Fluffy treacle and date sponge topped with a lusciously rich toffee sauce. One of my absolute favourite desserts of all time.
There’s no way you’re leaving the table without having two servings of this ultimate British dessert.
If you go to any English restaurant, you’re more than likely to see at least one of the following traditional puds on the menu:
- Apple pie and custard/cream
- Chocolate fudge cake and ice cream
- Sticky toffee pudding and custard
- Eton Mess
It probably sounds like I’m complaining at the lack of variety or imagination, but I’m not!
I’d gladly eat any one of those gorgeous desserts, and I’m pretty sure I’d still choose one of them even if there was a huge dessert menu with lots of choice.
Sticky toffee pudding is definitely the one I go for most often. Sometimes it arrives looking all posh – sliced into a thin sliver, topped with a little wedge of some kind of brittle, and served with a perfect quenelle of ice cream.
That’s all very nice, but I much prefer it when it’s clearly been baked in a big batch, scooped up with a serving spoon, plonked in a bowl and almost drowned in custard. You know, the old-fashioned way, like our grandparents served it.
It’s actually really easy to make at home, and making it at home, means you can make enough to serve everybody seconds. Of course everybody has seconds when it comes to sticky toffee pud!
It’s a lovely, light sponge, with loads of flavour, and that sticky toffee sauce is so moreish!!
📋 What do we need?
For the ‘cake part’:
For the sticky toffee sauce:
How to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Soak the dates in water for 10 minutes.
- Beat together butter, sugar, eggs, vanilla extract and treacle, then stir in flour, bicarbonate of soda, salt and milk.
- Mush up the dates that are soaking in the water, then add to the cake mixture (including any liquid in the bowl). Stir together.
- Spoon the mixture into a buttered baking dish and place in the oven for 25-35. minutes, until the sponge is cooked through.
- Make the toffee sauce by heating sugar, butter and cream in a pan, until combined. Then bring to the boil, turn off the heat, and stir in treacle and more cream.
- Remove the cake from the oven and pour over half of the toffee sauce. Serve with the remaining sauce.
👩🍳PRO TIP Tastes just as good warmed up in the microwave (in portions) – so it’s a great make-ahead dessert.
👩🍳PRO TIP 2 Add 1/2 tsp salt to the toffee sauce for a Sticky Salted Toffee Pudding 😋
🍽️ What to serve it with
- Homemade Custard
- Ice Cream (try my no-churn cereal milk ice cream)
- Lashings of double cream
I love mine with custard, Chris loves his with ice cream, and the kids will have both if I let them!!
What would you serve yours with?
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Sticky Toffee Pudding
Ingredients
Sticky Toffee Pudding:
- 150 g (approx 2/3 cup) Medjool dates pitted and finely chopped
- 150 ml (1/2 cup + 2 tbsp) boiling water
- 90 g (6 tbsp) unsalted butter softened
- 120 g (2/3 cup) soft brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 tbsp black treacle
- 190 g (1.5 cups + 1 tbsp) plain (all-purpose) flour
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 pinch salt
- 120 ml (1/2 cup) full-fat milk
Toffee sauce:
- 175 g (3/4 cup + 2 tbsp) light muscovado sugar
- 60 g (1/2 cup) unsalted butter cut into pieces
- 240 ml (1 cup) double (heavy) cream
- 1 tbsp black treacle
Instructions
- Prepare your baking dish by lightly buttering it. I use a 12-inch x 7-inch dish (2.5 inches deep), but a 9-inch square dish will also work.
- Add the dates and water to a bowl. Leave to soak for 10 minutes. After 10 minutes, use a fork to squish the dates (don’t drain).150 g (approx 2/3 cup) Medjool dates, 150 ml (1/2 cup + 2 tbsp) boiling water
- Preheat the oven to 170C/325F (fan).
