This Sticky Toffee Pudding is a rich, indulgent dessert made with a soft, date-sweetened sponge cake soaked in a warm, buttery toffee sauce. I love how each portion is baked individually, making it feel like a mini treat just for me. The texture is moist and tender, and the sauce adds an irresistible caramel flavor. It’s perfect for cozy nights, special occasions, or anytime I’m craving something sweet and comforting.

Why I’ll Love This Recipe

I love how easy it is to make with ingredients I already have in my pantry. The muffin tin makes perfect individual cakes, which not only bake faster but also look great when served. The flavor is deep and satisfying—sweet dates, warm molasses, and a velvety sauce that ties it all together. I usually top mine with whipped cream or a scoop of vanilla ice cream to take it over the top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cake:

• 8 ounces Medjool dates, pitted and chopped

• 1 cup boiling water

• 1 teaspoon baking soda

• 1/3 cup unsalted butter, softened to room temperature

• 2/3 cup light brown sugar, packed

• 2 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 2 tablespoons molasses

• 1 2/3 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

For The Toffee Sauce:

• 1/2 cup heavy whipping cream

• 1/2 cup unsalted butter

• 3/4 cup light brown sugar, packed

• 1 pinch salt

• 2 teaspoons vanilla extract

Optional Toppings:

• Chopped walnuts

• Whipped cream, vanilla ice cream, or custard

Directions

1. I preheat the oven to 350°F and lightly grease a 12-cup muffin tin or individual ramekins.

2. I place the chopped dates into a food processor or blender and pour the boiling water over them. I let them sit for 5 minutes to soften.

3. After 5 minutes, I pulse the date mixture until mostly smooth, then stir in the baking soda and set it aside.

4. In a large bowl, I cream the butter and brown sugar until smooth and fluffy.

5. I beat in the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract and molasses.

6. In a separate bowl, I sift together the flour, baking powder, and salt. I add this to the wet mixture and stir just until combined.

7. I gently fold in the date mixture, being careful not to overmix the batter.

8. I divide the batter evenly among the prepared muffin cups.

9. I bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If I use an 8-inch square pan instead, I bake for 22–25 minutes.

10. While the cakes bake, I prepare the toffee sauce. I combine the cream, butter, brown sugar, and salt in a saucepan over low heat.

11. I stir continuously until the sugar dissolves and the sauce thickens slightly, which takes about 7–10 minutes. Then I remove it from the heat and stir in the vanilla.

12. Once the cakes are baked and slightly cooled, I turn them out flat-side up, spoon the warm toffee sauce generously over the top, and garnish with walnuts and whipped cream or ice cream, if desired.

Servings And Timing

This recipe makes 12 individual sticky toffee puddings.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

• Gluten-Free: I replace the flour with 1 cup of gluten-free flour and add 1 1/4 teaspoons xanthan gum for structure.

• Vegan: I use vegan butter (from a block, not a spread) and substitute the eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water. For the cream, I mix 3/4 cup of soy, almond, or coconut milk with 1/4 cup oil.

• Pan Method: If I don’t want to use a muffin tin, I bake the batter in an 8-inch square pan and cut it into portions after baking.

• Date Substitute: If I don’t have dates, I use prunes. They give a similar texture and sweetness.

• Sauce Swap: Sometimes I swap the toffee sauce with a warm caramel or butterscotch sauce for a twist.

Storage/Reheating

I store the cakes and the sauce separately in airtight containers in the refrigerator for up to 5 days.
To reheat, I microwave the individual puddings for about 20–30 seconds (or 40 seconds if they’re cold from the fridge). I warm the sauce in short bursts in the microwave until pourable.
To freeze, I wrap the cakes in plastic wrap and store them in a freezer-safe container for up to 3 months. I thaw them overnight in the refrigerator before reheating.

FAQs

Can I Make Sticky Toffee Pudding Ahead Of Time?

Yes, I often prepare the cakes and the sauce a few days in advance. I store them separately in the fridge and reheat them just before serving.

What Can I Use Instead Of Dates?

If I’m out of dates or don’t enjoy their flavor, I use prunes as a substitute. They provide a similar texture and sweetness.

Why Are My Cakes Dry?

Dry cakes usually mean they were overbaked. I make sure to check with a toothpick around the 18-minute mark and remove them once only a few crumbs remain.

Can I Bake This In One Pan?

Yes, when I don’t want to make individual servings, I use an 8-inch square pan and bake for 22–25 minutes. I cut the cake into squares before serving.

How Long Should I Reheat It In The Microwave?

I reheat the cakes for 20–30 seconds (40 seconds if cold from the fridge) and warm the sauce separately until it’s smooth and pourable.

Conclusion

Sticky Toffee Pudding is one of those desserts I turn to when I want something cozy, rich, and satisfying. The sponge is soft and sweet, the sauce is silky and warm, and together they create a dessert that feels both nostalgic and luxurious. Whether I’m baking for a dinner party or treating myself on a quiet night in, this recipe never disappoints.