Sticky Toffee Pudding is a rich and comforting dessert you will love! These soft and sweet sponge cakes are soaked in a warm toffee sauce and served with whipped cream or ice cream. Choose from four different pan sizes: ramekins, muffin pan, square pan, or bundt pan!
This is the perfect dessert for holidays or celebrations. In fact, it is my all-time favorite holiday dessert – I make it every Christmas! Try it and you will see why.
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What is sticky toffee pudding?
This is a classic British dessert made of soft and sweet date cakes soaked in a warm toffee sauce. The cakes are served with whipped cream, ice cream, heavy cream, or custard. This is a rich and comforting dessert that is perfect for fall, winter, and the holidays.
If you aren’t a fan of dates I still encourage you to try this. This cake doesn’t have a strong date flavor, the dates primarily add moisture and sweetness. After one bite of this dessert it easily became one of my favorite desserts of all-time. It is incredible.
Key ingredients
Dates: Dates are soaked and mashed and added to the cake batter. They add incredible texture and sweetness without an overwhelming “date flavor”.
Brown sugar: This is a key ingredient in both the cakes and the toffee sauce. Brown sugar adds a deep, rich, caramel-like flavor.
Molasses: This intensifies the brown sugar flavor. Did you know that molasses is what makes brown sugar brown?
Butter: This is a butter-based cake and butter is also used to make the toffee sauce rich and flavorful. Unsalted butter works best for this recipe.
Recipe overview
This recipe is two parts: cake and toffee sauce. It is best served warm when the cake is extra soft and the warm toffee sauce soaks into the cake.
Cake
- Combine dates with boiling water and baking soda.
- Beat butter, brown sugar, and molasses.
- Add eggs and vanilla.
- Add flour, baking powder, and salt.
- Mash or puree the dates and add to the batter.
- Scoop the batter into the pan(s). More on pan size below.
Toffee sauce
- Simmer butter, brown sugar, cream, molasses, and a pinch of salt. Off the heat, add in vanilla extract.
Serving
- Brush some of the toffee sauce onto the cake (allowing it to be absorbed into the cake itself).
- Serve each portion with additional toffee sauce, pouring it generously over each serving.
- Finish with a drizzle of heavy cream, a dollop of whipped cream, or a small scoop of vanilla ice cream. A sprinkle of flaky sea salt also creates a nice salty-sweet balance.
Pan sizes
This dessert is typically made as individual servings in ramekins or a muffin tin. If you’d prefer to make it as one whole cake (to cut and serve) you can do that instead.
Ramekins: You can use 4-oz ramekins or 7-oz ramekins. I typically get 9-10 servings from the 4-oz ramekins, and 8 servings from the 7-oz ramekins.
Muffin pan: The cake batter can be baked in a standard muffin pan. Fill cups about two-thirds full. You should have between 10 and 12 cakes.
8×8 pan: Spread batter into a greased 8×8 square pan. Bake time will be a few minutes longer than the ramekins and muffin pan.
Bundt pan: Use a 10-cup bundt pan and bake for 25-29 minutes, until a toothpick inserted into the center comes out clean
Recipe tips
- Use medjool dates, as they have a deep, caramel-like flavor.
- Adjust the bake time based on the size of your baking dish. Be careful not to overbake.
- Take the extra step of brushing the warm cake with a bit of toffee sauce to allow the cake to really soak up the sauce.
- The toffee sauce will firm up as it cools. Immediately after preparing the sauce, allow it to cool slightly (to thicken), but serve it while it is still warm. If it cools completely or firms up too much, simply reheat it on the stovetop or in the microwave to thin it out again.
Ingredient spotlight: medjool dates
Medjool dates are the best dates to use for this recipe. They are soft and sweet with a caramel-like flavor. You will need 7 ounces of medjool dates for this recipe, that is somewhere between 7 and 10 dates. Look for dates in the produce section of your grocery store. Occasionally you might also find them on the dried fruit aisle.
Storage
Store leftover cake and sauce in the refrigerator for up to 2 days, warming both before serving.
“American style” pudding recipes
Recipe
Sticky Toffee Pudding
Ingredients
Cake:
- 7 oz pitted medjool dates (approximately 7-10 dates)
- ¾ cup boiling water
- 1 teaspoon baking soda
- 5 tablespoons unsalted butter, softened
- 2 tablespoons unsulphured molasses
- ⅓ cup brown sugar, packed
- 2 large eggs*, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Toffee sauce:
- ½ cup unsalted butter
- ¾ cup heavy cream
- ¾ cup brown sugar, packed
- 2 teaspoons unsulphured molasses (teaspoons, not tablespoons)
- pinch salt
- ½ teaspoon pure vanilla extract
To serve:
- heavy cream, whipped cream, vanilla ice cream, and/or flaky sea salt, optional
Instructions
Cake:
- Preheat oven to 350°F.
- Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl and cover with boiling water and sprinkle with baking soda. Stir, then allow the mixture to sit undisturbed for 20 minutes.
- Meanwhile, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until creamy and combined. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
- In a separate bowl combine flour, baking powder, and salt. Add the flour mixture into the butter mixture and beat until combined, scraping the sides and bottom of the bowl as needed.
- After the dates have soaked for 20 minutes, mash or puree the dates along with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don't have to be completely smooth). Transfer all of the date mixture into the cake batter and beat until combined.
- Grease ramekins (preferred)** or see notes for other pan sizes. Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.
Toffee sauce:
- In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.
Assembly and serving:
- While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper. Note: the cakes will likely have a dome on top. If desired, you can use a serrated knife to level off the top. I prefer to level it off and serve the cakes upside down.
- Brush all sides of the cakes with the toffee sauce, reserving the rest of the sauce for serving.
- Serve the cake warm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.
Video
Notes
SERVING SIZES: This recipe can feed 8-12 people. If using a muffin tin you will get about 12 servings, individual ramekins will yield 8-10 servings, and the 8×8 cake can serve 9-12. This is a very rich recipe; a little goes a long way.
TOFFEE SAUCE: The toffee sauce will firm up as it cools. If it cools completely or firms up too much, simply reheat it on the stovetop or in the microwave to thin it out again.
STORAGE: You can store leftover cake and sauce in the refrigerator for up to 2 days, warming both before serving. Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Karen
Hi Allison,
I have 6 0z. ramekins. Do you happen to know the amount of batter–either in grams or ounces–per serving for the ramekins? I understand you use 4 oz. or 7 oz., but I’ve only got 6 oz size. I need to make enough puddings for 10. Any suggestions? Can I make one recipe and one half more?
Thanks!
Allison
Hi, Karen. I don’t know the exact batter amount for a 6oz ramekin. The cake batter can be baked in a standard muffin pan. Fill each cup about two-thirds full. You should have between 10 and 12 cakes (with one recipe). That might be a better option. If you’d prefer the ramekins you can try one and a half recipes but I’d assume you will have more like 12-14 servings.
Alexia
This was so scrumptious! I made it for a themed dinner for my partner and I and it was so good! I didn’t have heavy cream so I used unsweetened original almond milk in place of the cream and had to simmer the toffee sauce a little longer, but it thickened up nicely. I’m sure it would have been even more decadent with the cream which I will try next time. Thank you for a wonderful recipe!!
Allison
You’re welcome!
Hanna
HonestlyWOW!! Super easy recipe that I did in a hurry – I feel like it’s a “no-fail” recipe to hold onto. The toffee sauce turned out perfectly (something I normally stress about) I did in an 8×8 and it was SO GOOD. Make this asap! It will be a staple in my home for sure 😉
Allison
Thanks for the kind review. 🙂
Ellen
Hi! This looks like an amazing recipe. I am making it for dessert this evening. If I make it ahead of time, what do you find the best way to heat up the cakes? Thank you.
Allison
Hi! I typically just reheat in the microwave. Enjoy!
Lora Duffy
Hi, If baking these in a muffin tins,sssuming they freeze well, what would be the best way to reheat muffin and sauce if frozen?
Allison
I reheat individual servings in the microwave.
Cindy
Any tips on how to make it ahead of time? I’d love to serve for dessert on Christmas but will be cooking the main meal all day. Thanks.
Allison
Hi, Cindy. You can store the cakes in the refrigerator for a day or two. Reheat individual servings in the microwave. Keep the sauce refrigerated separately (with the exception of what has been brushed on the cakes of course). I reheat the sauce in the microwave as well. Enjoy!
Mariam
Hello can you tell me the ingredients in grams instead of tea and tablespoons a d cups
Thx alot
Ann
Easy and excellent! Used my mini Bundt pan for 6 mini cakes. Took 25 minutes. Thank you for a wonderful recipe.
Allison
Perfect! You’re welcome. Happy holidays!
Lora S.
Can the unsulphured molasses be subbed with regular or standard molasses?
Allison
That should be fine. You just don’t want blackstrap molasses which is very bitter.
Lisa
Delicious- especially the toffee sauce!
Allison
I’m glad you enjoyed it!
Kierston
Just made this and let me tell you I had two healthy pieces. I baked it in an 8 inch round for about 30 minutes. Topped with the toffee sauce, I only had half and half so I reduced the amount of butter and cooked the sauce for about 15-18 minutes once cooked it was nice and thick. Delicious
Allison
I’m glad you enjoyed it!