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Sticky toffee pudding recipe

Sticky toffee pudding recipe

745 ratings

Learn how to make sticky toffee pudding and tuck into this classic British dessert – a moist sponge made with medjool dates drenched in super-sticky toffee sauce. The trick is to let the sauce soak into the sponge before serving, then bring plenty of extra sauce to the table so everyone can help themselves. See method

  • Serves 8
  • 25 mins to prepare and 50 mins to cook, plus soaking and sitting time
  • 503 calories / serving
  • Freezable


  • 175g pitted medjool dates, roughly chopped
  • 1 teabag
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 175g lightly salted butter, softened, plus extra for greasing
  • 50g dark muscovado sugar
  • 50g soft light brown sugar
  • 2 eggs
  • 100ml milk
  • 175g self-raising flour, plus extra for dusting

For the toffee sauce

  • 150ml double cream
  • 100g dark muscovado sugar
  • 75g lightly salted butter
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    17g 84%
  • Sugars

    41g 46%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 60.5g Protein 5.4g Fibre 2.4g


  1. Pour 150ml boiling water over the dates, tea bag and bicarbonate of soda and set aside to soak for 10 mins. Remove the teabag and discard. Add the vanilla extract and mash the mixture with a fork.
  2. Preheat the oven to gas 4, 180°C, fan 160°C. Butter a 20 x 30cm tin or ceramic dish and line the base with nonstick baking paper. Alternatively, use 6 x 200ml pudding tins or ramekins to make individual puddings – butter and lightly flour them before lining the bases with circles of nonstick baking paper.
  3. Beat the butter with both the muscovado sugars until smooth. Beat in the eggs, followed by the milk and the date mix, beating well each time (the mixture may split, but will come together when you add the flour). 
  4. Sieve in the flour and fold. Pour into the dish or tin and smooth the top. Bake for 35 mins (or 25 mins for individual puds), until golden and risen.
  5. Meanwhile, make the sauce. Gently heat the cream, sugar and butter in a pan set over a low heat, stirring often until smooth. Spoon half the sauce over the cooked sponge as soon as it is removed from the oven, keeping the remaining sauce warm. 
  6. Let the sponge sit for 10 mins then cut into 8. Serve warm, with the extra sauce and some crème fraîche or ice cream, if you like.

See more Dessert recipes 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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