Sticky Toffee Pudding

Published November 30, 2014. Updated March 6, 2020

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Don’t you love the good old fashioned classics like this that are just like your grandma used to make? I love sticky toffee pudding cake! It may take a little bit of effort because you have to boil and puree the dates but I’m telling you, it is well worth it!

Sticky Toffee Pudding | Cooking Classy

I’d say the only way to eat this cake is warm, even if that means you have to reheat it. I just love the way the sauce soaks into the warm cake and keeps it moist and perfectly tender (note that I took photos of the cake sliced into when it was cool I also had to add the sauce once cool so the sauce didn’t immediately spread for the photos. So, with that said this cake will be even more moist than it may appear). The flavors of this cake are simple yet it’s a flavor that will have you coming back time and time again. You know, that toffee flavor we all can’t get enough of.

This is a dessert that would be perfectly fitting for your holiday table and it’s one you definitely shouldn’t pass by! Let’s face it, when something is served up in individual portions like this who wouldn’t love them? Dieters downfall right here, but hey isn’t that what the holidays are for? At least we’ve got portion control going on with these :).

Happy baking!

Sticky Toffee Pudding | Cooking Classy

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5 from 3 votes

Sticky Toffee Pudding

Delicious soft and moist, date infused cake topped with a sweet and sticky toffee sauce that soaks right into the cake. The perfect recipe for a holiday celebration!
Servings: 10
Prep25 minutes
Cook25 minutes



Toffee Sauce


  • Preheat oven to 350 degrees. Butter 10 wells of a muffin tin well and dust with flour, shaking out excess, set aside.
  • Add dates and water to a medium saucepan. Bring to a boil over medium-high heat then add baking soda and boil, stirring occasionally, 1 minute longer. Remove from heat, cover saucepan with lid and rest 10 minutes, then puree (the water and dates) in a food processor or blender. Set aside to cool.
  • In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and brown sugar until mixture become lighter in shade.
  • Mix in egg then mix in egg yolk and vanilla extract. With mixer set on low speed, add in half of the flour mixture and mix until combined, then mix in pureed date mixture and finish by mixing in remaining half of the flour mixture.
  • Divide mixture among prepared cupcake pan, filling each about 2/3 full (about 1/3 cup at a time). Bake in preheated oven 17 - 19 minutes. Meanwhile prepare toffee sauce (about halfway through so it's still warm for serving).
  • Cool cakes in cupcake pan 5 minutes then run a butter knife around edges to loosen. Plate cakes (you can either serve the upright or rotate, if rotating to bottom side you may likely want to cut off about 1/2-inch just to level so they lay flat). Poke tops about 10 times with a toothpick then drizzle toffee sauce over tops. Serve warm.
  • For the toffee sauce:
  • In a small saucepan combined butter, cream, brown sugar and salt. Heat mixture over medium-high heat stirring constantly until mixture reaches a boil, then allow to boil 3 minutes, stirring occasionally. Remove from heat and stir in vanilla.
  • Serve warm over cakes. Store in refrigerator in an airtight container and reheat before serving.
Nutrition Facts
Sticky Toffee Pudding
Amount Per Serving
Calories 389 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 86mg29%
Sodium 234mg10%
Potassium 246mg7%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 41g46%
Protein 3g6%
Vitamin A 639IU13%
Vitamin C 1mg1%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Sandy

    This is a delicious recipe. I noticed, however that in preparing the sauce there were no instructions as to when to add the vanilla extract and salt. I have made caramels before so I added it at the end.

  • Lois Sanders

    I should have posted a long time ago, but better late than never. I made this recipe a few years ago, and it has become a family tradition for our Christmas dinner dessert. It is so wonderful. My grown children ask for it year after year, and I sure won’t disappoint them. Thank you for such a wonderful recipe. This recipe is a keeper and a maker of treasured memories. Thank you.

  • Debbie Bianchi

    This Sticky Toffee Pudding is excellent. Next time I will double the yummy sauce, great to have a little more for ice cream. We went to Ireland and Scotland recently and had a lot of Sticky Toffee Puddings and my husband liked your recipe the best, better than those we had overseas.

      • Jaclyn

        Jaclyn Bell

        I haven’t ever tried freezing them unfortunately, they should keep well in the fridge for about 5 days though.

  • Lois

    In Amish country, this is called date pudding, and it’s one of my favorites. I made this recipe for our dessert on Christmas eve. I used ramekins instead of cupcake tins because my tins were a little warped. The cakes turned out perfect, and everyone raved. This will now become our families’ holiday tradition. Thank you!

  • Callie

    I got Medjool dates from Whole Foods in the produce section. Does this mean they are not dried and wouldn’t work for the recipe?

    • Jaclyn

      Jaclyn Bell

      It is the dried kind that is used for this recipe, that’s one reason they are boiling the water. I hope you try and love these!