Name: Sticky Toffee Pudding with Warm Toffee Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 8 ounces medjool dates, pitted (225 g); 1 cup boiling water (240 ml); 1/3 cup butter, room temperature (75 g); 2/3 cup light brown sugar, firmly packed (145 g); 2 teaspoons vanilla extract (10 ml); 2 large eggs, room temperature; 2 tablespoons molasses (30 ml); 1 2/3 cups all-purpose flour (200 g); 1 1/2 teaspoons baking powder (6 g); 1 teaspoon baking soda (5 g); 1/4 teaspoon salt (1.5 g); 1/2 cup heavy whipping cream (120 ml); 1/2 cup butter (115 g); 3/4 cup light brown sugar, packed (160 g); 1 pinch salt; 2 teaspoons vanilla extract (10 ml); Chopped walnuts, optional

Jump to Recipe· 4.7 from 43 reviews

If you’ve been dreaming of an indulgent dessert that feels like a warm hug on a plate, you’re going to absolutely love this Sticky Toffee Pudding with Warm Toffee Sauce Recipe. This classic British treat boasts a moist, tender cake bursting with sweet dates and a luxuriously rich toffee sauce that pours over every bite like liquid gold. Trust me, once you try it, you’ll want to bake it again and again.

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Why This Recipe Works

Moistness without Fuss: Soaking the medjool dates in boiling water softens them perfectly, keeping the pudding wonderfully moist without extra steps.
Rich, Balanced Flavors: The blend of molasses, brown sugar, and vanilla creates depth, while the warm toffee sauce ties everything together effortlessly.
Simple Ingredients, Big Reward: You don’t need fancy or complicated items — just a handful of wholesome pantry staples that turn into a show-stopping dessert.
Versatile & Adaptable: Whether you want to make it gluten-free, vegan, or add nuts, this recipe welcomes easy tweaks for every preference.

Sticky Toffee Pudding with Warm Toffee Sauce, British dessert recipes, moist date pudding, classic toffee dessert, indulgent dessert recipes - A metal muffin tray with 12 evenly spaced round muffins baked inside, each muffin a deep brown color with a rough, slightly cracked top texture showing some small chunks within. The muffins fit neatly in each circular slot of the tray, which shows small spots of light brown residue from baking. The tray is placed on a white marbled surface with soft natural lighting highlighting the muffins' golden and dark brown hues. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because each ingredient plays a friendly, tasty role — from the sticky sweetness of dates to the delicate lift from baking powder and soda. Picking good quality ingredients, like fresh medjool dates and real butter, really makes a difference that your taste buds will thank you for.

Sticky Toffee Pudding with Warm Toffee Sauce, British dessert recipes, moist date pudding, classic toffee dessert, indulgent dessert recipes - Flat lay of pitted medjool dates, a small white bowl of boiling water, a pat of room temperature butter, a small white bowl of light brown sugar, a small white bowl of molasses, two large whole clean eggs, a small white bowl of all-purpose flour, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl of salt, a small white bowl of heavy whipping cream, a small white bowl of chopped walnuts, all arranged symmetrically with perfect proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Medjool Dates: Their natural sweetness and soft texture give the pudding its signature stickiness and chewiness.
Boiling Water: Softens the dates for easy blending and moisture.
Butter: Adds richness and tenderness to the cake.
Light Brown Sugar: Brings warmth and depth thanks to its molasses content.
Vanilla Extract: Enhances all the flavors with a mellow, sweet aroma.
Eggs: Bind everything together while providing structure.
Molasses: Boosts that rich, dark sweetness and complexity.
All-Purpose Flour: The foundation for the pudding’s crumb.
Baking Powder and Baking Soda: These leavening agents give the pudding a light, airy texture without drying it out.
Salt: Balances the sweetness and elevates all other flavors.
Heavy Whipping Cream, Butter & Brown Sugar (For Sauce): These create the decadent, silky warm toffee sauce that’s absolutely addictive.
Walnuts (optional): Add a lovely crunch and a slightly bitter contrast to the sweet sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the most fun parts about this Sticky Toffee Pudding with Warm Toffee Sauce Recipe is how you can personalize it to match your mood, your pantry, or even your diet. I often experiment with adding toasted nuts, swapping molasses, or trying gluten-free flours — and it’s always a hit.

Variation: I like to add a pinch of cinnamon or nutmeg into the batter sometimes for an extra cozy spice kick during colder months.
Dietary swaps: For a vegan twist, I’ve replaced the eggs with flaxseed “eggs” and used plant-based butter and cream alternatives — the texture is surprisingly close!
Seasonal additions: Chopped pears or apples folded in turn this into a delightful autumn dessert option.

Step-by-Step: How I Make Sticky Toffee Pudding with Warm Toffee Sauce Recipe

Step 1: Soften Those Dates

Start by placing your pitted medjool dates in a bowl or food processor. Pour one cup of boiling water over them and let them sit for around 5 minutes. This softens the dates, making them easier to blend and infusing moisture into the batter. I usually do this while I’m prepping other ingredients so nothing feels rushed.

Step 2: Cream Butter and Sugar

In a bowl, cream together your softened butter and light brown sugar until it’s smooth and creamy. This step traps air that helps your pudding rise beautifully. Then, add your eggs one at a time, mixing well after each addition — this keeps the batter smooth and stable.

Step 3: Add Flavor Boosters

This is where the magic really starts — stir in the molasses and vanilla extract to bring those lush caramel and vanilla notes. Next, sift your dry ingredients (flour, baking powder, salt) into the mix and gently fold to combine without overmixing, or your pudding might get tough.

