This classic British recipe for Sticky Toffee Pudding is a deliciously moist and gooey sponge cake topped with a warm brown sugar toffee sauce and chopped pecans.
Individual-sized servings make it super special and simple to serve to your holiday guests!
A Classic British Christmas
Sticky Toffee Pudding is seen by some as London’s official dessert, and by most as the quintessential British Christmas dessert.
And while you’ll find it in parts of the US, Australia, and New Zealand (they call it “sticky date pudding”), this popular cake, sweetened with dates, served warm, and topped with a buttery toffee sauce, is available in just about every restaurant, pub, and grocery store in the London area.
Typically served with clotted cream or custard, sticky toffee pudding is not a soft, American-style pudding like my pumpkin pudding recipe. Instead, the word pudding here refers to a moist, sponge-like cake.
We’re using electric tools to make this, like a blender and a mixer, but keep in mind that this dessert has been around since the early 1900s, when everything would have been done by hand! It looks like a difficult dessert to make, but it’s really quite simple.
I love to serve this dessert after our holiday dinner or offer it on Christmas Eve, along with all of the other tasty and festive Christmas treats I’ve been working on.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Flour: I have tested this recipe using regular all-purpose flour as well as a gluten-free AP flour blend. Both work perfectly!
- Dates: Medjool dates add a rich, caramel flavor and natural sweetness. To properly extract the flavor, we’ll soak them in boiling water for a few minutes, then blend them into a smooth paste. These dates were once considered a luxury in England, imported from Morocco, and were often saved to make special desserts for Christmas.
- Dark Brown Sugar and Molasses: In early and mid-century London, these puddings would have been made with whatever type of sugar was available. Typically, unrefined sugars like brown sugar and molasses (treacle) were less expensive and easier to come by than refined sugarcane. I love the rich flavor that these less-refined sugars add!
- Eggs: To bind all of the ingredients together and create the perfect sponge texture.
- Baking Soda and Baking Powder: These give the mini puddings the right amount of lift in the oven.
- Vanilla Extract: A bit of pure vanilla will enhance all of the other rich, subtle flavors in these cakes.
- Pecans: These are optional, but I really love the bit of crunch and texture that they add. You could also top sticky toffee puddings with chopped walnuts if you prefer.
- Toffee Sauce: This deep, warm sauce is made with salted butter, brown sugar, heavy cream, and vanilla.
Tip!
Make your dessert ahead of time! The cakes and the sauce can be made and stored separately in their own air tight containers. Before serving, warm both components up and assemble.
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Sticky Toffee Pudding
Equipment
- 12 cup muffin pan or mini Bundt pan
- Blender or food processor
- Electric Hand mixer or Stand mixer
- Candy thermometer recommended
Ingredients
Date Cake
- 1 cup (240 ml) boiling water
- 8 ounces (225 g) Medjool dates pitted
- ¾ cup (150 g) dark brown sugar packed
- ⅓ cup (75 g) salted butter softened
- 3 tablespoons (45 ml) molasses
- 1 teaspoon (5 ml) pure vanilla extract
- 2 large eggs
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ teaspoons (6 g) baking powder
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) salt
- 1 cup (120 g) chopped pecans optional for topping
Toffee Sauce
- 1 cup (225 g) salted butter
- 1 cup (200 g) dark brown sugar packed
- 1 cup (240 ml) heavy cream
- 1 teaspoon (5 ml) pure vanilla extract
- ½ teaspoon (3 g) salt
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 12-cavity mini bundt pan or a standard muffin pan.
- Combine the dates and boiling water in a food processor or blender.
- Let sit for a few minutes, then blend until smooth. Set aside.
- In a large bowl, beat together the butter and brown sugar until combined.
- Add the eggs, molasses, and vanilla, and mix until smooth.
- Add the flour, baking powder, baking soda, and salt. Mix halfway, then add the blended date mixture and mix until just combined.
- Fill each pan cavity about three-quarters full with batter.
- Bake for 18–25 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes bake, make the toffee sauce: In a large saucepan, combine the butter, brown sugar, and cream. Bring to a gentle boil over medium-high heat, stirring occasionally. Boil softly for 7-9 minutes or until the sauce reaches 220°F (105°C). Remove from heat and stir in vanilla and salt.
- Let the cakes cool for a few minutes, then carefully remove them from the pan while still warm.
- To serve, place each cake upside down on a plate, spoon warm toffee sauce over the top, and sprinkle with chopped pecans if desired.
Notes:
- You’ll know that the cakes are ready when a toothpick inserted comes out clean or with just a few crumbs.
- This classic dessert is meant to be served warm! If at all possible, bake the cakes while you’re having dinner so that they can be enjoyed directly from the pan when it’s time for dessert.
- Toffee Sauce: Boil the toffee until it reaches 220°F/105°C with a candy thermometer. If you go too far past this stage, the sauce may separate. If this happens, remove the pan from the heat, and whisk vigorously until it comes back together.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe Tips
- Bake the puddings until a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. The cake should spring back when lightly pressed.
- Remove the cakes from your bundt pan or muffin tin while they are still warm. It’s best to serve them this way!
- If you have a candy thermometer, boil the toffee until it reaches 220°F/105°C. If you go too far past this stage, the sauce may separate. If this happens, remove the pan from the heat, and whisk vigorously until it comes back together.
- Feel free to add a dollop of fresh whipped cream, creme anglaise, or vanilla ice cream to each plate. The creaminess is really delicious with the rich, salty toffee in this sticky toffee pudding recipe.
- Store the cakes and toffee separately in airtight containers at room temperature. Reheat single servings of the cake in the microwave, or use the oven to warm up the whole batch. reheat the toffee sauce on the stovetop over low heat.
The Best Pan for Sticky Toffee Pudding
I’ve tested this recipe in three different pans for you, and all of them work perfectly!
First, if you have it, use a mini bundt pan, the type with 12 cavities. These little cakes look so pretty, and have a hole in the center that you can fill up with plenty of caramel sauce and chopped nuts.
The next best option would be a standard 12-count muffin pan. Flip the baked date cakes over before serving.
To make things really simple, bake the cake batter in a 9×9-inch pan. Once it’s baked, poke holes in the cake with the end of a wooden spoon, then pour on the toffee sauce and let it soak in. Slice into squares and serve warm.
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