Sticky Toffee Pudding, or Sticky Date Pudding, is a traditional British dessert made during the holiday season, especially as a Christmas pudding or cake. This incredibly delicious classic British dessert consists of a tasty vanilla and date sponge cake covered in a rich warm toffee sauce. If it isn't already, we know this Sticky Toffee Pudding will be one of your favorite desserts for the holidays!
We have been obsessed with Sticky Toffee Pudding ever since we first tried it at Gordon Ramsay Steak in Las Vegas! The Gordon Ramsay sticky toffee pudding recipe is probably the most well-known and popular version out there. And we feel that this homemade sticky toffee version rivals Gordon Ramsay's version as the best sticky toffee pudding. These always get rave reviews when we make them for holiday gatherings. But you tell us, give it a try and let us know how you like our version! This recipe was developed with help from our friend and fellow chef contributor, Vanessa (who is from England), so you know it's not only authentic and totally delicious!
Jump to:
Why is it called "pudding?"
If you haven't ever heard of this dessert then you may be wondering what it is, especially if you aren't from or familiar with desserts originating in England. This bears no resemblance to "pudding" as it is known in North America. We don't have to get too detailed here, but generally, a British "pudding" is the term used to refer to a sweet or savory dish, that is either steamed or boiled. Sticky Toffee Pudding was originally steamed, but now they are most often baked. And this Sticky Toffee Pudding is simply an amazing, decadent dessert.
The base of this dessert is a rich dark and dense sponge cake with finely chopped or, in this case, puréed dates. Also, the molasses and brown sugar contribute to its rich and deep flavor profile.
The cake is good on its own, but the sweet sticky toffee sauce makes this dessert extraordinary. DO NOT SKIP THE SAUCE!
Ingredients
The base of sticky toffee pudding is a sweet date cake. Here's what you will need to make it!
Date Cake Pudding Ingredients:
- Whole medjool dates: These are fairly easy to find in most grocery stores. Try to buy the pitted ones for this recipe and save yourself some work.
- Boiling water
- Vanilla extract
- All purpose flour
- Baking powder
- Kosher Salt
- Baking soda
- Whole large eggs
- Salted butter (softened, plus extra for greasing): We use salted butter in this recipe. If you use unsalted butter, you may want to add another pinch of salt.
- Demerara sugar: This is a minimally processed type of sugar with some molasses (which is a byproduct of sugar refining) left in the crystals. Alternatively you can use sugar in the raw or light brown sugar.
- Molasses: Molasses gives sticky toffee pudding its deep rich flavor.
- Whole milk
Toffee Sauce Ingredients:
- Light brown sugar: Since the sauce contains molasses as well, we use light brown sugar.
- Salted butter: Salted butter is used for the sauce as well, so add a pinch of salt if you use unsalted butter instead.
- Heavy whipping cream
- Molasses: Molasses gives the toffee sauce the unique rich and traditional flavor.
See recipe card for quantities.
Substitutions
- Demerara sugar: You can use sugar in the raw or light brown sugar in place of Demerara sugar in this recipe.
- Molasses: The best substitutes for molasses in this recipe are Sorghum syrup or Treacle. Some suggest using dark corn syrup or honey as a substitute as well, but we feel that these don't give the same result for flavor in the sticky toffee puddings.
Instructions
These Sticky Toffee Puddings are not difficult to make and don't require any special equipment or skills.
Step 1: Soak the Dates in Boiling Water
Begin by chopping and adding the dates to 6 fl oz of boiling water. Allow the chopped dates to soak in the water for 30 minutes while you prepare the batter for the sponge cake. After 30 minutes, stir in 1 teaspoon vanilla extract into the soaked dates and blend it into a purée using an immersion blender, regular blender, or food processor (alternatively, mash with a fork).
Step 2: Preheat Oven and Prepare Baking Pans
Preheat the oven to 350°F, and grease your baking pans with Baker's Joy, baking spray or butter. We use a mini bundt pan (makes 6 mini bundts) or 12 count muffin tins for this recipe. Alternatively you can bake the puddings in individual ramekins.
Step 3: Mix the Batter
Mix the flour, baking powder, salt, and baking soda together in a bowl and set aside. Next beat the eggs gently in a separate bowl. In a large bowl, combine sugar and butter and, using a hand mixer or stand mixer, beat until slightly fluffy. Then add the eggs one at a time, making sure each is fully incorporated before adding the next. Once the eggs have been added, add the molasses and continue to beat until combined. Scrape the sides of the bowl as needed to ensure everything mixes well.
Next, using a spatula, fold in ⅓ of the flour mixture. Once combined, add ½ of the milk, and mix until just combined. Be careful not to over mix here. Repeat until all the flour mixture and all milk is used. Finally, stir in the puréed date mixture until thoroughly combined.
