English Sticky Toffee Pudding is one of my top 5 favorite desserts of all time. I don’t think it gets enough love in the states and I wish that would change! I love it so much and this recipe is SO GOOD. It’s fluffy, moist and rich; plus the toffee sauce just takes it over the top. The lightly sweetened whipped cream adds a nice balance to the decadent pudding.
Our sticky toffee pudding recipe is a family-style version that feeds so it’s perfect for the holidays, if you’re trying to feed a group of people. It’s so cozy and satisfying!
What is Sticky Toffee Pudding?
Sticky toffee pudding is a moist English cake made with dates and covered in rich toffee sauce. It’s also traditionally served with vanilla custard or ice cream. We serve ours with lightly sweetened whipped cream.
What Does Sticky Toffee Pudding Taste Like?
Sticky toffee pudding has a decadent, soft and almost chewy caramel/toffee flavor and texture.
Although many sticky toffee pudding recipes don’t call for a spice mixture, we include a small amount of cinnamon, clove and nutmeg into ours which adds a subtle depth of flavor that compliments the sweet richness.
How to Make Our Sticky Toffee Pudding Recipe
Ingredients
Toffee Sauce Ingredients
Pudding Ingredients
Whipped Cream Ingredients
Process
Toffee Sauce Process
- Place all ingredients into saucepan. Stir together.
- Simmer until an amber sauce has formed and is thick enough to coat the back of a wooden spoon. Stir and remove from heat.
Pudding Process
- Preheat oven to 350°F. Place dates and water in a saucepan and bring to a boil. Remove from heat and cool.
- Pour mixture into a blender and blend until smooth. Set aside.
- In a mixing bowl combine flour, baking powder, baking soda, cinnamon, clove, nutmeg, and salt. Whisk together. Set aside.
- In bowl of a stand mixer with a paddle attachment (or using a hand mixer), cream together the unsalted butter and brown sugar.
- Add eggs and continue to beat together.
- Pour date puree and vanilla extract into butter mixture and beat until just incorporated.
- Add dry ingredients into wet ingredients and mix until fully combined.
- Lightly grease a (2 quart) baking dish with butter.
- Pour cake batter into prepared baking dish.
- Bake for about 30 to 35 minutes.Remove pudding from oven.
- Carefully prick the entire surface with a fork.
- Pour half the toffee sauce evenly over the top of pudding and allow sauce to slightly soak in.
- Place the sticky toffee pudding back into the oven for 5 minutes, until the toffee sauce begins to bubble. Remove from oven and slightly cool.
Whipped Cream Process
- Combine heavy cream, sugar and vanilla extract into a small bowl.
- Whisk together until a soft peaks form.
Assembly
- Scoop some pudding into a shallow bowl and top with a dollop of whipped cream. Finish with a drizzle of toffee sauce and serve.
Tools You Will Need
- measuring spoons
- dry measuring cups
- liquid measuring cup
- saucepan
- mixing bowls
- whisks
- blender
- hand mixer or stand mixer
- 2 qt baking dish
Make Ahead and Freezing Sticky Toffee Pudding
Although this sticky toffee pudding is best enjoyed the day it’s made, it can be made ahead of time as well as frozen!
Make Ahead
- Toffee sauce can be made up to 2 weeks ahead of time and stored in an airtight container in the refrigerator. To reheat, pour sauce into saucepan and simmer over low heat just until heated through.
- Pudding can be made up to 3 days ahead of time. Cool completely from oven and tightly wrap with plastic wrap and store in the refrigerator. To reheat, uncover and heat in an oven until just warmed. Prick surface with fork and top with half the warmed toffee sauce. Place pudding back into oven for 10 minutes. Serve.
- Whipped Cream should not be made ahead of time and should be used the day it is made.
Freezing
- Toffee sauce can be frozen for up to 3 months. Store sauce in an airtight container in the freezer. To reheat, thaw sauce in the refrigerator overnight. Once thawed, pour sauce into a small saucepan and gently simmer until heated through.
- Pudding can be frozen for up to 3 months. Cool pudding completely from oven and tightly wrap with plastic wrap and store in the freezer. To reheat, thaw in the refrigerator overnight. Once thawed, uncover and heat in an oven until just warmed. Prick surface with fork and top with half the warmed toffee sauce. Place pudding back into oven for 10 minutes. Serve.
Variations
- The cinnamon, clove and nutmeg spices can be omitted all together and still result in a delicious, sweet pudding.
- Add a subtle chocolatey flavor by incorporating a small amount of unsweetened cocoa powder to the batter.
- Fold a few tablespoons of the toffee sauce into the whipped cream for a toffee flavored whipped cream!
- Serve the sticky toffee pudding with vanilla ice cream instead of whipped cream, to make it a la mode!
- Make individual portions of our recipe by pouring the batter into small ramekins (about 6 ounces in size). Just decrease the baking time by about 8-10 minutes.
