Sticky Toffee Pudding

Name: Sticky Toffee Pudding
Prep time: 25 min
Cook time: 42 min
Total time: 1 h 7 min
Cuisine: British
Ingredients: 250 g Date, chopped; 300 ml Water, boiling; 225 g Flour, sifted; 12 g Baking powder; 2 g Salt; 225 g Butter, softened and divided; 250 g Brown sugar, divided; 2 Egg, beaten; 2 tsp Vanilla extract; 200 ml Cream

Sticky Toffee Pudding · ready in 1 h 7 min · 8 servings · 618 kcal per serving · medium · 10 ingredients

A beloved British dessert where a soft date sponge drinks in glossy toffee sauce, best served warm so every bite feels rich, dark, and comforting.

Prep: 25 min
Cook: 42 min
Total: 1 h 7 min
Serves: 8
kcal: 618
Difficulty: medium

British Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

250 gDate, chopped
300 mlWater, boiling
225 gFlour, sifted
12 gBaking powder
2 gSalt
225 gButter, softened and divided
250 gBrown sugar, divided
2Egg, beaten
2 tspVanilla extract
200 mlCream

Equipment

kettle, oven, stovetop, mixing bowl, saucepan, whisk, spatula, sieve, baking dish, knife, cutting board, pastry brush

Instructions

Mise en place
Gather and measure all ingredients, then set out a mixing bowl, saucepan, whisk, spatula, sieve, baking dish, knife, board, scale, and kettle. · 5 min
What to look for: Ingredients and tools are measured and ready.
Soak dates
Chop the dates, place them in a bowl, pour over 300 g boiling water, and let them soften until the liquid turns deep brown. · 15 min
What to look for: Dates look swollen and the soaking liquid is dark.
Heat oven
Heat the oven to 204°C / 400°F and butter a 23 cm baking dish, then dust it lightly with flour to help the sponge release. · 5 min
What to look for: Dish is evenly greased and lightly coated.
Cream batter
Beat 75 g butter with 100 g brown sugar until lighter and soft, then beat in the eggs one at a time with the vanilla extract. · 5 min
What to look for: Mixture looks lighter, fluffy, and cohesive.
Fold flour
Sift the flour, baking powder, and salt over the bowl, then fold gently until only a few pale streaks remain. · 3 min
What to look for: Batter is thick with a few visible flour streaks.
Add dates
Mash the soaked dates in their liquid, fold them through the batter, and scrape the loose mixture into the prepared dish. · 4 min
What to look for: Batter is pourable and speckled with softened date.
Bake sponge
Bake the pudding until risen and springy, with a skewer coming out mostly clean from the center. · 24 min
What to look for: Top is set, risen, and deep golden brown.
Make sauce
Simmer 150 g butter, 150 g brown sugar, and cream in a saucepan, stirring until glossy and thick enough to coat a spoon. · 8 min
What to look for: Sauce is glossy, smooth, and lightly thickened.
Soak pudding
Poke the hot sponge all over with a skewer, pour on half of the toffee sauce, and let it soak until shiny. · 5 min
What to look for: Surface looks glossy and the sauce sinks into the holes.
Serve warm
Serve warm squares with the remaining toffee sauce spooned over each portion for the classic sticky finish. · 2 min
What to look for: Each portion is coated with warm glossy sauce.

Nutrition (per serving)

kcal	618
Protein	6 g
Carbohydrates	77 g
of which sugars	51 g
Fat	33 g
of which saturated	21 g
Fibre	3 g
Sodium	296 mg

Nutri-ScoreE

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 2 months
Cover portions and warm until the sponge is hot and the sauce loosens, adding a spoon of water if needed.

Ingredient substitutions

Brown sugar

Sugar: The sauce will be lighter and less caramel flavored.

Vanilla extract

Sugar: This adds sweetness but not the same warm aroma.

Cream

Milk: The sauce will be thinner and less rich.