Sticky Toffee Pudding

Sticky Toffee Pudding is a traditional British dessert consisting of a sponge cake covered in toffee sauce. 



For the Cake

For the Sauce



  1. 1. Preheat the oven to 350 degrees. Spray 6-8 6 oz. ramekins or an 8×8 baking dish with cooking spray.
  2. Combine dates, baking soda and vanilla in a bowl. Pour boiling water on top and let sit for 15 minutes. 
  3. In the bowl of a mixer, beat butter and sugar together until light and fluffy, about 5 minutes. Add in the eggs, one at a time. 
  4. In another bowl, whisk together the flour, baking powder and salt. Slowly pour the flour mixture into the stand mixer until combined. 
  5. Without draining, pour the rehydrated date mixture into the mixer and mix until just combined. 
  6. Fill ramekins 2/3 full or spread mixture evenly into the prepared 8×8 pan. 
  7. Bake ramekins for 18-20 minutes, 8×8 baking dish for 20-22 minutes. 
  8. Remove from the oven and let cool while the sauce is being prepared. 
  9. Combine the butter, sugar, cream and salt together in a medium saucepan over low heat. Stir until the sugar has dissolved, about 7 minutes. 
  10. Ramekin baked cakes can be turned out onto small plates. Pour sauce on top and serve immediately. 


Cake can be served hot or at room temperature, but sauce should always be served warm. 

Keywords: sticky toffee pudding, british dessert, baking, cake, toffee, baking bloggers, recipe

Recipe Card powered by