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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the mashed dates along with their soaking liquid, mixing gently until evenly incorporated. This adds moisture and flavor to the batter.
  5. Fold in the self-raising flour carefully, just until combined. Avoid overmixing to keep the sponge light and airy.
  6. Pour the batter into a greased 20cm (8-inch) baking dish, smoothing the top with a spatula for even baking.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.