Sticky Toffee Pudding Recipe — Heaven on a Plate!

This sticky toffee pudding recipe for a traditional British dessert, is one of those desserts you’ll dream about after the first time you taste it. This sticky toffee pudding is easy to make, and freezes exceptionally well. 

If you’ve never tried sticky toffee pudding, or sticky date pudding, I’m so glad that you’re here!

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Discovery in Scotland

The first time I had sticky toffee pudding was about eight years ago, at a hotel restaurant in the middle of nowhere, in the Scottish Highlands. And it just so happens that this classic sticky toffee dessert was claimed to have been invented at the Udny Arms in Newburgh, Scotland.

Due to a cooking issue with my kids’ fish and chips (long story), I ended up having to request my dessert “to go” which is not common practice at such restaurants in the Highlands of Scotland. They didn’t have a plastic spoon or fork to give me, so I had to eat the luscious, fresh cream-topped dessert with my fingers while my husband drove! Did I have any complaints? Not one. It was the messiest, most delicious dessert I think I’ve ever had!

Another delicious Scottish dessert: Cranachan

Of course, upon my return to the US, I immediately looked up a sticky toffee pudding recipe to try to re-create this heavenly treat. The first recipe I made tasted so much like the one in Scotland, I’ve stuck to this sticky toffee pudding recipe with only a few changes of my own. (Mostly, like adding Drambuie to the sticky toffee sauce–talk about gilding the lily!) Note: if you hear of sticky date cake, it’s the same thing.

Searching for a “sticky toffee pudding recipe without dates”?

1. The first thing I want to tell you is that I HATE dates. Truly, I abhor them. Since I was a little girl, there’s something about the sticky texture and the flavor that I really dislike immensely. 
2. I LOVE sticky toffee pudding made WITH dates! It’s true. You don’t taste the dates in this dessert, I promise you as a fellow date-hater! 
3. Please don’t try to make a sticky toffee pudding recipe without dates! Honestly, it won’t taste the same and you’ll be missing out. It’s the equivalent to making an apple pie without apples? Silly, right?

This recipe was my inspiration for making STICKY TOFFEE PORRIDGE, a recipe I made for the World Porridge Championship Speciality Competition in Scotland in 2014, and won!

Now back to our regularly scheduled programming: a sticky toffee pudding recipe with dates! 😜

Love all things toffee and caramel? Try this delicious and authentic crème caramel from my pal, Jill!

What Is Sticky Toffee Pudding?

Contrary to what you may think if you are in the US, this dessert is a cake covered in a toffee sauce, not a pudding that’s eaten in a bowl with a spoon. Pudding = Dessert in the UK, and that is why it’s called sticky toffee pudding. However, the sauce is more like caramel than toffee, too.

Searching for a perfect Scottish shortbread recipe? This is it: 3 ingredients, as it should be.

Is This as Good as Gordon Ramsay’s Sticky Toffee Pudding Recipe?

In one word, YES! I have had Gordon Ramsay’s sticky toffee pudding at the Ritz Carlton Powerscourt in Enniskerry, Ireland, and this recipe could absolutely pass as the same as Chef Ramsay’s version. You won’t be disappointed, trust me!

Is Figgy Pudding the Same as Sticky Toffee Pudding?

No, figgy pudding is the same as Christmas pudding. or plum pudding, seen in the photo below. Figgy or plum pudding is a rich, fruit-filled dessert that is steamed on the stove top and set alight before serving on Christmas day.

While sticky toffee pudding is a one layer, or individual date cake that is served with a toffee sauce poured over the top. And would you believe you’ll get over 10% (2 mg) your recommended daily allowance of iron?  It’s quite decadent, and honestly, many people say it’s their very favorite dessert!

Scrape sides of bowl often.

 Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.

Add half of flour and baking powder and beat to blend.

Next, add the remaining 2 eggs, one at a time, beating to blend after each addition. Continue scraping down sides of bowl, often. Now add the remaining flour and beat until blended.

Combine instant coffee and baking soda in small bowl.

Pour into date mixture, stirring to dissolve coffee granules. It will froth slightly. At this point, you can leave the mixture as is, or blend with an immersion blender which makes gives a more even texture throughout the cake. I like it both ways.

Add the date mixture to batter and mix well until evenly combined.

Pour the batter into prepared pan. I have found that placing about 1 cup of batter, into another small pan works also. The cake doesn’t rise as high, which means there is no need to level the top.

Bake the Cake

Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 50 minutes to 1 hour.  It will look like this:

Let the cake cool in the pan. After it has cooled, you can level off the top of the cake if necessary. Carefully remove the cake from the dish, then level and remove the top. I like using a cake leveler. Place the cake back into the pan. Poke holes all over the cake with a skewer or toothpick.

Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups (12 oz), stirring occasionally, about 15 minutes. If adding the Drambuie, add it after taking the sauce off the heat.

