Sticky Toffee Pudding

Sticky toffee pudding made with Medjool dates and topped with a rich homemade toffee sauce. This classic British dessert is moist, sweet, and baked in one pan. Perfect for holidays, dinner parties, or cold weather desserts. Serve warm with cream, ice cream, or custard for a traditional finish. Easy to make using pantry ingredients and ready in under an hour.

This rich and moist sticky toffee pudding is a classic British dessert made with sweet Medjool dates and topped with a buttery toffee sauce. Baked until golden and drenched in warm sauce, it’s perfect for cold-weather evenings or special occasions.

Ingredients

For the Pudding:

• 150 g (approx ⅔ cup) Medjool dates, pitted and finely chopped
• 150 ml (½ cup + 2 tbsp) boiling water
• 90 g (6 tbsp) unsalted butter, softened
• 120 g (⅔ cup) soft brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 tbsp black treacle
• 190 g (1½ cups + 1 tbsp) plain (all-purpose) flour
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 pinch salt
• 120 ml (½ cup) full-fat milk

For the Toffee Sauce:

• 175 g (¾ cup + 2 tbsp) light muscovado sugar
• 60 g (½ cup) unsalted butter, cut into pieces
• 240 ml (1 cup) double (heavy) cream, divided
• 1 tbsp black treacle

Instructions

1. Prep the dish
   Lightly butter a 12×7 inch baking dish (or a 9×9 inch square dish). Preheat your oven to 170°C (325°F) fan.
2. Soak the dates
   Combine the chopped dates and boiling water in a bowl. Let soak for 10 minutes, then mash the dates with a fork. Do not drain.
3. Make the batter
   In a large bowl, beat the butter and brown sugar until creamy. Add the eggs one at a time, then mix in the vanilla extract and black treacle.
4. Add dry and wet ingredients
   Stir in half the flour, baking powder, bicarbonate of soda, salt, and half the milk. Mix gently, then add the remaining flour and milk. Stir until just combined.
5. Add dates and bake
   Fold in the mashed date mixture, including the soaking liquid. Pour the batter into the prepared dish and bake for 25–35 minutes, or until the top is firm and a skewer comes out clean.
6. Make the toffee sauce
   About 10 minutes before the pudding is done, place the sugar, butter, and half the cream in a saucepan. Heat gently, stirring, until the sugar dissolves.
7. Finish the sauce
   Stir in the black treacle, increase heat slightly, and let it bubble for 2–3 minutes until golden toffee in color. Remove from heat and stir in the remaining cream.
8. Serve
   Pour half the warm toffee sauce over the cooked sponge. Serve the rest of the sauce on the side.

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Tips

• Chop the dates finely so they blend smoothly into the batter.
• Let the sponge cool slightly before pouring the sauce for better absorption.
• Don’t overmix the batter—mix until just combined to keep the sponge light.
• Use room-temperature eggs and butter for a better texture.

Variations and Substitutions

• No black treacle? Use dark molasses or golden syrup as a substitute.
• Lighter version: Swap double cream with single cream in the sauce.
• Nuts: Add chopped pecans or walnuts to the batter for extra texture.
• Mini puddings: Bake in individual ramekins (reduce cooking time by 5–10 minutes).

FAQs

Can I make sticky toffee pudding ahead of time?
Yes, you can bake the sponge and refrigerate it. Reheat and serve warm with fresh toffee sauce.

Can I freeze it?
Absolutely. Wrap portions of sponge and freeze separately. Reheat in the microwave or oven and serve with fresh sauce.

What’s the difference between treacle and molasses?
Black treacle is slightly sweeter and less bitter than unsulphured molasses, but they can be used interchangeably in small amounts.

Serving Suggestions

• Serve warm with a generous pour of toffee sauce.
• Add a scoop of vanilla ice cream or a dollop of whipped cream.
• For an extra-decadent dessert, pair with custard or clotted cream.

Why You’ll Love This Recipe

• Soft, moist sponge infused with sweet dates
• Rich and buttery homemade toffee sauce
• Easy to prepare in one dish
• Classic comforting dessert perfect for gatherings or cozy nights in