What are the ingredients for sticky toffee pudding?

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.

What gives sticky toffee pudding its flavor?

The combination of brown sugar, molasses, and dates gives this pudding its signature caramel flavor. The toffee sauce deepens it with rich, buttery sweetness.

Who traditionally ate sticky toffee pudding?

Sticky Toffee Pudding originated in Britain and was a popular dessert in pubs and tearooms, often served with warm custard or cream.

What is the difference between sticky date pudding and sticky toffee pudding?

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.

Is sticky toffee pudding the same as sticky date?

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.

Why put dates in sticky toffee pudding?

Dates add natural sweetness, moisture, and a caramel-like flavor that defines this dessert. They also create that signature “sticky” texture when baked.

Can you use regular dates for sticky toffee pudding?

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.

Can you have sticky toffee pudding without dates?

Dates are key to the flavor and texture, but you can substitute with raisins, prunes, or even chopped figs if needed.

What is sticky toffee sauce made from?

It’s made from butter, brown sugar, heavy cream, vanilla, and salt — simmered together to create a glossy, caramel-like sauce.

Why baking soda in sticky toffee pudding?

It helps soften the dates during soaking and also leavens the batter, creating a light, tender crumb.

Sticky Toffee Pudding (Moist Date Cake)

Name: Sticky Toffee Pudding (Moist Date Cake)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 8 ounces dried pitted dates (medjool preferred), chopped (about 1 1/2 cups); 1 cup (240 grams) boiling water; 3/4 teaspoon baking soda; 1/2 cup (114 grams) unsalted butter, softened; 3/4 cup (165 grams) dark brown sugar; 1 tablespoon (20 grams) molasses; 2 large eggs, at room temperature; 2 teaspoons vanilla; 1 2/3 (200 grams) cups all-purpose flour; 1 ½ teaspoons baking powder; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1/2 cup (114 grams) unsalted butter, at room temperature; 1 cup (220 grams) dark brown sugar; 3/4 cup (180 grams) heavy cream; 2 teaspoons vanilla extract; 1/2 teaspoon kosher salt

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

Scale

For the sticky toffee pudding:

8 ounces dried pitted dates (medjool preferred), chopped (about 1 1/2 cups)
1 cup (240 grams) boiling water
3/4 teaspoon baking soda
1/2 cup (114 grams) unsalted butter, softened
3/4 cup (165 grams) dark brown sugar
1 tablespoon (20 grams) molasses
2 large eggs, at room temperature
2 teaspoons vanilla
1 2/3 (200 grams) cups all-purpose flour
1 ½ teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

For the toffee sauce:

1/2 cup (114 grams) unsalted butter, at room temperature
1 cup (220 grams) dark brown sugar
3/4 cup (180 grams) heavy cream
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

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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