Sticky Toffee Pudding is a timeless dessert that balances indulgence with simplicity, delivering a rich, moist sponge soaked in luscious toffee sauce.
The combination of dates and molasses not only adds natural sweetness but also provides a fiber boost, supporting digestive health.
Using butter and cream gives the pudding its velvety texture, while optional walnuts add heart-healthy fats and a satisfying crunch.
Despite its decadent flavor, this recipe is approachable for everyday cooking, requiring minimal prep and yielding individual or shared servings. Its versatility makes it meal-prep friendly, with options for vegan, gluten-free, or dairy-free adaptations.
Nutritionally, it offers moderate protein from eggs and healthy fats from nuts and dairy alternatives, making it a treat that’s both comforting and nourishing.
Quick to assemble yet impressively indulgent, it’s a dessert that shines for both weeknight enjoyment and special occasions.
Must-Have Tools for Perfect Results
Food Processor
Ideal for pureeing dates into a smooth paste, ensuring even sweetness throughout the batter. Beyond this recipe, it’s perfect for making nut butters, sauces, and doughs effortlessly.
Muffin Tin (12-cup)
Ensures uniform baking for individual puddings, creating consistent portions with a professional finish. It’s a staple for muffins, cupcakes, and mini quiches.
Mixing Bowls: Essential for combining ingredients smoothly without mess. They’re versatile for marinating, tossing salads, or prepping batters in any home kitchen.
Saucepan
Perfect for creating the rich toffee sauce with precise heat control. It doubles as a go-to tool for sauces, custards, and stovetop desserts.
Measuring Cups & Spoons
Critical for accurate ingredient ratios, ensuring consistent results. Their utility extends to all baking and cooking projects for precise and reliable outcomes.
Easy Sticky Toffee Pudding
Equipment
- 1 Food Processor
- 1 Muffin Tin (12-cup)
- 2 mixing bowls
- 1 Saucepan
- 1 Set Measuring Cups & Spoons Set
Ingredients
For the Pudding:
- 8 oz 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 packed (145 g)
- 2 tsp vanilla extract 10 ml
- 2 large eggs room temperature
- 2 Tbsp molasses 30 ml
- 1 2/3 cups all-purpose flour 200 g
- 1 1/2 tsp baking powder 6 g
- 1 tsp baking soda 5 g
- 1/4 tsp salt 1.5 g
For the Toffee Sauce:
- 1/2 cup heavy cream 120 ml
- 1/2 cup butter 115 g
- 3/4 cup light brown sugar packed (160 g)
- 1 pinch salt
- 2 tsp vanilla extract 10 ml
- Optional: chopped walnuts for garnish
Instructions
- Preheat & Prepare Pan: Begin by preheating your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins with butter or non-stick spray. This ensures your puddings release easily after baking and helps them maintain their moist texture.
- Soften Dates: Place the pitted medjool dates into a food processor or blender. Pour the boiling water over them and allow the mixture to sit for about 5 minutes. This softens the dates, making them easier to blend into a smooth, naturally sweet paste.
- Cream Butter & Sugar: In a separate large mixing bowl, cream together the softened butter and light brown sugar until pale and fluffy. This step incorporates air into the batter, creating a light, tender sponge for your pudding.
- Add Eggs, Vanilla & Molasses: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract and molasses, which add depth of flavor and a rich, caramel-like sweetness.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold these dry ingredients into the wet mixture, taking care not to overmix, which keeps the sponge light and tender.
- Incorporate Dates: Pulse the soaked dates in the food processor until smooth, then gently fold them into the batter along with their soaking water. The dates create natural sweetness and moisture, giving the pudding its signature sticky texture.
- Bake & Serve: Divide the batter evenly among the prepared muffin cups or ramekins. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Meanwhile, make the toffee sauce by gently melting butter, sugar, and cream in a saucepan, stirring until smooth, then adding vanilla. Serve the warm puddings topped generously with toffee sauce and optional walnuts for a perfectly indulgent dessert.
Notes
- Date Substitutes: If medjool dates are unavailable, prunes or dried figs can be used as a natural, sweet alternative.
- Alternative Sauces: Try warm caramel or butterscotch sauce instead of traditional toffee for a flavor twist.
- Make-Ahead Option: Prepare both the sponge and sauce up to five days in advance; reheat before serving for convenience.
- Freezing Instructions: Wrap individual puddings in plastic wrap and store in an airtight container for up to three months.
- Dietary Adjustments: Use gluten-free flour plus xanthan gum for a gluten-free version, and replace eggs and butter for a vegan adaptation
Chef’s Insider Baking Secrets
Creating a perfect Sticky Toffee Pudding is all about balance and technique.
Softening the dates in boiling water before blending ensures a naturally sweet, moist sponge without overworking the batter.
Lightly creaming butter and sugar introduces air, keeping the cake tender.
Folding the dry ingredients gently prevents a dense texture, while pulsing the dates just until smooth avoids a gritty paste.
For the toffee sauce, cooking slowly over low heat prevents caramel from burning and ensures a silky, rich finish.
Optional walnuts add texture and healthy fats, rounding out the flavor profile.
Small adjustments, like using room-temperature eggs or allowing the sponge to cool slightly before pouring sauce, elevate the overall dessert experience.
Serving Suggestions For Maximum Delight
Sticky Toffee Pudding is versatile and pairs beautifully with a variety of accompaniments.
Serve warm with a generous drizzle of freshly made toffee sauce and a sprinkle of chopped walnuts for added crunch.
Vanilla or cinnamon ice cream enhances the sweetness, while lightly whipped cream balances richness.
For a cozy presentation, plate the pudding in ramekins with a side of fresh berries, or cut into squares for a casual buffet-style dessert.
This dessert also works well for afternoon tea, holiday gatherings, or as a special weekend treat.
Its rich flavor and elegant presentation make it ideal for both everyday indulgence and festive occasions.
Storage Tips For Best Results
To keep your Sticky Toffee Pudding at its peak, store the cakes and sauce separately in airtight containers in the refrigerator.
The sponge maintains its moist texture for up to five days, while the sauce can be reheated gently on the stove or microwave.
For long-term storage, wrap individual cakes in plastic wrap and freeze for up to three months, reheating before serving.
If freezing the sauce, place it in a freezer-safe jar and thaw in the refrigerator overnight before reheating.
Always reheat gently to preserve texture and flavor, ensuring a fresh-baked taste even days after preparation.
Frequently Asked Recipe Questions
1. Can I make this recipe vegan?
Yes! Replace butter with a solid vegan butter, and substitute the two eggs with two tablespoons of ground flaxseed mixed with six tablespoons of water. Use plant-based cream alternatives like almond, soy, or coconut milk for the sauce.
2. What is the best type of dates to use?
Medjool dates are preferred for their natural sweetness and soft, chewy texture. If unavailable, prunes or dried figs can also be used but may slightly alter the flavor.
3. Can I bake this in a large pan?
Absolutely! Use a square or rectangular baking dish and adjust the baking time to 22–25 minutes. Check for doneness with a toothpick inserted into the center.
4. How do I prevent the cake from drying out?
Avoid overbaking, fold ingredients gently, and keep the dates well-soaked. Serving with warm toffee sauce also ensures the dessert remains moist and indulgent.
5. Can this be made ahead for parties?
Yes. Both the sponge and sauce can be prepared up to five days in advance. Reheat the cakes gently and pour over warm sauce for a fresh, ready-to-serve dessert.
This recipe has been adapted and simplified from the original version by tastesbetterfromscratch. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
