Sticky Toffee Pudding

Buttery, sweet, and moist – this sticky toffee pudding is a MUST have treat! It takes several steps but is one of those desserts that is well worth the work and great for holidays and get togethers.

This gooey dessert is one of our favorites. It’s great for Christmas or for parties and is as sticky and yummy as our sticky walnut buns!

Sticky Toffee pudding with bite taken out

What is Sticky Toffee Pudding?

Sticky toffee pudding originated in England. It starts with a very moist sponge cake that is completely covered in a sweet toffee sauce! YUM. Then it is usually served with vanilla ice cream or custard.

This is one of those desserts that you never knew you needed in your life. It’s rich and decadent and great for parties, family dinners, or a weekend treat.

The sponge cake in this recipe is really delicious. It is made with dates and the texture is just perfect. It pairs wonderfully with the sticky toffee sauce. You will fall completely in love with this dessert at first bite – trust us.

Toffee sauce for sticky toffee pudding recipe

Toffee Sauce

Look at that creamy toffee sauce in the picture above! I just want to drink it, it’s so tasty. This dessert definitely wouldn’t be complete without the dreamy toffee sauce that soaks into the sponge cake. It’s comforting and totally satisfying.

There are only 4 ingredients to this magical sauce that drenches the cake.

  • heavy cream
  • salted butter
  • light corn sryup
  • sugar

Make the toffee sauce by combining the cream, butter, corn syrup and sugar in a medium saucepan. Mix it and bring everything to a boil. Making sure to stir frequently and cook the mixture until it becomes a deep amber color (35-40 minutes). Whisk in the remaining heavy cream and then strain the sauce through a sieve into a glass bowl.

Toffe pudding batter and layers

How to Make Sticky Toffee Pudding

After you’ve completed making the toffee sauce, it’s time to make the sponge cake! In another small saucepan, simmer the dates in water on low heat for about 15 minutes (the dates should be soft). Once they are done, add the dates and excess liquid to a food processor and puree everything until smooth.

Preheat your oven to 350 degrees. While the oven is preheating, butter 6 ramekins and set them aside while you make the cake batter.

Whisk the flour, baking powder, baking soda and salt in a small bowl. Then set it aside. In another bowl, beat the butter and brown sugar together until light and fluffy. Add the egg and vanilla, followed by the date puree. Add the dry ingredients and beat until smooth. Spoon the batter into ramekins making sure to smooth the tops. Bake for 20 minutes or until centers come out clean when a toothpick is inserted. Let the cakes cool for 10 minutes.

Trim the tops of the cake to be level with the tops of the ramekins. Remove cakes and then cut in half horizontally. Clean out the ramekins and spoon 1 tablespoon of toffee sauce into the bottom of each ramekin. Layer the bottoms of cakes back in the ramekins, followed by another tablespoon of toffee sauce and then the top piece of cake. Add another tablespoon of toffee sauce and spread evenly. Place ramekins on a baking sheet and bake for 10 minutes.

Let the cakes cool slightly, then remove them from the ramekins making sure to flip the cake onto the dessert plate. Top with warmed toffee sauce and whipped cream or ice cream.

How to layer sticky toffee pudding process pics

How to Layer sticky toffee pudding

Laying the cakes can be a little tricky. Follow our instructions and they will turn out great!

  • After the sponge cake has baked in the oven, trim the tops of the cake to be level with the tops of the ramekins.
  • Remove the cakes and then cut in half horizontally.
  • Clean out the ramekins and spoon 1 tablespoon of toffee sauce into the bottom of each ramekin.
  • Layer the bottoms of cakes back in the ramekins, followed by another tablespoon of toffee sauce and then the top piece of cake.
  • Add another tablespoon of toffee sauce and spread evenly.

Lots of steps but we promise they’re simple and SO worth it!

Toffee sauce being poured over cake

Serving, Variations + Storing

After your cakes have cooled slightly, flip them onto a dessert plate to serve. Don’t forget to pour more warm toffee sauce on top! You can never have too much toffee sauce in this recipe. The more toffee sauce, the better in my opinion.

Top with a little whipped cream, vanilla ice cream, or vanilla custard. The cream helps to even out all the flavors of this rich and delicious desert.

STORE your leftover toffee pudding in an airtight container and keep it in the fridge. This dessert is best eaten within a couple days. REHEAT it in the microwave for a 30-60 seconds and serve with whipped cream!

Sticky toffee pudding recipe with whipped cream

For more desserts, check out:

Create your Lil’ Luna account now!
Sign Up to Save Recipes

Sticky Toffee Pudding Recipe

5 from 8 votes
Buttery, sweet, and moist - this sticky toffee pudding is a MUST have treat! It takes several steps but is one of those desserts that is well worth the work and great for holidays and get togethers.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Cool Time 20 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 1009 kcal
Author Lil' Luna

Ingredients

Toffee Sauce

  • 2 1/2 cups heavy cream
  • 1/2 cup salted butter
  • 1/2 cup light corn syrup
  • 1 cup sugar

Cake

  • 6 oz dates pitted (about 7 dates)
  • 3/4 cup water
  • 3/4 cup all-purpose flour (plus 3 tbsp)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • 4 tbsp unsalted butter softened
  • 3/4 cup light brown sugar
  • 1 egg
  • 1/2 tsp vanilla

Instructions
 

  • Make toffee sauce by combining 1 1/4 cups cream, butter, corn syrup and sugar in a medium saucepan. Bring to a boil. Making sure to stir frequently, cook mixture until it becomes a deep amber color (35-40 minutes).
  • Whisk in remaining heavy cream and then strain the sauce through a sieve into a glass bowl.
  • In another small saucepan, simmer dates in water on low heat for about 15 minutes (the dates should be soft). Once done, add the dates and excess liquid to a food processor and puree until smooth.
  • Preheat oven to 350. Butter 6 ramekins and set aside.
  • Whisk flour, baking powder, baking soda and salt in a small bowl. Set aside.
  • In another bowl beat the butter and brown sugar together until light and fluffy. Add egg and vanilla, followed by the date puree. Add dry ingredients and beat until smooth.
  • Spoon batter into ramekins making sure to smooth the tops. Bake for 20 minutes or until centers come out clean when a toothpick is inserted. Let cool for 10 minutes.
  • Trim tops of the cake to be level with the tops of the ramekins. Remove cakes and then cut in half horizontally.
  • Clean out ramekins and spoon 1 tablespoon of toffee sauce into the bottom of each ramekin. Layer bottoms of cakes back in the ramekins, followed by another tablespoon of toffee sauce and then the top piece of cake. Add another tablespoon of toffee sauce and spread evenly.
  • Place ramekins on a baking sheet and bake for 10 minutes.
  • Let cool slightly, then remove cakes from ramekins making sure to flip the cake onto the dessert plate. Top with warmed toffee sauce and whipped cream.

Like this Recipe?

Pin it now!

Pin It NowPin It Now

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Chiffon Cake

5 from 5 votes

Oogie Boogie Trifle

Total Time: 10 minutes
5 from 5 votes

Cookies and Cream Cupcakes

Total Time: 40 minutes
5 from 6 votes

Pumpkin Dump Cake

Total Time: 1 hour 5 minutes
4.89 from 43 votes

About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments: