Moist date cake drenched in warm toffee sauce
Sticky Toffee Pudding
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
8
1 cake (9-inch)
Difficulty
Easy
Cost
Budget
$
Sticky Toffee Pudding
Moist date cake drenched in warm toffee sauce
★4.3(12)
A dense, moist sponge cake studded with dates and drenched in a warm, buttery toffee sauce. Served with vanilla ice cream or clotted cream for the ultimate British dessert.
20m
Prep Time
35m
Cook Time
55m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Sticky toffee pudding is arguably Britain's greatest dessert—a deeply moist date cake completely drenched in an indecent amount of warm toffee sauce. One bite and you will understand its cult following.
Life is better with dessert, and this recipe proves that homemade always beats store-bought. The results are worth every minute.
Ingredients
- 1 cup pitted Medjool dates, chopped
- 1 cup boiling water, 1 tsp baking soda
- 1.5 cups all-purpose flour, 1 cup dark brown sugar
- 2 large eggs, 4 tbsp butter for cake
- 1 cup heavy cream, 1/2 cup dark brown sugar for sauce
- 4 tbsp butter for sauce, 1 tsp vanilla
Instructions
- 1
Pour boiling water and baking soda over chopped dates. Let soak 15 minutes, then blend into a chunky puree.
- 2
Cream butter and brown sugar, beat in eggs, then fold in flour and the date puree.
- 3
Pour into a greased 9-inch square pan and bake at 350°F for 30-35 minutes until a toothpick comes out clean.
- 4
Make sauce: simmer butter, brown sugar, and cream together for 5 minutes until thick and glossy.
- 5
Poke holes in the warm cake with a skewer, pour half the sauce over it to soak in, and serve individual portions with remaining warm sauce and vanilla ice cream.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Medjool datesRegular pitted dates soaked longer
Soak regular dates 30 minutes in hot water to soften
Dark brown sugarMuscovado sugar
Muscovado gives an even deeper, more complex toffee flavor
Tips & Storage
Pro Tips
Poking holes in the warm cake allows the toffee sauce to soak deep into every bite.
Don't hold back on the sauce—this pudding should be gloriously drenched.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Refrigerate cake for up to 4 days. Store sauce separately in the fridge.
Reheating
Warm individual portions in the microwave for 30 seconds, then drizzle with reheated sauce.
Nutrition Facts
Per serving (85mg) · 8 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates18g
Fat68g
Fiber320mg
Sugar2g
Sodium46g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use regular dates?
- Yes, but Medjool dates are softer and sweeter, giving a more moist cake.
- Can I make individual portions?
- Yes, bake in greased muffin tins for 18-20 minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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