Sticky Toffee Pudding

The king of British puddings — a dark, date-rich sponge soaked in a glossy toffee sauce, served warm with a pour of cream. Dates give it that natural, caramel-deep sweetness and keep the sponge wonderfully moist, while the sauce, all butter, muscovado and treacle, is pure indulgence. It looks and tastes like a restaurant dessert, yet it is genuinely simple to make.

Why this works

• Soaking the dates in boiling water with bicarbonate of soda softens them to a puree that melts into the batter, keeping the sponge moist.
• Muscovado sugar and black treacle give the deep, almost smoky caramel flavour that defines a proper sticky toffee.
• Creaming the butter and treacle before adding the eggs builds a light, even crumb.
• A quick butter, sugar, treacle and cream sauce, poured over warm, soaks in and turns the whole thing gloriously sticky.

Ingredient notes and swaps

• Soft dried dates are essential for moisture and flavour; Medjool are especially good if you have them.
• No black treacle? Molasses or dark corn syrup will do, though the flavour shifts a little.
• Dark muscovado gives the richest taste; light muscovado works at a push.
• A pinch of ground ginger or cinnamon in the sponge is a lovely warming addition.

Sticky Toffee Pudding

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Dates have a natural toffee-like edge to them, and when added to this moist sponge pudding and flooded with caramel sauce, they become stickily sweet

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Prep Time 23 minutes mins

Cook Time 43 minutes mins

Total Time 1 hour hr 6 minutes mins

Servings: 8 people

Course: Dessert

Cuisine: British

Calories: 850

Ingredients Method Nutrition Notes

Ingredients

  

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For the Sponge

• 200g soft dried pitted dates, roughly chopped
• 200ml water from a freshly boiled kettle
• 1 tsp bicarbonate of soda
• 75g unsalted butter, softened, plus more for greasing
• 2 tbsp black treacle
• 50g dark muscovado sugar
• 2 large free-range eggs, at room temperature
• 150g plain flour
• 2 tsp baking powder

For the Sauce

• 150g unsalted butter, softened
• 300g dark muscovado sugar
• 1 tbsp black treacle
• 200ml double cream, plus more to serve

Method

 

1. Preheat the oven to 180C and lightly grease your dish.
2. Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes.
3. Cream the butter and black treacle together in a stand mixer until well mixed, then add the sugar and mix again, beating out any lumps.
4. Beat in an egg and keep beating until completely incorporated, then do the same with the other egg.
5. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
6. Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
7. Pour into the greased dish and bake for 25-30 minutes until firm to the touch.

For the sauce, put the butter, sugar and treacle in a pan over a low heat, stirring until melted.

1. Add the cream and stir until smooth.
2. Bring to a gentle boil and cook for 2-3 minutes.
3. Pour the sauce over the pudding and serve with extra cream.

Nutrition

Calories: 850kcalCarbohydrates: 78gProtein: 5gFat: 59gSaturated Fat: 25gSodium: 30mgFiber: 2gSugar: 61g

Notes

For an extra layer of flavour, consider adding a pinch of ground ginger or cinnamon to the sponge mixture.
If you don't have black treacle, dark corn syrup or molasses can be used as a substitute, though the flavour will be slightly different.
This pudding can be made ahead and gently reheated. The sauce can also be prepared in advance and stored in the fridge, then warmed before serving.

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Tips for success

• For extra warmth, add a pinch of ground ginger or cinnamon to the sponge.
• This pudding reheats beautifully, so it is perfect for making ahead.
• Make the sauce in advance and warm it through just before serving.

Make ahead, storage and reheating

• Both sponge and sauce can be made ahead: keep the sponge covered at room temperature for a day, or freeze for up to 3 months, and store the sauce in the fridge. Warm the pudding gently and reheat the sauce to pour over just before serving.

What to serve it with

• A generous pour of cold double cream is traditional; vanilla ice cream or proper custard are just as welcome. Extra warm sauce, always.

FAQ

Can I make it ahead? Yes — sponge and sauce both keep well; reheat gently and pour the warm sauce over to serve.

Do I have to use black treacle? No — molasses or dark corn syrup work, though the flavour will differ slightly.

Can I freeze it? Yes — freeze the sponge for up to 3 months and make or reheat the sauce fresh.

What can I serve it with? Cold double cream, vanilla ice cream or custard — and plenty of extra toffee sauce.

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