How to make Sticky Toffee Pudding

If desserts had a royalty ranking, Sticky Toffee Pudding would be a duchess—elegant, old-school, unapologetically rich, and always dressed in a silky sauce. Born in Britain but beloved worldwide, it’s not a pudding in the Jell-O sense. No, this is moist, date-laced cake drowned in a buttery toffee sauce, and served warm—often with a scoop of vanilla ice cream or a generous pour of cream. One bite and you’ll understand why this cozy dessert has reached icon status.

The best part? It’s surprisingly easy to make. No special equipment, no obscure ingredients. Just a mixing bowl, a saucepan, and a willingness to commit to indulgence. This recipe is perfect for impressing guests or hoarding for yourself on a cold night with Netflix. (We don’t judge.)

Let’s bake something glorious.

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Ingredients (serves 6):

For the cake:

• Medjool dates (pitted) – 175g

• Boiling water – 175ml

• Baking soda – 1 tsp

• Unsalted butter – 85g, softened

• Brown sugar – 150g

• Eggs – 2 large

• All-purpose flour – 175g

• Baking powder – 1 tsp

• Salt – 1/4 tsp

• Vanilla extract – 1 tsp

For the toffee sauce:

• Unsalted butter – 115g

• Brown sugar – 150g

• Heavy cream – 250ml

• Vanilla extract – 1 tsp

• Salt – a pinch

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Step-by-Step Instructions:

1. Prep the dates (5 minutes):
Chop the dates into small pieces and place them in a bowl. Pour boiling water over them, then stir in the baking soda. Let this mixture sit for 10 minutes—it softens the dates and gives the pudding its signature moist texture.

2. Mix the batter (10 minutes):
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla extract. Fold in the flour, baking powder, and salt. Finally, mash the soaked date mixture slightly with a fork and stir it into the batter.

3. Bake (30–35 minutes):
Preheat your oven to 180°C (350°F). Pour the batter into a greased 20cm (8-inch) square or round baking dish. Bake for 30–35 minutes, until golden brown and a toothpick comes out clean.

4. Make the sauce (while cake bakes):
In a saucepan, melt butter over medium heat. Add brown sugar and stir until melted and bubbling. Pour in the cream and bring to a gentle simmer for 3–5 minutes, stirring often. Add vanilla and a pinch of salt.

5. Serve:
Poke a few holes in the warm cake and pour over half of the toffee sauce to let it soak in. Let sit 5 minutes. Slice, serve warm, and drizzle with more toffee sauce. Vanilla ice cream? Yes, please.

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Pro Tip:

Don't rush the sauce. Letting it bubble gently brings out that deep caramel flavor. And always pour some over while the cake is still warm—it turns the crumb into a sponge of buttery, golden joy.

Want to get extra fancy? Bake in individual ramekins for a restaurant-style presentation.