Sticky Toffee Pudding is the ultimate cozy dessert. It's a classic British moist date cake drenched in warm, buttery toffee sauce. Each bite is rich, soft, and sweet with caramel-like notes that melt in your mouth.
Though it looks impressive, this sticky date dessert is surprisingly easy to make at home. The secret lies in soaking dates until soft, then blending them into the batter for natural sweetness and incredible texture. Once baked, the cake is soaked in a luscious homemade toffee sauce that's pure comfort in every spoonful.
If you liked this recipe, you should try our Pumpkin Dump Cake or Carrot Cake next. This date cake pairs perfectly with a scoop of Vanilla Ice Cream or a dollop of whipped cream for the ultimate indulgence.
Why You'll Love This Recipe
- Classic comfort dessert. Sticky Toffee Pudding is a British favorite that's rich, cozy, and absolutely irresistible. It's the kind of dessert you crave on cold evenings or special occasions.
- Incredibly moist texture. This sticky date cake is made with chopped dates blended into the batter, giving it a tender, melt-in-your-mouth crumb that stays perfectly moist even after baking.
- Luscious homemade toffee sauce. Made from butter, brown sugar, and cream, this sauce turns an ordinary cake into something spectacular.
- Make-ahead friendly. You can bake the date cake a day in advance and simply reheat with warm toffee sauce before serving.
- Holiday-worthy yet simple. Though it tastes restaurant-quality, this sticky date pudding is made with easy-to-find ingredients and a straightforward process anyone can master. It's perfect for the holidays or any cozy night in.
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Ingredients and Substitutions
To make this delicious Sticky Toffee Pudding, you will need the following ingredients (see recipe card below for quantities):
- dried pitted dates - The key to that signature sticky sweetness. Use Medjool dates for their soft texture and rich caramel flavor. Soak them in boiling water to soften before blending.
- baking soda - Added to the soaking water to break down the dates and help create a smooth, fluffy batter.
- boiling water - Used to soften the chopped dates before blending. This adds moisture and natural sweetness to the cake.
- unsalted butter - Used in both the cake and the toffee sauce. It adds richness and depth. Use room-temperature butter for easy mixing.
- dark brown sugar - Found in both the pudding and the sauce, this gives the dessert its signature caramel flavor and beautiful golden-brown color.
- molasses - Enhances the deep, toffee-like flavor of the cake. You can substitute with dark treacle or omit for a slightly lighter taste. You can also substitute with golden syrup for a lighter, classic British twist.
- eggs - Help bind the batter and give structure to the cake. Make sure they're at room temperature for even mixing.
- vanilla extract - Adds warmth and aroma to both the cake and the sauce. Use pure vanilla extract for best flavor.
- all-purpose flour - Provides structure to the cake while keeping it tender.
- baking powder - Helps the cake rise and stay light despite its rich texture.
- kosher salt - Balances sweetness and enhances flavor in both the cake and the toffee sauce.
- ground cinnamon - Adds subtle warmth and spice to the pudding.
- ground cloves - A little goes a long way, adding depth and an aromatic hint of spice.
- heavy cream - Also known as heavy whipping cream, is used in the toffee sauce to create a silky-smooth, rich consistency. Sub with half-and-half for a lighter version.
Equipment
You'll also need measuring cups and spoons, mixing bowls, a medium saucepan, a whisk, a hand mixer or stand mixer, an 8-inch baking pan, parchment paper, a spatula, a blender, food processor, or immersion blender for pureeing the dates, and a cake tester or toothpick to check the cake for doneness.
Instructions
- Soak and blend the dates. In a medium mixing bowl, combine chopped dates, boiling water, and baking soda. Let soak for 10-15 minutes until soft. Use a blender or immersion blender to puree until mostly smooth to create a rich date puree.
- Mix the dry ingredients. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and cloves until evenly combined.
- Combine wet ingredients. In a large bowl, beat together the butter, brown sugar, and molasses for 3-4 minutes until pale and fluffy. Add eggs and vanilla, then beat another 1-2 minutes until light and creamy.
- Combine the wet and dry ingredients. Add one-third of the dry mixture to the batter and mix to combine. Add half of the date mixture, then mix again. Continue alternating between dry and date mixtures, ending with the dry ingredients.
- Bake the pudding. Spray an 8-inch baking dish with cooking spray and line with parchment paper for easy removal. Pour cake batter into the prepared pan and smooth the top. Bake in a 350°F preheated pan for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Make the toffee sauce. In a small saucepan, combine butter, brown sugar, and heavy cream. Bring to a gentle boil over medium heat, whisking occasionally. Simmer for 5 minutes until thickened. Remove from heat and stir in vanilla and salt. Let the toffee sauce cool for 10 minutes.
- Soak. Use a wooden skewer to poke small holes across the top of the warm cake. When ready to serve, pour the toffee sauce over the cake so it soaks in. Reserve any remaining sauce to drizzle over each serving for that glossy finish.
- Serve. Slice and serve with a scoop of vanilla ice cream and extra sauce drizzled on top, if desired.
Expert Tip: Soften and Blend the Dates
The key to a perfectly moist sticky toffee pudding is properly soaking and blending the dates. Soaking them in boiling water with baking soda breaks them down and enhances their sweetness. Once soft, blend them until smooth. This gives the pudding its signature tender texture and caramel-like depth.
More Tips and Tricks
- Don't skip the molasses. It enhances the cake's color and gives a rich toffee flavor that brown sugar alone can't achieve.
