Sticky Toffee Pudding With Caramel Sauce – A Cozy Classic You’ll Crave
Sticky toffee pudding isn’t fancy or fussy, yet it feels special every time you serve it. This British classic is tender, warm, and deeply comforting, with a glossy caramel sauce that soaks into every crumb. It’s the kind of dessert that turns a regular night into something memorable.
The best part? It’s surprisingly simple to make at home. If you love rich, buttery flavors and a dessert that practically melts in your mouth, this one’s for you.
Sticky Toffee Pudding With Caramel Sauce - A Cozy Classic You’ll Crave
Ingredients
Method
- Prep the dates: Put the chopped dates in a heatproof bowl. Pour boiling water over them to cover, add baking soda, and let sit 10 minutes. The soda softens and breaks down the dates.
- Blend or mash: Use an immersion blender to puree the date mixture until mostly smooth, or mash with a fork for a more rustic texture.Set aside to cool slightly.
- Cream butter and sugars: In a mixing bowl, beat softened butter with brown sugar and a bit of granulated sugar until light and fluffy, about 2–3 minutes. This traps air for a tender crumb.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla. Scrape the bowl so everything blends evenly.
- Combine dry ingredients: Whisk flour, baking powder, and salt in a separate bowl.This avoids clumps and supports even rise.
- Make the batter: Alternate adding the dry ingredients and the date mixture to the butter-sugar mix, beginning and ending with dry. Mix on low just until combined. Don’t overmix.
- Prepare the pan: Heat oven to 350°F (175°C).Grease an 8-inch square pan or individual ramekins. Line the bottom with parchment for easy release.
- Bake: Pour in the batter and smooth the top. Bake 25–35 minutes for a square pan, or 18–22 minutes for ramekins, until a toothpick comes out with a few moist crumbs.
- Make the caramel sauce: In a saucepan, melt butter with brown sugar over medium heat.Whisk until the sugar looks glossy and begins to bubble. Slowly pour in heavy cream, whisking constantly. Simmer 2–3 minutes until slightly thickened.Stir in a pinch of salt and a splash of vanilla if you like.
- Poke and soak: Let the cake cool 5 minutes. Poke holes across the top with a skewer. Pour about half the warm caramel sauce over the pudding so it seeps in.
- Finish: Return the pudding to the oven for 5 minutes, or simply rest it for 10 minutes so the sauce absorbs.Serve warm with extra sauce over the top and a scoop of ice cream or dollop of whipped cream. Sprinkle flaky salt if you want a sweet-salty finish.
Why This Recipe Works
The secret to great sticky toffee pudding is dates softened in hot liquid.
They bring natural sweetness and a jammy texture that keeps the cake moist without being heavy. A quick blend or mash gives you a smooth batter with no date chunks unless you want them.
Using brown sugar and butter builds a caramel note right into the cake. Then a warm caramel sauce poured over the baked pudding makes it ultra tender and sticky.
A final quick bake or rest lets the sauce soak in, so every bite tastes like toffee.
What You’ll Need
- Pitted dates (Medjool or Deglet Noor), chopped
- Boiling water (or strong brewed tea for extra depth)
- Baking soda
- Unsalted butter, softened (plus extra for greasing)
- Brown sugar (light or dark)
- Granulated sugar
- Large eggs, room temperature
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Heavy cream (for the sauce)
- Additional butter and brown sugar (for the sauce)
- Flaky sea salt (optional, for finishing)
- Whipped cream or vanilla ice cream (optional, for serving)
How to Make It
- Prep the dates: Put the chopped dates in a heatproof bowl. Pour boiling water over them to cover, add baking soda, and let sit 10 minutes. The soda softens and breaks down the dates.
- Blend or mash: Use an immersion blender to puree the date mixture until mostly smooth, or mash with a fork for a more rustic texture.
Set aside to cool slightly.
- Cream butter and sugars: In a mixing bowl, beat softened butter with brown sugar and a bit of granulated sugar until light and fluffy, about 2–3 minutes. This traps air for a tender crumb.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla. Scrape the bowl so everything blends evenly.
- Combine dry ingredients: Whisk flour, baking powder, and salt in a separate bowl.
This avoids clumps and supports even rise.
- Make the batter: Alternate adding the dry ingredients and the date mixture to the butter-sugar mix, beginning and ending with dry. Mix on low just until combined. Don’t overmix.
- Prepare the pan: Heat oven to 350°F (175°C).
Grease an 8-inch square pan or individual ramekins. Line the bottom with parchment for easy release.
- Bake: Pour in the batter and smooth the top. Bake 25–35 minutes for a square pan, or 18–22 minutes for ramekins, until a toothpick comes out with a few moist crumbs.
