Traditional English Sticky Toffee Pudding is a timeless dessert that delivers pure indulgence in every bite. Its rich, moist sponge is infused with sweet dates, while the luscious toffee sauce cascades over the top, creating a symphony of flavors. Perfectly balanced between sweet and comforting, this dessert is a treat for the senses, with its velvety texture and caramelized aroma that fills the kitchen. Ready in just 55 minutes, it’s surprisingly simple to make yet feels utterly luxurious.

This pudding is a crowd-pleaser, offering a warm, gooey center that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The deep, buttery toffee notes meld with the soft, tender cake, making each spoonful irresistible. Whether it’s a cozy weeknight treat or a show-stopping dessert for guests, this recipe brings a touch of British charm to your table. With minimal prep and a quick bake, it’s the perfect way to satisfy your sweet tooth without spending hours in the kitchen.

What You’ll Need for Traditional English Sticky Toffee Pudding

1 ¼ cups (6½oz/177g) dates (pitted and chopped)
1 ¼ cups (10floz/282ml) water
1 teaspoon baking soda
4 tablespoons (2oz/57g) butter (softened, unsalted preferred)
¾ cup (6oz/170g) brown sugar (light or dark, packed)
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup + 2 tablespoons (5½oz/155g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Signature Salted Caramel Sauce (for serving, store-bought or homemade)

How to Make Traditional English Sticky Toffee Pudding

Preheat the oven to 350°F (180°C). Generously butter a 12-well cupcake tray and set aside.
In a small saucepan over medium/low heat, combine the dates and water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the dates are soft.
Remove from heat and stir in the baking soda. The mixture will fizzle. Blend until smooth using a food processor or immersion blender. Set aside to cool.
In a separate bowl, cream together the butter and brown sugar until light and fluffy. Use an electric mixer or do this by hand.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Gently fold in the flour, baking powder, and salt until just combined. Avoid overmixing.
Pour the cooled date mixture into the batter and mix until evenly distributed.
Divide the batter into the prepared cupcake tray, filling each well ¾ of the way full. This should make about 12 puddings.
Bake for 20-25 minutes or until the puddings are firm on top and golden brown.
Serve warm with Signature Salted Caramel Sauce and a scoop of vanilla ice cream, if desired. Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 4 weeks.

Perfect Pairings: Sauce and Topping Ideas

While the Signature Salted Caramel Sauce is a classic match for this pudding, feel free to get creative! Try drizzling with warm butterscotch sauce, a dollop of whipped cream, or a scoop of vanilla bean ice cream. For a nutty twist, sprinkle chopped pecans or walnuts on top. These additions will elevate your sticky toffee pudding to the next level.

Storage and Reheating Tips

Store your puddings in an airtight container at room temperature for up to 4 days. To freeze, wrap each pudding individually in plastic wrap and place them in a freezer-safe bag for up to 4 weeks. When ready to enjoy, reheat in the microwave for 20-30 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. They’ll taste just as fresh!

Time-Saving Tricks for Busy Bakers

Short on time? Prep the date paste a day ahead and store it in the fridge. You can also use pre-chopped dates to skip the boiling step. If you’re making a large batch, double the recipe and freeze half for a quick dessert later. These small adjustments can save you precious minutes without compromising on flavor.

Equipment Guidance for Smooth Baking

A 12-well cupcake tray is ideal for portioning, but a muffin tin or small ramekins work too. If you don’t have a food processor, an immersion blender or even a fork can mash the dates into a paste. For creaming butter and sugar, an electric mixer is handy, but a sturdy whisk and some elbow grease will do the trick!

Recipe Variations to Mix It Up

For a gluten-free version, swap the all-purpose flour for a gluten-free blend. If you’re feeling adventurous, add a pinch of cinnamon or nutmeg to the batter for a warm spice twist. You can also experiment with different sugars, like coconut sugar, for a deeper flavor. These tweaks let you customize the pudding to your taste.