I love this recipe because it’s simple yet deeply satisfying. The ingredients are easy to find, and the method is straightforward, but the end result tastes like a dessert from a fancy restaurant. The combination of dates and brown sugar gives the pudding a deep caramel flavor, and the toffee sauce makes it extra decadent. I find it’s a great make-ahead dessert for gatherings, as I can reheat it easily and it tastes just as good as freshly baked.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup Medjool dates (pitted and chopped) 2 cups water 1/2 cup unsalted butter (softened) 1 cup dark brown sugar 2 large eggs 1 cup all-purpose flour 1 tsp baking powder
For Toffee Sauce: 1/2 cup heavy cream 1/2 cup dark brown sugar 2 tbsp unsalted butter 1 tsp vanilla extract
Directions
I start by preheating my oven to 350°F (175°C) and greasing an eight-inch square baking dish.
In a small pot, I simmer the chopped Medjool dates in water for about five minutes until they’re soft, then mash them lightly.
In a mixing bowl, I cream together the butter and dark brown sugar until the mixture is fluffy.
I add the eggs one at a time, mixing well after each addition.
Next, I gently mix in the flour and baking powder until just combined, then fold in the mashed date mixture.
I pour the batter into the prepared baking dish and bake for about 35 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
While the pudding bakes, I make the toffee sauce by heating the heavy cream, dark brown sugar, butter, and vanilla extract in a small saucepan over low heat until everything melts and bubbles gently.
Once the pudding is baked, I let it cool slightly before serving it warm, generously drizzled with the rich toffee sauce.
Servings and Timing
This recipe serves 8 people. It takes about 15 minutes to prepare and 35 minutes to bake, making the total time around 50 minutes. I find it ideal for dinner parties or Sunday desserts because it’s easy to make yet feels special and luxurious.
Variations
Sometimes I like to experiment by adding chopped nuts, like pecans or walnuts, to the batter for a bit of crunch. A sprinkle of sea salt on top of the toffee sauce can also add a wonderful contrast to the sweetness. If I want a lighter version, I replace half the butter with applesauce, which keeps the cake moist but reduces the fat slightly.
Storage/Reheating
I usually store leftovers covered in the refrigerator for up to three days. When I’m ready to enjoy it again, I warm individual portions in the microwave for about 30 seconds or reheat the whole dish in a 300°F (150°C) oven until heated through. The toffee sauce can be reheated gently on the stove or in the microwave until smooth and pourable again.
FAQs
How do I know when the pudding is done baking?
I check if it’s golden brown on top and a toothpick inserted into the center comes out clean.
Can I use regular dates instead of Medjool dates?
Yes, but I prefer Medjool dates because they’re softer and have a richer flavor.
Can I make this pudding ahead of time?
Absolutely. I often bake it the day before and reheat it before serving; it stays moist and delicious.
Can I freeze sticky toffee pudding?
Yes, I freeze it without the sauce for up to three months, then thaw and reheat before adding fresh sauce.
What’s the best way to serve it?
I love serving it warm with vanilla ice cream or whipped cream for contrast.
Can I make the sauce in advance?
Yes, I store it in the fridge for up to five days and reheat it gently before serving.
What type of pan should I use?
I usually bake it in an eight-inch square dish, but a round cake pan works too.
Can I make this recipe gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free baking blend with good results.
Why do I need to simmer the dates first?
Simmering softens the dates and releases their natural sweetness, which keeps the pudding moist.
Can I double the recipe for a crowd?
Yes, I double everything and bake it in a 9×13-inch pan, increasing the baking time slightly.
Conclusion
Classic Sticky Toffee Pudding is one of my favorite desserts to make when I want something truly comforting. The combination of the soft, date-filled sponge and the rich, buttery toffee sauce is simply irresistible. Whether I’m making it for a family dinner or to impress guests, it never fails to bring warmth and joy to the table.
A warm, moist British dessert made with dates and topped with a rich, buttery toffee sauce — the perfect indulgent comfort food for any occasion.
Ingredients
1 cup Medjool dates (pitted and chopped)
2 cups water
1/2 cup unsalted butter (softened)
1 cup dark brown sugar
2 large eggs
1 cup all-purpose flour
1 tsp baking powder
For Toffee Sauce:
1/2 cup heavy cream
1/2 cup dark brown sugar
2 tbsp unsalted butter
1 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
In a small pot, simmer the chopped Medjool dates in water for about 5 minutes until softened, then mash lightly.
Cream together the butter and dark brown sugar in a mixing bowl until fluffy.
Add the eggs one at a time, mixing well after each addition.
Gently mix in the flour and baking powder until just combined, then fold in the mashed date mixture.
Pour the batter into the prepared baking dish and bake for about 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
While the pudding bakes, make the toffee sauce by heating the heavy cream, dark brown sugar, butter, and vanilla extract in a small saucepan over low heat until melted and bubbling gently.
Let the pudding cool slightly, then serve warm with generous drizzles of toffee sauce and optional vanilla ice cream.
Notes
Store leftovers covered in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or the whole dish in a 300°F (150°C) oven until warmed through.
The toffee sauce can be made ahead and stored in the fridge for up to 5 days.
For a gluten-free version, use a gluten-free baking blend.
Try adding chopped nuts or a sprinkle of sea salt for extra flavor.
