British
Sticky Toffee Pudding
A warm British sponge pudding made with softened dates and served with a glossy toffee sauce. The crumb is dark, tender, and steeped with buttery caramel just before serving.
Watch it madeBBC · 4:12
Ingredients
- Pitted dates, finely chopped100g
- Boiling water90ml
- Bicarbonate of soda1/2 tsp
- Unsalted butter, softened35g
- Dark muscovado sugar45g
- Egg, beaten1 small
- Black treacle1 tsp
- Self-raising flour70g
- Fine sea salt1 pinch
- Unsalted butter, for the sauce35g
- Dark muscovado sugar, for the sauce55g
- Double cream80ml
- Black treacle, for the sauce1 tsp
Method
- Heat the oven to 180°C/160°C fan and butter two 175ml pudding basins or ramekins.
- Put the chopped dates in a bowl, pour over the boiling water, stir in the bicarbonate of soda, and leave to soften for 10 minutes.
- Cream the softened butter and dark muscovado sugar together until lighter and fluffy.
- Beat in the egg a little at a time, then mix in the black treacle.
- Fold in the self-raising flour and salt, then stir in the soaked dates and their liquid to make a loose batter.
- Divide the batter between the prepared basins and place them on a baking tray.
- Bake for 22 to 25 minutes, until risen and a skewer inserted into the centre comes out clean.
- While the puddings bake, make the sauce by melting the butter, muscovado sugar, double cream, and treacle together in a small pan over low heat.
- Bring the sauce to a gentle simmer and cook for 3 to 4 minutes, stirring, until smooth and glossy.
- Turn out the hot puddings, spoon over plenty of toffee sauce, and serve immediately with extra sauce alongside.
Common questions
Can I substitute the dates or treacle in sticky toffee pudding?
Yes. Medjool or regular dates both work; just chop them finely and soak until very soft. If you don’t have black treacle, use molasses or dark corn syrup, though the flavour will be a little less deep and British-style.
How long does sticky toffee pudding take from start to finish?
Plan for about 40 to 50 minutes total: 10 minutes soaking the dates, 10 minutes mixing, 22 to 25 minutes baking, plus 5 minutes for the sauce. Let it rest briefly before serving so it sets slightly.
What are the most common mistakes when making sticky toffee pudding?
The biggest mistakes are under-soaking the dates, overmixing the batter, and overbaking the puddings. Also, keep the sauce on low heat so it doesn’t split or become grainy. The batter should be loose, not stiff.
Can I store sticky toffee pudding and reheat it later?
Yes. Store the cooled pudding and sauce separately in the fridge for up to 3 days. Reheat the pudding gently in the microwave or oven, and warm the sauce separately until pourable. Add fresh cream or ice cream when serving.
How should I serve sticky toffee pudding for the best result?
Unmould the puddings warm, then spoon over plenty of hot sauce so it soaks in. Serve with cold double cream, custard, or vanilla ice cream for contrast. A little extra sauce at the table makes it even better.