Sticky Toffee Pudding

"This is a classic English dessert and is an absolute favourite of mine. A moist and light date sponge is served warm with a simple toffee sauce. I think it's even better with a bit of vanilla ice cream or whipped cream on top too!"
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
Ready In:




  • Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish.
  • Soak the dates in boiling water for 15 minutes to soften. Drain and blend until you get a smooth paste.
  • Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour. Stir until just smooth.
  • Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  • Meanwhile make the sauce:

  • Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take off the heat and stir in the remaining cream.
  • Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.

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  1. Great recipe! I made mine in a Bundt pan & cooked for 35 minutes (at 5k ft elevation), perfect! Cooled in the pan 10 minutes. I thought the caramel sauce should be cooked a bit longer. Served with ice cream, delish! I would post photos, but don’t do FB, bummer.

RECIPE SUBMITTED BY Food blogger & cookbook author ('The Savvy Cook' and 'Top with Cinnamon')
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