Step 4: Bake your Date Cakes
Spoon the cake batter into your prepared baking pans (¾ full), and bake in your preheated 350°F oven for 20-25 minutes (depending on the size of your cake pans) until raised and firm. Test for doneness by sticking a toothpick or wooden skewer into the center of the puddings. If they are done, the toothpick should come out dry and clean.
Step 5: Make the Sticky Toffee Sauce
While the cakes bake, prepare your toffee sauce by combining the light brown sugar and butter pieces in a medium saucepan with half of the cream. Bring to a boil over medium heat, stirring constantly, until the sugar has completely dissolved. Next, stir in the molasses, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it’s a rich brown toffee color. Stir occasionally to make sure it doesn’t burn. Then remove the sauce from the heat and stir in the rest of the cream.
Step 6: Finish the Sticky Toffee Puddings
Loosen the puddings from the sides of the baking pan with a small palette knife before turning them out upside down onto a wire rack. The very moist sponge cake is quite delicate, so be careful when removing these from the pans. You can serve them now with the hot toffee sauce drizzled over, but they are even better if you cover them with the sauce and allow them to sit for several hours or up to two days before serving.
To do this, pour about half the sauce into one or two ovenproof serving dishes. Place the puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that it doesn't stick to the tops of the puddings. As the cakes cool, the toffee sauce will soak into them and become sticky, hence the name.
Store the dish in the fridge or freeze it, and when you are ready to enjoy them, you can place the whole covered dish in the oven to reheat before serving. When ready to serve, heat oven to 350°F. Warm the puddings through, still covered, for 10-15 mins or until the sauce is bubbling. As
How to serve Sticky Toffee Pudding
Traditionally, Sticky Toffee Pudding is served warm with the sauce drizzled over the top, along with some vanilla ice cream or other custard. But they are often better after a day or so of soaking in the toffee sauce for extra sticky puddings.
Hint: Always make and keep extra sauce around to serve with the cake to make it extra decadent!
Variations
- Add fruit - Add golden raisins, brandied cherries or diced apples for a unique twist on this recipe.
- Add orange zest - Give the puddings a citrusy zing by adding orange zest into the batter and on top of the finished puddings
- Add nuts - Chop pecans, walnuts or almonds to add to the batter mixture for a crunchy texture in the sponge cake.
Equipment
You likely have everything you need at home to make this recipe. We use a bowl with an electric hand mixer, but a stand mixer fitted with the paddle attachment works well too. Additionally, we use an immersion blender to purée the dates, but a food processor or blender works too (or just use a fork to smash the dates).
For the cake pans, we like the Nordic Ware 6 count mini bundt pan best, or our Calphalon nonstick muffin pan to make 12 individual servings.
Storage
How to Store Leftovers in the Fridge
Store leftover cakes covered in sauce in the fridge in an airtight container for up to 5 days. To reheat refrigerated puddings, remove from the fridge and either microwave or reheat in an oven safe dish in the oven at 350°F until heated through.
How to Reheat Frozen Sticky Toffee Pudding
To reheat frozen puddings, simply remove them from the freezer and heat in an oven safe baking dish in a 350°F oven until heated through. You can also reheat frozen puddings in the microwave, but we prefer the oven method.
Top Tip
Make ahead! We think that the cakes are actually better 1-2 days after making them because the sauce soaks into the sponge and makes the entire cake so rich and utterly delicious!
We like to make the cakes in advance then pour half of the sauce into the bottom of a baking dish, place the cakes on top of the sauce then cover them with the rest of the sauce. As the cakes cool, the sauce will soak into the sponge and get even stickier! Cover with aluminum foil and either refrigerate for a few days or freeze for up to 3 months until ready to eat. See reheating instructions above for how to reheat sticky toffee puddings.
FAQ
These two Christmas puddings are similar but not quite the same with different ingredients. Figgy pudding is typically made with figs rather than dates and can contain dried raisins or cherries soaks in brandy. Sticky Toffee Pudding is made with dates and is covered in a sticky toffee sauce.
Yes! We actually prefer to make sticky toffee pudding in advance and allow the toffee sauce to soak into the cakes for 1-2 days. You can easily reheat the puddings in an oven safe dish in a 350°F oven until heated through, or in the microwave for 30s to 1 min.
Absolutely! Simply freeze the cakes covered in the sauce in an oven safe covered dish in the freezer to make it even easier to reheat. Remove the dish from the freezer, uncover and reheat in a 350°F oven until the gooey cake is heated through. You can freeze the puddings for up to 3 months for best results.
