Sticky Toffee Pudding
Warm date cake soaked in buttery toffee sauce, served with vanilla ice cream.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 1 hr 20 min.
- Serves 8 — easy to halve or double.
- Medium level — everyday equipment only.
- Fits a busy weeknight.
- Storage, freezing and reheating covered below.
This Sticky Toffee Pudding recipe takes 1 hour 20 minutes and serves 8. Sticky toffee pudding is the beloved British dessert of moist date cake drenched in warm buttery toffee sauce, and it belongs on a Christmas table beside the pies.
Helpful guides
Instructions
Soak chopped dates in boiling water with baking soda 15 minutes until completely soft, then mash to a thick paste. This paste keeps the cake moist for days.
Heat oven to 350°F and butter an 8-inch square pan. Whisk flour, baking powder, and 1/2 teaspoon salt.
Cream 1/2 cup butter with 3/4 cup brown sugar 3 minutes until fluffy, beat in eggs one at a time, then fold in date paste followed by dry ingredients just until combined.
Bake 40 to 45 minutes until the center springs back and a toothpick shows moist crumbs. Do not overbake or the cake cannot absorb sauce.
Simmer cream, 1/2 cup butter, and 1 cup brown sugar 5 minutes until slightly thickened and glossy. Poke the warm cake all over with a skewer and pour over half the sauce to soak in.
Serve warm squares with remaining warm sauce and vanilla ice cream. The contrast of hot cake, sauce, and cold cream is the whole point.
Troubleshooting — fixes, not repeats
- If cake is dense, dates were under-soaked; mash until no large pieces remain.
- If sauce separates, heat spiked too high; keep a gentle simmer and stir.
- If pudding tastes dry, it overbaked or missed the soak; pour sauce while the cake is warm.
- If sauce hardens, it boiled too long; warm with a splash of cream to loosen.
Make it your way
- Spicier version: For a slow cooker version, cook on high 2 hours in a greased insert because gentle heat suits this cake.
- Old Dhaka style: For a nutty version, fold 1/2 cup toasted pecans into the batter.
- For a large dawat: For individual puddings, bake in buttered ramekins 25 minutes for dinner-party portions.
- Leftover squares reheat in 20 seconds in the microwave with extra sauce spooned over.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat cake covered at 300°F for 10 minutes and warm sauce on the stove.
Freeze baked cake up to 2 months; thaw overnight and warm before saucing.
FAQ
Can I use other dried fruit?
Yes, prunes or figs work the same way. Chop small and soak fully so they melt in. Start with the suggested amount, then adjust to suit your taste and equipment.
Why poke holes in the cake?
The holes let warm toffee soak deep instead of pooling on top. That soak is what makes it sticky toffee pudding. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I make it ahead?
Yes, bake the cake a day ahead and boil fresh sauce before serving. Warm both and assemble hot. Start with the suggested amount, then adjust to suit your taste and equipment.