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A homemade slice of sticky toffee pudding topped with vanilla ice cream and covered in warm toffee sauce, served on a rustic plate.

Sticky Toffee Pudding

A rich, moist traditional British sticky toffee pudding made with soft Medjool dates, a buttery toffee sauce, and the secret addition of espresso powder for deeper caramel flavor. Perfect for holidays, cozy weekends, and crowd-pleasing desserts.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Soaking Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12
Calories: 465kcal
Course: Dessert
Cuisine: British
Keyword: Sticky Toffee Pudding, Sticky toffee pudding cake, Sticky toffee pudding Gordon Ramsay, Sticky toffee pudding ingredients, Sticky toffee pudding near me, Sticky toffee pudding recette, Sticky toffee pudding taste
Cost: $9

🍳 Equipment

  • 1 9x13 inch baking dish (or 6–8 ramekins for individual servings)
  • 2 Large mixing bowl (swet & dry ingredients)
  • 1 Electric mixer or whisk (for creaming butter & sugar)
  • 1 Medium saucepan (for toffee sauce)
  • Various Measuring cups/spoons
  • 1 Skewer (for poking holes)

🛒 Ingredients

For the Pudding

  • 1 ½ cups Medjool dates, chopped - or Deglet Noor
  • 1 ¼ cups boiling water
  • 1 teaspoon baking soda - added to hot water
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar - packed
  • 2 eggs - room temp
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder - optional “secret ingredient”

For the Toffee Sauce

  • 1 cup heavy cream
  • 1 cup brown sugar - light or dark
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 pinch salt

For Serving

  • Vanilla ice cream - or custard
  • Whipped cream - optional
  • Extra toffee sauce - for drizzling

📋 Instructions

  • Chop dates, pour boiling water, add baking soda, optional espresso powder, and let soften 30 minutes.
  • Cream butter and sugar, add eggs and vanilla, combine dry ingredients, fold in date mixture.
  • Spread batter in pan and bake at 350°F for 35–40 minutes.
  • Simmer cream, brown sugar, and butter; add vanilla and salt.
  • Poke holes and pour half the sauce over the warm pudding.
  • Cut and serve with ice cream, whipped cream, or custard and extra sauce.

📝 Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

🥗 Nutrition

Serving: 120g | Calories: 465kcal | Carbohydrates: 64g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 310mg | Potassium: 310mg | Fiber: 2g | Sugar: 57g | Vitamin A: 820IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 1.3mg