- Beat together the butter and sugar until creamy, then mix in the eggs, one at a time. Stir in the vanilla extract and treacle.90 g (6 tbsp) unsalted butter, 120 g (2/3 cup) soft brown sugar, 2 eggs, 2 tsp vanilla extract, 2 tbsp black treacle
- Add half the flour, baking powder, bicarbonate of soda, salt, and half the milk. Stir gently to combine, then add in the remaining flour and milk. Stir again until just combined.190 g (1.5 cups + 1 tbsp) plain (all-purpose) flour, 1 1/2 tsp baking powder, ½ tsp bicarbonate of soda, 1 pinch salt, 120 ml (1/2 cup) full-fat milk
- Add the mushed-up date mixture (including the liquid). Stir, then spoon into the prepared baking dish.
- Cook in the oven for 25-35 minutes until firm on top.
- About 10 minutes before the cake is ready, make the toffee sauce. Place the sugar and butter in a medium saucepan with half the cream.175 g (3/4 cup + 2 tbsp) light muscovado sugar, 60 g (1/2 cup) unsalted butter, 240 ml (1 cup) double (heavy) cream
- Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved.
- Stir in the black treacle, turn up the heat slightly and let the mixture bubble for 2-3 mins until it turns to a light-brown toffee colour. Stir it occasionally to make sure it doesn’t burn.1 tbsp black treacle
- Take the pan off the heat and stir in the rest of the cream. Put to one side.
- Take the sponge out of the oven and pour half of the toffee sauce over the sponge.
- Serve with the remaining toffee sauce.
Video
Notes
You can store the remaining sauce, covered, in the fridge too. Reheat in portions, uncovered, in the microwave, until piping hot. It should take about 30-45 seconds per piece. Reheat the remaining sauce in a pan, until piping hot. Can I freeze it? Yes, this dessert freezes well. Freeze, covered, in individual portions, Defrost overnight in the refrigerator, then reheat as per the instructions above. The sauce can also be covered and frozen, then defrosted and reheated in a pan until piping hot. Ingredient swaps
- Swap the dates for raisins
- Add a splash of rum to the water when soaking the dates (or raisins) for a boozy addition.
- Add a couple of tablespoons of chopped roasted hazelnuts to the cake mixture for a nutty flavour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in August 2017. Updated September 2021 with new photos, a couple of tweaks to the recipes and a bit of housekeeping.
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I made this this afternoon with the Cereal Milk Ice Cream. It was out of this world! Better than store bought and restaurant made desserts. Thank you so much Nicky! I am so grateful for your recipe! Thank you so much!
Made this for the first time following this recipe and I must say absolutely incredible, one of the best sticky toffee puddings I’ve ever had.
I did decided to soak the dates in hot tea instead of just plain hot water, not sure if it made a difference but I thought it might add a slight twist on the flavour.
I have tried quite a few of KS recipes and everytime they turn out amazing.
Lovely, even without treacle.
Oh my god, I made this for my friend’s birthday and it was incredible! I definitely recommend you making this – I’ve never made sticky toffee pudding before and (first try) it came out perfect! Thank you so much.
PS. Always serve with ice cream 😍
Hi, this recipe looks incredible! I was just wondering – could I bake sticky toffee pudding and then leave it to cool and put it in the fridge and then heat it up as one whole sticky toffee pudding in the oven or would I have to heat it in individual portions in the microwave? And if I can do it in the oven, what temp and for how long? Thank you so much!
Excited to try out this recipe! Can I use gluten free all purpose flour instead? And should I alter the baking time if I’m using a 9×9 square dish? Thanks!
Have made this twice now will have to resist making it too often as it tastes of restaurant quality and I have a sweet tooth. It looks complicated but is actually really straightforward.
First time I’ve made stp , the recipe was perfect
Can I leave out the dates In your recipe? I would like to make this for my granddaughters, but one can’t eat dates? Many thanks
Pat Ward
Sorry Pat, I haven’t tried it without the dates, but they are quite an integral part of of the recipe – to add flavour, texture and sweetness.
I think you could swap for chopped prunes or chopped raisins or sultanas though.
Can not fault this recipe. Simple to make and the outcome is amazing. Best sticky toffee pudding I’ve ever had!