- Use Medjool dates. They're naturally sweeter and softer than other varieties, making them perfect for baking.
- Serve warm. Sticky Toffee Pudding tastes best when served slightly warm so the sauce soaks into every bite.
- Add ice cream or whipped cream. A scoop of vanilla ice cream balances the richness of the toffee sauce beautifully.
- Reheat gently. Warm leftover sauce in a saucepan or microwave in 15-second intervals before pouring over the cake.
Recipe Variations
- Add nuts. Stir chopped pecans or walnuts into the batter for crunch.
- Mini puddings. Divide the batter into ramekins or a muffin tin and bake for 20-25 minutes for individual servings.
- Boozy twist. Add a tablespoon of brandy, rum, or bourbon to the toffee sauce for an adult-friendly version.
- Extra sauce. Double the toffee sauce recipe if you love extra drizzle for serving.
- Lighter version. Substitute half the butter with Greek yogurt or unsweetened applesauce for a slightly lighter texture.
Storage
How to Store
Store leftover sticky toffee pudding covered in the refrigerator for up to 3 days.
How to Reheat
Warm individual servings in the microwave for 20-30 seconds or reheat in a 300°F oven for 10 minutes. Heat the sauce separately until warm and pour over before serving.
How to Freeze
Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then warm before serving.
How to Serve
Sticky Toffee Pudding is best served warm, fresh out of the oven with that glossy, rich toffee sauce drizzled over top. For extra indulgence, add a scoop of vanilla ice cream, whipped cream, or even a dollop of crème fraîche. It's the perfect dessert to impress guests during the holidays or cozy up with after dinner.
These are my favorite recipes to serve with sticky date pudding:
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FAQ
Sticky Toffee Pudding is made with chopped dates, butter, brown sugar, molasses, eggs, flour, and warm spices, then topped with a rich toffee sauce made from butter, brown sugar, cream, and vanilla. See Ingredients and Substitutions above for more.
The combination of brown sugar, molasses, and dates gives this pudding its signature caramel flavor. The toffee sauce deepens it with rich, buttery sweetness.
Sticky Toffee Pudding originated in Britain and was a popular dessert in pubs and tearooms, often served with warm custard or cream.
They're essentially the same dessert. Sticky date pudding is the Australian name, while sticky toffee pudding is the British version. Both feature a moist date cake and buttery toffee sauce.
Yes, they're the same dessert under different names. Both are made with soft dates baked into a tender sponge cake and topped with toffee sauce.
Dates add natural sweetness, moisture, and a caramel-like flavor that defines this dessert. They also create that signature "sticky" texture when baked.
Yes, but Medjool dates are preferred for their soft texture and rich flavor. If using firmer dates, soak them a bit longer to ensure they blend smoothly.
Dates are key to the flavor and texture, but you can substitute with raisins, prunes, or even chopped figs if needed.
It's made from butter, brown sugar, heavy cream, vanilla, and salt - simmered together to create a glossy, caramel-like sauce.
It helps soften the dates during soaking and also leavens the batter, creating a light, tender crumb.
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Recipe
Sticky Toffee Pudding (Moist Date Cake)
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Indulge in a classic British dessert with this sticky toffee pudding recipe made with dates and topped with rich toffee sauce. Moist, sweet, and decadent!
Ingredients
For the sticky toffee pudding:
- 8 ounces dried pitted dates (medjool preferred), chopped (about 1 ½ cups)
- 1 cup (240 grams) boiling water
- ¾ teaspoon baking soda
- ½ cup (114 grams) unsalted butter, softened
- ¾ cup (165 grams) dark brown sugar
- 1 tablespoon (20 grams) molasses
- 2 large eggs, at room temperature
- 2 teaspoons vanilla
- 1 ⅔ (200 grams) cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
For the toffee sauce:
- ½ cup (114 grams) unsalted butter, at room temperature
- 1 cup (220 grams) dark brown sugar
- ¾ cup (180 grams) heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
Make the sticky toffee pudding:
- Preheat oven to 350°F. Spray an 8-inch baking pan with cooking spray and line with parchment paper for easy removal.
- In a medium mixing bowl, combine chopped dates, boiling water, and baking soda. Let soak for 10-15 minutes until soft. Use a blender or immersion blender to puree until mostly smooth.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and cloves until evenly combined.
- In a large bowl, beat together the butter, brown sugar, and molasses for 3-4 minutes until pale and fluffy. Add eggs and vanilla, then beat another 1-2 minutes until light and creamy.
- Add one-third of the dry mixture to the batter and mix to combine. Add half of the date mixture, then mix again. Continue alternating between dry and date mixtures, ending with the dry ingredients.
- Pour batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Make the toffee sauce:
- In a saucepan, combine butter, brown sugar, and heavy cream. Bring to a gentle boil over medium heat, whisking occasionally. Simmer for 5 minutes until thickened.
- Remove from heat and stir in vanilla and salt. Let the toffee sauce cool for 10 minutes.
Soak:
- Use a wooden skewer to poke small holes across the top of the warm cake. When ready to serve, pour the toffee sauce over the cake so it soaks in.
- Serve with a scoop of vanilla ice cream and extra sauce drizzled on top, if desired.
Notes
How to store: Store leftover sticky toffee pudding covered in the fridge for up to 3 days.
How to reheat: Warm individual servings in the microwave for 20-30 seconds or reheat in a 300°F oven for 10 minutes. Heat the sauce separately until warm and pour over before serving.
How to freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then warm before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Bake
- Cuisine: British
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