Sticky toffee pudding

Ingredients

• 200 gchopped dried dates
• 200 mlboiling water
• 1 teaspoonbicarbonate of soda
• 80 gsoftened unsalted butter
• 2 tablespoonsblack treacle
• 60 gsoft brown sugar
• 2eggs
• 150 gplain flour
• 1 tablespoonbaking powder
• 1 small knobbutter, for greasing the baking dish
• 150 gsoftened unsalted butter
• 250 gsoft brown sugar
• 1 tablespoonblack treacle
• 200 mldouble cream

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Grease the dish

   Lightly grease the 30 × 20 cm baking dish.

3. 3

   Soak the dates

   Put the chopped dates, boiling water and bicarbonate of soda in a bowl. Stir and leave to stand for 10 minutes.

4. 4

   Beat the butter

   Beat 80 g of butter with 2 tablespoons of black treacle in a mixer until combined.

5. 5

   Add the sugar

   Add 60 g of soft brown sugar and mix again.

6. 6

   Beat in eggs

   Beat in one egg until combined, then add the second egg and continue mixing.

7. 7

   Mix the batter

   Lower the mixer speed and add the flour and baking powder, mixing until the batter is thick and smooth.

8. 8

   Fold in dates

   Add the chopped dates and their soaking liquid to the batter, then mix gently to incorporate.

9. 9

   Fill the dish

   Pour the batter into the prepared baking dish.

10. 10

    Bake the sponge

    Bake in the preheated oven for 35 minutes.

11. 11

    Melt sauce ingredients

    Put 150 g of butter, 250 g of soft brown sugar and 1 tablespoon of black treacle in a saucepan over very low heat.

12. 12

    Stir until melted

    Stir gently until everything has melted.

13. 13

    Add the cream

    Pour in the double cream and turn up the heat.

14. 14

    Bring to bubbles

    As soon as the sauce begins to bubble, take the pan off the heat.

15. 15

    Prick the sponge

    Once the sponge is out of the oven, prick all over its surface with a fork.

16. 16

    Add some sauce

    Pour about one third of the sauce over the sponge, covering its surface.

17. 17

    Keep sauce warm

    Cover the remaining sauce in the pan to keep it warm.

18. 18

    Rest the pudding

    Leave the pudding to stand for 30 minutes.

19. 19

    Serve warm

    Serve with ice cream or vanilla custard and the remaining toffee sauce.

What is sticky toffee pudding?

Sticky toffee pudding is a British dessert of date sponge served with a rich toffee sauce. Its exact origins are debated, but it became a well-loved fixture of British menus.

This version uses soaked dates for a moist crumb, then pours part of the sauce over the sponge so it can sink into the surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 4g protein, 54g carbs, 22g fat.

The dates, flour and sugars provide most of the carbohydrates, while butter and cream contribute most of the fat. Eggs and flour add some protein, but this is a rich dessert rather than a protein-led dish. Serve a smaller piece with fruit, or balance a full portion with a lighter main meal.

Why soak the dates?

Date soak: the boiling water softens the fruit, while bicarbonate of soda helps it break down into the batter. Leave the mixture for the full 10 minutes, then add both the dates and their liquid.

Building a smooth sponge

Creaming: beat the butter and treacle together before adding the sugar, then add the eggs one at a time. This gives the mixture time to combine without rushing the batter.

Dry ingredients: add the flour and baking powder at a lower mixer speed, stopping when the batter is smooth. Mix the dates in gently so the finished sponge stays tender.

Making the toffee sauce

Low heat: melt the butter, sugar and treacle slowly, stirring until there are no unmelted patches. Add the cream only after that mixture has melted, then take the pan off the heat when it starts to bubble.

Getting the sticky finish

Pricking: prick the baked sponge all over with a fork so the first third of the sauce can seep in. Spread that portion across the surface, then cover the remaining sauce to keep it warm.

Resting: allow the pudding to stand for 30 minutes before serving. The sponge will absorb some sauce while retaining a soft, moist texture.

Serving and timing

The oven time is 35 minutes, followed by a 30-minute rest, so allow for that resting time when planning to serve. The sauce can be made while the sponge bakes.

Serve warm with vanilla custard or ice cream, and offer the rest of the toffee sauce at the table.

Recipe notes & tips

• Use softened butter for the sponge so it beats smoothly with the treacle.
• Scrape down the mixer bowl after adding the eggs if any mixture clings to the sides.
• Add the dates with their soaking liquid rather than draining them.
• Keep the sauce on very low heat at first to help the butter and sugar melt evenly.
• Cover the remaining sauce while the pudding rests so it stays warm for serving.

Variations

• Add a pinch of spice: mix ground cinnamon or ginger into the flour for a warmly spiced sponge.
• Use pecans: scatter chopped pecans over each portion for a nutty contrast.
• Serve with crème fraîche: use a spoonful alongside the pudding for a tangy alternative to custard.
• Make individual puddings: divide the batter between greased small baking dishes and check them for doneness earlier.
• Add coffee: replace a little of the date-soaking water with strong coffee for a deeper flavour.

Common mistakes to avoid

• Draining the dates: keep their soaking liquid, as it belongs in the batter and helps keep the sponge moist.
• Adding eggs too quickly: beat them in one at a time so the mixture has a chance to combine.
• Overmixing the flour: stop as soon as the batter is smooth to avoid a dense sponge.
• Heating the sauce too fast: melt the butter, sugar and treacle over very low heat before adding the cream.
• Skipping the resting time: leave the pudding for 30 minutes so the first portion of sauce can soak in.

How to store

Cool leftovers, cover or transfer to an airtight container, and refrigerate for up to 3 days. Reheat individual portions until hot, and warm the sauce gently on the hob or in short microwave bursts, stirring between bursts.

Frequently asked questions