- Make the caramel sauce: In a saucepan, melt butter with brown sugar over medium heat.
Whisk until the sugar looks glossy and begins to bubble. Slowly pour in heavy cream, whisking constantly. Simmer 2–3 minutes until slightly thickened.
Stir in a pinch of salt and a splash of vanilla if you like.
- Poke and soak: Let the cake cool 5 minutes. Poke holes across the top with a skewer. Pour about half the warm caramel sauce over the pudding so it seeps in.
- Finish: Return the pudding to the oven for 5 minutes, or simply rest it for 10 minutes so the sauce absorbs.
Serve warm with extra sauce over the top and a scoop of ice cream or dollop of whipped cream. Sprinkle flaky salt if you want a sweet-salty finish.
Storage Instructions
- Refrigerator: Store cooled pudding and sauce separately in airtight containers for up to 4 days. Reheat gently before serving.
- Freezer: Wrap portions of the pudding tightly and freeze for up to 2 months.
Freeze sauce separately in a small container.
- Reheating: Warm pudding in a 300°F (150°C) oven for 10–15 minutes, or microwave in short bursts. Reheat sauce on the stovetop or in the microwave until pourable.
- Make-ahead: Bake the pudding a day in advance and keep it covered. Reheat and sauce just before serving for best texture.
Benefits of This Recipe
- Approachable ingredients: Everything is easy to find, and dates store well in the pantry.
- Foolproof texture: The date puree keeps the cake moist, so it’s hard to overbake into dryness.
- Flexible format: Make one big pudding for the table or bake in ramekins for individual servings.
- Big flavor payoff: Brown sugar, butter, and cream create a deep toffee flavor without a candy thermometer.
- Great for gatherings: Stays delicious as it sits, and leftovers reheat beautifully.
What Not to Do
- Don’t skip the baking soda in the dates: It softens the fruit and helps create that plush texture.
- Don’t overmix the batter: Stir just until combined to avoid a tough cake.
- Don’t cook the sauce too hot or too long: High heat can make it grainy.
A gentle simmer is enough.
- Don’t pour cold sauce on a cold cake: Warm meets warm is the path to maximum soak and flavor.
- Don’t under-season: A tiny pinch of salt in the sauce makes the toffee flavor pop.
Alternatives
- No dates on hand? Use raisins or chopped prunes. Soak them the same way. The flavor will be slightly different but still rich and fruity.
- Lighter sweetness: Swap some brown sugar for coconut sugar or reduce the granulated sugar by 2–3 tablespoons.
The sauce will carry plenty of sweetness.
- Dairy-free option: Use a plant-based butter and full-fat coconut milk for the sauce. The coconut adds a lovely nuance.
- Gluten-free version: Use a 1:1 gluten-free flour blend. Add a tablespoon of almond flour for extra tenderness if you like.
- Bourbon caramel: Stir in a tablespoon of bourbon after the sauce finishes cooking for a grown-up twist.
- Spiced pudding: Add cinnamon, ginger, or a pinch of cloves to the batter for a warm, cozy flavor.
FAQ
Can I make this without a blender?
Yes.
After soaking, mash the dates thoroughly with a fork. The texture will be a bit chunkier, but the pudding will still be soft and delicious.
What kind of dates work best?
Medjool dates are plump and sweet, but Deglet Noor also work well. Just make sure they’re pitted and soft.
If they feel dry, soak a few minutes longer.
How do I know when the pudding is done?
Look for edges pulling slightly from the pan and a toothpick that comes out with a few moist crumbs. If it’s wet batter, give it a few more minutes.
Can I make it ahead for a party?
Absolutely. Bake the pudding earlier in the day, keep it covered, and make the sauce before serving.
Warm the pudding, poke, and pour the sauce so it’s fresh and glossy.
Why did my caramel sauce crystallize?
Usually it’s from too much heat or undissolved sugar crystals on the pan. Keep the heat moderate, whisk gently, and avoid splashing sugar on the sides. A tablespoon of corn syrup can help stabilize, but it’s not required.
What should I serve with it?
Vanilla ice cream is classic.
Lightly sweetened whipped cream or crème fraîche also balances the richness nicely. A sprinkle of flaky salt is great if you love sweet-salty desserts.
Can I bake this in muffin tins?
Yes. Grease the tins well and fill about two-thirds full.
Bake 15–18 minutes, then poke and spoon sauce over each one.
Wrapping Up
Sticky toffee pudding with caramel sauce is pure comfort: soft, buttery, and wonderfully sticky with a toffee sheen. It’s easy enough for a weeknight and special enough for guests. Keep the steps simple, serve it warm, and don’t be shy with the sauce.
Once you’ve made it, you’ll find yourself coming back to it again and again.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
