Sticky toffee pudding is Britain’s greatest dessert, and I will not be taking questions: a dark, moist date sponge drenched in hot toffee sauce, best served with vanilla ice cream slowly melting into it.
The dates do the heavy lifting — simmered and mashed, they make the crumb incredibly moist and give it that deep caramel flavour without making it heavy.
It looks like a restaurant dessert but it is a one-bowl bake, and the toffee sauce comes together in five minutes. Make it once and it becomes your forever dinner-party recipe.
Ingredients
- 200 g (7 oz) pitted Medjool dates, chopped
- 250 ml (1 cup) boiling water
- 1 tsp bicarbonate of soda
- 115 g (½ cup) unsalted butter, softened
- 150 g (¾ cup) light brown sugar
- 2 large eggs, at room temperature
- 170 g (1⅓ cups) plain flour
- 1½ tsp baking powder
- ½ tsp fine sea salt
For the toffee sauce
- 200 g (1 cup) light brown sugar
- 115 g (½ cup) unsalted butter
- 200 ml (¾ cup + 1 tbsp) double cream
- 1 tsp vanilla extract
- A pinch of flaky sea salt
Instructions
- Soften the dates: Put the chopped dates in a bowl with the boiling water and bicarbonate of soda. Leave for 10 minutes until very soft, then mash with a fork into a rough purée — a few lumps are fine.
- Mix the batter: Beat the softened butter and brown sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time. Fold in the flour, baking powder and salt, then fold through the date purée.
- Bake: Scrape into a buttered 20 cm (8-inch) square tin or oven dish and bake at 180°C (350°F) for 30-35 minutes, until a skewer comes out with moist crumbs but no wet batter. It will dome slightly and pull away from the edges.
- Make the toffee sauce: While the pudding bakes, simmer the brown sugar, butter and cream in a small pan for 3-4 minutes, stirring, until glossy and slightly thickened. Stir in the vanilla and flaky salt.
- Serve: Poke the warm pudding all over with a skewer and pour over half the hot sauce so it soaks in. Cut into squares, serve with the remaining sauce and vanilla ice cream.
Tips for the best result
- Medjool dates are stickier and sweeter than Deglet Noor — worth seeking out.
- Do not overbake: the centre should be just set. A slightly underdone pudding is fudgier and better.
- The sauce keeps for a week in the fridge; rewarm gently before pouring.
Storing and reheating
Keep the pudding and sauce in separate airtight containers in the fridge for up to 4 days. Warm slices in the microwave for 30 seconds and pour over reheated sauce. The baked pudding also freezes well for up to 3 months; thaw overnight and warm through before serving.
Frequently asked questions
Can I make sticky toffee pudding ahead of time?
Yes — bake it a day ahead, refrigerate, and warm it in the oven before pouring over fresh hot sauce.
What are the best dates to use?
Soft Medjool dates give the richest flavour, but any soft pitted dates work. If yours are dry, soak them a little longer.
Can I make it dairy-free?
Swap in dairy-free butter and coconut cream for the sauce; the flavour stays excellent. The pudding itself contains no nuts.
Why is my pudding dry?
It was overbaked, or the dates were not softened enough. Take it out when the skewer shows moist crumbs.
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