Sticky toffee pudding is a classic British dessert made with moist sponge cake, dates, and a rich toffee sauce poured generously over the top. Warm, sweet, and served with cream or ice cream, it’s the kind of dessert that brings pure comfort with every spoonful. This recipe serves 6.
Ingredients
For the Sponge Cake
200g pitted dates, chopped
1 teaspoon baking soda
1 cup boiling water
75g unsalted butter, softened
100g brown sugar
2 eggs
1 teaspoon vanilla extract
175g all-purpose flour
1½ teaspoons baking powder
Pinch of salt
For the Toffee Sauce
100g unsalted butter
150g brown sugar
200ml heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Soak the Dates
Place chopped dates in a bowl.
Add baking soda and boiling water.
Let it sit for 10–15 minutes until the dates are soft.
2. Prepare the Batter
Preheat oven to 180°C (350°F).
Grease a baking dish (about 8-inch square) or individual ramekins.
In a mixing bowl, cream butter and brown sugar until fluffy.
Add eggs one at a time, beating well. Stir in vanilla.
Mash the soaked dates and add them with the liquid to the batter.
Sift in flour, baking powder, and salt. Mix gently until combined.
3. Bake the Cake
Pour the batter into your prepared dish.
Bake for 30–35 minutes or until a toothpick comes out clean.
4. Make the Toffee Sauce
In a saucepan, melt butter and stir in brown sugar.
Add cream and vanilla, bring to a simmer, and cook for 3–4 minutes until smooth and thickened slightly. Add a pinch of salt.
5. Soak and Serve
Poke holes in the warm cake using a skewer or fork.
Pour some of the warm toffee sauce over the cake and let it soak in.
Serve slices warm with extra sauce and vanilla ice cream or whipped cream.
Tips
Use Medjool dates for best texture and sweetness
Make the sauce ahead—it reheats well
Don’t skip the sauce soaking step—it’s what makes it sticky and rich
Sticky toffee pudding is warm, indulgent, and a crowd-pleaser every time.
