Sticky Toffee Pudding (dessert that converts!)

Recipe Card

A classic sticky toffee pudding recipe made with soft dates, a tender sponge and a rich buttery toffee sauce. Serve warm with custard, cream or vanilla ice cream.

Ingredients for this sticky toffee pudding recipe

• 200g pitted dates, chopped
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 75g unsalted butter, softened
• 150g light brown sugar
• 2 medium eggs
• 175g self-raising flour
• 1 tsp vanilla extract
• 1 tbsp black treacle or golden syrup, optional

For the toffee sauce

• 100g unsalted butter
• 150g light brown sugar
• 200ml double cream
• 1 tsp vanilla extract
• Pinch of salt, optional

Equipment

• Mixing bowls
• Medium saucepan
• 20cm baking dish or 6 small pudding moulds
• Electric mixer or wooden spoon
• Spatula
• Measuring jug

Instructions

1. Step 1: Soak the dates. Put the chopped dates in a bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave for 10 minutes so the dates soften.
2. Step 2: Prepare the oven. Preheat the oven to 180°C / 160°C fan / 350°F. Grease a baking dish or pudding moulds with butter.
3. Step 3: Cream butter and sugar. Beat the softened butter and light brown sugar together until creamy and slightly lighter in colour.
4. Step 4: Add the eggs. Beat in the eggs one at a time, then stir in the vanilla extract and black treacle or golden syrup if using.
5. Step 5: Add flour and dates. Fold in the self-raising flour, then add the soaked dates with their liquid. Mix gently until combined.
6. Step 6: Bake. Pour the batter into the prepared dish and bake for 30 to 35 minutes, or until the sponge is risen, soft and a skewer comes out mostly clean.
7. Step 7: Make the toffee sauce. Melt the butter and brown sugar in a saucepan over medium heat. Stir in the double cream, vanilla and a pinch of salt, then simmer gently for 3 to 5 minutes until glossy.
8. Step 8: Soak the pudding. While the sponge is warm, poke a few small holes in the top and spoon over some warm toffee sauce so it sinks into the pudding.
9. Serve: Cut into portions and serve warm with extra toffee sauce, custard, cream or vanilla ice cream.

Nutrition (per serving)

~480 kcal • Carbs 62 g • Fat 24 g • Protein 5 g (estimates)

Sticky Toffee Pudding Recipe Serving Ideas

• Classic serving: Serve warm sticky toffee pudding with vanilla ice cream and extra toffee sauce.
• Traditional option: Serve with warm custard for a comforting British dessert.
• Richer version: Add a pinch of salt to the sauce for a salted toffee flavour.
• Make-ahead: Bake the sponge ahead and reheat gently with sauce before serving.
• Storage: Store leftovers covered in the fridge for up to 3 days and reheat before serving.
• Helpful link: For more classic British desserts, explore our recipes collection.
• External inspiration: You can also compare serving ideas with this BBC Good Food sticky toffee pudding guide.