This Sticky Toffee Pudding recipe is super moist and delicious. Drenched in a dark, rich, sticky toffee sauce, it’s my take on a classic British dessert that’s the perfect finisher for any meal.
What Is Sticky Toffee Pudding?
Sticky Toffee Pudding is a British dessert that’s so comforting and satisfying. It’s a very moist sponge cake made with sweet, soft dates and covered in a sticky toffee sauce. I’ve been noticing it popping up on the dessert lists of many restaurants, so why not share a recipe with you guys to enjoy from the comfort of your own homes? At least that way you can lick the plate clean, I promise not to judge, seeing as I’ll probably be doing the same thing.
This sticky toffee pudding really is pure comfort in a bowl. You want to eat this warm and you want to make sure you let that sauce slowly drip and soak into the cake for a bit. To speed it up you could even poke some holes into the cake.
Ingredients In Sticky Toffee Pudding
Here’s what you’ll need to make this cake. Keep scrolling down for the complete printable recipe.
- Dates – The base of this recipe is a date cake. Dates add sweetness and a soft, chewy texture to this dish and must be pitted before incorporated.
- Water – Water will be used to cook with the dates till they’re soft, dry dates fresh from the package won’t blend properly.
- Butter – Be sure it’s unsalted as we want to control the amount of salt in this dessert.
- Brown sugar – Brown sugar is best as it’ll give the pudding a depth of flavor with molasses and caramel notes. If white sugar is all you have on hand that will work just fine as we will be adding molasses later.
- Eggs – The binding agent in this dessert.
- Golden syrup – Also known as light treacle, golden syrup has a toasty note that lends itself well to rich cakes. It can be found in the baking aisle.
- Molasses – If you have a carton of this hanging around in your cupboard after making my Gingerbread Loaf, this recipe is the perfect way to use the rest of it up. A cup of molasses converts to 3/4 cup of packed brown sugar, so that substitution is available if you don’t have molasses on hand.
- Flour – I used all purpose for this dessert.
- Baking soda – The leavening agent in this dessert that will give volume to your cake.
- Baking powder – As this recipe is so rich we need some extra leavening.
- Salt – Be sure to include the salt in this recipe to balance out all the sweet flavors being included.
- Butter – Unsalted again to control our sodium content.
- Brown sugar – We will melt down the butter with brown sugar to give our syrupy sauce a base.
- Golden syrup – Golden syrup will carry those toasty notes from our cake through to our sauce.
- Molasses – Our last sweet addition, those molasses notes will help create a cohesive dish.
- Whipping cream – We want a high fat content for the cream we use so that our toffee sauce is rich and buttery.
How To Make Sticky Toffee Pudding
It’s such a simple cake to make right at home and out of all the sticky toffee puddings I’ve tried, and I’ve tried many, I must say my version is the best. For detailed directions and precise measurements scroll to my recipe card at the bottom.
- Prepare your oven: Preheat your oven to 350 F degrees and generously spray an 8 x 8 cake pan. A Bundt pan will work just fine if that’s all you have on hand.
- Prepare the wet ingredients: First start by cooking the dates with water until they soften, you’ll do this by bringing the two to a boil in a saucepan. Allow this to cool somewhat before adding them to a food processor or blender and pulsing till it’s smooth. In a separate bowl whisk the melted butter until smooth, incorporate the eggs and whisk once more gently. Finally whisk in the date mixture, molasses, and golden syrup until smooth.
- Combine dry ingredients: In a separate bowl combine the flour, baking soda, baking powder, and salt.
- Prepare the cake: Whisk just half the flour mixture into your wet ingredients and whisk until fully incorporated, then add the rest and mix till smooth. This can also be done using a stand mixer or hand mixer. Ensure there are no lumps in your batter. Transfer your batter to the prepared cake pan and cook for 35 minutes or until done.
- Make the sauce: While the cake is baking add brown sugar, butter, molasses, and golden syrup to a sauce pan. Stir constantly as the butter melts. Cook until everything is fully incorporated, then whisk in the whipping cream.
- Finish the sticky toffee pudding: While the cake is still warm, remove from the cake pan and cut into 9 squares. Pour lots of sauce over top and serve.
Tips For Making The Best Sticky Toffee Pudding
- Have fun with garnishes, I love to dollop some whip cream on top myself but chopped pecans, whipped cream, walnuts, or ice cream will do just fine.
- It is sometimes used by vegans as a substitute for honey so if you don’t have any syrup on hand, honey can easily be used in its place. Corn syrup is also a fine replacement.
- Initially I didn’t make enough sauce and so I ended up doubling the sauce recipe for you guys, because we had to go back and make another batch of the sauce. It really is that good and you really want this cake to be drowning in sauce.
- For a saucier bite, poke holes in your cake and pour some of the sauce over top, allow it to absorb and slice up to serve, with extra sauce on top of course.
Storing Your Cake
Be sure the cake is fully cooled before storing. Sealed in an airtight container this recipe will last 5 to 6 days. Wrapped tightly in plastic wrap and then aluminum foil, this cake recipe will last up to 3 months in the freezer. Be sure to defrost fully when ready to eat and warm in an oven turned on low for 15 minutes. The sauce can be made in advance in stored in the fridge for up to 4 days.
Looking For More Delicious Cake Recipes? Try These:
- Tiramisu Tres Leches Cake
- Carrot Cake
- German Chocolate Cake
- Banana Upside Down Cake
- Easy Chocolate Fudge
Looking for more recipes? Follow on…
Sticky Toffee Pudding
- whipped cream
- ice cream
- chopped walnuts or pecans
- Preheat your oven to 350 F degrees. Generously spray a 8×8 inch cake pan with cooking spray; set aside.
- Add the date and water to a medium saucepan then bring the mixture to a boil. You will notice the dates soften. Add the entire thing to a food processor or blender and blend until smooth.
- In a separate bowl whisk together the melted butter with the brown sugar until well combined. Add the eggs and whisk until light. Whisk in the golden syrup, molasses and date mixture. Mix until fully incorporated.
- In another bowl combine the flour, baking soda, baking powder and salt together.
- Add half of the flour mixture to the date mixture and whisk it until fully incorporated then add the rest of the flour and mix it well. Alternatively, this could all be done with a hand mixer or in a stand mixer.
- Transfer the cake batter to the prepared baking pan and bake for 35 minutes or until done. Insert a toothpick in the center of the cake and if it comes out clean, it’s done.
- While the cake is baking, make the sauce. In a medium saucepan, add the butter, brown sugar, golden syrup, molasses and stir well. Cook until the butter has melted and everything is fully incorporated. Whisk in the whipping cream.
- While the cake is still warm remove it from the cake pan and cut into 9 squares. Serve the cake warm and pour the sticky toffee sauce over it.
- This can also be served with whipped cream, ice cream or chopped pecans or walnuts.
- Golden syrup or light treacle is a thick, amber-color syrup produced by the sugar cane refining process. You can usually find it in the baking aisle in your local grocery store. If you cannot find it, a good substitute would be corn syrup.
- Storing: Be sure the cake is fully cooled before storing. Sealed in an airtight container this recipe will last 5 to 6 days. Wrapped tightly in plastic wrap and then aluminum foil, this sticky toffee pudding recipe will last up to 3 months. Be sure to defrost fully when ready to eat and warm in an oven turned on low for 15 minutes. The sauce can be made in advance in stored in the fridge for up to 4 days.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.