Name: Sticky Toffee Pudding with Warm Toffee Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: British
Ingredients: 8 ounces medjool dates, pitted; 1 cup boiling water; 1/3 cup butter, room temperature; 2/3 cup light brown sugar, firmly packed; 2 teaspoons vanilla extract; 2 large eggs, room temperature; 2 tablespoons molasses; 1 2/3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup heavy whipping cream; 1/2 cup butter; 3/4 cup light brown sugar, packed; 1 pinch salt; 2 teaspoons vanilla extract; chopped walnuts (optional)

Jump to Recipe· 4.6 from 4 reviews

If you’re looking for the ultimate comfort dessert that feels like a warm hug on a plate, you have to try this Sticky Toffee Pudding with Warm Toffee Sauce Recipe. I promise you, it’s fan-freaking-tastic—rich, moist, and drenched in luscious toffee sauce that keeps you coming back for one more bite. Whether you’re making it for a cozy family dinner or just treating yourself on a rainy afternoon, this recipe has all the secrets you need to get it just right.

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Why This Recipe Works

Perfect Date Soaking: Soaking the medjool dates in boiling water softens them perfectly, blending into the batter for incredible moistness.
Balanced Sweetness: The combination of light brown sugar and molasses adds depth, sweetness, and a slight caramel note to the pudding and sauce.
Rich Toffee Sauce: Slow simmering the toffee sauce with cream, butter, and sugar creates a velvety, indulgent finish that elevates the pudding.
Simple Yet Decadent: With just a handful of ingredients and straightforward steps, you get a decadent dessert that feels fancy but is easy enough for weeknights.

Sticky Toffee Pudding with Warm Toffee Sauce, moist toffee pudding recipe, easy sticky toffee dessert, warm toffee sauce recipe, comforting caramel pudding - A metal muffin tray with 12 evenly spaced round muffins baked inside, each muffin a deep brown color with a rough, slightly cracked top texture showing some small chunks within. The muffins fit neatly in each circular slot of the tray, which shows small spots of light brown residue from baking. The tray is placed on a white marbled surface with soft natural lighting highlighting the muffins' golden and dark brown hues. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sticky Toffee Pudding with Warm Toffee Sauce Recipe plays its own crucial role, creating the right texture and flavor harmony that makes this dessert so addictive. Plus, I’ll share little tips on what to look for when shopping and baking to ensure you nail it every time.

Medjool Dates: These are naturally sweet and super juicy, perfect for creating that sticky, rich texture. Be sure to pit them first to avoid any surprises!
Boiling Water: Pouring hot water over the dates is essential to soften them right up for blending — no chewy chunks unless you want them.
Butter: Using room temperature butter helps it cream better with sugar, giving your cake a tender crumb.
Light Brown Sugar: Adds a hint of molasses flavor and moisture, which is what you want in sticky toffee pudding.
Vanilla Extract: Brings warmth and rounds out the sweetness beautifully.
Eggs: At room temperature, eggs bind everything together and add fluffiness.
Molasses: I love this addition because it deepens the flavor, making the pudding taste richer without being overpowering.
All-Purpose Flour: The staple that holds the pudding together with just the right density.
Baking Powder & Baking Soda: This combo gives lift and helps the pudding rise while keeping a moist texture.
Salt: A pinch balances all the sweetness and enhances flavor.
Heavy Whipping Cream: This is key in the toffee sauce, adding creaminess that you’ll thank me for later.
Additional Butter & Brown Sugar for Sauce: These ingredients, when melted and combined low and slow, make the sauce luscious.
Chopped Walnuts (Optional): I love the crunch they add contrasting with the soft pudding.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Sticky Toffee Pudding with Warm Toffee Sauce Recipe is super versatile — I love changing it up based on mood, what’s in my pantry, and who I’m serving it to. Don’t hesitate to personalize it; there’s no one way to enjoy this classic treat!

Swap Dates for Prunes: If you’re not a fan of dates or can’t find Medjool ones, prunes are a great substitute. I’ve tried both and found prunes add a slightly different but equally delicious flavor.
Gluten-Free Version: Use gluten-free flour plus xanthan gum to hold the batter — it works wonders for those avoiding gluten.
Vegan Alternative: Replace butter with vegan butter and swap eggs for flaxseed “eggs”—two tablespoons ground flaxseed mixed with six tablespoons water. Also, use plant-based milk and oil to make the toffee sauce dairy-free. I’ve done this for a friend and it turned out great!
Seasonal Spin: Adding a splash of warm spices like cinnamon or finely grated orange zest brings an extra pop for holiday occasions.

Step-by-Step: How I Make Sticky Toffee Pudding with Warm Toffee Sauce Recipe

Step 1: Soften Those Dates Like a Pro

First things first, pop your pitted dates into a bowl and pour over the boiling water. Let them sit quietly for about 5 minutes. This step is crucial—it transforms the dates from chewy to soft and almost jammy, making them easy to blend smoothly into the batter. Don’t skip it or rush it; the texture depends on it!

Step 2: Cream the Butter and Sugar

While your dates are soaking, cream together the butter (make sure it’s at room temperature!) and the light brown sugar until light and fluffy. This takes about 3–4 minutes with a hand or stand mixer. The creaming adds air to the mix, which helps with that tender texture we want.

