Name: Sticky Toffee Pudding with Warm Toffee Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 8 ounces medjool dates, pitted (225 g); 1 cup boiling water (240 ml); 1/3 cup butter, room temperature (75 g); 2/3 cup light brown sugar, firmly packed (145 g); 2 teaspoons vanilla extract (10 ml); 2 large eggs, room temperature; 2 tablespoons molasses (30 ml); 1 2/3 cups all-purpose flour (200 g); 1 1/2 teaspoons baking powder (6 g); 1 teaspoon baking soda (5 g); 1/4 teaspoon salt (1.5 g); 1/2 cup heavy whipping cream (120 ml); 1/2 cup butter (115 g); 3/4 cup light brown sugar, packed (160 g); 1 pinch salt; 2 teaspoons vanilla extract (10 ml); Chopped walnuts, optional

Jump to Recipe· 4.8 from 24 reviews

If there’s one dessert that feels like a cozy hug on a plate, it’s this Sticky Toffee Pudding with Warm Toffee Sauce Recipe. Honestly, I’ve made this sticky, sweet delight more times than I can count, and it never gets old. The luscious toffee sauce drizzled warm over a moist, tender cake? It’s a little slice of heaven I’m excited to share with you today. Whether you’re new to sticky toffee pudding or a seasoned fan, I promise this recipe is foolproof and downright addictive. So, put the kettle on, grab your mixing bowl, and let’s make some magic happen!

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Why This Recipe Works

Perfect Date Soak: Soaking the dates in boiling water softens them up beautifully, giving the pudding its signature moist texture.
Balanced Sweetness: The light brown sugar and molasses combo adds depth without overpowering the natural fruity notes.
Rich Warm Toffee Sauce: Cooking the sauce low and slow ensures it’s velvety and smooth, creating that melt-in-your-mouth experience.
Simple Yet Effective Technique: Gentle folding and careful timing keep the pudding tender and prevent it from drying out.

Sticky Toffee Pudding with Warm Toffee Sauce, how to make sticky toffee pudding, easy sticky toffee pudding recipe, best toffee pudding dessert, moist sticky toffee pudding - A metal muffin tray with 12 evenly spaced round muffins baked inside, each muffin a deep brown color with a rough, slightly cracked top texture showing some small chunks within. The muffins fit neatly in each circular slot of the tray, which shows small spots of light brown residue from baking. The tray is placed on a white marbled surface with soft natural lighting highlighting the muffins' golden and dark brown hues. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Sticky Toffee Pudding with Warm Toffee Sauce Recipe lies in its simple, well-chosen ingredients that come together to create a wonderfully comforting dessert. Each component plays a role, from the sticky dates adding moisture and sweetness, to the combination of baking powder and soda giving just the right lift. Grab the best quality ingredients you can find, especially the dates and butter, because they really shine here.

Medjool Dates: These large, naturally sweet dates provide the essential stickiness and depth; pitting them beforehand saves prep hassle.
Boiling Water: Softens the dates thoroughly, making them easier to blend and infusing moisture.
Butter: Adds richness and gives the batter a silky texture; room temp butter creams best with sugar.
Light Brown Sugar: Alongside the molasses, it adds that beautiful caramel flavor and moistness.
Vanilla Extract: A small but impactful addition that elevates the flavor profile.
Eggs: Provide structure and tenderness; make sure they’re at room temperature to mix evenly.
Molasses: Adds that special smoky-sweet depth to the batter, complementing the dates.
All-Purpose Flour: The base that holds everything together.
Baking Powder & Baking Soda: Work together to give a light, tender crumb with gentle rise.
Salt: Enhances all the flavors and balances the sweetness.
Heavy Whipping Cream: Creates a luxuriously creamy toffee sauce.
Butter (for sauce): Gives richness to the sauce, making it silky and smooth.
Light Brown Sugar (for sauce): Ensures the sauce is sweet with those deep caramel notes.
Pinch of Salt (for sauce): Balances the sweetness in the sauce, preventing it from being cloying.
Optional Chopped Walnuts: Adds a pleasant crunch and nutty contrast if you like texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Sticky Toffee Pudding with Warm Toffee Sauce Recipe is—it’s super easy to adjust to your tastes or dietary needs. When I’m feeling a bit indulgent, I toss in some chopped walnuts for texture. Other times, I swap out the dates for prunes for a slightly different fruity note that my family enjoys.

Nutty Upgrade: Adding toasted chopped walnuts or pecans on top gives a satisfying crunch that contrasts with the soft cake.
Dairy-Free Version: Use vegan butter and substitute the cream in the sauce with a mix of coconut milk and a touch of oil—I’ve tried this, and it tastes fantastic.
Gluten-Free: Swap in gluten-free flour plus a little xanthan gum—you get amazing results that don’t feel like a compromise.
Extra Molasses Kick: If you’re a fan of deeper, richer flavors, don’t be shy about increasing the molasses slightly; just keep an eye on the batter texture.

Step-by-Step: How I Make Sticky Toffee Pudding with Warm Toffee Sauce Recipe

Step 1: Soften Those Dates to Perfection

Start by placing the pitted dates in your food processor or blender, then pour boiling water over them. Let them sit for about 5 minutes to soften completely. This simple step is a game-changer because it breaks down the fibers, making your pudding incredibly tender and moist. I like to do this while I gather and prep the rest of my ingredients—it saves time and helps the dates get really luscious.

