Sticky Toffee Pudding – You know that feeling when you take a bite of something that just… wraps around you like a big, warm hug? That’s exactly what this Sticky Toffee Pudding is. It’s rich, gooey, and packed with flavor that’s as cozy as your favorite sweater. With tender, caramelized dates and a luscious toffee sauce, this dessert feels like a little celebration in every bite. Think you’ve tasted a comforting dessert before? Wait until you try this.
Honestly, I wasn’t sure what to expect the first time I made this. I had heard about Sticky Toffee Pudding for years, but it always seemed a little fancy, maybe even a bit intimidating. But I’ll never forget the moment I pulled it from the oven—the entire kitchen filled with this deep, warm scent of caramel and vanilla. I could feel the excitement building as my husband and little one waited, plates at the ready. When we finally dug in, my husband just closed his eyes and smiled, savoring every second. And my little one? She looked up at me with a sticky, grinning face, and at that moment, I knew we had a new family favorite. It’s become a kind of tradition now—our cozy, indulgent treat when we need something special.
What makes this Sticky Toffee Pudding truly special?
This dessert is pure comfort, plain and simple. Every bite of the moist, date-filled cake, combined with the rich, buttery toffee sauce, brings a level of warmth that feels like a cozy night in, even on a busy day. And the flavor? Deep, sweet, and beautifully balanced with a touch of vanilla and spice. It’s more than a dessert—it’s an experience. Serve it with a scoop of ice cream or a dollop of whipped cream, and you’ll see exactly why this pudding is one for the heart as well as the tastebuds.
What You Need To Make This Sticky Toffee Pudding Recipe?
Heavy Cream: This is what makes the toffee sauce rich, creamy, and utterly indulgent. When it cooks down with the butter and sugar, it transforms into this smooth, velvety sauce that’s perfect for soaking into the pudding. Trust me, the creaminess it adds is worth every spoonful!
Dark Brown Sugar (Muscovado if you can get it): Dark brown sugar brings that deep, caramel-like flavor to the sauce, and if you can find muscovado, it’ll add an even richer, molasses vibe. It’s like that secret ingredient that gives the sauce a little extra “wow” factor.
Butter: We’re using butter in both the sauce and the pudding because, well, butter makes everything better, right? It gives the sauce a beautiful gloss and helps keep the cake super moist and flavorful.
Dates (Medjool, if you can find them): These are the real stars of the pudding. They add such a natural sweetness and make the cake wonderfully sticky without it feeling overly sugary. Medjool dates are extra soft and caramel-like, so if you can find them, grab them—they make a difference.
Vanilla Extract: Just a touch of vanilla adds warmth and depth to both the cake and the sauce. It’s one of those small things that makes the flavor feel full and cozy, like a hug in dessert form.
Dark Rum (optional but amazing): If you’re up for a little extra kick, the rum adds a lovely depth to the flavor. It’s not overpowering but gives that subtle, grown-up twist to the sauce and the pudding. Totally optional, but if you’re feeling adventurous, it’s a fun addition.
Warm Spices (Nutmeg and Allspice): These spices give the pudding a gentle warmth that’s perfect for cooler weather. They’re subtle, but you’ll notice that cozy, spiced hint in each bite. Freshly grated nutmeg takes it up a notch if you have it on hand!
Steps To Make Sticky Toffee Pudding:
Preheat & Prep: Alright, let’s get cozy! Preheat your oven to 350°F (190°C), and take a moment to butter an 8-1/2-inch baking dish or Bundt pan. Really get in there—this pudding is sticky and rich, and you’ll want every bit of it to slide right out!
Whip Up the Toffee Sauce: Now, here’s where the magic starts. Grab a medium saucepan, melt your butter with that rich brown sugar over medium heat, and let it all start bubbling together. Stir gently, watching it darken into this gorgeous, caramel color. Once it’s all smooth, slowly add in the cream (it’ll bubble up like it’s got something to say—so satisfying!) and keep stirring until it’s creamy and thick. Lower the heat and let it simmer for about 5 minutes until it’s thick enough to coat your spoon. Add in a splash of vanilla and rum (if you’re feeling it), and set it aside. That sauce? It’s heavenly.
