Name: Homemade Sticky Toffee Pudding
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 200g g pitted dates (chopped into small pieces); 250ml ml boiling water (for soaking dates); 1 teaspoon tsp baking soda; 115g g unsalted butter (softened, for creaming); 150g g brown sugar; 2 large eggs (at room temperature); 1 teaspoon tsp vanilla extract; 200g g self-raising flour (if using all-purpose, add 1 tsp baking powder); 125ml ml heavy cream (alternatively, coconut cream for dairy-free); 100g g butter (for toffee sauce, use good-quality butter); 150g g brown sugar (for toffee sauce); 125ml ml heavy cream (for toffee sauce)

There’s something about homemade sticky toffee pudding that feels like a warm hug on a chilly day. It’s not perfect—sometimes the toffee is a little thick, the sponge a bit uneven—but that’s part of its charm. It’s a dessert I make in my kitchen when I want to slow down and savor a moment, not rush through it.

This pudding takes me back to quiet weekends, family kitchens filled with the smell of caramel and butter. It’s a comfort food that’s lived through generations, each batch a little different but always cozy. Making it from scratch reminds me that imperfect is often just right, especially when the result is sticky, sweet, and utterly satisfying.

Focusing on the nostalgic warmth and the imperfect, cozy charm of homemade sticky toffee pudding, as a comfort food that reminds us of family kitchens and quiet weekends.

A Cozy Classic with a Twist

Baking this pudding feels like recreating a Sunday tradition from childhood, with all its messy, sweet chaos.
The smell of caramelizing sugar and melting butter always pulls me into a moment of pure, simple joy.
Every time I make it, I remember the quiet thrill of sharing something homemade that turns everyone into a dessert enthusiast.
This recipe is my go-to when I need a cozy, no-fuss treat that tastes like a warm hug after a long day.
There’s an imperfect charm in its sticky, gooey texture that always makes me feel connected to home, no matter where I am.

The story behind this recipe

Making this sticky toffee pudding is my way of holding onto a bit of childhood chaos. My grandma’s kitchen was always filled with the smell of caramel, butter, and something baking that promised comfort. I still remember the sticky fingers and the quiet pride of pulling this out of the oven, knowing it would make everyone smile.
Every batch feels like a small rebellion against the hurried, modern world—an ode to slow mornings, imperfect edges, and warm, sticky spoons. I’ve tweaked the recipe over the years, but that nostalgic, gooey essence remains my anchor. It’s not fancy, just honest, cozy, and built for sharing.
heading: ‘The story behind this recipe’

Contextual origin, trivia, or history

Sticky toffee pudding originated in Britain, gaining popularity in the 20th century as a comforting dessert in pubs and homes alike.
The dish is believed to have roots in the Victorian era, where rich, sweet puddings were a sign of indulgence and celebration.
Traditionally, it uses black treacle or golden syrup, ingredients that give the pudding its distinctive deep caramel flavor.
In the UK, it’s often served with a generous pour of warm toffee sauce and a scoop of vanilla ice cream or custard.
Despite its simple ingredients, this dessert has become a symbol of cozy, family-style gatherings and nostalgic weekends.

Ingredient breakdown: key components

Dates: I love the natural sweetness and chewy texture they bring, but you can swap in dried figs if you prefer a milder flavor.
Black treacle: Its deep, smoky sweetness is essential; if unavailable, dark molasses can work, but it’ll lack that rich complexity.
Butter: I use salted to balance sweetness, but if you want a lighter cake, try unsalted and add a pinch of salt at the end.
Self-raising flour: Ensures a light, airy sponge—if you only have all-purpose, add a teaspoon of baking powder per cup of flour.
Heavy cream: I like the richness it adds, but coconut cream makes it dairy-free with a subtly coconutty note and creamy texture.
Toffee sauce: The real magic—thick, sticky, and oozy. Use good-quality butter and brown sugar for the best, caramelly depth.
Vanilla extract: Just a splash amplifies all the sweetness, but a touch of cinnamon can add a cozy warmth if you’re feeling adventurous.

Spotlight on key ingredients

Dates:

I love their chewy, jammy texture and the way they caramelize slightly during baking, adding depth.
Black treacle: Its smoky, rich sweetness is vital; it transforms the pudding into that deep, sticky wonder we crave.

