Sticky Toffee Pudding
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It may look humble in the pan, but once it’s warm and drenched in toffee sauce, this sticky toffee pudding is next-level delicious. One bite and you’ll see why it’s a British favorite.
It’s easy to see why sticky toffee pudding is such a beloved classic. This British dessert—often called sticky toffee cake—is rich, buttery, and unbelievably moist, with deep caramel flavor from dates and brown sugar. After baking, it’s soaked in warm toffee sauce that seeps into every bite, making it tender, sticky, and downright irresistible.
Despite how decadent it tastes, sticky toffee pudding is surprisingly easy to make. The batter comes together quickly, and the toffee sauce cooks up in minutes on the stovetop. Serve it warm with extra sauce (and definitely a scoop of vanilla ice cream), and you’ve got a dessert that feels both comforting and special—perfect for holidays, dinner parties, or whenever you’re craving something cozy and sweet.
WHAT YOU’LL NEED TO MAKE STICKY TOFFEE PUDDING
- Dates: Create the pudding’s signature caramel flavor and moist, tender texture.
- Flour, baking powder, baking soda & salt: Provide structure, lift, and balance.
- Warm spices: A touch of cinnamon, cloves, and nutmeg adds cozy depth.
- Butter & brown sugar: Used in both the cake and sauce for rich, toffee-like sweetness.
- Eggs: Add structure, richness, and moisture.
- Vanilla extract: Enhances the caramel flavor in both the cake and sauce.
- Heavy cream: Makes the toffee sauce silky and luscious.
- Whisky (optional): Adds warmth and complexity; extra cream works fine instead.
- Orange zest (optional): Brightens the sauce and cuts through the sweetness.
- Jump to the printable recipe for precise measurements
STEP-BY-STEP INSTRUCTIONS
Step 1: Soak the dates. In a small saucepan, combine the dates and water and bring to a boil. Remove the pan from the heat and let sit for 5 minutes to soften up the dates.
Step 2: Combine the dry ingredients. Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg.
Step 3: Purée the dates. Transfer the dates and their liquid to a food processor. Add the baking soda and process until completely smooth, about 1 minute. The baking soda helps soften the dates so they blend easily into a silky purée, and it also acts as a leavener for the cake.
Step 4. Make the cake batter. In the bowl of an electric mixer fitted with the paddle attachment (or use beaters), beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, then mix in the vanilla and the date mixture on low speed. Add the dry ingredients and mix on low just until everything’s evenly combined.
Step 5: Bake the cake. Pour the batter into a greased 9-inch square baking dish or cake pan and spread it into an even layer. Bake at 350°F until the cake is set and a tester inserted in the center comes out clean, 30 to 35 minutes. As soon as it comes out of the oven, grab a skewer or toothpick and poke holes all over the warm cake, about an inch apart and all the way down to the bottom.
Step 5: Make the toffee sauce. While the cake bakes, melt the butter in a medium saucepan over medium heat. Add the brown sugar, cream, vanilla, salt, and whiskey. Bring to a boil, then reduce the heat and simmer for a few minutes.
Step 6: Soak the cake. Pour about ½ cup of the hot toffee sauce evenly over the cake, letting it sink into all those little holes. Return the pan to the oven for about 5 minutes, until the sauce is bubbling and has soaked in. Set the pan on a rack and let the cake cool for about 30 minutes.
Step 7: Serve. Cut the cake into squares and serve it warm, passing the remaining sauce at the table. Be generous—the sauce really makes this dessert, and there’s plenty to go around. Sticky toffee pudding is best served fresh, but you can make it up to 2 days ahead. Enjoy!
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Sticky Toffee Pudding
Ingredients
For the Cake
- 8 oz pitted dates (about 1½ cups)
- 1 cup water
- 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup (packed) dark brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
For the Sauce
- ½ cup (1 stick) unsalted butter
- 1⅓ cups (packed) dark brown sugar
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¼ cup whisky (or substitute more heavy cream)
- ½ teaspoon orange zest, from 1 orange (optional)
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Grease a 9-in (23-cm) square cake pan or baking dish with butter or nonstick cooking spray.
- In a small saucepan, combine the dates and water and bring to a boil. Remove from the heat and let sit for 5 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.
- Transfer the dates and their liquid to a food processor. Add the baking soda and process until completely smooth, about 1 minute.
- In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer with beaters), cream the butter and brown sugar on medium until light and fluffy, about 2 minutes, scraping down the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla and date mixture and mix on low speed until evenly incorporated.
- Add the flour mixture to the bowl and mix on low speed until evenly combined. Scrape down the sides of the bowl as needed. Transfer the batter to the prepared dish and smooth into an even layer (it will look like a thin layer, but don't worry—it rises quite a bit).
- Bake until the cake is puffed, set in the center, and a tester inserted into the middle comes out clean, 30 to 35 minutes. Leave the oven on.
- Make the sauce: While the cake bakes, melt the butter in a medium saucepan over medium heat. Add the brown sugar, cream, vanilla, salt, whiskey (or additional cream), and orange zest (if using). Bring to a boil, then reduce the heat and simmer, uncovered, for 2 minutes. Remove the saucepan from the heat.
- Finish the cake: Using a skewer or toothpick, poke holes all over the warm cake, about 1 inch apart, all the way down to the bottom.
- Pour about ½ cup of the hot sauce evenly over the surface. Return the cake to the oven for 5 minutes, until the sauce bubbles and soaks in.
