Sticky Toffee Pudding

Sticky toffee pudding is a sweet classic that you might remember from the family holidays of your youth. If you’ve never tried it, here’s your opportunity. With only a handful of ingredients, it isn’t that tricky to make, and we promise that you’ll love this tremendously buttery, brown sugary dessert.

Sticky toffee pudding with vanilla ice cream on a white plate with a fork, beside a small bowl of extra toffee sauce.

Adapted from Anneka Manning | Bake Class Step by Step | Murdoch Books, 2021

Hailing from the 1970s and reaching peak popularity in the ’90s, this pudding now sits alongside the likes of lemon delicious, rice pudding, and chocolate fondants as a classic.–Anneka Manning

Sticky Toffee Pudding FAQs

What kind of dates should I use for sticky toffee pudding?

We recommend pitted Medjool dates, if you can find them (or unpitted, if you can spare the time to free the stone from the flesh). They have an incredibly rich, sweet flavor, and their dark, caramelized color is perfect for this dessert.

How long will sticky toffee pudding last?

Both the toffee sauce and the pudding will last 2 to 3 days in the fridge and both can be rewarmed before serving. If you have leftovers, you can reheat them once in the microwave or oven. You can also freeze the pudding wrapped in plastic wrap and foil or in containers and then freeze the toffee sauce in plastic bags.

Sticky Toffee Pudding

Sticky toffee pudding with vanilla ice cream on a white plate with a fork, beside a small bowl of extra toffee sauce.
Sweet, sticky, and completely addictive, it is always a crowd-pleaser. A classic British dessert made with sweet brown sugar and date sponge cake soaked in a buttery, rich, and delicious sticky toffee sauce. Top it with a dollop of whipped cream or vanilla ice cream.

Prep 35 mins
Cook 45 mins
Total 1 hr 20 mins
8 servings
373 kcal
5 / 4 votes
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For the cake

  • Melted butter for the pan
  • 7 ounces (about 1 1/2 cups) Medjool dates pitted and chopped
  • 1 cup water
  • 1 teaspoon baking soda
  • 1 stick (4 oz) unsalted butter at room temperature
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs at room temperature
  • 1 cup self-rising flour (or combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt)
  • Vanilla ice cream or whipped cream to serve

For the toffee sauce

  • 1 stick (4 oz) unsalted butter cubed
  • 1 cup firmly packed brown sugar
  • 1 cup light cream or half and half


Make the cake

  • Preheat oven to 350˚F (180˚C). Slick an 11- by 7-inch (28- by 18-cm) baking pan with melted butter and line the base and two long sides with one piece of parchment paper, allowing the paper to overhang the sides.
  • In a small saucepan over medium heat, combine the dates and water. Bring to a boil, reduce heat and simmer until the dates are softened, about 5 minutes. Remove from heat, stir in the baking soda and let cool to room temperature.

    TESTER TIP: The mixture will foam once the baking soda is added, so be sure to use a saucepan at least 2 quarts (1.9 l) in size.

  • In the bowl of a fitted with the paddle attachment, beat the butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Use a large metal spoon or spatula to fold in the cooled date mixture. Add the flour and fold in until just combined.

    TESTER TIP: It’s ok if the batter appears curdled before baking.

  • Spoon mixture into the prepared pan and smooth the surface with the back of a spoon. Bake until a skewer inserted in the center of the cake comes out clean, 30 to 35 minutes.

Make the toffee sauce

  • In a medium saucepan over medium heat, combine butter, sugar, and cream. Stir until the butter has melted and the sugar has dissolved. Bring to a boil, then reduce the heat and simmer until thickened slightly, 5 to 10 minutes.
  • Remove cake from the oven and pour over a quarter of the hot toffee sauce. Let cool for 5 minutes.
  • Remove the warm sticky toffee pudding from the pan and cut into portions. Serve drizzled with the remaining warm toffee sauce, and ice cream or whipped cream on the side.
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Show Nutrition

Serving: 1servingCalories: 373kcal (19%)Carbohydrates: 78g (26%)Protein: 4g (8%)Fat: 6g (9%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 64mg (21%)Sodium: 175mg (8%)Potassium: 274mg (8%)Fiber: 2g (8%)Sugar: 63g (70%)Vitamin A: 228IU (5%)Vitamin C: 1mg (1%)Calcium: 70mg (7%)Iron: 1mg (6%)

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Recipe Testers’ Reviews

These days Friday nights in our place consist of an evening with Ted Lasso and The Great British Bake Off, so I was really looking forward to eating my sticky toffee pudding as I cozied up to my evening of British TV. I’m no expert on sticky toffee pudding, in fact, I’ve never even tried it before last night.

This particular pudding recipe really set the bar high for me, too, because the result is a moist, buttery, delicious, sweet pudding cloud. The recipe is quick and straightforward as well, which I very much appreciate.

We found that vanilla ice cream is a bit too sweet to eat with it since the toffee sauce is sweet as well, and preferred plain whipped cream on ours instead. I let my date mixture cool off in the fridge and that really does help it cool faster so that is something to keep in mind.

This isn’t a very rich dessert and you’ll find yourself craving seconds. I had a slice the next day and everything reheated perfectly. It was still just as moist and buttery as the night before, too. Anyone lurking on this website is sure to be a fan of Bake Off, so do yourself a favor and make this while you sip your cuppa, and feel even cozier than that show already makes you feel. After this past year and a half, we all deserve to relish in the simple happiness life has to offer.

Well, I am furious. Sticky toffee pudding has been on my list of things to make for ages, and now that I’ve made it, I realize how much time I’ve wasted. It is delicious and the ultimate comfort food. The cake itself is tender and just sweet enough.

I would have preferred dates more finely chopped – mine were between 1/4- and 1/2-inch – so they melted in a bit more and each bite had their fair share. The toffee sauce, which I made with half & half, is simple, buttery, and versatile. It’s found its way onto other things…I served the pudding hot out of the oven with sweetened whipped cream, then we had it again at warm room temperature. For science, I reheated some for breakfast and it worked out quite well. You really can’t go wrong.

Originally published October 27, 2021



  1. 5 stars
    Friday night…company coming for dinner and oh what dessert should we have. This sticky toffee pudding recipe seemed to be calling out to me. Hubby and I didn’t wait for the main event…we sampled it this afternoon just to make sure it was good enough to serve and now I am almost tempted to skip the dinner and just serve up dessert! The cake is the perfect density…it isn’t too sweet but with the buttery toffee sauce it is pure perfection. Thank you once more for another “keeper”.

  2. 5 stars
    Well, I’m always looking for a version of sticky toffee pudding to rival the one we ate at a small hotel on Isla in Scotland. But theirs was steamed — which is a very old way of making traditional British puddings and results in a more pudding-y texture than a cake texture. How do you think this recipe would work if it was steamed rather than baked? Any ideas or suggestions?

    1. Phyllis, I’d give this a try as written. When I made it, I found that it had more of a pudding-like texture than other baked recipes for sticky toffee pudding that I’ve tried.

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