Toffee sauce:

Butter: I prefer salted for balancing sweetness, but unsalted works if you add a pinch of salt for contrast.
Thick, glossy, and oozy—use good butter and brown sugar for that unmistakable caramel aroma.

Notes for ingredient swaps

Dates: I love the chewy richness they add, but dried figs can be a milder alternative with a less intense sweetness.
Black treacle: Its smoky, deep caramel flavor is key; if you can’t find it, dark molasses will do, but expect a slightly different aroma.
Butter: Salted butter balances the sweet; for a lighter cake, try unsalted and add a pinch of salt to taste.
Self-raising flour: Ensures lift and fluffiness; if using all-purpose, add 1 teaspoon baking powder per cup of flour.
Heavy cream: I prefer the richness it provides, but coconut cream offers a dairy-free option with a subtly coconut note.
Toffee sauce: Use high-quality butter and brown sugar for depth; if short on time, store-bought caramel sauce can work in a pinch.
Vanilla extract: Amplifies sweetness and aroma; for a warm spice twist, a touch of cinnamon works beautifully.

Equipment & Tools

Mixing bowls: For creaming butter and sugar, and combining ingredients.
Saucepan: To make the warm toffee sauce.
20cm (8-inch) baking dish: To bake the pudding evenly.
Spatula: To smooth the batter and serve.
Skewer or cake tester: To check doneness of the baked pudding.

Step-by-step guide to sticky toffee pudding

Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) baking dish with butter; set aside.
Chop 200g (7 oz) of pitted dates into small pieces. Soak them in 250ml (1 cup) boiling water with 1 teaspoon baking soda for 10 minutes, then mash slightly.
In a mixing bowl, cream together 115g (1/2 cup) unsalted butter and 150g (3/4 cup) brown sugar until light and fluffy, about 3 minutes.
Add 2 eggs one at a time, beating well after each. Mix in 1 teaspoon vanilla extract.
Stir in the mashed dates and their soaking liquid, then fold in 200g (1 1/2 cups) self-raising flour gently until just combined. Do not overmix.
Pour the batter into the prepared dish, smoothing the top with a spatula. Bake for 30-35 minutes, until the top is golden and a skewer inserted comes out clean.
While the pudding bakes, prepare the toffee sauce: in a saucepan, melt 100g (1/2 cup) butter with 150g (3/4 cup) brown sugar and 125ml (1/2 cup) heavy cream over medium heat. Bring to a gentle boil, then simmer for 3-4 minutes until thickened and glossy.
Check the pudding around 30 minutes: it should have risen slightly, with a golden crust. Insert a skewer into the center—if it comes out with moist crumbs, it’s done. If still wet, bake a few more minutes.
Remove the pudding from the oven and let it rest for 10 minutes. Drizzle generously with the warm toffee sauce and serve in slices, with extra sauce if desired.
For the best texture, serve slightly warm, allowing the sauce to seep into the sponge, making each bite sticky and luscious.

Let the pudding rest for 10 minutes before slicing. Drizzle with warm toffee sauce and serve with ice cream or custard for extra comfort.

How to Know It’s Done

Toothpick inserted in center comes out with moist crumbs but not wet batter.
Top is golden and slightly firm to the touch.
Toffee sauce is thick, glossy, and coats the back of a spoon.

Homemade Sticky Toffee Pudding

This classic British dessert features a moist, fluffy sponge made with chopped dates, baked until golden, then generously drizzled with a rich, gooey toffee sauce. The final presentation is a warm, sticky pudding with a luscious caramel glaze, perfect for cozy weekends or family gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 8

Course: Main Course

Cuisine: British

Calories: 350

Ingredients Equipment Method Notes

Ingredients

200g g pitted dates chopped into small pieces
250ml ml boiling water for soaking dates
1 teaspoon tsp baking soda
115g g unsalted butter softened, for creaming
150g g brown sugar
2 large eggs at room temperature
1 teaspoon tsp vanilla extract
200g g self-raising flour if using all-purpose, add 1 tsp baking powder
125ml ml heavy cream alternatively, coconut cream for dairy-free
100g g butter for toffee sauce, use good-quality butter
150g g brown sugar for toffee sauce
125ml ml heavy cream for toffee sauce

