Sticky Toffee Pudding Recipe Perfect for Dessert Lovers

Introduction

Warm, comforting, and irresistibly sticky, this classic pudding is the kind of dessert that hugs you from the inside out. Ready in under an hour, it pairs tender date-sweet cake with a glossy toffee sauce for maximum indulgence. If you enjoy rich, oven-baked treats, this recipe sits perfectly alongside other easy baked desserts you can whip up any night of the week. Simple steps and everyday ingredients make it a perfect option for weekend baking or last-minute dinner party finishes.

Why This Recipe Is a Great Choice

This Sticky Toffee Pudding balances effortless prep with a truly decadent result, ideal for dessert lovers who want comfort without fuss. Dates soak in boiling water to bloom into plump, caramel-like pockets that meld into the batter for deep natural sweetness. The toffee sauce is buttery and lush, poured warm and glossy so every forkful shines. It’s also highly adaptable so you can tweak textures or serving ideas depending on the occasion. If you like sticky, flavor-forward dishes, try pairing its warmth with a savory favorite like our sticky chicken rice bowls for a themed dinner night that celebrates sticky sauces in every course.

Flavor and Texture

The cake is soft and moist thanks to the soaked dates and gentle creaming of butter and sugar, creating a tender crumb that still holds up under sauce. The toffee sauce is rich without being cloying because dark brown sugar and cream give it depth and silkiness. Vanilla threads through both cake and sauce, rounding flavors and lifting the sweetness. Serve hot with cold vanilla ice cream or softly whipped cream to add temperature contrast and a creamy counterpoint. Visually the sauce pools around the pudding, catching light and making it irresistible on a serving plate.

Ingredients

• 1 cup (150 g) chopped pitted dates (soft and moist)
• 1 cup (240 ml) boiling water
• 1 tsp baking soda
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 1/4 cups (160 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup (115 g) unsalted butter
• 1 cup (200 g) dark brown sugar
• 1 cup (240 ml) heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Step by Step Instructions

1. Place the chopped dates in a bowl and pour boiling water over them.
2. Add baking soda and stir.
3. Let them soak for 10 minutes to soften.
4. Preheat your oven to 350°F (175°C).
5. Grease your baking dish with butter or line it with parchment paper.
6. In a large bowl, beat the butter and sugar together until light and fluffy.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the vanilla extract.
9. In a separate bowl, whisk together the flour, baking powder, and salt.
10. Gradually fold this into the wet mixture.
11. Mash the soaked dates lightly with a fork.
12. Stir the mashed dates into the batter.
13. Pour the batter into your prepared baking dish.
14. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
15. While the cake bakes, melt the butter in a saucepan over medium heat.
16. Add brown sugar and stir until dissolved.
17. Slowly whisk in the cream, vanilla, and salt.
18. Simmer for 5 minutes, stirring occasionally.
19. Once the pudding is baked, let it cool for 5 minutes.
20. Pour warm toffee sauce over the top and serve with your favorite ice cream or whipped cream.

Tips for Best Results

Always use soft, moist dates for the richest flavor; if yours are dry, soak them a bit longer in the boiling water. Beat butter and sugar until light rather than just combined to trap air and give the cake lift. Warm the toffee sauce gently and pour it while both sauce and pudding are still warm so it soaks in beautifully. For a slightly nuttier note, fold in toasted chopped walnuts or pecans to the batter just before baking. If serving for guests, keep the sauce warm on the stove and briefly reheat single portions under the broiler to revive the top crust.

Storage and Make Ahead

Store leftover pudding and sauce separately in airtight containers in the refrigerator for up to three days. Reheat individual portions in the microwave or warmed in a skillet, then drizzle with warmed sauce before serving. You can bake the pudding a day ahead and keep the sauce chilled, reheating when ready to serve for fast, fuss-free service. For longer storage, the baked pudding freezes well for up to two months; thaw overnight in the fridge and rewarm gently.

Final Thought

This Sticky Toffee Pudding is a showstopper that feels like comfort and celebration in one spoonful. With minimal effort and maximum payoff, it’s perfect for cozy dinners, special occasions, or any time you need a sweet pick-me-up. Keep the sauce warm and the ice cream cold, and you’ll have happy diners every time.

Conclusion

For a bit more history and a different take on this classic, check out Sticky Toffee Pudding – Kitchen Project which explores variations and storytelling around this beloved dessert.

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