Name: Rich Sticky Toffee Pudding
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 150 g Medjool dates, pitted and chopped; 150 g self-raising flour; 150 g muscovado sugar; 2 tsp bicarbonate soda; 1 tbsp golden syrup; 1 tbsp black treacle; 1 tsp vanilla extract; 100 g unsalted butter; 150 g dark muscovado sugar (for the sauce); 3 tbsp golden syrup (for the sauce); 150 ml double cream; 1 tsp vanilla extract (for the sauce)

The kitchen clock ticked past nine last night when I finally poured the last bit of warm caramel over the warm cake. I still don’t measure the vanilla for this sticky toffee pudding, and I’m not going to start now.

The kids stood by the counter with their spoons ready while the sauce soaked right down into the crumb. It’s a rich, heavy dessert that makes a quiet Sunday evening feel like a real celebration.

Prep: 20 minutes · Cook: 55 minutes · Total: about 3 hours (with cooling) · Serves: 8

How do you make sticky toffee pudding turn out moist and tender? Soaking the chopped dates in hot liquid with bicarbonate soda breaks down the fruit into a soft, smooth paste that creates a dense, rich crumb.

Pouring the warm toffee sauce over the hot cake right out of the oven allows the dessert to absorb the buttery liquid completely without turning soggy.

↓ Jump to the recipe

Grab These Ingredients

150 g Medjool dates, pitted and chopped
150 g self-raising flour
150 g muscovado sugar
2 tsp bicarbonate soda
1 tbsp golden syrup
1 tbsp black treacle
1 tsp vanilla extract
100 g unsalted butter
150 g dark muscovado sugar (for the sauce)
3 tbsp golden syrup (for the sauce)
150 ml double cream
1 tsp vanilla extract (for the sauce)

Ingredient Notes and Swaps

Medjool dates are the heart of this recipe, so look for plump, soft ones in the produce or bulk aisle. If they feel dry, give them a quick soak in warm water before you chop them up.

Muscovado sugar has a deep, molasses-rich flavor that regular white sugar just can’t match.

Self-raising flour contains its own leavening agents, which helps the dense date mixture rise just enough in the oven. Do not swap it for plain flour unless you want a heavy brick of a cake.

Double cream gives the toffee sauce its thick, velvety body.

Step-by-Step Directions

Soak the dates. Place the chopped dates in a heatproof bowl with the bicarbonate soda, and pour hot water over them until submerged, letting them sit until the fruit softens and the liquid cools down.
Mix the batter. Cream the butter and muscovado sugar together in a large bowl until smooth, then beat in the golden syrup, black treacle, and vanilla extract.
Blend the fruit. Mash the soaked date mixture with a fork until it forms a chunky paste, and stir it into the butter mixture along with the self-raising flour until just combined.
Bake the cake. Transfer the batter to your prepared baking dish and bake in a 350°F oven until the top springs back when pressed lightly and the edges pull away from the pan, about 35 to 40 minutes.
Cook the sauce. Melt the butter in a saucepan over medium heat with the dark muscovado sugar, golden syrup, and double cream, stirring until the mixture turns smooth and glossy, about 5 minutes.
Pour and serve. Poke a few holes across the top of the warm cake with a skewer, pour half of the hot toffee sauce right over it, and let it soak in until the surface glistens.

Storing and Reheating

Store leftover sticky toffee pudding in an airtight container in the refrigerator for up to three days. The cake actually tastes even better on the second day once the sauce has worked its way entirely through the crumb.

Reheat individual portions in the microwave for thirty seconds until warm, and pour a splash of fresh cream over the top before eating. You can freeze the baked sponge without the sauce for up to a month, though the texture is best when fresh.

More Family Favorites