🇬🇧 United Kingdom · Dessert
Sticky Toffee Pudding with Toffee Sauce
By eatmundo · July 5, 2026
A quintessentially British dessert, Sticky Toffee Pudding is a moist sponge cake made with finely chopped dates, generously smothered in a rich, buttery toffee sauce. It's often served warm with vanilla ice cream or custard, offering a decadent sweet treat.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake tin or 6 individual pudding molds.
- 2
Place 175g chopped dates and 1 tsp bicarbonate of soda in a bowl. Pour over 250ml boiling water, stir, and let stand for 10 minutes to soften.
- 3
Cream together 85g softened butter and 175g brown sugar until light and fluffy. Beat in 2 large eggs, one at a time.
- 4
Fold in 175g self-raising flour alternately with the date mixture. Pour the batter into the prepared tin/molds.
- 5
Bake for 30-35 minutes (for individual) or 40-50 minutes (for large tin), or until a skewer inserted comes out clean.
- 6
For the sauce: gently melt 100g butter, 100g brown sugar, and 50ml double cream in a saucepan. Bring to a gentle simmer for 2-3 minutes until slightly thickened. Pour hot sauce over the warm puddings before serving.
Frequently Asked Questions
What type of dates are best for sticky toffee pudding?+
Use soft, plump dates like Medjool or Deglet Noor for the best texture and flavor in your pudding. Always make sure they are pitted, or pit them yourself before chopping.
Why do I need to soak the dates, and what should I soak them in?+
Soaking the dates softens them significantly, making them easier to mash and integrate into the batter, while also enhancing their natural sweetness. Use very hot water, often with a pinch of bicarbonate of soda, which further helps them break down.
How can I tell if my sticky toffee pudding is cooked through?+
The pudding is done when it's dark golden brown, springs back to the touch in the center, and a skewer inserted into the middle comes out clean. Be careful not to overbake, as it should remain moist.
My toffee sauce looks grainy or has separated; how can I fix this?+
If your toffee sauce appears grainy, gently reheat it over low heat while whisking constantly to dissolve any undissolved sugar. For a separated sauce, whisk in a tablespoon of very hot water or cream, slowly, until it emulsifies again.
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