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The Ultimate Classic Sticky Toffee Pudding with Rich Homemade Toffee Sauce

A rich, dark slice of sticky toffee pudding recipe covered in dripping caramel sauce on a white plate.
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Make this decadent British dessert at home. You will create a moist date sponge cake and cover it with a rich, homemade toffee sauce. This recipe is a trusted classic for comfort food.

Ingredients

Scale
  • 1 cup (170g) pitted Medjool dates, roughly chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. Place the chopped dates in a bowl. Pour the boiling water over the dates and stir in the baking soda. Let this mixture sit for 10 minutes to soften the dates.
  3. While the dates soak, make the cake batter. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour the date and water mixture into the batter and stir gently until everything is incorporated. The batter will be thin.
  6. Pour the batter into your prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, prepare the toffee sauce. In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir constantly until the sugar dissolves and the mixture turns a deep amber color, about 5 to 8 minutes. Watch carefully to prevent burning.
  8. Remove the pan from the heat. Carefully whisk in the heavy cream until smooth. Stir in the salt. The sauce will bubble vigorously.
  9. Once the cake is done, let it cool in the pan for 5 minutes. Poke holes all over the top of the warm cake using a fork or skewer.
  10. Pour about two-thirds of the warm toffee sauce evenly over the top of the cake, allowing it to soak in.
  11. Cut the cake into squares. Serve warm with an extra drizzle of the remaining toffee sauce. You can serve this with vanilla ice cream or custard.

Notes

  • For a Gordon Ramsay style pudding, you can bake this in individual ramekins instead of one large pan. Bake time may reduce slightly.
  • If you prefer a quicker sauce, you can use store-bought caramel sauce, but the homemade version provides the best flavor for this classic British dessert.
  • To keep the sponge tender, do not overbake. The dates keep the cake moist, so check it early.

Nutrition

Find it online: https://tastethisplate.com/sticky-toffee-pudding-recipe/