Related
Looking for other recipes like this? Try these:
- Limoncello Ricotta Tiramisù (Easy Twist on Classic Tiramisù)
- Classic Easy Vanilla Panna Cotta with Blueberry Compote
- Chocolate Orange Italian Cannoli (Easy Homemade Recipe)
- Homemade Almond Biscotti (Italian Cantucci)
Pairing
These are my favorite main dishes to serve before this delectable Sticky Toffee Pudding:
- Sautéed Italian White Beans with Kale and Tomatoes
- Oven Roasted Cod with Calabrian Chili Butter Sauce
- Easy Roasted Black Cod (Butterfish) with Miso Butter Sauce
- Garlic Rosemary Fondant Potatoes with Crème Fraîche
📖 Recipe
Sticky Toffee Pudding
Equipment
- 1 hand mixer or stand mixer
- 6 ct mini bundt pan/ 12 ct muffin tin
Ingredients
For the pudding
- 2 cups (225g) whole medjool dates, pitted
- 6 fl oz (175ml) boiling water
- 1 teaspoon vanilla extract
- 1 cup (175g) all purpose flour
- 1.5 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 whole eggs
- ⅔ cup (85g) salted butter (softened, plus extra for greasing)
- ¾ cups (140g) Demerara sugar (alternatively you can use sugar in the raw or light brown sugar)
- 2 tablespoon Molasses
- 3 ½ fl oz (100ml) whole milk
For Sauce
- 1 cup (175g) light brown sugar
- ¼ cup (50g) salted butter (cut into pieces)
- 7 oz (225ml) Heavy Whipping cream
- 1 tablespoon Molasses
Instructions
- Finely chop the dates then put them into a bowl and pour the boiling water over them and let them soak for about 30 mins until cool. While the dates are soaking, follow the steps below to make the batter for the pudding base. After 30 minutes, stir in 1 teaspoon vanilla extract into the date/water mixture and blend it into a puree using an immersion blender, regular blender, or food processor (alternatively, mash with a fork).
- Preheat oven to 350° F (180°C). Grease 6 mini bundt pans or a 12-ct cupcake pan (we use Bakers Joy or butter and dust with flour). Place pans on a baking sheet in case of overflow during baking.
- Mix flour, baking powder, salt and baking soda together and set aside.
- In a large bowl, combine butter and sugar and, using a hand mixer or stand mixer, beat for a few minutes until slightly creamy. Add the eggs one at a time, beating well between additions.
- Beat in molasses then gently fold in one-third of the flour mixture. Next, add half of the milk (1 ¾ oz). Be careful not to over mix here. Repeat until all the flour mixture and all milk is used.
- Stir the date puree into the pudding batter. The mix may look a little curdled at this point which is fine.
- Spoon it evenly between the tins (¾ full) and bake for 20-25 mins, until raised and firm. Test for doneness by sticking a toothpick or wooden skewer into the center of the puddings. If they are done, the toothpick should come out dry and clean. Remove from the oven and allow the cakes to cool in the pan for at least 5-10 minutes.
Make the Toffee Sauce
- While the puddings bake, add the light brown sugar and butter pieces for the sauce in a medium saucepan with half of the cream. Bring to a boil over medium heat, stirring constantly, until the sugar has completely dissolved.
- Stir in the molasses, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it’s a rich toffee color. Stir occasionally to make sure it doesn’t burn.
- Take the sauce pan off the heat and stir in the rest of the cream.
- Remove the puddings from the oven, but leave them in the tins for about 5-10 mins, then loosen them well from the sides with a small palette knife before turning them out upside down onto a cooling rack.
- You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for several hours and up to a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes. Place the puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that it doesn't stick to the tops of the puddings. When ready to serve, heat oven to 350°F. Warm the puddings through, still covered, for 10-15 mins or until the sauce is bubbling.
Nutrition
Enjoy!
We hope you enjoy this recipe for Sticky Toffee Pudding! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out:
- Gingerbread Mini Loaf Cakes with Lemon Glaze
- Whiskey Maple Chocolate Ganache Cupcakes
- Brown Butter and Pecan Rum Cake
- Peppermint Chocolate Bourbon Bundtlettes
Do you love our recipes?
We work hard to provide you with delicious FREE recipes here on Cooking With Wine. If you love and value our content and want to support our efforts, you can contribute whatever amount you are comfortable with below.
Buy me a coffeeWe will continue to provide you with recipes no matter what, so there is no obligation to contribute! Any and all contributions are greatly appreciated!
Thank you for being part of our community! You are the reason we do what we do!
Angela says
This is our family’s favorite Christmas dessert. We make it every year! Definitely make extra sauce!