This classic sticky toffee pudding is rich, moist, and deeply comforting, made with tender dates and finished with a warm, buttery toffee sauce. Served with cold vanilla ice cream, it delivers the perfect balance of sweetness and warmth in every bite.

Why You’ll Love This Recipe

This dessert is simple to prepare yet feels luxurious and special. The date-based sponge stays incredibly moist, while the homemade toffee sauce soaks into the cake and adds a deep caramel flavor. It is ideal for gatherings, family dinners, or anytime you want a timeless dessert that never fails to impress.

Ingredients

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

For the cake (pudding):

• 200 g pitted dates, finely chopped
• 300 ml boiling water
• 1 teaspoon baking soda
• 80 g unsalted butter, at room temperature
• 150 g brown sugar
• 2 large eggs, at room temperature
• 200 g self-rising flour
• 1 teaspoon vanilla extract

For the toffee sauce:

• 150 g unsalted butter
• 200 g brown sugar
• 200 ml cream

For serving:

• Vanilla ice cream, 1 scoop per serving

Directions

Preheat the oven to 180°C (350°F). Grease a 20 cm square baking pan and set aside.

Place the chopped dates in a heatproof bowl. Pour over the boiling water and stir in the baking soda. Let the mixture stand for 10 minutes until the dates are soft, then mash well with a fork or blend until mostly smooth.

In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gently fold in the self-rising flour, followed by the date mixture, mixing just until combined. Pour the batter evenly into the prepared pan.

Bake for 30–35 minutes, or until the top springs back when lightly pressed and a skewer inserted into the center comes out clean.

While the cake is baking, prepare the toffee sauce. Place the butter and brown sugar in a saucepan over medium heat and stir until melted. Bring to a gentle boil and cook for 3 minutes. Add the cream, stir well, and continue boiling for another 2 minutes until slightly thickened. Remove from heat.

Once the cake is baked, poke small holes all over the surface using a toothpick. Pour half of the warm toffee sauce over the cake and allow it to soak in for about 10 minutes.

Serve the pudding warm with the remaining toffee sauce drizzled over the top and vanilla ice cream on the side.

Servings and timing

This recipe serves 6 to 8 people.

Preparation time: 20 minutes
Baking time: 30–35 minutes
Total time: approximately 55 minutes

Variations

For a deeper flavor, replace half of the brown sugar in the sauce with dark brown sugar.
Add ½ teaspoon ground cinnamon or nutmeg to the cake batter for a warm spice note.
Serve with custard or whipped cream instead of ice cream if preferred.
For extra sauce lovers, increase all sauce ingredients by 20 percent.

Storage/Reheating

Store leftover pudding covered in the refrigerator for up to 3 days. Keep the sauce in a separate airtight container.

To reheat, warm individual portions in the microwave for 30–40 seconds, then spoon warm sauce over the top. The sauce can be reheated gently on the stovetop or in the microwave.

FAQs

Can I make sticky toffee pudding ahead of time?

Yes, you can bake the cake a day in advance and store it covered in the refrigerator. Reheat and add the sauce just before serving.

Do I need to blend the dates completely smooth?

No, a slightly chunky texture is fine and adds character to the pudding.

Can I freeze sticky toffee pudding?

Yes, the cake freezes well for up to 2 months. Freeze without the sauce and prepare the sauce fresh when serving.

What type of cream works best for the sauce?

Cooking cream or heavy cream works best for a rich and smooth toffee sauce.

Can I use plain flour instead of self-rising flour?

Yes, use 200 g plain flour plus 2 teaspoons baking powder as a substitute.

Why is baking soda added to the dates?

Baking soda softens the dates and helps create a tender, moist texture in the cake.

How do I know when the pudding is done baking?

The top should spring back when lightly pressed, and a skewer inserted in the center should come out clean.

Can I reduce the sweetness?

You may slightly reduce the sugar in the cake, but the sauce is essential for the classic sticky toffee flavor.

Is this dessert best served hot or cold?

Sticky toffee pudding is best served warm with cold ice cream or warm custard.

Can I double the recipe?

Yes, simply double all ingredients and bake in a larger pan, adjusting the baking time as needed.

Conclusion

Sticky toffee pudding with ice cream is a timeless dessert that combines comfort, richness, and indulgence in every spoonful. With its moist date sponge and warm toffee sauce, it is an easy yet impressive treat that is sure to become a favorite at your table.

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