Learn how to make sticky toffee pudding recipe (Authentic British): moist date sponge & rich toffee sauce. Step-by-step guide with tips, storage advice & perfect results every time.
How to make sticky toffee pudding (real British recipe)
Sticky toffee pudding is the ultimate British comfort dessert: a moist date-spiked sponge smothered in a rich toffee sauce and served with custard or vanilla ice cream. This classic recipe uses traditional ingredients and foolproof methods that work every time.
Ingredients (serves 8)
For the sponge
- 200 g pitted Medjool dates, roughly chopped
- 250 ml boiling water
- 1 tsp bicarbonate of soda
- 85 g unsalted butter, softened
- 175 g soft light brown sugar
- 2 large free-range eggs
- 200 g self-raising flour
- 1 tsp vanilla extract
- Pinch of sea salt
For the toffee sauce
- 250 g unsalted butter
- 300 g dark muscovado sugar
- 200 ml double cream
- Pinch of sea salt (optional but recommended)
Equipment needed
8-inch (20 cm) square cake tin or individual pudding moulds, greased and base-lined.
Step-by-Step Method
- Prepare the dates. Place the chopped dates in a bowl, pour over 250 ml boiling water and stir in the bicarbonate of soda. Leave for 15–20 minutes until soft and mushy. This step is essential for the light texture.
- Preheat the oven. Heat oven to 180 °C (160 °C fan) / Gas Mark 4.
- Make the sponge batter. Cream the butter and light brown sugar together until pale and fluffy (electric mixer or by hand). Beat in the eggs one at a time. Sieve in the self-raising flour and salt, then fold gently. Add the soaked dates (including all the liquid) and vanilla extract. Mix until just combined, do not overbeat.
- Bake. Pour into the prepared tin and bake for 35–40 minutes (25–30 minutes for individual puddings) until risen, springy to the touch and a skewer comes out clean.
- Make the toffee sauce while it bakes. Melt the butter and muscovado sugar in a heavy based saucepan over medium heat. Stir until the sugar dissolves. Pour in the double cream and a pinch of sea salt. Simmer gently for 3–4 minutes until glossy and thickened slightly. Keep warm.
- Soak the pudding. As soon as the pudding comes out of the oven, prick the surface all over with a skewer. Pour over about one-third of the warm toffee sauce and let it soak in for 10 minutes. This creates the signature sticky top.
- Serve. Cut into squares (or turn out individual puddings). Warm the remaining sauce and spoon generously over each portion. Serve with proper custard, clotted cream, or vanilla ice cream.
Make-Ahead & Storage Tips
- The unbaked batter can be refrigerated for up to 24 hours.
- Baked pudding freezes perfectly (without sauce) for up to 3 months.
- Reheat in the microwave and make fresh sauce when needed.
Variations
- Add 1 tsp ground ginger or mixed spice to the batter.
- Stir 50 g chopped pecans or walnuts into the mix for crunch.
- For a lighter version, serve with Greek yoghurt instead of custard.
FAQ
Q: Can I use dried dates instead of Medjool?
A: Yes, ordinary dried dates work fine just soak them a little longer (25–30 minutes).
Q: Why does the recipe use bicarbonate of soda?
A: It reacts with the dates to soften them and gives the sponge its light, tender crumb.
Q: Can I make it gluten free?
A: Yes. Replace self-raising flour with the same weight of gluten free self-raising blend plus ½ tsp extra baking powder.
Q: How do I stop the toffee sauce crystallising?
A: Use muscovado sugar (not granulated), stir only until dissolved, then leave it alone while simmering.
This is the real British sticky toffee pudding recipe you’ll find in pubs and restaurants across the UK. Rich, indulgent, and guaranteed to impress every time.