Soften the Dates: In another saucepan, toss in your chopped dates with some water and bring it to a gentle boil. Once it’s bubbling, take it off the heat and stir in the baking soda. It’ll foam up a bit—it’s like a mini science experiment! Set it aside and keep it warm.
Mix the Dry Ingredients: In a medium bowl, whisk together your flour, baking powder, salt, allspice, and nutmeg. This step is worth it—mixing the spices throughout gives every bite that warm, comforting flavor.
Want To Save This Recipe?
Cream the Butter & Sugar: In a large bowl, beat your butter and sugar until it’s light and fluffy. Don’t rush this part! Add in the eggs, one at a time, then mix in the vanilla. It should smell so good at this point; you’re getting close!
Combine Everything: Now, let’s bring it all together. Stir in half of your dry ingredients into the butter mixture, folding gently. Next, add that warm, softened date mixture and mix it in with a light hand. Finally, add the rest of the flour mixture—stir until just combined. Don’t overmix; you want this to stay soft and tender.
Bake It Up: Pour your batter into that buttered dish, smoothing it out. Pop it in the oven and bake for 30–50 minutes. The exact time depends on your dish size, but check it with a toothpick; if it comes out with a few moist crumbs, you’re golden. Your kitchen will smell incredible by now!
Optional Rum Touch: Fresh out of the oven, sprinkle a little rum over the top if you’re in the mood for that extra depth. Let it cool just slightly; you want it warm but not too hot.
Serve with Love: When you’re ready to serve, warm up the toffee sauce until it’s nice and pourable. Take a chopstick or something similar and poke little holes all over the pudding so that sauce can seep right in. Pour about half of the sauce over the top, letting it soak into every nook and cranny. Then, serve it with a little extra sauce on the side, maybe a dollop of whipped cream or ice cream. This is pure comfort on a plate, so dig in and enjoy every bite!
Reheating (if you’re saving some for later): If you’re lucky enough to have leftovers, just cover the pudding with foil and reheat in a 300°F oven for about 15 minutes. Warm up the rest of that toffee sauce, pour it over, and it’s just as good as the first time.
Tip:
Here’s a little secret to make this Sticky Toffee Pudding unforgettable: don’t skip the sauce soak! As soon as the pudding comes out of the oven, grab a chopstick (or even a fork) and poke a bunch of little holes all over the top. Then, while it’s still warm, pour about half of that toffee sauce over the pudding, letting it sink into every hole and corner. It’s like giving the cake a chance to drink up all that sweet, buttery goodness. Trust me, this step makes each bite incredibly gooey and flavorful. And then—this is key—save the other half of the sauce for right before serving. Drizzle it over a slice, add a scoop of ice cream or a dollop of whipped cream, and you’ve got a dessert that feels like pure love on a plate. That extra sauce really brings it all together and makes it feel extra special!
Frequently Asked Questions:
Can I make this ahead of time?
Yes! I totally get wanting to be prepared, especially if you’re making this for a special gathering. You can bake the pudding a day or two ahead, let it cool, and keep it covered with foil in the fridge. When you’re ready to serve, pop it back in the oven at 300°F for about 15 minutes to warm it up. Heat up the toffee sauce, pour some over the top, and it’s just as gooey and amazing as if it were fresh. It’s kind of magical how well this one keeps!
What’s best to serve alongside it?
Ooh, this is the fun part. A scoop of vanilla ice cream or a dollop of whipped cream works wonders with this pudding. That cool, creamy texture against the warm, sticky cake is just perfect. Or, if you’re feeling fancy, try a little Creme Anglaise—it’s like dessert heaven. Even a simple splash of cream over the top is lovely if you want to keep things easy.
Do I really need to add the rum?
