It’s easy to see why sticky toffee pudding is such a beloved classic. This British dessert—often called sticky toffee cake—is rich, buttery, and unbelievably moist, with deep caramel flavor from dates and brown sugar. After baking, it’s soaked in warm toffee sauce that seeps into every bite, making it tender, sticky, and downright irresistible.
What You'll Need to Make Sticky Toffee Pudding
- Dates: Create the pudding’s signature caramel flavor and moist, tender texture.
- Flour, baking powder, baking soda, and salt: Provide structure, lift, and balance.
- Warm spices: A touch of cinnamon, cloves, and nutmeg adds cozy depth.
- Butter and brown sugar: Used in both the cake and sauce for rich, toffee-like sweetness.
- Eggs: Add structure, richness, and moisture.
- Vanilla extract: Enhances the caramel flavor in both the cake and sauce.
- Heavy cream: Makes the toffee sauce silky and luscious.
- Whisky (optional): Adds warmth and complexity; extra cream works fine instead.
- Orange zest (optional): Brightens the sauce and cuts through the sweetness.
Step-by-Step Instructions
Step 1: Soak the dates. In a small saucepan, combine the dates and water and bring to a boil. Remove the pan from the heat and let sit for 5 minutes to soften up the dates.
Step 2: Combine the dry ingredients. Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, and nutmeg.
Step 3: Purée the dates. Transfer the dates and their liquid to a food processor. Add the baking soda and process until completely smooth, about 1 minute. The baking soda helps soften the dates so they blend easily into a silky purée, and it also acts as a leavener for the cake.
Step 4. Make the cake batter. In the bowl of an electric mixer fitted with the paddle attachment (or use beaters), beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, then mix in the vanilla and the date mixture on low speed. Add the dry ingredients and mix on low just until everything’s evenly combined.
Step 5: Bake the cake. Pour the batter into a greased 9-inch square baking dish or cake pan and spread it into an even layer. Bake at 350 degrees F until the cake is set and a tester inserted in the center comes out clean, 30 to 35 minutes. As soon as it comes out of the oven, grab a skewer or toothpick and poke holes all over the warm cake, about an inch apart and all the way down to the bottom.
Step 5: Make the toffee sauce. While the cake bakes, melt the butter in a medium saucepan over medium heat. Add the brown sugar, cream, vanilla, salt, and whiskey. Bring to a boil, then reduce the heat and simmer for a few minutes.
Step 6: Soak the cake. Pour about 1/2 cup of the hot toffee sauce evenly over the cake, letting it sink into all those little holes. Return the pan to the oven for about 5 minutes, until the sauce is bubbling and has soaked in. Set the pan on a rack and let the cake cool for about 30 minutes.
Step 7: Serve. Cut the cake into squares and serve it warm, passing the remaining sauce at the table. Be generous—the sauce really makes this dessert, and there’s plenty to go around. Sticky toffee pudding is best served fresh, but you can make it up to 2 days ahead. Enjoy!
