Sticky Toffee Pudding Recipe

Welcome to my Dessert Heaven. In this post, I’m sharing how to make a classic Sticky Toffee Pudding—a warm, rich British dessert soaked in a homemade toffee sauce. This recipe is perfect for cold evenings, dinner parties, or anytime you want something truly indulgent.

Check Out The Recipe Video Below

Sticky Toffee Pudding Recipe

Sticky Toffee Pudding Recipe

Serves 6 to 8

Ingredients

For the Pudding:

250g x Dates, pitted and chopped

175–200ml x Boiling water

1 x Black tea bag

1 tsp x Bicarbonate of soda

100g x Unsalted butter, softened

150g x Muscovado sugar

2 x Eggs

50g x Golden syrup

100ml x Milk

175g x Plain (all-purpose) flour

7g x Baking powder

For the Toffee Sauce:

170g x Muscovado sugar

200ml x Double (heavy) cream

60g x Unsalted butter

Method

1. Prepare the Date Mixture

Begin by placing the boiling water into a saucepan. Add the tea bag and allow it to steep for 2 minutes, then remove. Stir in the chopped dates and the bicarbonate of soda. The mixture will foam slightly. Cook over medium heat for about 5 minutes, until the dates have softened and broken down. Remove from heat and allow to cool.

2. Make the Batter

In a large bowl, cream together the softened butter and muscovado sugar until well combined.In a separate bowl, whisk together the eggs, golden syrup, and milk. Gradually pour the wet mixture into the butter and sugar, mixing continuously until fully incorporated. Next, mix in the date mixture.

Sift in the flour and baking powder, then gently fold through the batter. 

3. Bake

Pour the batter into a greased oven dish or cake tin. Bake in a preheated oven at 170°C (340°F) for 45–50 minutes, or until a skewer inserted into the centre comes out clean.

4. Make the Toffee Sauce

Place the sugar, cream, and butter into a saucepan. Heat gently over low heat, stirring until the sugar has dissolved and the butter has melted. Continue to stir until the sauce is smooth and glossy.

5. Serve

Cut the sticky toffee pudding into portions and generously drizzle with the hot toffee sauce. Serve with cream, custard, or a scoop of vanilla ice cream.