Not if it’s not your thing! The rum adds a bit of warmth and depth, but it’s totally optional. You can leave it out and still get all those incredible flavors. Or, if you want a non-alcoholic twist, try adding a touch more vanilla extract or even a splash of apple juice for a little extra something. This pudding’s super forgiving, so you can make it your own!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sticky Toffee Pudding
Ingredients
For the Toffee Sauce:
- 1 2/3 c heavy cream
- 8 tbsp butter
- 1 c dark brown sugar muscovado sugar, if you can get it, takes it to the next level
- 1 tsp Rain’s Choice pure vanilla extract
- 1 tbsp dark rum Meyers’s is a fantastic option, but optional
For the Pudding:
- 6 oz 180 grams pitted dates, snipped or chopped (Medjool dates are the best here)
- 1 c water
- 1 tsp baking soda
- 1 1/4 c 175 grams flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp allspice
- 1/2 tsp freshly grated nutmeg
- 4 tbsp 55 grams unsalted butter
- 3/4 c 150 grams granulated sugar
- 2 large eggs at room temp
- 1 1/2 tsp Rain’s Choice pure vanilla extract
- 3/4 c coarsely chopped lightly toasted walnuts or pecans
- 1 tbsp dark rum optional, but adds a lovely depth
Instructions
Preheat and Prep:
- Start by preheating your oven to 350°F (190°C). Grab an 8-1/2-inch (24 cm) Bundt pan or baking dish and give it a nice buttering to keep the pudding from sticking.
Make the Toffee Sauce:
- In a medium saucepan, melt the butter with the dark brown sugar over medium heat. Stir occasionally and let it come to a boil. Once it’s boiling, let it bubble for a few minutes, stirring often, until the sugar completely dissolves and the mixture starts to deepen in color. Carefully add in the cream, stirring until the sauce is smooth. Reduce the heat to low and keep stirring for about 5 minutes, or until the sauce thickens enough to coat your spoon. Add the vanilla and rum, give it a final stir, and set it aside. Feel free to pour it into a glass jar if that makes it easier for you.
Prepare the Dates:
- In another medium saucepan, combine the chopped dates with water and bring to a boil. Once the water is bubbling, remove the pan from the heat and stir in the baking soda—it’ll foam up a bit. Set it aside but keep it warm so it’s ready when you need it.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, salt, allspice, and nutmeg. This will make sure your spices are evenly spread throughout the pudding.
Cream the Butter and Sugar:
- In a large mixing bowl, beat the butter and granulated sugar together until they’re light and fluffy. Gradually beat in the eggs, one at a time, and then add the vanilla, mixing until everything’s well combined.
Combine Everything:
- Now, mix in half of the dry ingredients with the butter mixture. Stir in the warm date mixture, then fold in the rest of the flour mixture. Mix just until everything’s combined—don’t overmix, or the pudding might turn out tough.
Bake:
- Pour the batter into your prepared baking dish and bake for 30–50 minutes (timing will vary based on the dish you use). You'll know it's ready when you stick a toothpick into the center, and it comes out with just a few moist crumbs clinging to it.
Optional Rum Soak:
- If you’re adding the rum, sprinkle it over the warm pudding right after it comes out of the oven. Give it a few minutes to cool down.
Serve:
- To serve, warm up the toffee sauce again if it’s cooled down. Use a chopstick or skewer to poke small holes in the pudding, and pour half of the warm sauce over the top so it can seep into every bit of the cake. Serve the pudding warm, with the remaining sauce on the side and a dollop of whipped cream, a scoop of ice cream, or a drizzle of Creme Anglaise.
Make-Ahead Option:
- If you’re making this pudding in advance, let it cool, then cover and set it aside until you’re ready to serve. When you’re ready, poke a few holes in the pudding, pour half the toffee sauce over it, cover with foil, and reheat in a 300°F (150°C) oven for about 15 minutes. Serve with the rest of the sauce and your favorite toppings.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
