The Best Sticky Toffee Pudding Recipe (Moist & Easy)
A traditional British dessert featuring a moist, date-infused sponge cake covered with warm, buttery toffee sauce. Bake it in a muffin tin for individual portions or use an 8-inch square pan for an easy, comforting dessert perfect for dinner parties and holiday gatherings.
Equipment
- Heatproof mixing bowl
- Food processor or fork
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Fine-mesh sieve
- Rubber spatula
- 12-cup muffin tin, individual ramekins, or 8-inch square baking pan
- Medium saucepan
- Whisk
- Wire cooling rack
Ingredients
Date Sponge Cake
- 8 oz Medjool dates Pitted and coarsely chopped
- 1 cup Boiling water
- 1 tsp Baking soda
- 1/3 cup Unsalted butter Softened to room temperature
- 2/3 cup Light brown sugar Packed
- 2 large Eggs At room temperature
- 2 tbsp Molasses Dark treacle may also be used
- 2 tsp Vanilla extract
- 1 2/3 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1/4 tsp Fine salt
Warm Toffee Sauce
- 1/2 cup Heavy whipping cream
- 1/2 cup Unsalted butter
- 3/4 cup Light brown sugar Packed
- 2 tsp Vanilla extract
- 1 pinch Fine salt
Instructions
- Place the chopped Medjool dates in a heatproof bowl. Pour the boiling water over them and let them soak for 5 minutes.
- Pulse the softened dates and soaking liquid briefly in a food processor until nearly smooth. Alternatively, mash them thoroughly with a fork.
- Stir the baking soda into the date mixture, then set it aside while preparing the cake batter.
- Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin, individual ramekins, or an 8-inch square baking pan.
- In a large mixing bowl, beat the softened butter and light brown sugar until pale, light, and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract until evenly combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gently fold the dry ingredients into the butter mixture until just combined. Fold in the prepared date mixture, including all the remaining soaking liquid. Avoid overmixing.
- Divide the batter evenly among the prepared muffin wells or ramekins, or spread it evenly in the square baking pan.
- Bake individual puddings for 18–20 minutes or bake an 8-inch square pudding for 22–25 minutes. The pudding is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the pudding bakes, combine the heavy cream, butter, light brown sugar, and salt in a medium saucepan over low heat.
- Cook for 7–10 minutes, stirring constantly, until the sugar has completely dissolved and the sauce has thickened slightly.
- Remove the saucepan from the heat and whisk in the vanilla extract.
- Invert the warm individual puddings onto serving plates or cut the square pudding into portions. Spoon a generous amount of warm toffee sauce over each serving and enjoy immediately.
Notes
Serving suggestion: Serve the pudding warm with vanilla ice cream or freshly whipped cream.
Date substitution: Dried prunes may be used as a 1:1 replacement for Medjool dates.
Sauce consistency: If the toffee sauce becomes too thick as it cools, stir in 1–2 tablespoons of warm heavy cream over low heat until it is pourable again.
Flavor variation: Stir 1 tablespoon of maple syrup, date syrup, or strongly brewed espresso into the finished sauce for an additional layer of flavor.
Make ahead: Prepare the cakes and sauce up to 5 days in advance. Refrigerate them separately in airtight containers, then reheat before serving.
Freezing: Wrap unsauced individual cakes tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before warming.
Reheating: Microwave an individual cake for 15–20 seconds and warm the sauce gently in a saucepan or microwave before serving.