British Sticky Toffee Pudding

British Sticky Toffee Pudding is a rich, moist sponge cake made with finely chopped dates and topped with a luscious toffee sauce. This beloved British dessert is known for its deep caramel flavor, soft texture, and indulgent sweetness.

Unlike traditional puddings, this dish is baked rather than steamed, making it more accessible for home bakers. It’s often served warm with vanilla ice cream or custard, enhancing its rich and buttery toffee notes.

A Classic British Dessert with a History

Sticky Toffee Pudding has a debated history, but many believe it originated in the Lake District, England, in the 1970s. The recipe was popularized by Francis Coulson, a British chef, at the Sharrow Bay Country House Hotel. However, some claim it was inspired by Canadian date-based desserts.

Regardless of its origins, this pudding remains a staple in British cuisine and is commonly found in pubs, bakeries, and restaurants across the UK.

👉 Looking for more classic British desserts? Check out this list of traditional British puddings for inspiration.

Why You’ll Love This Recipe

✔️ Rich and Moist: The combination of dates and brown sugar creates an ultra-soft sponge cake with a deep caramel flavor.
✔️ Decadent Toffee Sauce: Made with butter, cream, and sugar, the sauce adds a luxurious, buttery finish.
✔️ Easy to Make: Despite its gourmet appeal, this dessert is surprisingly simple to prepare at home.

👉 Want to try other British comfort foods? Check out this collection of British cuisine for more delicious ideas.

Ingredients for British Sticky Toffee Pudding

To make the perfect Sticky Toffee Pudding, you’ll need a combination of rich, sweet ingredients that create a moist sponge and a silky toffee sauce.

For the Sponge Cake:

• 1 cup (150g) pitted dates, finely chopped
• 1 cup (240ml) boiling water
• 1 teaspoon baking soda
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups (160g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For the Toffee Sauce:

• 1/2 cup (115g) unsalted butter
• 1 cup (200g) brown sugar
• 1 cup (240ml) heavy cream
• 1 teaspoon vanilla extract

👉 Fun fact: Dates are the secret ingredient that gives Sticky Toffee Pudding its soft, caramel-like texture. Learn more about different types of dates and their uses in baking.

How to Make Sticky Toffee Pudding

Step 1: Prepare the Dates

1. In a small bowl, combine the chopped dates with boiling water and stir in baking soda. Let sit for 10 minutes. This softens the dates, making them easier to blend into the batter.

Step 2: Make the Sponge Cake Batter

2. In a large bowl, cream together the butter and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Sift together the flour, baking powder, and salt. Gradually fold into the wet ingredients.
5. Stir in the softened date mixture, ensuring everything is well combined.

Step 3: Bake the Pudding

6. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) baking dish or individual ramekins.
7. Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

👉 Looking for more traditional British baking tips? Check out British baking techniques to improve your skills.

How to Make the Toffee Sauce

The toffee sauce is what makes Sticky Toffee Pudding truly irresistible. This rich, buttery sauce soaks into the sponge, adding a deep caramel flavor and silky texture.

Step 4: Prepare the Toffee Sauce

1. In a medium saucepan, melt the butter over low heat.
2. Stir in the brown sugar and cook until fully dissolved.
3. Slowly add the heavy cream, stirring continuously.
4. Simmer for 2–3 minutes until the sauce thickens slightly.
5. Remove from heat and stir in the vanilla extract.

👉 Want to perfect your caramel skills? Learn about the science behind caramelization and how it enhances flavors.

Serving Suggestions for Sticky Toffee Pudding

To enjoy this dessert to the fullest, serve it warm with one of these delicious pairings:

• Vanilla Ice Cream – The contrast between warm pudding and cold ice cream is heavenly.
• Whipped Cream – Adds a light, airy texture to balance the richness.
• Custard – A traditional British pairing that enhances the dessert’s creamy feel.
• Extra Toffee Sauce – Drizzle more sauce over the top for extra indulgence.

👉 Want to explore more British desserts? Check out this list of iconic British sweets.

Tips for the Perfect Sticky Toffee Pudding

To achieve the best Sticky Toffee Pudding, follow these expert tips:

✔️ Use fresh, high-quality dates – Medjool dates work best for their natural sweetness and soft texture.
✔️ Don’t overmix the batter – Overmixing can make the sponge dense rather than light and airy.
✔️ Let the sauce soak in – Pour some toffee sauce over the pudding while it’s still warm so it absorbs all the rich flavors.
✔️ Serve immediately – This pudding is best enjoyed warm, fresh out of the oven.

Variations of Sticky Toffee Pudding

Try these creative twists on the classic recipe:

• Sticky Toffee Cupcakes – Bake the batter in cupcake tins and drizzle with toffee sauce.
• Gluten-Free Version – Use almond flour or a gluten-free flour blend.
• Sticky Toffee Cheesecake – Add a layer of toffee pudding to a classic cheesecake base.
• Nutty Sticky Toffee Pudding – Fold in chopped walnuts or pecans for added crunch.

👉 Looking for more British dessert variations? Check out this list of traditional British puddings.

Frequently Asked Questions (FAQs)

1. Can I make Sticky Toffee Pudding ahead of time?

Yes! You can bake the sponge a day in advance and reheat it before serving. Store it in an airtight container and warm it in the oven at 300°F (150°C) for about 10 minutes.

2. Can I freeze Sticky Toffee Pudding?

Absolutely. Wrap individual portions in plastic wrap and freeze for up to 3 months. Thaw overnight and reheat before serving.

3. Can I use a different type of sugar for the toffee sauce?

Brown sugar is best for rich caramel flavor, but you can use dark muscovado sugar for a deeper molasses taste.

4. What’s the best way to reheat the pudding?

Microwave individual portions for 20–30 seconds, or warm the whole pudding in the oven at 300°F (150°C) for 10 minutes.

👉 Want to learn more about traditional British baking? Check out British baking techniques.