This, friends, is not just a dessert—it’s a warm hug in a ramekin. Sticky Toffee Pudding is rich, gooey, and gloriously saucy, with a deep caramel flavor that comes from soft Medjool dates and a brown sugar toffee sauce you’ll want to eat by the spoonful.
Each ramekin hides a moist, tender sponge cake that soaks up the silky toffee like a dream. It’s a total showstopper for holiday dinners, date nights, or anytime you want to impress with something cozy and nostalgic (but secretly easy!). If you’re into my Brown Butter Pecan Blondies or Molasses Crinkle Cookies, this one’s a must-bake.
📝 Ingredients
For the pudding cakes:
- 1 cup pitted Medjool dates, chopped
- 3/4 cup boiling water
- 1/2 tsp baking soda
- 1/3 cup unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
For the toffee sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 3/4 cup packed brown sugar
- 1/2 tsp vanilla extract
👩🍳 Instructions
1. Preheat oven to 350°F. Lightly grease 6 ramekins or a muffin tin.
2. In a bowl, pour boiling water over chopped dates. Stir in baking soda and let sit for 10 minutes.
3. In a separate bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla.
4. Stir in soaked date mixture (it’s okay if it looks a bit lumpy).
5. Fold in flour, baking powder, and salt until just combined.
6. Divide batter into ramekins. Place on a baking sheet and bake 18–22 minutes, or until puffed and springy.
7. While cakes bake, make the sauce: Combine butter, cream, and brown sugar in a saucepan. Bring to a simmer and cook for 3–5 minutes, stirring until smooth. Stir in vanilla.
8. Let cakes cool slightly, then invert onto plates and pour warm sauce generously over each.
🍽️ Serving Tips
- Serve warm with vanilla ice cream, whipped cream, or extra sauce on the side.
- Garnish with a light dusting of flaky salt or chopped pecans.
- These make lovely gifts—just wrap each ramekin in parchment and twine!
🎨 Creative Variations
- Add a splash of bourbon to the sauce.
- Stir chopped pecans or chocolate chips into the batter.
- Try baking it in a loaf pan and slicing into thick slabs.
🫒 Storage Info
- Store leftovers in fridge for 3 days.
- Reheat in microwave or oven until warm.
- Sauce keeps well in fridge; reheat gently until pourable.
Sticky Toffee Pudding
Ingredients
For the pudding cakes:
- 1 cup pitted Medjool dates chopped
- 3/4 cup boiling water
- 1/2 tsp baking soda
- 1/3 cup unsalted butter softened
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
For the toffee sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 3/4 cup packed brown sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease 6 ramekins or a muffin tin.
- In a bowl, pour boiling water over chopped dates. Stir in baking soda and let sit for 10 minutes.
- In a separate bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla.
- Stir in soaked date mixture (it’s okay if it looks a bit lumpy).
- Fold in flour, baking powder, and salt until just combined.
- Divide batter into ramekins. Place on a baking sheet and bake 18–22 minutes, or until puffed and springy.
- While cakes bake, make the sauce: Combine butter, cream, and brown sugar in a saucepan. Bring to a simmer and cook for 3–5 minutes, stirring until smooth. Stir in vanilla.
- Let cakes cool slightly, then invert onto plates and pour warm sauce generously over each.
Notes
- Make-ahead tip: Bake the cakes, cover, and warm in oven before serving. Sauce can be reheated too!
- No ramekins? Use a muffin tin or bake as a loaf and slice.
- Want it gluten-free? Use a 1:1 GF flour blend.
- No dates? Try soaked raisins or chopped dried figs.
Let me know if you make it—tag me on Pinterest or Instagram, I’d love to see your twist! ✨
