Sticky Toffee Pudding Classic

I pulled this pudding from the oven on a gray November afternoon, and the smell alone made my flatmate wander into the kitchen asking what occasion she'd forgotten. There was no occasion, just a craving for something warm and sweet that tasted like a hug. The toffee sauce bubbled on the stove, golden and glossy, and I knew before the first bite that this would become my go-to comfort dessert.

I first made this for a dinner party where half the guests were late and the other half were already into the wine. By the time we sat down to dessert, everyone had forgotten about the burnt roast potatoes. One friend scraped her bowl clean and asked if I'd been secretly training at a patisserie, which made me laugh because I'd nearly panicked when the batter looked too runny.

Ingredients

• Pitted dates, chopped (200 g): These are the heart of the pudding, giving it that deep caramel sweetness and keeping it moist for days.
• Boiling water (250 ml): Softens the dates and creates a paste that blends seamlessly into the batter.
• Baking soda (1 tsp): Reacts with the dates to darken the color and add a subtle toffee note, don't skip it.
• Unsalted butter, softened (60 g): Room temperature butter creams better and gives the sponge a tender crumb.
• Light brown sugar (150 g): The molasses in brown sugar amplifies that warm, sticky sweetness.
• Large eggs (2): They bind everything together and give the pudding structure without making it dense.
• Vanilla extract (1 tsp): A little vanilla rounds out the toffee flavor and makes the whole kitchen smell amazing.
• All-purpose flour (180 g): Just enough to hold the pudding together without turning it cakey.
• Baking powder (1 ½ tsp): Gives the sponge a gentle rise so it stays light and airy.
• Salt (¼ tsp): Balances the sweetness and makes every other flavor pop.
• Light brown sugar for sauce (200 g): This melts into liquid gold when combined with butter and cream.
• Unsalted butter for sauce (120 g): The richness that makes the sauce cling to every bite of pudding.
• Heavy cream (250 ml): Turns the sauce silky and pourable, use full-fat for the best texture.
• Golden syrup or corn syrup (1 tbsp): Adds shine and a hint of extra sweetness, maple syrup works too if that's what you have.
• Vanilla extract for sauce (1 tsp): A second hit of vanilla ties the sauce and sponge together.
• Pinch of salt for sauce: Essential for cutting through the sweetness and making the toffee taste complex.

Instructions

Prep the oven and pan:

Preheat your oven to 180°C (350°F) and grease a 20 cm square baking dish, then line it with parchment for easy removal. This step saves you from wrestling with stuck-on toffee later.

Soak the dates:

Pour boiling water over the chopped dates, stir in the baking soda, and let them sit for 10 minutes until they're soft and starting to break down. The mixture will foam up a bit, that's exactly what you want.

Cream butter and sugar:

Beat the softened butter and brown sugar together until it's pale and fluffy, this takes about 3 minutes with an electric mixer. Add the eggs one at a time, mixing well after each, then stir in the vanilla.

Fold in dry ingredients:

Sift the flour, baking powder, and salt together, then gently fold them into the wet mixture until just combined. Don't overmix or the pudding will turn tough.

Add the date mixture:

Lightly mash the soaked dates with a fork, then pour the whole mixture (dates and liquid) into the batter and stir until smooth. The batter will be quite loose, that's normal.

Bake the pudding:

Pour the batter into your prepared dish, smooth the top, and bake for 35 to 40 minutes until a skewer comes out clean. The top should be golden and slightly springy to the touch.

Make the toffee sauce:

While the pudding bakes, combine brown sugar, butter, cream, golden syrup, vanilla, and salt in a saucepan over medium heat, stirring until melted. Let it simmer for 3 to 4 minutes until it thickens and coats the back of a spoon.

Soak and serve:

When the pudding is done, poke holes all over the surface with a skewer and pour half the warm sauce over it, letting it soak in for 10 minutes. Cut into portions and drizzle with the remaining sauce, adding ice cream or custard if you're feeling indulgent.

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The best bite I ever had was standing at the counter with my sister, both of us eating straight from the pan with spoons while the sauce was still warm. We didn't bother with plates or napkins, just laughed at how ridiculous we looked and agreed it was too good to share with anyone else that night.

Storage and Reheating

This pudding keeps beautifully in the fridge for up to three days, covered tightly with foil or plastic wrap. When you're ready to serve it again, reheat individual portions in the microwave for 30 seconds or warm the whole thing in a low oven with a fresh drizzle of sauce. I've even frozen leftover slices and brought them back to life weeks later, and they tasted just as good as the day I baked them.

Flavor Variations

A splash of dark rum in the toffee sauce adds a grown-up warmth that my uncle swears by, but you can also try a spoonful of espresso powder in the batter for a subtle coffee note. I once swapped the golden syrup for maple syrup because that's all I had, and the sauce took on this lovely autumnal vibe that paired perfectly with vanilla ice cream. If you want to go wild, fold in chopped pecans or a handful of chocolate chips just before baking.

Serving Suggestions

This pudding shines with a scoop of cold vanilla ice cream melting into the warm toffee, or with a jug of hot custard poured over the top. I've served it with whipped cream spiked with a little brandy, and it disappeared so fast I barely got a second piece. For a lighter touch, a dollop of crème fraîche cuts through the sweetness and adds a tangy contrast.

• Dust the top with a pinch of flaky sea salt just before serving for a sweet-salty finish.
• Garnish with a few chopped toasted pecans or a drizzle of salted caramel if you want to show off.
• Pair it with a strong cup of coffee or a glass of dessert wine to balance the richness.

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Every time I make this, someone asks for the recipe, and I always tell them the same thing: don't be intimidated by the steps, just follow your nose and taste as you go. It's the kind of dessert that makes ordinary evenings feel special, and I hope it does the same for you.

Recipe Questions & Answers

→ What makes the sponge moist?

Soaking chopped dates in boiling water and baking soda softens them, adding moisture and sweetness to the sponge batter.

→ How is the toffee sauce prepared?

Brown sugar, butter, cream, golden syrup, vanilla, and salt are gently heated and simmered until thickened, creating a rich, buttery sauce.

→ Can the dish be made ahead?

Yes, it can be prepared a day before and reheated with the toffee sauce poured over before serving to maintain moisture and flavor.

→ What is a good serving suggestion?

Serve warm portions drizzled with remaining toffee sauce, optionally accompanied by vanilla ice cream or custard for extra indulgence.

→ Are there any flavor variations to try?

Adding a splash of dark rum to the sauce or substituting golden syrup with maple syrup offers subtle flavor twists to the dish.