Name: Sticky Toffee Pudding Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 5 ounces dates, pits removed, roughly chopped (about ¾ cup); ½ teaspoon baking soda; ¼ cup boiling water; 3 tablespoons (42g) unsalted butter, room temperature; 6 tablespoons (84g) light brown sugar; 1 egg; ½ cup + 2 tablespoons (78g) all purpose flour; ½ teaspoon baking powder; ½ cup (113g, 1 stick) unsalted butter; 1 cup (225g) packed brown sugar; 2 tablespoons (30ml) milk; 2 tablespoons (30ml) heavy cream; 2 tablespoons (35g) corn syrup; Tiny pinch kosher salt; 2 tablespoons (30ml) bourbon

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Introduction

Sticky Toffee Pudding is a classic British dessert known for its rich, moist sponge combined with a luscious toffee sauce. This comforting treat blends the natural sweetness of dates with a buttery sauce that’s perfect for any occasion.

A close-up of a square chocolate cake in a white casserole dish, with one piece cut out from the front center. The cake has a rich dark brown color with a slightly rough, textured surface. Thick golden caramel sauce is being poured from a spoon, flowing smoothly in thick ribbons down the center of the cake, pooling inside the cut-out section and slightly running over the edges. The dish rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces dates, pits removed, roughly chopped (about ¾ cup)
½ teaspoon baking soda
¼ cup boiling water
3 tablespoons (42g) unsalted butter, room temperature
6 tablespoons (84g) light brown sugar
1 egg
½ cup + 2 tablespoons (78g) all purpose flour
½ teaspoon baking powder

For the Toffee Sauce:

½ cup (113g, 1 stick) unsalted butter
1 cup (225g) packed brown sugar
2 tablespoons (30ml) milk
2 tablespoons (30ml) heavy cream
2 tablespoons (35g) corn syrup
Tiny pinch kosher salt
2 tablespoons (30ml) bourbon

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, combine the chopped dates with baking soda and boiling water. Let the mixture sit for 10 minutes to soften.
Step 3: In a separate bowl, cream the unsalted butter and light brown sugar until the mixture is light and fluffy.
Step 4: Beat in the egg until fully incorporated into the butter and sugar mixture.
Step 5: Stir the softened date mixture into the butter mixture.
Step 6: In another bowl, whisk together the all-purpose flour and baking powder. Gently fold this dry mixture into the wet ingredients until combined.
Step 7: Pour the batter into a greased baking dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, melt together the butter, brown sugar, milk, heavy cream, corn syrup, and salt. Stir until smooth and well combined. Remove from heat and stir in the bourbon.
Step 9: Once the pudding is done, remove it from the oven and drizzle the warm toffee sauce generously over the top. Serve immediately.

Tips & Variations

For a non-alcoholic option, omit the bourbon or substitute it with a splash of vanilla extract.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Use Medjool dates for a sweeter, richer flavor and easier chopping.

Storage

Store any leftover pudding covered in the refrigerator for up to 3 days. Reheat in the microwave until warmed through and reheat the toffee sauce gently on the stove before serving. This dessert is best enjoyed fresh but keeps well when properly stored.

How to Serve

A dark brown, moist cake fills a white rectangular baking dish with two handles, the surface textured and slightly glossy. A light brown, thick sauce is being poured in the center from a pale yellow spoon held above, the sauce glistening as it cascades slowly onto the cake, creating a shiny pool in the middle. The background is blurred with warm tones, and the container sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sticky Toffee Pudding ahead of time?

Yes, you can prepare the pudding a day before serving. Store it covered in the refrigerator and reheat it gently before adding the warm toffee sauce.

What can I substitute for corn syrup in the toffee sauce?

If you don’t have corn syrup, you can substitute with an equal amount of honey or maple syrup, which will add a slightly different but pleasant flavor and texture to the sauce.