Sticky Toffee Pudding
Soft date sponge soaked in rich toffee sauce — the definitive British dessert that conquers every table.
About This Recipe
Sticky toffee pudding is arguably the greatest British dessert ever created — a moist, dark date sponge smothered in a rich, buttery toffee sauce. Despite its relative modernity (the recipe dates to the 1970s, attributed variously to the Sharrow Bay Hotel in the Lake District), it has become the archetypal British pudding and appears on virtually every British restaurant menu. The dates dissolve into the sponge during baking, adding an intense, caramel-like depth without a discernible date flavour.
Ingredients
Serves 8
- 200 gmedjool dates(pitted and chopped)
- 200 mlboiling water
- 1 tspbicarbonate of soda
- 75 gunsalted butter(softened)
- 150 gdark muscovado sugar
- 2large eggs
- 175 gself-raising flour
- 1 tspvanilla extract
- 200 gunsalted butter(for the toffee sauce)
- 200 gdark muscovado sugar(for the toffee sauce)
- 200 mldouble cream(for the toffee sauce)
- 1 tspvanilla extract(for the toffee sauce)
Instructions
- 1
Prepare the dates
Combine the chopped dates with the boiling water and bicarbonate of soda. Leave to soak for 10 minutes until soft, then mash roughly with a fork into a rough purée.
- 2
Make the sponge batter
Preheat oven to 180°C (160°C fan). Beat the butter and sugar until pale and fluffy, 3 minutes. Beat in the eggs one at a time. Fold in the flour and vanilla. Stir in the date mixture — the batter will be thin and dark.
The batter looks loose and unpromising, but trust the process — the dates and liquid steam the sponge to incredible moisture.
- 3
Bake
Pour into a greased 23cm square baking tin (or 8 individual pudding moulds). Bake for 30–35 minutes until a skewer comes out clean and the top is springy.
- 4
Make the toffee sauce
Melt the butter and muscovado sugar together in a saucepan over medium heat, stirring until dissolved. Add the double cream and vanilla. Simmer for 3–4 minutes until slightly thickened and glossy.
- 5
Soak and serve
Poke holes all over the hot sponge with a skewer. Pour ⅓ of the toffee sauce over the sponge and allow it to absorb for 5 minutes. Serve warm portions with the remaining sauce poured generously over the top. Vanilla ice cream is the essential accompaniment.
Pro Tips
- →
Medjool dates are the best variety — they're large, soft and deeply caramel-flavoured.
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Don't skip soaking the dates — this dissolves them into the batter and creates the moist texture.
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Make the toffee sauce in advance and refrigerate — it reheats beautifully in the microwave.
Variations
- •
Individual Puddings: bake in buttered individual pudding moulds for 20–25 minutes for elegant dinner party presentation.
- •
Coffee Toffee: add 1 tablespoon of espresso to the toffee sauce for a mocha version.
Storage
The sponge (without sauce) keeps for 3 days at room temperature. The toffee sauce keeps refrigerated for 1 week. Freeze the sponge for up to 2 months.
History & Origin
The disputed origin of sticky toffee pudding usually settles at the Sharrow Bay Hotel in the English Lake District, where Francis Coulson began serving it in the 1970s. Some claim the recipe came from a Canadian or Scottish source. Whatever the origin, it has become Britain's most beloved pudding.
Frequently Asked Questions
Can I taste the dates?
Not really — the dates dissolve into the batter and contribute moisture and a caramel-like sweetness rather than a distinct date flavour.
Can I make it in advance?
Yes — make both the sponge and sauce a day or two ahead. Reheat the sponge in a low oven and the sauce in a saucepan or microwave.
Nutrition Facts
Per serving (400g) · 8 servings total
Time Summary
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