Learn how to make this traditional British dessert, Sticky Toffee Pudding. Loved by everyone who tries it, this recipe is surprisingly easy. Made with a secret ingredient this cake is full of flavor, serve it with heavy pouring cream, custard or ice cream!
Growing up I lived a very English lifestyle but in Orange County, California. My parents, both English, were married in England and moved to the States for fun, then they had me and my two sisters. Thirty years later we are all still here, and the only ones here, everyone else is still in England. We spent many summers in England and every special occasion dinner included things like Yorkshire pudding, English-style roasted potatoes, sherry trifle, shortbread, sausage rolls or if we were lucky sticky toffee pudding.
Then I spent my mid to late teens and the majority of my twenties in the restaurant industry, with 10 years of it at a British Pub. Sticky toffee pudding was our number one dessert. Shepherd's Pie was the number one dinner. The only thing was we prepared the dessert differently than my mom did. Just like some people enjoy sticky toffee pudding drenched in custard, where for me its always been cream. Until I discovered ice cream, I love that now too. In fact I don't mind it with Bird's custard it just changes the flavor profile for me so I tend to stick to cream.
This is the best sticky toffee pudding recipe, in my opinion. Some bake sticky toffee pudding in the sticky toffee sauce, I prefer to have my sauce poured on top so I can add as much or as little as I want.
Let's get to the recipe. This recipe is ever so slightly adapted from my Auntie Marguerites recipe. Besides my nan and mom, my two aunties Marguerite and Maureen are the other ladies who have inspired me with all of their gorgeous bakes. You can always count on the best dessert when you visit their houses.
Jump to:
What ingredients are in sticky toffee pudding?
Many are surprised when they hear/ read that sticky toffee pudding is made with dates. Sometimes the recipe is made with apricots, but I grew up with dates, so we are using dates today.
Then your normal cake suspects are here, butter, sugar, eggs, vanilla, flour, baking soda and powder, and salt. And it wouldn't be sticky toffee without a sticky toffee sauce- brown sugar, butter, and cream. Yes, it's that good and easy.
How to make sticky toffee pudding?
First, we are going to start with soaking the dates. Place the pitted dates in a large heatproof bowl and add boiling water. Let the mixture sit for 10 minutes, this helps soften the dates and infuse the liquid with the gorgeous date flavor.
Prepare an 8-inch cake pan and grease the whole pan, preheat the oven to 350F/180C.
In a food processor add the dates and liquid then add baking soda and pulse 8-10 times until the mixture has broken down mostly- there will still be chunks that's what you want.
In a large bowl or bowl of your stand mixer add the softened butter and sugar, mix on medium speed for 2-4 minutes, until light and fluffy. Add the eggs and vanilla extract. Mixing to combine.
In a small bowl whisk together the flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture, just until no large flour streaks remain. Add the date mixture with all the liquid. Pour into prepared pan and bake for 30-35 minutes
What goes with sticky toffee pudding?
Depending on what part of the English country you are in dpends on what you will be served with. I grew up with heavy cream, many enjoy Bird's custard (I make homemade custard too) and recently you see ice cream served with sticky toffee pudding. I love the way the cold cream soaks into the warm sticky toffee pudding.
How long does homemade sticky toffee pudding last?
I wish I knew how long it lasted, only lasts one night at my house! Just kidding, but seriously maybe two nights! You can definitely place the sticky toffee pudding cake in an airtight container or cover in plastic wrap and keep it in the fridge for 3-4 days. You can reheat in the microwave for 30 seconds to a minute depending on the size of your piece.
Can sticky toffee pudding be frozen?
You can easily freeze the cake, then thaw either overnight in the fridge or let it cool on the counter for a few hours. I do not suggest making the sticky toffee sauce ahead of time, I like it best fresh and it only takes just over five minutes to make.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Easy Sticky Toffee Pudding Recipe
Learn how to make this traditional British dessert, Sticky Toffee Pudding. Loved by everyone who tries, this recipe is surprisingly easy. Made with a secret ingredient this cake is full of flavor, serve it with heavy pouring cream, custard or ice cream!
- Total Time: 55 minutes
- Yield: 9 Slices 1x
Ingredients
Cake
- 15 Pitted Dates
- 10oz water
- 2 Teaspoons Baking Soda
- 3oz (6 Tablespoons) Unsalted Butter, softened to room temp.
- 150 grams (¾ Cup) Granulated Sugar
- 2 Large Eggs, at room temp
- 1 Tablespoon Pure Vanilla Extract
- 125 grams (1 Cup) All-Purpose Flour
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
Sticky Toffee Sauce
- 6oz (¾ Cup) Unsalted Butter
- 122 grams (Heaping ½ Cup) Light Brown Sugar
- 4 Tablespoons Heavy Whipping Cream
Instructions
Cake
- In a large bowl add the dates and hot water, let sit for 10 minutes. Prepare an 8-inch cake pan and grease the whole pan, preheat the oven to 350F/180C.
- In a food processor add the dates and liquid add baking soda and pulse 8-10 times until the mixture has broken down mostly- there will still be chunks that's what you want.
- In a large bowl or bowl of your stand mixer add the softened butter and sugar, mix on medium speed for 2-4 minutes, until light and fluffy. Add the eggs and vanilla extract. Mixing to combine.
