Sticky Toffee Pudding

Warm, comforting British dessert featuring a rich, date-studded sponge cake soaked in Sticky Toffee Pudding. Easy to make, deeply flavorful, and guaranteed to impress—especially when served with vanilla ice cream or whipped cream.

5 from 1 vote

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Course: Dessert

Cuisine: British

Keyword: Best sticky toffee pudding recipe, Original sticky toffee pudding recipe, Sticky Toffee Pudding, Sticky toffee pudding Gordon Ramsay, Sticky Toffee pudding Tesco, Sticky toffee pudding with dates

Prep Time: 20

Cook Time: 35

Cooling & Sauce Prep: 15

Total Time: 1 10

Servings:

Calories: 470kcal

Cost: $12

Equipment

1 9x13 inch baking dish (or 8x8 for thicker pudding)
1 Medium saucepan (for making the toffee sauce)
2 Mixing bowls (one for wet, one for dry ingredients)
1 Electric mixer (or whisk) (to beat butter and sugar)
1 set Measuring cups and spoons (for accurate measurements)
1 Fork (for mashing dates)

Ingredients

Date Pudding Cake

1 ½ cups Medjool dates - pitted and chopped small
1 cup boiling water - to soak the dates
1 teaspoon baking soda - add to soaking water
1 ¼ cups all-purpose flour - leveled
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter - softened
¾ cup brown sugar - packed
2 large eggs
1 teaspoon vanilla extract

Toffee Sauce

1 cup heavy cream
1 cup dark brown sugar - packed
½ cup butter - unsalted
1 teaspoon vanilla extract
1 pinch salt - balances sweetness

For Serving

Vanilla ice cream - or whipped cream
Extra toffee sauce - for drizzling

Instructions

Chop dates and soak in boiling water with baking soda for 15–20 minutes until soft and dark brown.
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish well.
Beat butter and brown sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt until combined.
Mash the soaked dates in their liquid, add to the butter mixture, then fold in the dry ingredients just until no flour remains.
Pour the batter into the prepared dish and bake 30–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
In a medium saucepan, combine heavy cream, brown sugar, and butter. Bring to a boil, stirring constantly, and let it bubble for 3–4 minutes. Remove from heat and stir in vanilla and salt.
Pour half the hot toffee sauce over the warm pudding and let it soak briefly. Cut into squares, drizzle with more sauce, and serve with ice cream or whipped cream.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition