Sticky toffee pudding is the ultimate comfort dessert…rich, indulgent, and absolutely worth the effort. This version has everything you want: a soft, date-filled sponge that’s light but full of flavour, drenched in a glossy toffee sauce that soaks into every bite. Serve it warm with a scoop of vanilla ice cream or a drizzle of cream and you’ve got proper pudding perfection.
It’s a brilliant make-ahead dessert too — you can prep the sponge and sauce in advance, then just warm it up when you’re ready. Whether it’s for a dinner party or a rainy Sunday afternoon, this is one of those timeless recipes that never fails to impress.
If you’re after something a little lighter but just as satisfying, try my Lemon Possets with Summer Fruits – creamy, zesty, and perfect for summer nights.
🍴 Tools You’ll Need
Mixing Bowl – A sturdy bowl like this is perfect for creaming butter and sugar without mess.
Electric Hand Mixer – Speeds up creaming and gives a lighter sponge – one like this works a treat.
Small Saucepan – For the toffee sauce, go with a saucepan like this that heats evenly.
Baking Dish or Ramekins – Use a ceramic dish like this, or individual ramekins like these for a more elegant touch.
Sticky Toffee Pudding
Ingredients
For the sponge:
- 200 g dried dates pitted and chopped
- 1 tsp bicarbonate of soda
- 250 ml boiling water
- 85 g unsalted butter softened
- 150 g light brown sugar
- 2 large eggs
- 180 g self-raising flour
- 1 tsp vanilla extract
- Pinch of salt
For the toffee sauce:
- 150 g light brown sugar
- 100 g unsalted butter
- 250 ml double cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Place the chopped dates in a bowl, sprinkle over the bicarbonate of soda, and pour over the boiling water. Leave to soak and soften while you prepare the rest.
- Fold in the flour and salt, then pour in the softened dates along with all the soaking liquid. Stir gently to combine into a thick, smooth batter.
- Pour into the prepared dish or ramekins and bake for 30–35 minutes, or until risen and springy to the touch.
- While it bakes, make the sauce. In a saucepan like this, gently heat the brown sugar, butter, and cream until smooth and bubbling. Stir in the vanilla and a pinch of salt, then simmer for 2–3 minutes until glossy.
- Once baked, poke a few holes in the top of the sponge and pour over some of the warm toffee sauce. Let it soak for a minute or two.
- Serve warm with extra sauce poured over and a scoop of vanilla ice cream or a drizzle of cream.
Top Tips for this Sticky Toffee Pudding
Chop the dates finely so they melt into the sponge — it gives that soft, sticky texture without big chunks.
Soak the dates properly — the bicarb softens them and helps the sponge stay light and moist.
Don’t overbake – check around 30 minutes; you want the sponge just springy in the centre so it stays soft and soaks up the sauce.
Make ahead friendly – both the sponge and the sauce can be made a day in advance. Just reheat gently before serving.