Sticky Toffee Pudding with Warm Caramel Sauce

Sticky Toffee Pudding is a traditional British dessert made with moist sponge cake, rich with dates, brown sugar, and butter — all drenched in a warm, buttery toffee (caramel) sauce. Each bite is warm, soft, and decadently sweet, melting in your mouth with deep caramel and butterscotch notes.

Originally hailing from the United Kingdom, this pudding is now beloved around the world for its cozy, nostalgic flavor. Whether served in winter or as a festive dessert, it’s the kind of treat that feels like a warm hug in dessert form.

❤️ Why I Love This Recipe

I absolutely love this recipe because it’s the ultimate comfort dessert. The sponge is incredibly tender and moist thanks to the chopped dates, and when that luscious, golden caramel sauce seeps into the cake, it transforms into something magical.

Every spoonful feels like pure indulgence — soft, buttery, and sticky in the best possible way. I also love that it’s easy to make ahead, making it perfect for entertaining guests or finishing off a special dinner with a memorable dessert.

Why It’s a Must-Try Dish

• Rich, decadent flavor – caramel, dates, and butter come together beautifully.
• Warm and comforting – ideal for chilly evenings or special occasions.
• Easy to make – no fancy techniques required.
• Impressive presentation – looks and tastes like it came from a fine restaurant.
• Versatile – serve it warm with cream, ice cream, or extra caramel sauce!

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 35 minutes
• Sauce Preparation: 10 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6–8
• Calories: ~450 kcal per serving

Cuisine & Course

• Cuisine: British
• Course: Dessert

Ingredients

For the Pudding Cake:

• 1¼ cups (175 g) chopped pitted dates
• 1 cup (240 ml) boiling water
• 1 teaspoon baking soda
• ¾ cup (95 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) light brown sugar
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract

For the Warm Toffee Sauce:

• ½ cup (115 g) unsalted butter
• ¾ cup (150 g) brown sugar
• ½ cup (120 ml) heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

Simple Cooking Directions

1. Soak dates in boiling water and baking soda.
2. Cream butter, sugar, and eggs; mix in flour and date mixture.
3. Bake until golden and spongy.
4. Prepare toffee sauce with butter, sugar, and cream.
5. Pour warm sauce over the pudding and serve hot.

Step-by-Step Recipe Preparation Method

Step 1: Preheat and Prepare

1. Preheat oven to 350°F (175°C).
2. Grease a 9-inch square baking dish or individual ramekins with butter.

Step 2: Soak the Dates

1. In a bowl, combine chopped dates, boiling water, and baking soda.
2. Let sit for 10 minutes to soften the dates.
3. Mash lightly with a fork — a few chunks are fine for texture.

Step 3: Make the Batter

1. In a large bowl, beat butter and brown sugar until light and creamy.
2. Add eggs, one at a time, followed by vanilla extract.
3. Fold in the flour, baking powder, and salt until just combined.
4. Stir in the date mixture — it will look loose, but that’s perfect.

Step 4: Bake the Pudding

1. Pour the batter into the prepared dish and smooth the top.
2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let it cool for 5–10 minutes before serving.

Step 5: Make the Warm Toffee Sauce

1. In a saucepan over medium heat, melt butter.
2. Add brown sugar and cream, stirring constantly.
3. Simmer for 3–5 minutes, until the sauce thickens slightly.
4. Stir in vanilla extract and a pinch of salt.
5. Keep warm until ready to serve.

Step 6: Serve It Warm

1. Poke small holes in the pudding with a fork or skewer.
2. Pour some warm toffee sauce over the top so it soaks in.
3. Serve with extra sauce on the side, plus whipped cream, vanilla ice cream, or custard.

How to Serve

• Serve warm, ideally right after baking, topped generously with warm toffee sauce.
• Add a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
• For an elegant touch, drizzle sauce over the plate and garnish with a mint leaf or crushed pecans.

Additional Recipe Tips

• Don’t skip soaking the dates — it ensures the pudding is moist and flavorful.
• Avoid overbaking; the pudding should be soft and slightly sticky in the center.
• You can reheat the sauce just before serving for best texture.
• Add a splash of rum or bourbon to the sauce for an adult twist.
• Make ahead and reheat — it actually tastes even better the next day!

Recipe Variations

1. Sticky Toffee Cupcakes – Bake in muffin tins for individual portions.
2. Vegan Sticky Toffee Pudding – Use plant-based butter, coconut cream, and flax eggs.
3. Nutty Version – Add chopped pecans or walnuts for crunch.
4. Chocolate Toffee Pudding – Stir in 2 tablespoons cocoa powder to the batter.
5. Date-Free Version – Substitute prunes or figs for a different depth of sweetness.

Freezing and Storage

Storage:

• Store leftover pudding in the fridge (covered) for up to 4 days.
• Reheat individual portions in the microwave for 30 seconds before serving.
• Keep sauce refrigerated for up to 1 week; warm before use.

Freezing:

• Wrap the un-sauced pudding tightly in foil and freeze for up to 3 months.
• Thaw overnight in the refrigerator, then reheat in the oven at 325°F (160°C) for 15 minutes.
• Sauce can also be frozen separately and reheated gently over low heat.

Special Equipment Needed

• 9-inch square baking dish or ramekins
• Mixing bowls
• Electric hand or stand mixer
• Saucepan (for toffee sauce)
• Wooden spoon or spatula
• Whisk

FAQ

Q1: Can I make this dessert ahead of time?
A: Yes! It tastes even better the next day. Store it in the fridge and warm it before serving with freshly heated sauce.

Q2: Why are dates used in Sticky Toffee Pudding?
A: Dates give the pudding its rich caramel flavor and moist, tender texture.

Q3: Can I use pre-pitted dates?
A: Absolutely. Just chop them and soak as usual.

Q4: My pudding is too dry — what went wrong?
A: It was likely overbaked. Check for doneness earlier and ensure enough sauce is poured over while warm.

Q5: Can I make it without a mixer?
A: Yes — you can cream butter and sugar by hand with a whisk or spatula, though a mixer makes it easier.

Conclusion

Sticky Toffee Pudding with Warm Caramel Sauce is more than just dessert — it’s pure comfort in a bowl. The combination of a soft, date-rich sponge and buttery caramel sauce makes it indulgent yet heartwarming.

Whether served after a cozy family dinner or as a show-stopping finale at a holiday feast, this pudding never fails to impress. Every bite is sweet, sticky, and unforgettable — a dessert that feels like home, no matter where you are.