I can’t stress enough just how much I love this sticky toffee pudding recipe. It’s absolutely delicious and such a special treat! Enjoy!
More Crowd Pleasing Dessert Recipes You Will Love
Sticky Toffee Pudding
The only Sticky Toffee Pudding recipe you'll ever want to make and eat! Soft, fluffy and moist sponge cake doused in a decadent toffee sauce and finished with dollops of whipped cream and even more toffee sauce.
Servings:
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter, softened
- 24 dates, pitted and chopped (5 ounces)
- 1 1/2 cups water
- 1 1/2 cups dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon salt
toffee sauce
- 3/4 cup unsalted butter, softened
- 1 1/2 cups dark brown sugar
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
sweet cream
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
INSTRUCTIONS
toffee sauce
- Place all toffee sauce ingredients into a saucepan and gently stir together. Simmer over medium heat until an amber sauce has formed and is thick enough to coat the back of a wooden spoon, about 10 minutes. Stir and remove from heat.
pudding
- Preheat oven to 350°F.
- Place dates and water in a small pot and bring to a boil. Remove from heat and set aside. Cool for 15 minutes.
- Pour mixture into a blender and blend until smooth. Set aside.
- In a mixing bowl combine flour, baking powder, baking soda, cinnamon, clove, nutmeg, and salt and whisk together. Set aside.
- In bowl of a stand mixer with a paddle attachment (or using a hand mixer), cream together the butter and sugar.
- Scrape down sides of the bowl and add egg, one at a time, continue to beat together.
- Add date puree and vanilla into butter mixture and beat together until just incorporated.
- Add dry ingredients into wet ingredients and mix until fully combined.
- Pour mixture into a lightly greased (2 quart) baking dish and bake for about 30 to 35 minutes or until a toothpick comes out clean when inserted into the center of the pudding.
- Remove pudding from oven and carefully prick the entire surface with a fork.
- Pour half the toffee sauce evenly over the top of pudding and allow sauce to slightly soak in.
- Place the sticky toffee pudding back into the oven for 5 minutes, until the toffee sauce begins to bubble. Remove from oven and slightly cool.
whipped cream
- Place all the ingredients into a small bowl and whisk together until a soft peaks form.
assemble
- Scoop some pudding into a shallow bowl and top with a dollop of whipped cream. Finish with a drizzle of toffee sauce and serve.
NOTES
**Although this sticky toffee pudding is best enjoyed the day it’s made, it can be made ahead of time as well as frozen**
Make Ahead
- Toffee sauce can be made up to 2 weeks ahead of time and stored in an airtight container in the refrigerator. To reheat, pour sauce into saucepan and simmer over low heat just until heated through.
- Pudding can be made up to 3 days ahead of time. Cool completely from oven and tightly wrap with plastic wrap and store in the refrigerator. To reheat, uncover and heat in an oven until just warmed. Prick surface with fork and top with half the warmed toffee sauce. Place pudding back into oven for 10 minutes. Serve.
- Whipped Cream should not be made ahead of time and should be used the day it is made.
- Toffee sauce can be frozen for up to 3 months. Store sauce in an airtight container in the freezer. To reheat, thaw sauce in the refrigerator overnight. Once thawed, pour sauce into a small saucepan and gently simmer until heated through.
- Pudding can be frozen for up to 3 months. Cool pudding completely from oven and tightly wrap with plastic wrap and store in the freezer. To reheat, thaw in the refrigerator overnight. Once thawed, uncover and heat in an oven until just warmed. Prick surface with fork and top with half the warmed toffee sauce. Place pudding back into oven for 10 minutes. Serve.
Calories: 683kcal Carbohydrates: 84g Protein: 5g Fat: 38g Saturated Fat: 24g Cholesterol: 149mg Sodium: 264mg Potassium: 227mg Fiber: 2g Sugar: 66g Vitamin A: 1387IU Vitamin C: 1mg Calcium: 135mg Iron: 2mg
CUISINE: English
KEYWORD: pudding, sticky toffee pudding
COURSE: Dessert
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is it 24 dates or 5 oz?…because 24 dates is a lot more than 5 oz! thanks!
Hi! It’s 24 dates (and not medjool dates) I’m not sure why it says 5 ounces, it should say 20 ounces!
Why not Medjool dates?
Medjool dates are not readily available everywhere. You can definitely use them, just lessen the amount.
Absolutely delicious and pretty easy to make. My family loved it!
Any chance you have any tips on how to make this eggless?
I am making this for our Christmas dessert this year. I have tried other recipes that were OK, this one rocks it! The directions for the sauce were excellent, I’ve never had one turn out so well. Best recipe ever!
This is my family’s new NYE tradition! We make this NYE since it deserves to shine and not share the spotlight of all the Christmas desserts. This dessert meets everyone’s tastes, too- really the perfect dessert! Absolute must to serve warm. I make as is except the whipped cream. I don’t add sugar to mine since the pudding and sauce is sweet.