- In a small bowl whisk together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture, just until no large flour streaks remain. Add the date mixture with all the liquid. Pour into prepared pan and bake for 30-35 minutes, until the cake is done. (Lightly press the cake in the center if it bounces back the cake is done) Let the cake cool on a wire rack.
Sticky Toffee Sauce
- In a large pot add the butter and brown sugar. Whisk constantly over medium heat for 4-5 minutes. Add one tablespoon of cream at a time. Whisk each tablespoon of cream until its fully combined then add the next. You can either pour the sauce on top of the whole cake or serve it on the side. Serve the cake with heavy pouring cream, ice cream or Bird's custard.
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: British
Jessica says
I RARELY bake and when I do, it usually ends in disaster. But not with this recipe! It was so easy to make and foolproof! The best part was how delicious it tasted, will definitely be making this again.
Harriett says
I grew up with an english mom, and this recipe tastes so similar to hers!!! Thank YOU!
Sana says
Hi -can I make this in a muffin pan -how long would the baking time be then?
Elizabeth Waterson says
Hi Sana, I have this recipe for individual sticky toffee pudding https://confessionsofabakingqueen.com/mini-sticky-toffee-puddings/ but they are not made in a muffin tin, I personally have not tried it with muffin tins. If you try it I would suggest maybe trying to bake for 12-18 minutes, and still baking the tray in a water bath to help them steam bake. Let me know if you have any further questions or if you try baking them!! XX Liz
Yvonne says
I LOVE THIS STICKY TOFFEE PUDDING!
This recipe is quick, easy and so yummy!
It travels well if you're taking it to to a party or somewhere. All you have to do is microwave it. I do the sauce separate then pour it over.
Heavy whipping cream is a MUST for my sticky toffee pudding! I find Birds custard and ice cream too sweet!
This dessert freezes really well!
Elizabeth Waterson says
Hey YOU!! 🙂 Thank you so much for coming back to rate the recipe, it helps me out so much, I really appreciate it!!! We all love out STP so much, in fact, it's been a few months maybe I need to bake one this weekend!! Hope to see you soon!! XX Liz
Elizabeth says
Hello! Excited to try this recipe. Can you use dried dates or should they be fresh? Thanks!
Elizabeth Waterson says
Hi, Elizabeth thanks for reaching out! I always just purchase "pitted dates" but since we are soaking the dates in water before using them I think using dried should work just fine, since dried dates are usually just less moist than fresh dates. The water will moisten them back up! Please let me know if you have any further questions or if you try the recipe I would love to know what you think! xX Liz
Sithara says
Is it OK o use regular sugar for sauce??
Elizabeth Waterson says
Hii Sithara, I would personally not make the sauce with white sugar as the flavor and texture would be altered too much. Please let me know if you have any other questions or if you try the cake I would love to know what you think. XX Liz
Sithara jahan says
I have tried
The cake was sk nice and all loved it
Especially my dad
Thank asp sk much for the recipe
Is there any recipe to make sauce using regular sugar
Elizabeth Waterson says
Hi Sithara, thanks so much for coming back to review the recipe! I am so pleased you enjoyed the cake and your dad too! In order to achieve the right flavor I am afraid you must make it with brown sugar. Please let me know if I can answer any other questions! Take care. XX Liz
SusanO says
My son who lives 200 miles away has asked me to send him stp for his birthday cake. I can express mail it to arrive in a couple of days but I don’t know how this cake and the sauce will hold up at ambient temp that long. They would of course be packaged separately. What do you think? Any suggestions?
Elizabeth Waterson says
Hi Susan, I love that you want to mail a cake! I have never mailed this cake but have mailed my Sticky Toffee Loaf Cake from CA to NY. In that cake, the sauce is more set as it's already drizzled on top of the cake. I don't feel 100% confident mailing the sauce separately. I would personally look at mailing a loaf-style cake since they are a bit sturdier or sending a chocolate cake layer or two, both individually wrapped, and sending a good quality chocolate bar that he can melt and pour on top of the cake. Or sending brownies or cookies would be a great option too. A warmed-up brownie with ice cream is one of my family's favorite desserts! Feel free to ask any further questions, you can always direct message me on Instagram as well, we can chat a bit easier back and forth there. XX Liz
Elaine says
This is totally gorgeous, I first made using two eggs, second time I forgot the eggs still so yummy. Now I use one large egg.. It is being requested all the time. Plus I use dark brown soft sugar for the sauce etc.
Tess says
This dessert is soooo good and easy to make. Will be a staple in our house. Thank you.
Elizabeth Waterson says
Thank you so much for the lovely review Tess! I love to hear you will make it again! Take care. XX Liz
Deb Crosby says
My husband and I only recently discovered sticky toffee pudding and are glad we did! It was a spur-of-the-moment decision to try baking your recipe while preparing a meal for friends. Your recipe was super easy to make and would likely have been more delicious had I purchased the ingredients in advance.
Unfortunately, while I had the dates, I didn't have any unsalted butter or cream, so I tried substituting milk with a little added butter and cut the salt in the dry ingredients to a pinch. I tasted rich enough. However, it was too salty for my taste, though my husband said he didn't notice. Those who like salted *caramel flavour may have thoroughly enjoyed it. * In my head there isn't a huge difference between caramel and toffee flavour - or is there?
I'll try again with unsalted butter next time. Thanks for the recipe!
Elizabeth Waterson says
Hi Deb, so glad you enjoyed the pudding! Hopefully next time its just right for you! XX Liz