Sticky Toffee Pudding with Toffee Sauce Recipe

If you’re craving a dessert that’s got everything—sticky, sweet, and downright comforting—then you’re going to love this Sticky Toffee Pudding with Toffee Sauce Recipe. I absolutely adore how this pudding turns out: moist, rich, with that perfect gooey toffee sauce that makes every bite a little celebration. Honestly, once you try it, you’ll understand why it’s a classic everyone raves about. Let me walk you through my favorite version that’s foolproof and guaranteed to impress!

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Ingredients You’ll Need

All the ingredients work beautifully together to create this rich, sticky pudding with a luscious toffee finish. Pro tip: using high-quality dark brown sugar and fresh dates makes a noticeable difference in flavor.

• Medjool Dates: These are sweet and soft, giving the pudding its signature sticky texture and flavor.
• Baking Soda: Reacts with the soaking water to soften the dates perfectly—don’t skip this step.
• Dark Brown Sugar: Adds depth and caramel notes; I like to reduce the amount just a bit for balance.
• Unsalted Butter: Softened butter makes the cake tender and rich without being greasy.
• Eggs: Use at room temperature for better mixing and fluffier cakes.
• Neutral Oil: Like avocado or canola oil—to keep the cake moist but light.
• Black Treacle: This adds an earthy richness; molasses works as a substitute.
• Pure Vanilla Extract: Always go for quality—your pudding will thank you!
• All-Purpose Flour: The base of the batter, providing structure.
• Baking Powder: Helps the pudding rise just enough for a nice fluffy bite.
• Salt: Balances the sweetness and brings out all those rich flavors.
• Homemade English Toffee Sauce: This is where the magic happens—drizzle it warm over your pudding for the ultimate dessert experience.

Variations

I’ve played around with this Sticky Toffee Pudding with Toffee Sauce Recipe quite a bit, and I always encourage you to make it your own—whether tweaking sweetness, trying gluten-free flour, or going all out with toppings.

• Gluten-Free Version: I swapped all-purpose flour for a gluten-free blend once, and while the texture is slightly different, it was still delicious and just as sticky.
• Less Sweet Option: If you prefer a milder dessert, cut the brown sugar down to 1/2 cup like I do—it balances well with the natural date sweetness.
• Spiced Twist: Adding a pinch of cinnamon or nutmeg to the batter gives it a cozy autumn vibe that my friends loved.
• Portion Shapes: Sometimes I bake this batter in a small cake pan instead of muffin tins for a shared pudding—you just extend baking time!

How to Make Sticky Toffee Pudding with Toffee Sauce Recipe

Step 1: Soak and Puree the Dates

Start by coarsely chopping your Medjool dates and placing them in a bowl. Pour boiling water over, then stir in the baking soda. The magic here is letting the dates soak until the mixture cools—this softens them perfectly. When ready, use an immersion blender or a regular blender to puree the dates into a chunky-smooth mixture. Don’t overblend; you want some texture to give the pudding its characteristic bite.

Step 2: Cream Sugar and Butter, Then Combine Wet Ingredients

In a large bowl, cream together the dark brown sugar and softened butter until the mix looks pale and velvety. This takes a few minutes but trust me—it’s worth the creamy texture it lends. Beat in the eggs one at a time, then mix in your oil, black treacle, and vanilla extract until everything’s combined into a luxurious batter.

Step 3: Incorporate the Dry Ingredients and Date Puree

Whisk the flour, baking powder, and salt together separately, then gradually add them to your wet mixture. Stir just until everything comes together—you want a tender cake, not a tough one! Finally, fold in your chunky date puree until evenly distributed throughout the batter.

Step 4: Prep the Pan and Bake

Here’s where I share my secret for extra caramelized bottoms: before spooning the batter into a generously buttered jumbo muffin pan, add about 2 teaspoons of brown sugar and ¾ teaspoon of butter to each mold’s bottom. This caramelizes as it bakes and adds incredible flavor. Fill each cup about two-thirds full and bake at 350°F for roughly 25 minutes. If using an 8×8 inch cake pan instead, plan on about 40 minutes. The pudding is done when a toothpick inserted comes out clean but moist. Let cool briefly before moving to a wire rack.

Step 5: Warm and Serve with Toffee Sauce

While the puddings are still warm, I like to brush them lightly with the toffee sauce to soak in that extra richness. Then, serve plenty of that warm, homemade English toffee sauce over the top. Add vanilla ice cream, whipped cream, or custard to make it truly indulgent—your guests will think you spent hours perfecting this dessert.

How to Serve Sticky Toffee Pudding with Toffee Sauce Recipe

Garnishes

I love keeping it simple—a generous drizzle of warm toffee sauce is the star here. Sometimes I add a dollop of whipped cream or a scoop of vanilla ice cream to balance the sweetness with cool creaminess. A sprinkle of toasted pecans or chopped walnuts on top adds a fantastic crunchy contrast that my family really enjoys.

Side Dishes

This pudding is rich enough to be the centerpiece, but if you want to round out your dessert spread, a light, bubbly sparkling wine or a cup of strong coffee pairs beautifully. For a cozy night in, I serve it alongside a simple fresh fruit salad to cut through that luscious sweetness.

Creative Ways to Present

Once, I served individual puddings in vintage ramekins topped with a flourish of whipped cream and a cherry. It looked so elegant and felt special for a dinner party. Another time, I made a big pudding cake for a holiday meal and drizzled a caramel lattice on top. You can even spoon the pudding and sauce over warm waffles or pancakes for an unforgettable weekend brunch.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover puddings covered in an airtight container in the fridge for up to 3 days. They’re fantastic warmed gently in the microwave with a bit more toffee sauce added on top—it’s like getting seconds of that fresh-out-of-the-oven magic.

Freezing

Freezing individual puddings works great. I wrap each one tightly in plastic wrap and place them in a freezer bag for up to 2 months. When ready, thaw overnight in the fridge and reheat in the oven or microwave, then add fresh toffee sauce for the best experience.

Reheating

To reheat without drying out, I cover the pudding loosely with foil and warm it in a 325°F oven for about 10–15 minutes. If you’re in a hurry, the microwave works fine—just heat in short bursts and add a spoonful of toffee sauce to keep it moist and flavorful.

FAQs

Final Thoughts

This Sticky Toffee Pudding with Toffee Sauce Recipe has earned a permanent spot in my dessert repertoire. It’s warm, indulgent, and the kind of treat that feels special without being complicated. When I first tried making it, I was blown away by how simple ingredients could come together to create a pudding that’s sticky, sweet, and utterly satisfying. If you want a dessert that brings smiles and “wow”s, give this one a go. You’ll be so glad you did!

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