The Best Sticky Toffee Pudding

Ingredients

• 200 gsoft pitted dried dates, roughly chopped
• 200 mlboiling water
• 1 tspbicarbonate of soda
• 75 gunsalted butter
• 2 tbsphoney (or molasses)
• 50 gdark brown sugar
• 2eggs
• 150 gplain flour
• 2 tspbaking powder
• 1/2 tspcardamom (optional)
• 1/2 tspsalt
• 125 gunsalted butter
• 200 gdark brown sugar
• 1 tbsphoney (or molasses)
• 200 mlwhipping cream
• a pinchsea salt flakes (optional)

Instructions

1. 1

   Soften the dates

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

2. 2

   Mix the butter

   Beat 75 g butter with 2 tbsp honey in a stand mixer until combined. Add 50 g dark brown sugar and mix until smooth, then beat in the eggs one at a time, incorporating each before adding the next.

3. 3

   Make the batter

   With the mixer on a lower speed, add the flour, baking powder, salt and cardamom, if using. Mix to a thick, smooth batter, then fold in the dates and any water left in the bowl until just combined.

4. 4

   Bake the sponge

   Heat the oven to 180°C (350°F) and lightly grease a 23 × 23 cm (9 × 9 inch) baking dish. Pour in the batter and level the surface. Bake for 30–35 minutes, until a toothpick inserted in the centre comes out clean; make the sauce while it bakes.

5. 5

   Cook the sauce

   Put 125 g butter, 200 g dark brown sugar and 1 tbsp honey in a saucepan over a low heat. Stir gently until the butter melts and the sugar dissolves. Add the whipping cream, raise the heat to medium and bring the sauce to the boil; remove it from the heat once it bubbles.

6. 6

   Soak the cake

   As soon as the cake comes out of the oven, prick the surface all over with a toothpick or skewer. Pour about a quarter of the warm sauce evenly over the top, then leave the cake for 20–30 minutes to absorb it. Sprinkle with sea salt flakes if using.

7. 7

   Serve with sauce

   Serve the remaining toffee sauce alongside the cake, with vanilla ice cream or whipped cream.

What is sticky toffee pudding?

Sticky toffee pudding is a British dessert made from a moist sponge containing dates and served with a buttery toffee sauce. The name pudding refers to the dessert rather than a chilled custard.

This version is baked as one cake in a square dish rather than in individual moulds. Soaking the surface with some of the warm sauce gives the sponge a sticky finish, while the rest can be served at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 0g protein, 0g carbs, 0g fat.

The dates and flour provide most of the carbohydrates, while the butter and cream account for much of the fat. Eggs contribute some protein, alongside smaller amounts from the other ingredients. Serve a slice with fruit, or keep the accompanying cream or ice cream to a modest spoonful, to balance the plate.

Why dates go in the sponge

Date mixture: soaking the dates in boiling water with bicarbonate of soda softens them before they are folded into the batter. Include the remaining soaking water, as the method directs.

Optional spice: cardamom adds a fragrant note, but the sponge works without it. Leave it out if you want the dates and toffee to take centre stage.

Getting a smooth batter

Butter and sugar: beat the butter and honey together, then mix in the brown sugar until the lumps are gone. Add the eggs one at a time so each is incorporated before the next goes in.

Flour: lower the mixer speed before adding the dry ingredients. Fold in the dates only until combined; the method aims for a thick, smooth batter without excessive mixing.

How to judge when it is baked

Doneness: start checking at 30 minutes. A toothpick inserted in the centre should come out clean; if it does not, continue baking and check again within the stated 30–35 minute range.

Sauce timing: make the sauce while the cake is in the oven, so it is ready to pour over the sponge as soon as it comes out.

Making the toffee sauce

Dissolving the sugar: begin over a low heat and stir gently with the butter and honey until the sugar has dissolved. This gives the sauce a smooth base before the cream is added.

Boiling point: once the cream is in, raise the heat to medium and take the pan off the heat as soon as the sauce bubbles. Avoid leaving it to boil longer than the method specifies.

Soaking and serving

Even coverage: prick the hot cake across its surface so the quarter portion of sauce can seep in. Pour it over the top in an even layer, then allow 20–30 minutes for it to soak.

To serve: bring the remaining sauce to the table with vanilla ice cream or whipped cream. A pinch of sea salt flakes is optional and adds a savoury contrast to the sweet topping.

Recipe notes & tips

• Chop the dates roughly so they soften and distribute through the sponge.
• Scrape any remaining date-soaking water into the batter along with the dates.
• Use a lower mixer speed when adding the flour to help prevent the batter from becoming overworked.
• Prick the cake while it is still hot so the first portion of sauce can soak in.
• Let the cake stand for the full 20–30 minutes after glazing before serving.

Variations

• Use molasses: swap it for the honey in both the sponge and sauce as suggested in the ingredient list.
• Skip the cardamom: leave it out for a more classic date-and-toffee flavour.
• Add sea salt: finish the glazed cake with the optional flakes for a salty contrast.
• Serve with whipped cream: use it instead of vanilla ice cream alongside the warm pudding.
• Keep it simple: serve the cake with the toffee sauce alone, without an additional topping.

Common mistakes to avoid

• Adding the eggs together: beat them in one at a time so each is incorporated before the next.
• Overmixing the batter: fold in the dates and water only until just combined.
• Skipping the centre check: test with a toothpick and bake until it comes out clean.
• Pouring sauce onto an unpricked cake: make small holes across the hot surface first so the glaze can seep in.
• Boiling the sauce for too long: remove it from the heat once it begins to bubble.

How to store

Store leftover cake covered in the fridge for up to 3 days, keeping any remaining sauce in a separate covered container. Reheat portions gently in the microwave or in a low oven, and warm the sauce separately until pourable.

Frequently asked questions