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Easy Sticky Toffee Pudding

Jessica T. Brown
Moist date sponge drenched in warm, buttery toffee sauce, perfect as individual servings or a shared dessert—rich, indulgent, yet simple to prepare for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine English
Servings 12

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