Equipment

Mixing bowls
Saucepan
20cm (8-inch) baking dish
Spatula
Skewer or cake tester

Method

Chop the dates into small pieces and place them in a bowl. Pour boiling water over the dates along with baking soda, then let sit for 10 minutes until softened and slightly jammy. Mash lightly with a fork to break down further.
In a large mixing bowl, cream together softened butter and brown sugar until the mixture is light, fluffy, and fragrant, about 3 minutes. Use a spatula or hand mixer for best results.
Add eggs one at a time into the creamed mixture, beating well after each addition. Stir in vanilla extract for a warm aroma. The mixture should become smooth and slightly increased in volume.
Stir in the mashed dates along with their soaking liquid, mixing gently until evenly incorporated. This adds moisture and flavor to the batter.
Fold in the self-raising flour carefully, just until combined. Avoid overmixing to keep the sponge light and airy.
Pour the batter into a greased 20cm (8-inch) baking dish, smoothing the top with a spatula for even baking.
Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until golden on top and a skewer inserted into the center comes out with moist crumbs.
While the pudding bakes, prepare the toffee sauce by melting butter, brown sugar, and heavy cream in a saucepan over medium heat. Bring to a gentle boil, then simmer for 3-4 minutes until thick and glossy, with a caramel aroma filling the kitchen.
Check the baked pudding by inserting a skewer into the center. If it comes out moist with crumbs, it’s ready. Let the pudding rest for 10 minutes to settle.
Slice the warm pudding into squares, then drizzle generously with the warm toffee sauce. Serve with extra sauce on the side for maximum gooey goodness.
Enjoy the rich, sticky, caramel-laden pudding with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

Notes

For an extra cozy touch, sprinkle a pinch of cinnamon into the batter or the sauce. Make ahead by preparing the batter in advance and refrigerating; bake just before serving for best freshness.

Pro tips for sticky toffee pudding

Bolded Mini-Head: Use room temperature butter → Cream it thoroughly for a lighter, fluffier sponge.
Bolded Mini-Head: Soak dates well → This prevents them from clumping and ensures even moisture distribution.
Bolded Mini-Head: Watch the baking time → The top should be golden, and a skewer should come out with moist crumbs.
Bolded Mini-Head: Simmer the toffee sauce gently → Overboiling can cause it to separate or burn; aim for a glossy, thick consistency.
Bolded Mini-Head: Rest before serving → Let the pudding sit for at least 10 minutes to set the texture and meld flavors.
Bolded Mini-Head: Serve warm with extra sauce → The heat enhances the caramel aroma, making each bite sticky and rich.
Bolded Mini-Head: Adjust sugar and treacle → Balance sweetness and smokiness to match your flavor preference.

Common mistakes and how to fix them

FORGOT to check oven temperature → Use an oven thermometer for accuracy.
DUMPED the entire sauce into the pudding → Keep some sauce aside for serving.
OVER-TORCHED the pudding surface → Cover with foil if browning too quickly.
MISSED the resting step → Allow pudding to rest 10 minutes before slicing.

Quick Fixes and Pantry Swaps

When sauce is too thick → Splash in a little boiling water and stir until glossy.
If pudding is dry → Patch with a spoonful of warm toffee sauce before serving.
When pudding sticks to the pan → Shield with a damp cloth and gently loosen edges.
Dumped too much sugar → Fix by adding a splash of cream or butter in the sauce for balance.
When aroma is faint → Splash a few drops of vanilla or sprinkle sea salt to enhance flavor.

Prep, store, and reheat tips

You can prepare the pudding batter up to a day in advance; cover and refrigerate. The flavors meld better overnight, and it’s ready to bake when you are.
Store the baked pudding in an airtight container at room temperature for up to 2 days. Reheat gently in the oven at 150°C (300°F) for about 10 minutes, until warmed through and sticky again.
The toffee sauce can be made ahead and stored in the fridge for up to 3 days. Warm it slightly before serving to regain its glossy, oozy texture, and listen for that satisfying crackle as it hits the warm pudding.
Refrigerate leftovers for up to 2 days. Reheat slices in the microwave at medium power for 20-30 seconds, watching for that perfect sticky, melted sauce consistency. Sensory tip: it should smell caramel-rich and feel gooey at the edges.
For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to a month. Thaw overnight in the fridge, then reheat as above. Expect the texture to be slightly softer but still intensely flavorful.

Sticky Toffee Pudding Recipe