Step 2: Cream Butter and Sugar Until Fluffy

While the dates are soaking, cream together your room temperature butter and brown sugar until light and fluffy. Trust me, this matters because it traps air into the batter that gives your pudding lift. I usually use my stand mixer for speed, but a hand mixer works just as well. Then, beat in the eggs one at a time—make sure each is fully incorporated before adding the next to avoid any lumps.

Step 3: Bring It All Together with Flour and Dates

Sift together your flour, baking powder, and salt, then gently fold them into the butter mixture. Meanwhile, pulse your softened dates with the baking soda in the food processor—this little chemical combo reacts and tenderizes the cake while baking. Fold the date mixture into your batter, taking care to combine everything just until mixed. Over-mixing can make your pudding dense, so be gentle here.

Step 4: Bake Until Just Right

Pour the batter into a greased 12-cup muffin tin or individual ramekins for easy portioning. Bake in a 350°F (175°C) oven for about 18 to 20 minutes. Keep a close eye towards the end—when a toothpick inserted comes out clean or with just a few moist crumbs, it’s done. Don’t overbake, or you risk drying out this otherwise moist delight.

Step 5: Make That Irresistible Warm Toffee Sauce

As the puddings bake, get started on the sauce. Combine the cream, butter, brown sugar, and a pinch of salt in a saucepan and gently heat, stirring frequently. Patience here pays off — cook over low heat for 7 to 10 minutes until the sugar dissolves and the sauce thickens slightly to a pourable consistency. Remove from heat and stir in the vanilla extract for that extra aroma punch.

Step 6: Serve and Swoon

Turn the puddings out flat-side up onto your serving plates and generously spoon over the warm toffee sauce. If you’re a texture lover like me, scatter some chopped walnuts on top for that perfect crunch. I like to serve this soon after baking so that sauce is warm and inviting—it’s honestly one of my favorite ways to impress guests without fuss.

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Pro Tips for Making Sticky Toffee Pudding with Warm Toffee Sauce Recipe

Don’t Skip the Soak: Soaking the dates with boiling water is the secret to achieving that melt-in-your-mouth texture every time.
Watch Your Bake Time: Overbaking dries it out—tip your timer early and test with a toothpick often.
Slow and Low Sauce Cooking: Cooking your toffee sauce gently prevents burning and ensures it’s perfectly smooth and glossy.
Room Temperature Ingredients: Using room temp butter and eggs helps the batter combine evenly and rise nicely.

How to Serve Sticky Toffee Pudding with Warm Toffee Sauce Recipe

Garnishes

I always keep chopped walnuts on hand to sprinkle over my Sticky Toffee Pudding with Warm Toffee Sauce Recipe—it adds a lovely crunch that contrasts the soft, sweet cake beautifully. If you’re feeling fancy, a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside works wonderfully too, balancing the richness.

Side Dishes

This pudding is such a star that it pairs best with simple sides. Think a warm cup of tea or a robust coffee to cut through the sweetness. For larger meals, I like serving it after a mild-flavored main, like roast chicken or pork, so the sticky pudding feels like a decadent reward.

Creative Ways to Present

For a special occasion, try serving your Sticky Toffee Pudding in individual ramekins topped with toasted nuts and a sprig of mint for a pop of color. I once layered small cubes of the pudding between vanilla mascarpone cream in glass cups, which impressed my dinner guests and felt modern yet comfortingly classic.

Make Ahead and Storage

Storing Leftovers

Store your leftover puddings and toffee sauce separately in airtight containers in the fridge for up to five days. This helps preserve the cake’s texture and the sauce’s velvety richness. I like reheating the cakes gently in the microwave with a damp paper towel on top to keep them moist.

Freezing

I’ve frozen individual cakes wrapped tightly in plastic wrap, then placed in a freezer-safe container for up to 3 months. When I want them, I thaw overnight in the fridge and reheat slowly in the oven. The texture holds up surprisingly well, and you still get that signature stickiness.

Reheating

To reheat, I usually pop the puddings into a 325°F (160°C) oven for about 10-12 minutes, uncovered, until warm through. For the sauce, a quick warm-up on the stovetop or microwave until just pourable works best. Avoid overheating or the sauce might separate.

FAQs

Can I substitute dates if I don’t have them on hand?

Absolutely! Prunes make a great substitute for dates in this recipe due to their similar texture and sweetness. Just use the same quantity and soak them the same way to keep your pudding moist and flavorful.
What’s the best way to prevent my pudding from drying out?

The key is careful baking time and ensuring the dates are fully soaked to add moisture. Also, don’t overmix the batter because that can toughen the crumb. Lastly, serve it warm with plenty of toffee sauce to keep every bite irresistible.
Can I make the toffee sauce ahead of time?

Yes! The sauce keeps well in the fridge for up to five days. Simply warm it gently when ready to serve. Just be sure to stir it well before reheating so it stays smooth and glossy.
Is this recipe suitable for vegans?

Definitely. You can replace the butter with vegan butter (solid block style), substitute eggs with flaxseed and water, and use plant-based milk plus oil instead of cream for the sauce. I’ve tested the vegan version and it’s just as delicious.
How do I store leftover Sticky Toffee Pudding and sauce?

Store the pudding cakes and sauce separately in airtight containers in the refrigerator for up to five days. This prevents the cake from getting soggy and keeps the sauce tasting fresh.

Final Thoughts

This Sticky Toffee Pudding with Warm Toffee Sauce Recipe holds a special place in my heart—it’s the dessert that’s as comforting as a warm blanket and as exciting as a sweet little celebration. I hope as you make it, you find a little joy in every sticky, saucy bite. It’s perfect for sharing with friends or indulging on your own after a long day. Give it a try, and I bet it’ll become a favorite in your kitchen just like it did in mine.