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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.