Sticky toffee pudding showed up in my life the way a lot of comfort food does, by accident and at exactly the right time.

I first made this on a cold evening when I wanted something baked, warm, and unapologetically cozy. Not light. Not subtle. Something that made the kitchen smell like butter and brown sugar and reminded me that dessert doesn’t always have to behave itself.

I remember reading the ingredient list and thinking, dates? Really? I had a small moment of doubt. Dates didn’t exactly scream excitement to me back then. But I trusted the process, mostly because I really wanted that toffee sauce and was willing to do whatever it took to get there.

When it came out of the oven, warm and dark and soft, I poured the toffee sauce on top and watched it soak in like it had been waiting its whole life for that moment. One bite in, I got it. This wasn’t a fancy dessert. This was a sit-down, slow-chew, close-your-eyes kind of dessert.

Now it’s my go-to when I want something that feels like a reward. The kind of thing you make when you want to take care of yourself or someone else, without overthinking it. For more such children’s favourite little bites, try my Cake Mix Cookies and Peppermint Patties.

Why This Recipe Is Fun to Try?

• Pure Comfort Energy: This dessert feels like sitting by a window on a rainy day with nowhere to be.
• Dates Do the Magic: You don’t really taste “dates.” You taste deep, rich sweetness that makes everything better.
• That Toffee Sauce: Let’s be honest, this is the reason. Warm, buttery, and completely unapologetic.
• Simple Ingredients, Big Feeling: Nothing fancy here, but the end result feels special.
• Perfect Make-Ahead Dessert: It actually gets better after resting, which I deeply appreciate.
• Crowd-Pleaser: Every single time I serve this, someone asks for the recipe.
• Feels Old-School in the Best Way: This is a dessert that’s been around because it deserves to be.

Sticky Toffee Pudding Recipe

Soft date sponge cakes drenched in rich, buttery toffee sauce create a classic sticky toffee pudding that’s warm, comforting, and absolutely irresistible.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 356

Ingredients Equipment Method

Ingredients

  

• 8 ounces medjool dates pitted (225 g)
• 1 cup boiling water 240 ml
• 1/3 cup butter room temperature (75 g)
• 2/3 cup light brown sugar firmly packed (145 g)
• 2 teaspoons vanilla extract 10 ml
• 2 large eggs room temperature
• 2 Tablespoons molasses 30 ml
• 1 2/3 cups all-purpose flour 200 g
• 1 1/2 teaspoons baking powder 6 g
• 1 teaspoon baking soda 5 g
• ¼ teaspoon salt 1.5 g

Toffee Sauce:

• 1/2 cup heavy whipping cream 120 ml
• ½ cup butter 115 g
• 3/4 cup light brown sugar packed (160 g)
• 1 Pinch salt
• 2 tsp vanilla extract 10 ml
• chopped walnuts optional

Equipment

• Muffin tin (12-cup) or ramekins
• Food processor or blender
• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Whisk
• Spatula
• Saucepan
• Measuring cups and spoons
• Toothpick (for doneness check)

Method

 

Make the Pudding

1. Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or ramekins.
2. Place the pitted dates in a blender or food processor and pour the boiling water over them. Let them sit for 5 minutes to soften.
3. Meanwhile, in a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the molasses and vanilla.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gently mix the dry ingredients into the batter.
5. Pulse the softened dates until mostly smooth, then stir in the baking soda. Pour the entire date mixture into the batter (no straining needed) and fold gently until just combined—don’t overmix.
6. Divide the batter evenly into the prepared pan. Bake for 18–20 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Avoid overbaking to keep the pudding soft and moist.

Make the Toffee Sauce

1. While the pudding bakes, add the cream, butter, brown sugar, and salt to a saucepan. Cook over low heat, stirring often, until the sugar dissolves and the sauce becomes smooth and slightly thickened—about 7–10 minutes. Remove from heat and stir in the vanilla.

Serve

1. Turn the puddings out flat-side up, spoon warm toffee sauce generously over the top, and finish with chopped walnuts if desired.

Tips You Must Keep in Mind!

1. Don’t Skip the Soaking Step: The dates need that boiling water time to soften properly. It makes the texture.
2. Pulse, Don’t Puree: You want the dates broken down, not turned into paste.
3. Room Temp Matters: Butter and eggs behave better when they aren’t cold and stubborn.
4. Go Easy Mixing the Batter: Overmixing makes it dense. Gentle folding is your friend.
5. Watch the Bake Time Closely: Overbaking dries this out fast. Pull it when there are still a few moist crumbs.
6. Bake Flat-Side Up: If using muffin tins or ramekins, flipping them gives the best surface for sauce soaking.
7. Warm the Sauce Before Serving: Cold toffee sauce is fine, but warm is where the magic happens.
8. Sauce Goes On Generously: This is not the time to be modest.

Variations You Will Enjoy Trying!

• Add Orange Zest: A little citrus brightens the richness beautifully.
• Use Pecans Instead of Walnuts: Softer, sweeter, and very cozy.
• Mini Cakes: Bake in smaller ramekins for individual servings.
• Extra Molasses: A touch more adds depth if you love bold flavors.
• Spiced Version: Add cinnamon or ginger for a winter-ready dessert.
• No Nuts: Skip them entirely if you prefer smooth, saucy bites.
• Ice Cream Pairing: Vanilla ice cream melting into warm toffee sauce is never wrong.

Storage and Leftover Tips!

• Store Separately: Keep the cake and sauce in different containers for best texture.
• Refrigerate Airtight: Both keep well for up to five days.
• Reheat Gently: Warm the cake briefly and heat the sauce slowly so it doesn’t split.
• Freezing Works: Freeze the cake without the sauce. Add fresh toffee later.
• Sauce Thickened Too Much?: Add a splash of cream and warm slowly to loosen it.

How I Like to Serve This Dish?

• Warm with Extra Sauce: Always extra sauce. No exceptions.
• With Vanilla Ice Cream: Cold meets warm in the best way possible.
• After Dinner: Especially when dinner was simple and needed a strong finish.
• For Guests: It feels impressive without being stressful.
• Late Night Treat: One small piece, lots of sauce, quiet kitchen.

FAQs

1. Do I really need dates? Yes. They disappear into the cake and create the signature flavor.
2. Can I use a square pan instead? Absolutely. Just adjust the bake time slightly.
3. Is this very sweet? It’s rich, but balanced by the cake itself.
4. Can I make this ahead of time? Yes, and it actually improves after resting.
5. Can I skip the nuts? Totally optional.
6. Why did my cake turn dry? Most likely overbaked. This one needs a gentle hand.
7. Can I double the sauce? You should. You’ll thank yourself.
8. Is this kid-friendly? Very. It’s sweet, soft, and familiar.

The Last Bite

Sticky toffee pudding isn’t here to impress anyone. It’s here to comfort, to slow you down, and to remind you that dessert can be warm, messy, and perfect just the way it is. If you’re having a long day, make this. Pour the sauce. Sit down. Let it do its thing.