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Sticky toffee pudding

Toffee sauce pours over Sticky Toffee Pudding on a black plate. A person in an apron holds the marbled bowl, creating a cozy kitchen vibe.

By Tom · Updated

Jump to recipe
  • Serves 6
  • About 1 hour 15 min
  • Easy

Welcome to my dessert heaven. This recipe is perfect for cold evenings, dinner parties, or anytime you want something indulgent.

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The recipe

Sticky toffee pudding

Welcome to my dessert heaven. This recipe is perfect for cold evenings, dinner parties, or anytime you want something indulgent.

  • Serves 6
  • 20 min prep
  • 50 min cooking
  • 5 min hands-off
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
6 servings
Measurements

Ingredients

For the pudding

For the toffee sauce

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1: Prepare the date mixture

    Begin by placing the boiling water (175 ml) 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 (1 tsp). 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. Step 2: Make the batter

    In a large bowl, cream together the softened butter (100 g) and muscovado sugar (150 g) until well combined. In a separate bowl, whisk together the eggs (2), golden syrup (50 g), and milk (100 ml). 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 (175 g) and baking powder (7 g), then gently fold through the batter.

  3. Step 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. Step 4: Make the toffee sauce

    Place the sugar, cream, and butter (100 g) 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. Step 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.

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More vegetarian puddings and bakes

Also in British classics worth keeping, Proper puddings.

Questions people ask

How long does sticky toffee pudding take?

About 1 hour 15 min from start to finish: 20 min of prep, 50 min of cooking, and 5 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 6. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.