Sat. Nov 27th, 2021

This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top

I have first introduced to this English dessert about a decade ago when I stumbled upon a newspaper spread about holiday food and there was an article dedicated to different types of puddings, and the recipe for the sticky toffee pudding jumped right off the page at me.

As soon as I saw it included dates, I dashed off to the kitchen to give it a try. And not surprisingly, I loved the sticky toffee pudding!

Some puddings are prepared in Bundt cake pans, while others are in a standard baking dish. In this one, I recommend an 8-½ inch porcelain soufflé dish (this has about a 2-quart capacity); its tall sides keep the pudding crunchy and rich. A similar-sized baking dish would also work, but a porcelain option is the best in terms of the way it conducts heat and produces a crusty exterior and super moist interior.

Grease the pan with a light layer of butter or non-stick cooking spray. Whatever you grease it with, be sure that you have kept the coating very light, so that the butter or oil does not soak into the pudding. Use a paper towel to blot up any excess.

How to make sticky toffee pudding step by step

Preheat the oven and grease your baking dish.


Bring the toffee sauce together by adding the butter, brown sugar, and molasses to a saucepan. Boil on medium and stir until sugar is melted. Lower to simmer until the sauce thickens and coats the spoon.


Pour half of the toffee mixture into the greased base of the baking dish. Place the dish in the freezer, and set the other half aside.


Begin making the pudding by heating the dates and water in a medium saucepan. Once water is boiling, remove it from the heat and stir in the baking soda. You want to set this aside but keep it on very low heat.


Whisk together flour, baking soda, and salt in a small bowl.


In a standing mixer bowl, or in a large bowl (and using a hand mixer), you will beat the butter and granulated sugar until fluffy. Then, you will beat in the eggs and vanilla.


Add half of the flour mixture into the standing mixer bowl, followed by the date mixture. Next, add the other half of the flour mixture and mix. (You want to avoid overmixing here, so make sure you watch closely and turn the mixer off as soon as you see the ingredients totally blended.)


Remove the soufflé dish from the freezer and pour the pudding mixture in.


Bake the sticky toffee pudding for 50 minutes, or until a toothpick from the center comes out with moist crumbs attached.


Let the pudding cool fully before serving with the other half of the toffee sauce.