This is the kind of dessert that stops the dinner table dead in its tracks—in the best way possible. Sticky toffee pudding is indulgent, rich, and drenched in warm caramel sauce that soaks into every bite. It’s one of those deceptively simple bakes with wow-factor flavor. I first made this on a chilly night with a few friends over, and let’s just say—there were no leftovers. Let’s get baking, friend. You’re in for a treat!
Why You’ll Love This Recipe
This cozy classic is all about golden warmth and melt-in-your-mouth deliciousness. It’s one of those recipes that looks fancy but feels like a warm hug.
- Rich, sticky sponge: Made with dates for that deep, luscious sweetness
- Velvety caramel sauce: Just the right combination of butter, cream, and brown sugar
- No special equipment needed: An 8×8 pan does the trick
- Perfect for gatherings—or just a sweet weeknight treat
- Stores and reheats like a dream: Dessert tonight, and maybe breakfast tomorrow? I won’t tell.
Ingredients Breakdown
Essentials
- 250 g Medjool dates, pitted and chopped
- 350 ml boiling water
- 1 tsp baking soda
- 225 g unsalted butter, softened (plus extra for greasing)
- 180 g light or dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200 g self-raising flour (or 200 g all-purpose flour + 2 tsp baking powder)
- ½ tsp fine salt
- ½ tsp ground cinnamon (optional)
Pro Tips
- Use Medjool dates for the softest texture and richest flavor
- Add a splash of black treacle or molasses for deeper color and taste
- Golden syrup in the caramel gives it that glossy, bakery-style finish
- Full-fat coconut cream works beautifully if you’re going dairy-free
Step-by-Step Instructions
- Preheat your oven to 180°C (350°F). Grease and line an 8×8 inch (20×20 cm) baking dish with parchment paper.
- In a heatproof bowl, add chopped dates and boiling water. Stir in baking soda and let sit for 15 minutes until softened. For a smoother sponge, blend this mixture into a chunky paste using a blender or immersion blender.
- In a mixing bowl, beat softened butter and brown sugar together until light, fluffy, and creamy.
- Add the eggs, one at a time, beating well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, salt, and optional cinnamon. Fold into the wet mixture gently using a spatula.
- Stir in the date mixture until well combined. The batter will be thick and sticky—perfect.
- Transfer batter to your prepared dish and smooth the top. Bake for 30–40 minutes, or until a skewer comes out with only a few moist crumbs.
- While it bakes, make the caramel sauce: In a saucepan over medium heat, melt the butter. Add brown sugar and stir until dissolved.
- Whisk in the heavy cream and bring to a gentle boil. Simmer for 3–5 minutes, whisking occasionally until thickened and smooth.
- Remove from heat and stir in vanilla, salt, and golden syrup if using. Keep warm until serving.
- Once out of the oven, poke holes across the pudding with a skewer and pour some of the warm sauce over the top. Let sit 5–10 minutes to soak in that sticky goodness.
- Slice and serve warm with more caramel sauce and a scoop of vanilla ice cream or whipped cream. Pure joy.
Chef’s Tips and Tricks
- Don’t overmix your batter after adding flour—gentle folds keep it tender.
- Let the dates soak fully. This makes them blend smoothly and keeps the sponge moist.
- Add the caramel sauce right when the pudding’s hot—it soaks in beautifully.
- Let it rest for a few minutes before slicing! It helps with that perfect, gooey texture.
Recipe Variations and Serving Suggestions
- Gluten-Free: Use a 1:1 gluten-free flour blend with baking powder added.
- Dairy-Free: Swap butter for a plant-based margarine and cream for coconut cream.
- Add a crunch: Stir in chopped pecans or walnuts for texture.
- Holiday twist: Try adding a splash of spiced rum or brandy to the sauce for festive flair.
- Simplify it: Bake in a muffin tin for easy-to-serve individual portions—perfect for parties!
FAQs
Can I make this pudding ahead of time?
Absolutely! It actually tastes even better the next day. Just reheat gently and spoon over warm caramel sauce before serving.
What can I use instead of dates?
Prunes or dried figs can sub in, though the flavor and texture will change slightly—they’ll still be delicious!
Can I freeze sticky toffee pudding?
Yes! Wrap squares tightly and freeze for up to 2 months. Reheat from frozen in the oven or microwave until warm.
Recipe Card
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes (plus resting)
Ingredients:
- 250 g Medjool dates, chopped
- 350 ml boiling water
- 1 tsp baking soda
- 225 g unsalted butter
- 180 g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200 g self-raising flour
- ½ tsp fine salt
- ½ tsp cinnamon (optional)
- For the caramel sauce:
- 200 g light brown sugar
- 200 ml heavy cream
- 90 g unsalted butter
- ½ tsp sea salt
- 1 tsp vanilla extract
- 1 tbsp golden syrup (optional)
Instructions:
- Soak dates in boiling water with baking soda, let sit 15 min, then blend if desired.
- Cream butter and sugar; beat in eggs and vanilla.
- Fold in flour, salt, and cinnamon, then the date mixture.
- Bake at 180°C (350°F) for 30–40 minutes in greased 8×8 dish.
- Make caramel sauce: melt butter, add sugar, then cream; simmer and stir in vanilla, salt, and syrup.
- Poke baked sponge and pour over some warm sauce. Rest 5–10 min.
- Serve warm with extra sauce and ice cream or whipped cream.
Nutrition: Approx. 410 calories per serving
If you give this sticky toffee pudding a try, I’d love to hear what you think! Leave a comment below, tag me on Instagram @thekitchensaid, or share it with someone who needs a little caramel joy in their life. Let’s make dessert the best part of the day!