Step 3: Add Eggs, Molasses, and Vanilla

Next, add your eggs one at a time, beating well after each. This ensures they incorporate fully and keep the batter smooth. Then stir in the molasses and vanilla extract—two flavors that really deepen the richness and make your kitchen smell irresistible.

Step 4: Combine Dry Ingredients and Incorporate Dates

Sift together the flour, baking powder, baking soda, and salt. Gradually stir these dry ingredients into the wet batter, mixing just enough to combine. Now, pulse the soaked dates (with the soaking water) in your food processor until roughly smooth, then stir in the baking soda—this helps tenderize the pudding.

Fold the date mixture gently into the batter. Don’t overmix — you want a uniform batter but still tender crumb.

Step 5: Bake to Perfection

Pour your batter into a lightly greased 12-cup muffin tin or individual ramekins. Bake at 350°F (175°C) for about 18-20 minutes. Keep a close eye—when a toothpick inserted comes out clean or with just a few crumbs, you’re golden. Overbaking dries it out, so better to check early.

Step 6: Make that Dreamy Warm Toffee Sauce

While the puddings bake, combine cream, butter, brown sugar, and a pinch of salt in a saucepan over low heat. Stir gently until the sugar dissolves and the sauce becomes silky and slightly thickened, about 7-10 minutes. Remove from heat and whisk in the vanilla. This sauce is the crown jewel—you’ll want to drizzle it generously.

Step 7: Plate and Serve

Serve each pudding flat side up topped with warm toffee sauce and a handful of chopped walnuts if you like a little crunch. Trust me, this combination is pure magic, especially if the cake is still warm.

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Pro Tips for Making Sticky Toffee Pudding with Warm Toffee Sauce Recipe

Use Room Temperature Ingredients: Let your butter and eggs warm up to room temp before mixing — this makes creaming easier and helps the batter come together smoothly.
Don’t Overmix the Batter: Gently fold in the date mixture; too much stirring can make the pudding dense instead of tender.
Check Oven Temperature: Oven temps vary; set a timer and start checking at 18 minutes to avoid dryness.
Serve Sauce Warm: Reheat the toffee sauce gently before serving so it’s pourable and luscious — cold sauce doesn’t have the same magic.

How to Serve Sticky Toffee Pudding with Warm Toffee Sauce Recipe

Garnishes

I almost always finish off my sticky toffee pudding with a sprinkle of chopped walnuts or pecans. They add just the right amount of crunch and a nutty contrast to the silky sauce and dense cake. Sometimes I also dust a little powdered sugar for a pretty look. If you’re feeling indulgent, a scoop of vanilla ice cream or a dollop of whipped cream on the side never hurt!

Side Dishes

Sticky Toffee Pudding is pretty much a standalone star, but I love pairing it with simple sides like fresh berries or a cup of strong coffee or tea. If it’s a special occasion, a glass of sweet dessert wine can be a lovely match too.

Creative Ways to Present

For a dinner party, try serving the puddings in individual glass jars topped with toffee sauce and nuts—a stunning layered look. You can also cut a larger baked slab into squares and arrange them on a platter with the sauce drizzled artistically around. A scoop of ice cream or even edible flowers on top can make it feel extra special.

Make Ahead and Storage

Storing Leftovers

After enjoying your sticky toffee pudding feast, store any leftovers in airtight containers: keep the cake and sauce separate in the fridge for up to five days. This keeps the cake from getting soggy and the sauce fresh.

Freezing

I’ve had great luck freezing individual cakes wrapped tightly in plastic wrap and placed in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge and warm gently before serving. This makes it a fantastic make-ahead dessert for busy weeks.

Reheating

Reheat your leftover puddings in the microwave for about 20-30 seconds or in a warm oven at 300°F until warmed through (about 10 minutes). Warm the sauce separately on the stove or microwave until pourable. This way, your Sticky Toffee Pudding with Warm Toffee Sauce Recipe tastes just like freshly made every time.

FAQs

Can I use other types of dates for this recipe?

Medjool dates are preferred for their large size and soft, caramel-like flavor, but if you can’t find them, you can use other dates such as Deglet Noor. Just make sure to pit and soak them properly so they soften enough to blend well without chunks.
Is it possible to make the toffee sauce ahead of time?

Absolutely! The toffee sauce can be made up to five days ahead and stored in the refrigerator. Just warm it gently before serving to get that signature silky, pourable texture.
Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free mix and add about 1 ¼ teaspoons of xanthan gum to help with binding and texture. The flavor and moistness remain fantastic.
How should I store leftovers?

Store the cake and toffee sauce separately in airtight containers in the fridge for up to five days. This prevents sogginess and keeps the sauce fresh. For longer storage, freeze the cakes wrapped well and thaw before reheating.
Can I make this recipe vegan?

Definitely! Use vegan butter instead of regular butter, flaxseed eggs (two tablespoons ground flaxseed mixed with six tablespoons water), and substitute dairy cream with a mix of almond, soy, or coconut milk with a bit of oil. The results are delicious and just as comforting.

Final Thoughts

This Sticky Toffee Pudding with Warm Toffee Sauce Recipe holds a special place in my heart—it’s one of those desserts that instantly makes any day better. Once you’ve experienced that soft, sweet cake drenched in warm, buttery sauce, you’ll find yourself craving it often. So go ahead, gather your ingredients, put on some music, and dive into this cozy classic like I always do with my close friends. Trust me, you’ll be glad you did.