Why You’ll Love Sticky Toffee Pudding Recipe

Crowd‑pleasing: a classic dessert that almost everyone enjoys
Make‑ahead friendly: the cake and sauce can be prepared in advance
Doubles easily for larger gatherings
Elegant yet surprisingly simple to make
Deep flavors of dates, caramel, and buttery toffee all in one dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake / pudding

Dates, pitted and chopped
Water
Baking soda
All‑purpose flour
Baking powder
Salt
Unsalted butter (room temperature)
Light brown sugar
Eggs
Vanilla extract
Golden syrup (optional)
Black treacle (optional)

For the toffee sauce

Unsalted butter
Brown sugar (muscovado or dark brown)
Vanilla extract
Black treacle (optional)
Golden syrup (optional)
Heavy cream
Salt (e.g. flaky salt)

For serving

Whipped cream, crème fraîche, yogurt or vanilla ice cream

Directions

Preheat & prepare pan
Preheat the oven to 350 °F (approximately 175 °C). Butter an 8‑inch square (or similarly sized) baking dish, or prepare individual ramekins (see notes).
Cook the dates
In a saucepan, combine the chopped dates and water. Bring to a boil, reduce heat, and simmer for 1–2 minutes. Remove from heat and stir in the baking soda (the mixture will bubble). Set aside to soften and cool slightly.
Mix dry ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar
In a mixer (stand or hand), beat the butter and brown sugar until lighter in color (though it may not become fully fluffy due to the recipe’s proportions).
Add eggs and flavorings
Add the eggs one at a time, beating after each addition and scraping down the bowl. Stir in vanilla extract, golden syrup, and black treacle (if using). The mixture may appear slightly curdled, but that’s okay.
Combine with dry mix
With the mixer on low, add the flour mixture in two parts, mixing just until combined.
Add date mixture
Use a fork to mash the softened date mixture until mostly smooth (some texture is fine). Fold this into the batter, mixing gently until just incorporated. The batter may seem soft or slightly runny, but it will bake into the right consistency.
Bake
Pour the batter into the prepared pan or into individual ramekins (if using). Bake in the middle of the oven until a cake tester or skewer comes out mostly clean (about 30–40 minutes for one dish; 22–25 minutes for ramekins).
Prepare the toffee sauce
While the cake bakes, melt butter in a saucepan over medium heat. Stir in the sugar, vanilla, black treacle, golden syrup (if using), and salt until sugar dissolves. Slowly whisk in the heavy cream. Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally, until slightly thickened.
Soak the cake
When the cake is out of the oven and still warm, poke holes in the surface using a fork or skewer. Pour about half of the toffee sauce over the cake, making sure it soaks in. Let it sit for 10–15 minutes to absorb.
Serve
Cut into squares (or scoop from ramekins). Serve warm, drizzled with additional toffee sauce and a spoonful of whipped cream, crème fraîche, yogurt or vanilla ice cream.

Servings and timing

Servings: 6 to 8
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Individual servings: Use 6 (6‑ounce) ramekins or a 12‑cup muffin pan; bake ~22–25 minutes, then drizzle each with about 1 tablespoon of sauce.
Citrus twist: Add zest of an orange or substitute half the water for orange juice when cooking the dates.
Boozy version: Add 2–4 tablespoons of your favorite liquor (rum, whiskey, bourbon, etc.) to the toffee sauce.
Warm spices: Incorporate small amounts of cinnamon, nutmeg, ginger, or cloves into the flour mixture.
Gluten‑free adaptation: Try substituting a reliable gluten‑free flour blend in place of all‑purpose flour (not yet fully tested).
Dairy‑free version: Use vegan butter and non‑dairy cream (e.g. coconut cream, cashew cream) in both cake and sauce.

Storage/Reheating

At room temperature: Store covered for 1 to 2 days.
In refrigerator: Store in an airtight container for up to 5 days.
Freezing: Slice into portions, wrap tightly, and freeze for up to 3 months.
Reheating cake: Warm slices in a 350 °F (175 °C) oven for about 12–15 minutes. In a microwave, reheat individual pieces for 20–30 seconds.
Reheating sauce: Warm gently on the stovetop over medium-low heat or in the microwave in short bursts, stirring frequently.

FAQs

Can I make this gluten‑free?

You can experiment using a good quality gluten‑free flour blend. The texture may differ slightly, but the flavors should still shine.

Can I make it dairy‑free?

Yes — substitute vegan butter for butter, and use a non‑dairy cream (like coconut cream or cashew cream) in the toffee sauce.

How far in advance can I make this?

The cake and sauce can each be made 1–2 days ahead. Reheat them just before serving and add extra sauce.

Why poke holes in the cake before adding sauce?

Doing so lets the toffee sauce seep deeply into the sponge, keeping it moist and sticky throughout.

What happens if I overbake it?

Overbaking can dry out the sponge. It’s better to err on the side of slight underbaking — you want a moist, fudgy texture, not dry crumbs.

Can I omit black treacle or golden syrup?

Yes — they add depth and complexity, but the cake and sauce will still work well without them.

Does the cake taste like dates?

Although dates are a key ingredient, the flavor becomes mellow and caramel‑like. The dessert doesn’t taste overwhelmingly of dates.

Can I double the recipe?

Yes — simply double all ingredients (including sauce) and use a larger baking dish or two pans.

What should I serve it with?

Serve warm with extra toffee sauce and accompaniment like whipped cream, crème fraîche, yogurt, or vanilla ice cream.

How should leftovers be served?

Leftovers are best warmed (in oven or microwave) and re‑drizzled with sauce before serving to retain moisture and flavor.

Conclusion

Sticky Toffee Pudding is a sumptuous dessert that elevates humble ingredients like dates, butter, sugar, and cream into something endlessly comforting and delightfully sticky. It’s forgiving, make‑ahead capable, and delivers deep, rich flavors perfect for holidays, dinner parties, or whenever you want to treat yourself. Warm it, drench it in sauce, pair with cream or ice cream — and savor every sweet, gooey bite.