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Sticky Toffee Pudding

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A classic British dessert featuring a dense, gooey pudding made with Medjool dates and topped with a rich toffee sauce.

Ingredients

Scale
  • 200g Medjool dates, pitted and chopped
  • 300ml boiling water
  • 1 tsp baking soda
  • 125g unsalted butter, softened
  • 150g brown sugar
  • 2 large eggs
  • 150g all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • For the toffee sauce:
  • 200g brown sugar
  • 200ml heavy cream
  • 100g unsalted butter

Instructions

  1. Preheat your oven to 180°C (350°F) and grease a baking dish.
  2. Combine the chopped Medjool dates with the boiling water and baking soda; let sit for 15 minutes.
  3. Cream together the softened butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the date mixture, along with the flour, vanilla extract, and salt, and mix until combined.
  6. Pour the batter into the prepared baking dish and bake for 30-35 minutes.
  7. Combine the brown sugar, heavy cream, and butter in a saucepan and stir until smooth to make the toffee sauce.
  8. Serve the pudding warm, drizzled with the toffee sauce.

Notes

Serve with vanilla ice cream or whipped cream for added indulgence. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/06/20/sticky-toffee-pudding/

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