Sticky Toffee Pudding

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If you love the heavenly taste of toffee, then this Sticky Toffee Pudding is going to be your new favorite dessert! It’s more cake than a custard & drizzled with a delectable toffee sauce. It’s absolutely incredible!

Slice of Sticky Toffee Pudding

History of Sticky Toffee Pudding:

Sticky Toffee Pudding is a British dessert- a sponge cake covered in a sticky toffee sauce. Sometimes the cake is sweetened with dates, as in this version.  Origins of Sticky Toffee Pudding date back to the 1970’s. The recipe was developed and shared with a couple of hotels. Word spread, and it became a popular dessert shared across England!

Sticky Toffee Pudding

Oh my word, do I love a rich and sinful dessert this time of year. When I was a kid my whole focus during December was on the treats. I wanted them more than the gifts. Honestly, once someone tried to give me a gift at church when I was about 6 or 7 and I actually turned it down for a treat instead. Yes, I do love goodies that much.

With all the recipes my family would make during the month, they never really ventured into the cake like puddings. I didn’t have the pleasure of trying some until much later in life and finally realized what I had been missing all those years.

I know there are many varieties of English pudding out there and they are all delicious. But my very favorite is toffee. It’s absolutely over the top for me. It’s sort of like caramel but with deeper notes that just make me smile with every bite. I just love that this recipe is made using dates, so I sort of feel that helps in offsetting the sinfulness of the sauce.

Slice of Sticky Toffee Pudding

I was sure happy that there was just a bit of sauce left over. It made a great addition to the top of the ice cream we paired on the side of this when it was time for dessert. The whole family was raving and they are already asking when I will make it again. I’d say that’s a hit.

If you are a toffee lover, this Sticky Toffee Pudding is definitely going to wow your world!

Here are a few more pudding recipes you might like to try:

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5 from 1 vote

Sticky Toffee Pudding

Classic English dessert recipe!
Prep Time 20 minutes
Cook Time 45 minutes
Servings 14 servings
Calories 265kcal
Course Dessert
Cuisine English
Keyword sticky toffee pudding



  • cups roughly chopped pitted dates
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 2 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt


  • 1/2 cup half and half cream
  • 1 cup packed brown sugar
  • 3 tablespoons butter
  • 3/4 teaspoon vanilla extract


  • Preheat oven to 350 degrees. Line an 8-inch springform pan with parchment paper and spray lightly with cooking spray.


  • Place the pitted dates in a food processor and pulse until they resemble large crumbs and no large chunks remain. Place the processed dates in a small bowl, sprinkle with baking soda and set aside. Add the boiling water to the dates and stir.
  • In a large bowl, combine the butter, brown sugar and eggs; beat until just combined. Fold in the flour, baking powder, salt and date mixture. Pour the batter into the prepared pan and bake 40 to 50 minutes or until the center springs back when pressed slightly. Remove and cool on wire rack at least 10 minutes before removing from pan and serving.


  • Combine all of the ingredients in a small saucepan and cook over medium heat stirring often until slightly thickened.  Allow to cool approximately 10 minutes before drizzling over the toffee pudding and serving.


  • When preparing your dates, roughly chop then measure out before pulsing in your food processor.


Serving: 1slice | Calories: 265kcal | Carbohydrates: 52g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 263mg | Potassium: 222mg | Fiber: 1g | Sugar: 39g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
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Gina Kleinworth

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  • Barb O’Hara wrote:

    I need advice as I want to bake this to bring for treats to my Dr office. I bake each month and with Covid I am extremely carful to individually wrap each dessert which is about 40. Has anyone made individuals possibly in pot pie alum. containers or muffin pans. I try to make desserts self contained and not interrupt their office usually delivering warm or cold as required.

    • Lori Lange wrote:

      I have not tried this myself, but I think it could work!

  • Amanda wrote:

    Have you ever made the batter ahead of time? I have a tight schedule and I’m trying to see if I can prep ahead of time.

    • Lori Lange wrote:

      I haven’t!

  • kelly polizzi wrote:

    Just made this and its fantastic! Thanks for the recipe and sharing your beautiful pics.

  • Carol Thompson wrote:

    I have made this recipe quite a few times and it always turns out perfect however I do tweak it a bit I add cinnamon and ground cloves to the cake gives an amazing flavor as well as I will use regular dates when I have them in the house there is absolutely no change in the taste or the texture of the cake when I do so and for the toffee sauce I use 35%whipping cream as this gives a thick consistency to the toffee sauce also I double the toffee sauce recipe as I poke holes all through the cake when it is done and I pour half the toffee sauce over the cake and let it seep in and I save the remaining sauce for later on used to heat up and a pour-over the cake. My family absolutely loves it!

  • Savannah Smith wrote:

    For sauce it says 1/2 cup half and half, what does that mean?

    • Lori Lange wrote:

      Half and half is half cream/half milk.

  • Vickie wrote:

    Can i use the baking dates? I got this package of baking dates and its already mashed and it comes in a bar shape. If I can, will i follow the same procedure after pulsing in food processor?

    • Lori Lange wrote:

      I haven’t seen that product, so I’m not sure!

  • sharon valerio wrote:

    Hi looks amazing. Can I make a day ahead?

    • Lori Lange wrote:

      Maybe- but it’s delicious to serve warm and fresh out of the oven!

  • Mary Beth wrote:

    Are there high altitude directions?  Where I live is a mile high!

  • sharon wrote:

    Hi, I’m going to make this.  I only have a 9″ round pan.  Would that work?

    • Lori Lange wrote:

      I haven’t baked it in a 9-inch pan, but you can certainly try!

  • Kelly wrote:

    I have always wanted to make sticky toffee pudding but it always seemed so complicated and with SO MANY ingredients. Thanks for posting a “simple” version that looks do-able!!! I am going to try over the holidays! QUESTION: do the dates get sticky/clumpy when you put them in a food processor? Is this avoidable and how? Possible to use a sharp knife?

  • Farhat wrote:

    I tried this date pudding recipe today and very happy to see the results and tastes yummy !!
    Thanks for sharing 

  • robyn young wrote:

    hi! I make another recipe with individual ones but this seems a lot less fussy.. the one thing with the other one, is you can make ahead, then before serving you pour the sauce on and bake for 10 minutes to heat it all up.. would this make it too dry with this recipe if i popped it back in the oven to heat it before serving? thanks in advance for your help! 

    • Lori Lange wrote:

      tough to say since it was not made that way…

  • rennee wrote:

    can I use raisins instead of dates?

    • Lori Lange wrote:

      I don’t think so- I’ve not tried that, and I’ve only ever heard of using dates in Sticky Toffee Pudding.

  • Alya nabeel wrote:

    Hey dear, for the toffee sauce whats the first ingredient exactly 1 cup half and half of what?

    • Lori Lange wrote:

      half and half = half and half cream (USA)

  • Molly wrote:

    YES! ???? This looks ahhmazzing. I love rich and sinful desserts this time of year too- and this looks absolutely irresistible!

  • Jamie @ Love Bakes Good Cakes wrote:

    Although I have heard of Sticky Toffee Pudding, I have never tried it! I think I need to change that – soon!