Step 4: Blend Dates and Add Soda

Pulse your soaked dates in the food processor until chunky smooth. Stir in the baking soda — this reacts with the acidity in the dates, making the pudding lighter and tender. Pour the whole date mixture into your batter and gently fold to combine.

Step 5: Bake to Perfection

Pour the batter into a greased 12-cup muffin tin or individual ramekins. Bake at 350°F (175°C) for about 18-20 minutes. Test with a toothpick — it should come out clean or with just a few moist crumbs. Avoid overbaking, or you’ll lose that luscious stickiness.

Step 6: Make the Warm Toffee Sauce

While your pudding bakes, combine heavy cream, butter, light brown sugar, and a pinch of salt in a saucepan over low heat. Stir until the sugar dissolves and the sauce thickens slightly, about 7-10 minutes. Remove from heat and stir in vanilla. This sauce is why people call it “sticky toffee” — it’s pure, luscious perfection.

Step 7: Serve and Enjoy!

Plate your warm puddings flat side up, generously spoon over the toffee sauce, and sprinkle chopped walnuts if you like a bit of crunch. Serve immediately — this dessert shines when warm, indulgent, and fresh.

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Pro Tips for Making Sticky Toffee Pudding with Warm Toffee Sauce Recipe

Don’t Skip Room Temperature Ingredients: Bringing your butter and eggs to room temp helps everything mix evenly for the best texture.
Watch Your Bake Time Closely: Overbaking can dry out the pudding, so start checking a few minutes early.
Make the Sauce Low and Slow: Simmer your toffee sauce gently to avoid burning the sugars — patience pays off!
Serve Fresh: Sticky toffee pudding is best enjoyed warm; reheat leftovers gently and add fresh sauce for the best experience.

How to Serve Sticky Toffee Pudding with Warm Toffee Sauce Recipe

Sticky Toffee Pudding with Warm Toffee Sauce, British dessert recipes, moist date pudding, classic toffee dessert, indulgent dessert recipes - A group of four small, round, dark brown cakes sit on a white plate on a white marbled surface. The closest cake is in the middle and has a thick light brown sauce being poured over it from a clear glass jug, with the sauce dripping down the sides. The texture of the cake looks soft and spongy. The other three cakes are whole, showing more of the rough cake texture. Small crumbs are scattered lightly on the plate near the cakes. The background is softly blurred, keeping focus on the cakes and sauce. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I almost always sprinkle chopped walnuts or pecans on top for a lovely crunch and nutty contrast. Sometimes I’ll dust a little cinnamon or add a dollop of freshly whipped cream or vanilla ice cream for extra coziness. The warm toffee sauce almost spills over everything, inviting you to dig in.

Side Dishes

While this pudding is rich enough on its own, I love serving it alongside a scoop of vanilla bean ice cream or some fresh berries to brighten up the plate. A simple cup of black tea or coffee pairs beautifully for a comforting afternoon treat.

Creative Ways to Present

For special occasions, I like to serve the puddings in individual clear glasses layered with extra sauce and a sprinkle of toasted nuts on top, making a fancy deconstructed look. You can also add a fresh mint leaf or edible flower for that wow factor.

Make Ahead and Storage

Storing Leftovers

I keep leftover puddings and the toffee sauce stored separately in airtight containers in the fridge. This way, the cakes stay moist, and the sauce remains silky. They keep perfectly for up to five days, making it a great make-ahead dessert for busy weeks.

Freezing

If I know I want to enjoy this dessert later, I wrap each pudding tightly in plastic wrap, then place them in a freezer-safe container. They freeze wonderfully up to three months. When you’re ready, thaw overnight in the fridge, and reheat gently.

Reheating

To bring leftover puddings back to life, I warm them in the microwave for about 30 seconds to 1 minute or in a low oven until heated through. Reheat the toffee sauce on the stovetop just until warm and pourable — avoid boiling it again or it can thicken too much.

FAQs

Can I use other dried fruits instead of dates?

Absolutely! If you don’t have dates or prefer a different flavor, prunes are a classic substitute that works beautifully in this recipe. You can also experiment with chopped dried figs or raisins to give your pudding a different twist.
How do I make the Sticky Toffee Pudding gluten-free?

Swap the all-purpose flour for a gluten-free blend and add 1¼ teaspoons of xanthan gum to help with texture and binding. This keeps the pudding moist and tender without compromising flavor.
Can I make this recipe vegan?

Yes! Use vegan butter instead of dairy butter, and replace eggs with a flaxseed and water mixture (2 tbsp ground flaxseed mixed with 6 tbsp water). For the sauce, substitute heavy cream with a mix of plant milk and a bit of oil to replicate richness.
Why is my Sticky Toffee Pudding dry?

Dryness usually results from overbaking or not soaking the dates enough. Make sure to soak your dates in boiling water to soften and keep an eye on bake time — pull it out as soon as a toothpick comes out mostly clean.

Final Thoughts

This Sticky Toffee Pudding with Warm Toffee Sauce Recipe is honestly one of my all-time favorites because it’s comfort food at its finest — simple ingredients, straightforward steps, and an incredible end result that never fails to impress guests and family alike. I hope you enjoy making it as much as I do, and that it becomes your go-to dessert for cozy nights and special celebrations. You really can’t go wrong with the warm, sweet, and sticky magic of this pudding. So, grab your ingredients, fire up your oven, and get ready to fall in love with this little slice of heaven!