Steamed Sticky Toffee Pudding is a decadent dessert that combines rich, moist cake with a luscious toffee sauce. The velvety texture of the pudding melts in your mouth, while the deep, caramelized flavors of the sauce create a perfect balance of sweetness. With just 30 minutes of prep and 2 hours of steaming, this dessert transforms into a comforting treat that’s worth every moment.
The warm, aromatic scent of dates and toffee fills your kitchen as it cooks, promising a dessert that’s both indulgent and satisfying. Each bite offers a delightful contrast of soft, spongy cake and silky, buttery sauce, making it an irresistible finale to any meal. Perfect for cozy gatherings or a special treat, this pudding is sure to become a favorite.
Ingredients for Steamed Sticky Toffee Pudding
- 1 ¼ cups (6½oz/177g) dates (pitted)
- 1 ¼ cups (10floz/282ml) water
- 1 teaspoon baking soda
- 4 tablespoons (2oz/57g) butter (softened)
- ¾ cup (6oz/170g) granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup (5½oz/155g) all-purpose flour + 2 tablespoons
- 2 teaspoons baking powder
- 1 teaspoon salt
Step-by-Step Instructions
- Prepare the steamer: Place a steamer tray in a large pot. Pour water into the pot until it reaches the base of the steamer. Cover with a lid and set aside.
- Butter the pudding basin: Generously butter a medium 1.4-liter pudding basin and set it aside.
- Cook the dates: In a small saucepan over medium-low heat, bring the dates and water to a boil. Reduce the heat and simmer for 8-10 minutes, or until the dates are soft.
- Activate the baking soda: Remove the date mixture from the heat and stir in the baking soda. It will fizzle up. Blend the mixture into a smooth paste using a food processor or immersion blender. Set aside to cool slightly.
- Cream butter and sugar: In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy. Use an electric hand mixer or mix by hand.
- Add eggs and vanilla: Stir in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Fold in dry ingredients: Gently fold in the flour, baking powder, and salt until just combined.
- Mix in the date paste: Pour the cooled date paste into the batter and mix until evenly combined.
- Prepare for steaming: Pour the batter into the prepared pudding basin. Cover with a circle of parchment paper, followed by foil. Secure with a string for easy handling.
- Steam the pudding: Place the pot over medium-low heat and bring the water to a simmer. Carefully place the pudding basin into the pot and cover with the lid. Steam for 2 hours, or until the pudding is firm to the touch. Tip: Top up the pot with boiling water as needed to prevent it from drying out.
- Serve: Turn the pudding out onto a serving platter and enjoy warm with spiced rum sauce and whipped cream. 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
Elevate your Steamed Sticky Toffee Pudding with a drizzle of Spiced Rum Sauce—its warm, boozy notes complement the rich sweetness perfectly. For a lighter option, try a dollop of freshly whipped cream or a scoop of vanilla ice cream. If you’re feeling adventurous, a sprinkle of toasted pecans or a dusting of powdered sugar adds texture and visual appeal.
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 4 days. To reheat, steam individual portions for 10-15 minutes or microwave for 30-60 seconds until warm. For longer storage, wrap the pudding tightly in foil and freeze for up to 4 weeks. Thaw overnight in the fridge before reheating.
Time-Saving Tricks for Busy Bakers
Prep the date paste a day ahead and store it in the fridge to save time. If you’re short on time, consider using a pre-made toffee sauce instead of making your own. For a quicker cook time, divide the batter into smaller ramekins and steam for 45-60 minutes—perfect for individual servings!
Essential Equipment Guidance
A 1.4-liter pudding basin is ideal for this recipe, but any heatproof bowl with a similar size will work. Ensure your steamer tray fits snugly in your pot to avoid wobbling. If you don’t have parchment and foil, a double layer of buttered foil will suffice to keep the pudding moist while steaming.
Steamed Sticky Toffee Pudding
Ingredients
- 1 ¼ cups dates (pitted)
- 1 ¼ cups water
- 1 teaspoon baking soda
- 4 tablespoons butter (softened)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Place a steamer tray in a large pot. Pour water into the pot until it reaches the base of the steamer. Place on a lid and set aside until later.
- Generously butter a medium 1.4-liter pudding basin. Place over to the side.
- In a small saucepan over medium/low heat, bring the dates and water to a boil. Turn the heat down and simmer for roughly 8-10 minutes or until the dates are soft.
- Remove from the heat and add the baking soda into the hot date mix to activate it. It will fizzle up.
- Blend the date mix until it is a smooth paste. Do this in a food processor or using an immersion blender. Set aside to cool down slightly.
- In a medium mixing bowl, cream together the butter and sugar until light and fluffy. You can do this by hand or by using an electric hand mixer.
- Stir in the eggs one at a time followed by the vanilla until fully incorporated.
- Next fold in the flour, baking powder, and salt.
- Lastly, pour in the cooled dates and mix until just combined.
- Pour the batter into the prepared pudding basin. Cover with a circle of parchment followed by foil. Tie a string around the top to move the pudding with ease. (If you haven’t steamed a pudding before check out my How to Steam a Christmas Pudding for step-by-step photos.)
- Put your pot over medium-low heat and allow the water to simmer. Place your pudding basin into the pot and cover with the lid. Steam steadily for roughly 2 hours or until the pudding is firm to the touch. (While steaming your pudding make sure to top up the pot with boiling water as it does evaporate while steaming)
- Turn the pudding out onto a serving platter and enjoy warm with my Spiced Rum Sauce and whipped cream. Store leftovers in an airtight container at room temperature for up to 4 days. They also freeze really well for up to 4 weeks.
