Treat yourself to this sticky toffee pudding, then check out our sticky toffee self-saucing pudding, vegan sticky toffee pudding, banana sticky toffee pudding and ginger sticky toffee pudding.

How to make the perfect sticky toffee pudding: cook's tips

  • Buy Medjool dates if you can – they have a lovely natural toffee flavour and sticky texture to help keep the pudding moist.

How to serve sticky toffee pudding: Custard, ice cream and custard will all work well with this pud.

Can it be made in advance? Bake the pudding in advance and freeze in the dish for upto three months. Defrost before reheating. Make the toffee sauce on the day.

Sticky toffee pudding recipe


  • 200g dried dates, stoned and chopped
  • 250ml (not too strong) black tea
  • 1/2 tsp bicarbonate of soda
  • 85g unsalted butter, softened
  • 175g golden caster sugar
  • 2 eggs, beaten
  • 175g self-raising flour
  • 1 tsp mixed spice

toffee sauce

  • 100g light muscovado sugar
  • 100g unsalted butter
  • 142ml carton double cream


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a saucepan and bring to the boil. Cook for 3–4 minutes to soften the dates. Stir in the bicarbonate of soda.

  • STEP 2

    Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin.

  • STEP 3

    Bake for 30–35 minutes or until the top is just firm to touch. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.


Lulu GrimesManaging editor

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings