

How do I know when the pudding is done baking?

The top should be deep golden and springy to the touch; a toothpick inserted into the center should come out clean (just a few moist crumbs are fine). Overbaking can dry out the pudding, so check on the early side if you’re unsure.

Final Thoughts

If you’ve never tried Classic Sticky Toffee Pudding before, this is your invitation to treat yourself and those you love to something truly special. It’s the kind of dessert that becomes a ritual and a forever family favorite. Don’t be surprised if it steals the show every time you serve it—give it a go, and let the smiles (and sticky plates) say it all!

Classic Sticky Toffee Pudding Recipe

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4.6 from 12 reviews

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

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Description

Indulge in the rich and comforting flavors of this classic sticky toffee pudding. A moist date cake topped with a luscious toffee sauce, this British dessert is a true crowd-pleaser.

Ingredients

Scale

Cake:

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

Toffee Sauce:

1/2 cup heavy cream
1/4 cup unsalted butter
1/2 cup brown sugar (for toffee sauce)
1 tablespoon dark molasses or black treacle (optional)

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Instructions

Preheat oven and prepare baking dish: Preheat oven to 350°F. Grease an 8-inch square baking dish.
Soak dates: In a bowl, combine chopped dates and boiling water, stir in 1 teaspoon baking soda, and let soak for 15 minutes.
Prepare cake batter: In another bowl, whisk together flour, baking powder, baking soda, and salt. Cream butter and brown sugar, beat in eggs and vanilla. Fold in the flour mixture and soaked dates. Pour into baking dish.
Bake: Bake for 30-35 minutes until a toothpick inserted comes out clean.
Make toffee sauce: In a saucepan, combine heavy cream, butter, brown sugar, and molasses. Simmer until sauce thickens.
Serve: Drizzle warm pudding with toffee sauce and enjoy!