- Cool the cake in the pan on a rack for 20 to 30 minutes. Cut the cake into squares (it can be a little crumbly when warm, so I like using a small silicone spatula—it gives you nice, clean slices). Serve warm, passing the remaining sauce at the table. Be extra generous with the sauce; it’s what makes the dessert so special, and the recipe makes plenty.
Notes
- Make-Ahead Instructions: Sticky toffee pudding is at its very best when baked and served fresh, but you can make it ahead if needed. Bake the cake, poke the holes, and let it soak up the first pour of sauce as directed. Once cooled, cover tightly and refrigerate for up to 2 days. To serve, rewarm the cake (covered with foil) in a 300°F oven until heated through, and gently reheat the sauce on the stovetop or in the microwave.
- Nutrition information is based on 12 servings and includes only half of the toffee sauce, as much of it is spooned over at serving and you’ll likely have extra—perfect for drizzling over ice cream.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this today (couldn’t wait until Thanksgiving tomorrow) and served it was ice cream. It was soooo delicious. I loved it even more than the banana version, which I thought couldn’t be beat. The cake in this one has such a deep, luxurious flavor, especially if you’re a date lover like me. And the texture is more sticky, which I adore. I followed all the steps and it came out perfect. Not too sweet, which was my worry. Even the sauce was pleasantly balanced. Thank you for always sharing recipes with amazing flavors! I learn so much every time I try one of your recipes-flavor and texture combinations I could never discover myself.
Love your recipes. Was really looking forward to this. My cake sunk in middle even after 10 extra minutes. Yikes
Hi Nancy, sorry to hear your cake sunk! It sounds like it must’ve been underbaked. Did you use a 9-inch square pan?
Yes, used a 9 inch square pan. Will try again , maybe turning oven to 360. Thank you
Sounds good – you can also just leave it in the oven for a few more minutes.
Made it exactly as written, at 5000 feet. Sunk in the middle. Next time I’d add 2 TBS additional flour. I’d also reduce the salt. I get the whole “salt & sweet” thing, but a smidge too much salt. Love the sauce, love the cake – just need to tinker to perfect it.
Hi Jenn- I love Sticky Toffee Pudding but have never made it. I cannot wait to try your recipe. It looks delicious! One question, in the first picture it looks you may have topped the cake/Sticky Toffee Pudding w/ a dollop of whipped cream & then poured some sauce over that? Is that correct? I don’t think that step was in your recipe, but your presentation is so beautiful that I wanted to double-check. Thank you for the wonderful recipes! Dan
Hi Dan, that’s actually a scoop of ice cream. I mention in the intro that the cake would nice topped off with vanilla ice cream (and more of the sauce), but don’t included in the recipe. It’s delicious with or without it. Please LMK how the recipe comes out!
Hi Jen, do you think this would work with a King Arthur’s Gluten Free baking flour? tx!
Hi Megan, I suspect it will work nicely, but I haven’t made this with gluten-free flour, so I can’t say for sure. (Oftentimes, readers will comment that they’ve adapted my baked goods to be gluten-free, but I don’t see any comments mentioning that here, so you’d be the “pioneer.”) If you do try it, please report back!
My daughter is gluten intolerant and she would love this dessert. Hi Megan, please let us know if you tried the recipe with KA GF flour and whether or not your GF flour has xanthan gum in it. I am recipe testing GF desserts for our daughter for the holidays. Thank you.
For just my husband and me, I will make Jen’s recipe as is. Can’t wait! My husband has a whiskey and whisky collection. I will ask him to recommend the whiskey/whisky to use.
This is absolutely delicious and perfect for the holidays! I followed the recipe exactly. 2 tips: 1. Make sure you buy PITTED dates, and 2. I love a whiskey flavor and thought the sauce was beyond amazing, but it does have a strong whiskey taste, so consider who is consuming before adding. Thank you, Jenn!
Made this today and it’s a keeper. Cake is moist and full of flavor but the sauce just steals the show. Enjoy…
This is my son and his wife’s favorite dessert in Chicago. I made a different recipe to surprise him for his birthday on Thanksgiving day. When I saw that you had a recipe for it, I 100% knew that I had to make yours! I know it will be better than the other one I just made. One question, can I make the cake ahead and freeze it then pull it out and put the toffee sauce on it when it is at room temperature before serving? Just trying to make my Thanksgiving less chaotic.
Thank you for all your wonderful recipes!
Hi Andie, that should work, but you’ll still need to go through the step of putting the toffee sauce-covered cake in the oven. Hope your son and daughter-in-law enjoy it!
I would like to make more of this. Could I make in 13x 9 pan and just double the recipe?
Sure – the bake time may be a little longer, but keep a close eye on it. Enjoy!
I first had this in Ireland and it was love at first bite. Tried several recipes and this is by far the best. Thank you!
Question: I would like to prepare as individual servings like using large muffin cup or ramekins. What size would you suggest, bake for how long and at what temp?
Thanks again for a great recipe. You are my go-to chef.
So glad you liked it! I’d use a standard muffin tin. I’d guesstimate it will make 12 muffin-sized cake cakes and that they’ll take about 20 minutes to bake but I’d start checking at 15. Please LMK how they turn out if you try it!
Dear Jen,
This recipe sounds fantastic and I’m looking forward to making it but I don’t have a 9” square pan. My options are 9”round pan or 8” square pan. Would one of those work?
Many thanks,
MP
Yes, either of those baking pans will work. The bake time will be a bit longer, but keep a close eye on it. Hope you enjoy!