Decadent Sticky Toffee Pudding is a rich, moist dessert made with sweet dates and drenched in a buttery toffee sauce. It’s one of those warm, comforting treats I love serving on chilly evenings or special occasions. With its deep caramel flavor and soft sponge texture, it’s the kind of dessert that feels indulgent but is surprisingly simple to make from scratch.
Why You’ll Love This Recipe
I love this recipe because it delivers restaurant-quality flavor with easy-to-find ingredients and minimal fuss. The cake is incredibly moist thanks to the chopped dates, and the toffee sauce takes it over the top. I can make the sauce ahead of time, and the pudding reheats beautifully—making it perfect for dinner parties, holidays, or just a cozy dessert at home. One bite, and it always feels like a warm hug in dessert form.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the pudding:
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Chopped dates
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Boiling water
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Baking soda
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Unsalted butter (softened)
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Brown sugar
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Eggs
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All-purpose flour
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Baking powder
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Vanilla extract
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Salt
For the toffee sauce:
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Unsalted butter
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Brown sugar
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Heavy cream
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Vanilla extract
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Pinch of salt
Directions
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I preheat the oven to 350°F (175°C) and grease a baking dish or ramekins.
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I combine the chopped dates and boiling water in a bowl, stir in baking soda, and let it sit to soften while I prepare the batter.
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In a separate bowl, I cream the butter and brown sugar until light and fluffy, then mix in the eggs one at a time.
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I add the vanilla, then mix in the flour, baking powder, and salt.
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I stir in the softened date mixture (including the water) until fully combined.
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I pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick comes out clean.
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While the pudding bakes, I make the toffee sauce: I melt butter in a saucepan, stir in brown sugar and cream, and simmer until thickened. I finish it with a splash of vanilla and a pinch of salt.
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Once the pudding is done, I poke a few holes in the top and pour some of the warm sauce over it. I let it soak in for a few minutes before serving with extra sauce on top.
Servings and timing
This recipe serves 6–8 people and takes about 45–50 minutes from start to finish—15 minutes of prep and 30–35 minutes of baking. It’s great for make-ahead and tastes even better the next day.
Variations
Sometimes I add a splash of espresso to the sauce for a deeper flavor, or stir chopped pecans into the batter for added texture. I’ve also baked it in individual ramekins for a more elegant presentation. For a boozy twist, I stir in a bit of bourbon or dark rum into the sauce (for adult-only versions).
Storage/reheating
I store leftover pudding covered in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave or bake them covered at 300°F until heated through. The sauce can be reheated gently on the stove or microwave and poured over just before serving.
FAQs
What kind of dates should I use?
I use soft Medjool or Deglet Noor dates. I remove the pits and chop them finely before soaking.
Can I make it ahead of time?
Yes. I often bake the pudding and prepare the sauce in advance, then reheat both just before serving. It still tastes fresh and delicious.
Can I freeze sticky toffee pudding?
Yes. I freeze the pudding (without sauce) for up to 2 months. I thaw and reheat, then pour on warm toffee sauce just before serving.
Is this the same as British sticky pudding?
Yes. Sticky Toffee Pudding originated in the UK, and this version stays true to that soft, date-filled sponge and rich sauce.
What should I serve it with?
I love it with vanilla ice cream, whipped cream, or even clotted cream. The cold contrast with the warm pudding is incredible.
Conclusion
Decadent Sticky Toffee Pudding is a rich and unforgettable dessert that’s easier to make than it looks. With its tender date sponge and warm, buttery toffee sauce, it’s the kind of sweet that makes everyone ask for seconds. Whether I’m making it for a holiday dinner or a quiet night in, it always feels like something truly special.
