Name: Decadent Sticky Toffee Pudding
Prep time: 15 min
Cook time: PT-490880H41M49S
Total time: PT-490880H41M49S
Cuisine: British
Ingredients: For the pudding:; 1 cup pitted dates, chopped; 3/4 cup boiling water; 1 tsp baking soda; 1 cup all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/4 cup unsalted butter, softened; 2/3 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; For the toffee sauce:; 1/2 cup unsalted butter; 1/2 cup brown sugar; 1/2 cup heavy cream; 1 tsp vanilla extract; Pinch of salt

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Decadent Sticky Toffee Pudding is a rich, moist date cake drenched in a buttery toffee sauce that soaks into every bite. This classic British dessert is all about deep caramel flavor, warm spices, and soft texture. I love how it’s served warm with a generous pour of sauce—sometimes with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.

Why You’ll Love This Recipe

I love this recipe because it’s surprisingly simple to make but tastes like something from a high-end restaurant. The dates add natural sweetness and help create that soft, pudding-like texture, while the toffee sauce brings richness and warmth. It’s the kind of dessert I make when I want something cozy, comforting, and a little bit luxurious. Decadent Sticky Toffee Pudding

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pudding:

Pitted dates (chopped)
Boiling water
Baking soda
All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Brown sugar
Eggs
Vanilla extract

For the toffee sauce:

Unsalted butter
Brown sugar
Heavy cream
Vanilla extract
Pinch of salt

Directions

I start by pouring the boiling water over the chopped dates in a bowl, then stir in the baking soda and let it sit for 10–15 minutes until softened.
While the dates soak, I preheat the oven to 350°F (175°C) and grease a baking dish or individual ramekins.
In a medium bowl, I whisk together flour, baking powder, and salt.
In a large bowl, I cream the softened butter and brown sugar until fluffy. I add in the eggs one at a time, then stir in the vanilla.
I mash the softened dates slightly, then add them (with the liquid) to the batter. I mix everything together, then gently fold in the dry ingredients.
I pour the batter into the greased baking dish and bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
While it bakes, I make the toffee sauce: I combine butter, brown sugar, and cream in a saucepan over medium heat. I bring it to a gentle boil, then simmer for a few minutes until thickened. I finish it with vanilla and a pinch of salt.
Once the pudding is out of the oven, I poke small holes in the top with a skewer and pour some of the warm sauce over the cake to let it soak in.
I serve slices warm with extra sauce poured over and optional ice cream or whipped cream.

Servings and timing

This recipe serves 6–8 and takes about 45–50 minutes total—15 minutes prep, 30–35 minutes bake. It’s best served warm, straight from the oven or reheated gently.

Variations

Sometimes I add a little ground cinnamon or nutmeg to the batter for extra warmth. For a richer flavor, I use dark brown sugar or add a splash of bourbon to the toffee sauce. I’ve also made mini versions in ramekins or muffin tins for individual servings.

Storage/Reheating

I store leftover pudding covered in the fridge for up to 3 days. To reheat, I microwave slices with a spoonful of sauce or warm them in a low oven until heated through. The sauce can be made ahead and stored separately—just reheat it gently before serving. Decadent Sticky Toffee Pudding

FAQs

Do I have to use dates?

Yes, dates are key to the texture and flavor of this dessert. They melt into the batter and give it that signature moistness.

Can I make this ahead of time?

Absolutely. I bake the cake and prepare the sauce in advance, then reheat everything just before serving for a fresh-from-the-oven feel.

What’s the best pan to use?

I usually use an 8-inch square or round baking dish. For individual portions, ramekins work great too.

Can I freeze sticky toffee pudding?

Yes. I freeze the baked cake (without sauce), wrapped tightly. When ready to serve, I thaw it, warm it up, and pour fresh sauce over.

What can I serve with it?

I like to serve it with vanilla ice cream, whipped cream, or even crème fraîche. The cold creaminess contrasts beautifully with the warm cake and sauce.

Conclusion

Decadent Sticky Toffee Pudding is one of those unforgettable desserts that feels like a warm hug in every bite. It’s soft, rich, and smothered in buttery toffee sauce that makes it completely irresistible. Whether I’m making it for a holiday, a dinner party, or just a treat for myself, this dessert never fails to impress.