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A homemade slice of sticky toffee pudding topped with vanilla ice cream and covered in warm toffee sauce, served on a rustic plate.

Sticky Toffee Pudding

A rich, moist traditional British sticky toffee pudding made with soft Medjool dates, a buttery toffee sauce, and the secret addition of espresso powder for deeper caramel flavor. Perfect for holidays, cozy weekends, and crowd-pleasing desserts.
5 from 1 vote
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Course: Dessert
Cuisine: British
Keyword: Sticky Toffee Pudding, Sticky toffee pudding cake, Sticky toffee pudding Gordon Ramsay, Sticky toffee pudding ingredients, Sticky toffee pudding near me, Sticky toffee pudding recette, Sticky toffee pudding taste
Prep Time: 30 minutes
Cook Time: 40 minutes
Soaking Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 465kcal
Cost: $9

Equipment

  • 1 9x13 inch baking dish (or 6–8 ramekins for individual servings)
  • 2 Large mixing bowl (swet & dry ingredients)
  • 1 Electric mixer or whisk (for creaming butter & sugar)
  • 1 Medium saucepan (for toffee sauce)
  • Various Measuring cups/spoons
  • 1 Skewer (for poking holes)

Ingredients

For the Pudding

  • 1 ½ cups Medjool dates, chopped - or Deglet Noor
  • 1 ¼ cups boiling water
  • 1 teaspoon baking soda - added to hot water
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar - packed
  • 2 eggs - room temp
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder - optional “secret ingredient”

For the Toffee Sauce

  • 1 cup heavy cream
  • 1 cup brown sugar - light or dark
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 pinch salt

For Serving

  • Vanilla ice cream - or custard
  • Whipped cream - optional
  • Extra toffee sauce - for drizzling

Instructions

  • Chop dates, pour boiling water, add baking soda, optional espresso powder, and let soften 30 minutes.
  • Cream butter and sugar, add eggs and vanilla, combine dry ingredients, fold in date mixture.
  • Spread batter in pan and bake at 350°F for 35–40 minutes.
  • Simmer cream, brown sugar, and butter; add vanilla and salt.
  • Poke holes and pour half the sauce over the warm pudding.
  • Cut and serve with ice cream, whipped cream, or custard and extra sauce.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 120g | Calories: 465kcal | Carbohydrates: 64g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 310mg | Potassium: 310mg | Fiber: 2g | Sugar: 57g | Vitamin A: 820IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 1.3mg