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side view shot of a slice of sticky toffee pudding in a bowl topped with a dollop of whipped cream and a sprig of mint
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4.69 from 38 votes

Sticky Toffee Pudding

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Keyword: british cakes, cake recipes, sticky toffee pudding
Servings: 9
Calories: 584kcal




Optional Toppings


  • Preheat your oven to 350 F degrees. Generously spray a 8x8 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.



  1. 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.
  2. 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.
  3. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1piece | Calories: 584kcal | Carbohydrates: 91g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 104mg | Sodium: 454mg | Potassium: 693mg | Fiber: 1g | Sugar: 72g | Vitamin A: 820IU | Vitamin C: 0.1mg | Calcium: 151mg | Iron: 2.9mg