Christmas Sticky Toffee Pudding Recipe: Sweet, Rich, and Irresistibly Festive!

Sticky Toffee Pudding is the ultimate comfort dessert, especially around the holiday season. This classic British treat features a soft, moist date cake that’s soaked in a rich, buttery toffee sauce, making every bite irresistibly gooey and sweet.

It’s the kind of dessert that wraps you up in warmth and feels perfect for festive gatherings. The flavors are deep and satisfying, with the dark sweetness of dates and the buttery caramel sauce creating a truly memorable experience.

What makes this Christmas Sticky Toffee Pudding so special is its cozy, nostalgic flavor, which pairs beautifully with a bit of caramel sauce for extra indulgence. For the ultimate festive touch, serve it with a glass of mulled wine—the warm spices complement the richness of the pudding perfectly.

This dessert can be baked ahead of time and gently reheated, so it’s a great option for stress-free entertaining. Plus, your kitchen will smell amazing with hints of toffee and spice wafting through the air!

If you’re looking for a dessert that’s as comforting as it is crowd-pleasing, this Sticky Toffee Pudding is it. With its rich, caramel flavor and perfectly moist texture, it’s guaranteed to become a holiday favorite.

Why I Love This Recipe (And You Will Too)

The warm pudding, now on a plate on the white marble cooktop, is drizzled generously with toffee sauce. Extra sauce is served on the side, making each slice a truly indulgent treat.
  • Soft, Buttery Texture: The pudding is melt-in-your-mouth soft, thanks to the dates, which add both natural sweetness and moisture.
  • Unbeatable Toffee Sauce: Warm, buttery toffee sauce soaks into the cake, creating a gooey, caramel-like experience in every bite.
  • Holiday Vibes: This dessert just feels like Christmas! It’s a treat everyone looks forward to, and the flavors and aromas make it extra festive.
  • Make-Ahead Friendly: Prepare it a day in advance, so you’re ready to serve up this warm, gooey dessert without any hassle.

This Sticky Toffee Pudding is the dessert I turn to when I want to end a holiday meal on a high note. I’d love to hear if it becomes one of your family’s favorites too! Enjoy every gooey, toffee-laden bite.

The warm pudding, now on a plate on the white marble cooktop, is drizzled generously with toffee sauce. Extra sauce is served on the side, making each slice a truly indulgent treat.

Christmas Sticky Toffee Pudding Recipe

A rich and indulgent sticky toffee pudding packed with dates, brandy-soaked dried fruits, and topped with a luscious homemade toffee sauce. Perfect for cozy evenings and special gatherings.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine British
Servings 8
Calories 642 kcal

Equipment

  • Small bowl (for soaking dates)
  • Large mixing bowl
  • Hand Mixer
  • Measuring cups and spoons
  • Sieve (for sifting dry ingredients)
  • 1-liter pudding basin (or similar baking dish)
  • Spatula or Wooden Spoon
  • Sharp knife (to release pudding)
  • Cooling rack
  • Medium saucepan (for toffee sauce)
  • Whisk (for sauce

Ingredients
  

  • For the Pudding:
  • 100 g butter softened
  • 175 g light brown sugar
  • 1 large egg or 2 small eggs
  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon mixed spice
  • 100 g Medjool dates
  • 100 g brandy-soaked mixed dried fruit
  • 1 tablespoon black treacle
  • For the Toffee Sauce:
  • 300 ml double cream heavy cream
  • 100 g butter
  • 1 tablespoon black treacle
  • 1 teaspoon vanilla extract
  • 125 g light brown sugar

Instructions
 

Preheat the Oven:

  • Preheat your oven to 170°C (340°F). Grease a 1-liter pudding basin with butter and dust with flour.
    A greased and flour-dusted 1-liter pudding basin sits on the white marble cooktop, prepared for the batter. In the background, the oven is preheating to 170°C (340°F).

Soak the Dates:

  • Place the dates in a small bowl, pour over 200 ml of warm water, and let them soak for 10 minutes. After soaking, roughly chop the dates along with their soaking liquid.
    A small bowl on the white marble cooktop contains Medjool dates soaking in warm water for 10 minutes, softening the dates. Afterward, they’re roughly chopped with their soaking liquid for the batter.

