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A slice of warm pudding on a plate, topped with extra toffee sauce and optional chopped walnuts, ready to be enjoyed.

Sticky Toffee Pudding Recipe

This Sticky Toffee Pudding is a moist, rich dessert with sweet notes from dates and a decadent toffee sauce on top. A cozy classic perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine english
Servings 12
Calories 386 kcal

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Small saucepan
  • Fork or Blender
  • Electric Mixer (optional)
  • Spatula
  • 8x8 inch Baking Dish or Small Baking Pan
  • Toothpick or cake tester
  • Oven
  • Stove
  • Cooling rack

Ingredients
  

  • Pudding
  • 8 ounces Medjool dates pitted
  • 1 cup boiling water
  • 1/3 cup butter room temperature
  • 2/3 cup light brown sugar firmly packed
  • 2 teaspoons vanilla extract
  • 2 large eggs room temperature
  • 2 tablespoons molasses
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Toffee Sauce
  • 1/2 cup heavy whipping cream
  • 1/2 cup butter
  • 3/4 cup light brown sugar packed
  • 1 pinch salt
  • 2 teaspoons vanilla extract
  • Chopped walnuts optional

Instructions
 

Prepare the Dates

  • In a small bowl, add the pitted dates and pour the boiling water over them. Let sit for about 10 minutes to soften, then mash with a fork or blend until smooth.
    A small bowl on a white marble cooktop with boiling water poured over pitted Medjool dates, soaking for softening before mashing.

Make the Pudding Batter

  • Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan or small baking dish.
  • In a large mixing bowl, cream the butter and light brown sugar together until light and fluffy.
    A large mixing bowl on a white marble cooktop with softened butter and light brown sugar being creamed, with added vanilla, eggs, and molasses for a smooth, fluffy mixture.
  • Add the vanilla extract, eggs, and molasses, and beat until well combined.
  • In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
    A bowl on the white marble cooktop with flour, baking powder, baking soda, and salt whisked together, ready to combine with the wet ingredients.
  • Fold in the softened dates and any remaining water. Pour the batter into the prepared baking dish.
    Softened dates and remaining water folded into batter in a mixing bowl on a white marble cooktop, with batter poured into a greased 8x8 inch baking dish.

Bake

  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
    An 8x8 inch baking dish placed in a preheated oven set to 350°F, baking for 30-35 minutes until a toothpick comes out clean.

Make the Toffee Sauce

  • While the pudding bakes, make the sauce by combining the heavy cream, butter, and brown sugar in a small saucepan over medium heat. Stir until the butter is melted and the mixture is smooth.
  • Add the salt and vanilla extract, and let the sauce simmer for 3-4 minutes, stirring frequently. Remove from heat.
    A small saucepan on a white marble cooktop with heavy cream, butter, and brown sugar melting over medium heat, then thickened with salt and vanilla.

Serve

  • Once the pudding is baked, let it cool for 5 minutes, then poke small holes over the surface with a fork. Pour half of the warm toffee sauce over the pudding, allowing it to soak in.
    Baked pudding cooling on a white marble cooktop with small holes poked across the surface, soaking in warm toffee sauce for added flavor.
  • Serve each slice with an extra drizzle of warm toffee sauce and a sprinkle of chopped walnuts, if desired.
    A slice of warm pudding on a plate, topped with extra toffee sauce and optional chopped walnuts, ready to be enjoyed.
  • Enjoy this rich and indulgent dessert!