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Classic Sticky Toffee Pudding Recipe: Moist Sponge and Velvety Sauce

Close-up of a rich, dark slice of sticky toffee pudding recipe drenched in thick caramel sauce.
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Make this classic British dessert at home. This recipe delivers a deeply rich, moist date sponge cake topped with a luscious, velvety toffee sauce. It is an indulgent pudding recipe perfect for any special occasion.

Ingredients

Scale
  • 1 cup (150g) pitted dates, chopped
  • 1 teaspoon baking soda
  • 1 cup (240ml) boiling water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Toffee Sauce:
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. Place the chopped dates in a bowl. Dissolve the baking soda in the boiling water and pour it over the dates. Let this mixture stand for 10 minutes.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently stir the date and water mixture into the batter. The batter will be thin.
  6. Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
  7. While the cake bakes, prepare the toffee sauce. In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir until the butter melts and the sugar dissolves, about 5 minutes.
  8. Bring the mixture to a boil without stirring. Let it boil for 3 minutes.
  9. Remove the pan from the heat. Carefully whisk in the heavy cream (the mixture will bubble vigorously). Stir in the vanilla extract and a pinch of salt.
  10. Once the pudding is out of the oven, poke holes all over the top using a skewer. Pour about two-thirds of the warm toffee sauce evenly over the hot pudding. Let it soak in.
  11. Serve the warm pudding slices with the remaining toffee sauce poured over the top.

Notes

  • For an extra moist cake, you can substitute half of the all-purpose flour with cake flour.
  • This pudding is excellent made ahead. Cool completely, cover tightly, and store at room temperature for up to two days. Reheat gently before serving.
  • Serve this rich sponge cake with vanilla bean ice cream or fresh whipped cream for a complete dessert experience.

Nutrition

Find it online: https://www.unfoldrecipes.com/sticky-toffee-pudding-recipe/