Prepare the Batter:

  • In a large bowl, beat the softened butter and light brown sugar together with a hand mixer until creamy and light.
    A large mixing bowl on the white marble cooktop holds softened butter and light brown sugar being creamed together with a hand mixer until light and fluffy. An egg is added and fully beaten in, making the batter rich and smooth.
  • Add the egg and beat well until fully incorporated.
  • Sift in the self-raising flour, baking powder, bicarbonate of soda, and mixed spice, then mix until smooth.
    In the mixing bowl on the white marble cooktop, sifted self-raising flour, baking powder, bicarbonate of soda, and mixed spice are mixed in, creating a smooth batter. The softened dates (with liquid) and brandy-soaked dried fruits are folded in, blending the ingredients for a flavorful pudding.
  • Fold in the soaked dates (with liquid) and brandy-soaked mixed dried fruits. Mix until well combined.

Bake the Pudding:

  • Spoon the mixture into the prepared pudding basin, smoothing the top. Bake for 50-60 minutes, or until a skewer inserted in the middle comes out clean.
    The pudding batter is spooned into the prepared basin on the white marble cooktop, with the top smoothed for an even bake. The basin is placed in the preheated oven to bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.
  • Let the pudding cool in the basin for 10 minutes, then run a knife around the edges and turn it out onto a cooling rack.
    After baking, the pudding rests in its basin on the white marble cooktop for 10 minutes. A knife is run around the edges, and the pudding is carefully turned out onto a cooling rack.

Make the Toffee Sauce:

  • In a medium saucepan, melt the butter and light brown sugar over medium heat.
    A medium saucepan on the white marble cooktop holds butter and light brown sugar melting over medium heat. Double cream, vanilla extract, and black treacle are stirred in, and the mixture is brought to a gentle boil, creating a rich, golden toffee sauce.
  • Once melted, add the double cream, vanilla extract, and black treacle, stirring well.
  • Bring the mixture to a boil, then remove from heat.

Serve:

  • Pour a portion of the toffee sauce over the pudding while warm, reserving the rest to serve alongside each portion.
    The warm pudding, now on a plate on the white marble cooktop, is drizzled generously with toffee sauce. Extra sauce is served on the side, making each slice a truly indulgent treat.

Nutrition Facts:

NutritionValue
Calories642 kcal
Carbohydrates79 g
Sugar55 g
Fat35 g
Protein6 g
Fibre3 g

Tips to Be Mindful Of!

  1. Use High-Quality Ingredients: With simple ingredients, quality makes a difference. Choose good butter, Medjool dates for their sweetness, and quality brandy for soaking the dried fruit to get the fullest flavors in the pudding.
  2. Soaking the Fruit: Soak the mixed dried fruits in brandy for several hours, or ideally overnight, to allow the flavors to fully infuse. This step adds a depth of flavor that elevates the pudding’s richness.
  3. Prepare the Pudding Basin Well: Grease the pudding basin with butter and dust it with flour to help the pudding release easily once baked. This extra step helps the pudding come out cleanly, maintaining its shape.
  4. Adjust Consistency with Soaking Liquid: When mixing the batter, pay attention to its consistency after adding the dates and soaking liquid. If it feels too wet, add a tablespoon or two of flour to balance it, as different types of dates may retain varying amounts of liquid.
  5. Slowly Cook the Toffee Sauce: When making the toffee sauce, let the mixture simmer gently rather than rushing to a boil. This helps the sugar dissolve fully and enhances the flavor, resulting in a smoother, richer sauce.
  6. Resting Time: Allow the pudding to rest in the basin for 10 minutes after baking. This helps the flavors settle and makes it easier to unmold.
  7. Serving Suggestions: Pour a generous amount of toffee sauce over the warm pudding just before serving, and keep the extra sauce on the side. Serve with a dollop of whipped cream, custard, or even vanilla ice cream for a festive touch.

Enjoy this indulgent Christmas dessert, perfect for cozy gatherings and special celebrations!

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Noah Baker

Hi! I’m Noah Baker

I have been a professional chef and restaurant owner for the past 20 years! I love to cook and bake, and I want to share my enthusiasm.

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