When cake is cool and caramel sauce is still warm, but not too hot, pour about half of the sauce over the cake.

Let cool to room temperature, then refrigerate, without covering. After an hour or so, when the sauce has become firm, cover the dessert with cling film (once cool the plastic won’t stick to it.)

When serving, cut a piece and heat in microwave until the caramel melts; the dessert should be hot and steaming.

Serve with the reserved, warm sticky toffee sauce. Additionally, this can be topped with freshly whipped cream which could be referred to as “gilding the lily”!

Can you Freeze Sticky Toffee Pudding

Yes! If you like, you can freeze individual pieces of sticky toffee pudding so you won’t be tempted to eat too much the first time. Incidentally, not only does it freeze incredibly well, it’s one of those dishes that is actually best when reheated in the microwave. It comes out hot, moist and steamy, as it was intended to be served!

As they say in Scotland, “Ye cannae whack it!” Translation: “You can’t beat it!”

What can I serve as a main course before sticky toffee pudding? Give these British recipes a try ~

• Sausage Rolls
• Shepherd’s Pie or Cottage Pie
• Bangers and Mash
• Steak Pudding
• Coronation Quiche

Sticky Toffee Pudding--Heaven on a Plate!

Servings: 12 servings

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

One of the best desserts ever invented. If you don't believe me, give it a try and tell me I'm wrong.

4.8 from 228 votes

Print Rate Pin

Special Equipment

• 1 9"x9" baking pan preferably not a dark pan

Ingredients

US CustomaryMetric

Cake

• 1 ¼ c Medjool dates finely chopped
• 8 oz water boiling
• ½ cup unsalted butter room temperature
• 1 cup packed 6 ounces golden brown sugar
• 4 eggs large, preferably organic
• 1 ¾ c flour all purpose
• ½ tsp baking powder
• 1 tsp baking soda
• 2 Tbsp instant coffee granules
• 1 pinch salt

Sticky Toffee Sauce

• ¼ cup butter unsalted
• 1 cup brown sugar packed, (light or dark)
• 2 cups heavy whipping cream (preferably organic)
• 1 Tbsp Drambuie liqueur (optional - or good quality whisky)
• 1 pinch salt

Get Recipe Ingredients

Instructions

• Oven temperature is 350°F (175°C) but don't preheat it yet.

Make the Cake

• Butter the pan (preferably not dark.)
• Place chopped dates in small bowl, then pour 1 cup boiling water over the dates and let cool, about 1 hour.
• Mix flour and baking powder and set aside.
• Now preheat the oven to 350°F (175°C).
• Using electric mixer, beat butter and sugar in large bowl to blend.
• Scrape sides of bowl often. Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.
• Add half of flour and baking powder and beat to blend.
• Next, add the remaining 2 eggs, one at a time, beating to blend after each addition. Continue scraping down sides of bowl.
• Now add the remaining flour and beat until blended.
• Combine instant coffee and baking soda in small bowl.
• Pour the coffee and soda into the date mixture, stirring to dissolve the coffee granules. It will froth slightly. At this point, you can leave the mixture as is, or blend with an immersion blender which makes gives a more even texture throughout the cake.
• Add the date mixture to the batter in the bowl, and mix until evenly combined.
• Pour the batter into prepared pan.

Bake the Cake.

• Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 50 minutes to 1 hour. 
• Let the cake cool in the pan. After it has cooled, you can level off the top of the cake if necessary. Carefully remove the cake from the dish, then level and remove the top. I like using a cake leveler. Place the cake back into the pan. Poke holes all over the cake with a skewer or toothpick.

Make the Sticky Toffee Sauce.

• Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
• Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups (12 oz), stirring occasionally, about 15 minutes. If adding the Drambuie, add it after taking the sauce off the heat.
• When cake is cool and caramel sauce is still warm, but not too hot, pour about half of the sauce over the cake. Let cool to room temperature, then refrigerate, without covering. After an hour or so, when the sauce has become firm, cover the dessert with cling film (once cool the plastic won't stick to it.)

How to Serve Sticky Toffee Pudding

• When serving, cut a piece and heat in microwave until the caramel melts; the dessert should be hot and steaming. Serve with the reserved, warm sticky toffee sauce and freshly whipped cream.

Notes

• This is in my top 5 desserts of all time. 
• As always, use a scale for best results.
• I like it with the dates in pieces, as well as blended. Try it both ways and see if you prefer one way over the other.
• This dessert freezes perfectly. 

Nutrition

Serving: 1piece | Calories: 464kcal | Carbohydrates: 45g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 132mg | Sodium: 239mg | Potassium: 268mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1050IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 2mg

Did you Make this Recipe?

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Author: Christina Conte (adapted from Epicurious)

Course Desserts

Cuisine British

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