Name: Sticky Toffee Pudding
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 7 oz pitted medjool dates (approximately 7-10 dates); ¾ cup boiling water; 1 teaspoon baking soda; 5 tablespoons unsalted butter, softened; 2 tablespoons unsulphured molasses; ⅓ cup brown sugar, packed; 2 large eggs*, at room temperature; 1 teaspoon pure vanilla extract; 1 ¼ cups all purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter; ¾ cup heavy cream; ¾ cup brown sugar, packed; 2 teaspoons unsulphured molasses (teaspoons, not tablespoons); pinch salt; ½ teaspoon pure vanilla extract; heavy cream, whipped cream, vanilla ice cream, and/or flaky sea salt, optional

Sticky Toffee Pudding is a rich and comforting British dessert made with soft, sweet date cakes covered in warm toffee sauce. Served with whipped cream, ice cream, heavy cream, or custard, it makes a wonderful choice for holiday dessert recipes and special celebrations.

The cakes have a soft, tender texture that pairs beautifully with the warm sauce. Dates are soaked and mashed before being mixed into the batter, adding moisture and natural sweetness without creating an intense date flavor.

Even those who usually avoid dates may enjoy this dessert because their flavor stays subtle in the finished cake. Instead, they help create the moist texture and sweetness that make Sticky Toffee Pudding so satisfying.

Brown sugar is important in both the cake and the toffee sauce. It brings a deep, caramel like flavor that gives the dessert much of its rich character. Molasses adds even more depth and strengthens the flavor of the brown sugar.

Butter is another key part of the recipe. The cake is made with butter, and more butter is used in the toffee sauce to give it a rich, flavorful finish. Unsalted butter works best for this recipe.

There are also several ways to bake this dessert depending on how it will be served. The batter can be prepared in individual ramekins, a muffin pan, a square pan, or a Bundt pan, making it easy to choose the format that works best for a gathering.

Sticky Toffee Pudding is especially fitting for fall, winter, and the holiday season. The combination of soft date cake and warm toffee sauce creates the kind of comforting dessert that feels right at the end of a festive meal.

Whether served as individual portions or made as a larger cake, this dessert brings plenty of richness to the table. Add whipped cream, ice cream, heavy cream, or custard on the side for an extra creamy contrast to the warm pudding and toffee sauce.

Sticky Toffee Pudding

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Sticky Toffee Pudding is one of those desserts that feels like a warm hug from the very first bite. The soft and sweet sponge is filled with chopped dates, then soaked in a rich toffee sauce that melts into every crumb. Add a scoop of vanilla ice cream or a dollop of whipped cream and the whole thing becomes unbelievably comforting.

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

Cake:

7 oz pitted medjool dates (approximately 7-10 dates)
¾ cup boiling water
1 teaspoon baking soda
5 tablespoons unsalted butter, softened
2 tablespoons unsulphured molasses
⅓ cup brown sugar, packed
2 large eggs*, at room temperature
1 teaspoon pure vanilla extract
1 ¼ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt

Toffee sauce:

½ cup unsalted butter
¾ cup heavy cream
¾ cup brown sugar, packed
2 teaspoons unsulphured molasses (teaspoons, not tablespoons)
pinch salt
½ teaspoon pure vanilla extract

To serve:

heavy cream, whipped cream, vanilla ice cream, and/or flaky sea salt, optional

Instructions

Step-By-Step Instructions

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