Sticky Toffee Pudding

This is a delicious and super sweet sticky pudding. Serve with whipped cream.

Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins
1 8-inch pudding


  • 1 ½ cups finely chopped, pitted dates

  • 1 ¼ cups hot brewed tea

  • ¾ cup white sugar

  • 2 tablespoons white sugar

  • ½ cup unsalted butter, softened

  • 3 large eggs

  • 2 cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • 1 teaspoon instant espresso coffee granules

Hot Toffee Sauce:

  • ½ cup white sugar

  • 1 tablespoon white sugar

  • ¾ cup brown sugar

  • 1 tablespoon brown sugar

  • ¾ cup golden syrup

  • 1 tablespoon golden syrup

  • ½ cup unsalted butter

  • 1 cup heavy cream

  • 1 teaspoon vanilla extract


  1. Combine dates and tea in a bowl and soak for 15 minutes.

  2. Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.

  3. Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.

  4. Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.

  5. Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.

  6. When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.

  7. Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

Cook's Note:

It's very important to finely chop the dates before soaking to obtain a smooth consistency.

Editor's Note:

The original recipe is in metric. If you have a scale, the metric measurements are: 225 g chopped dates, 300 ml hot tea, 110 g unsalted butter, 175 g sugar, and 250 g flour for the pudding. For the hot toffee sauce you will need 110 g unsalted butter, 175 g brown sugar, 110 g white sugar, 300 g golden syrup, and 250 ml cream.

Nutrition Facts (per serving)

847 Calories
36g Fat
130g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 847
% Daily Value *
Total Fat 36g 47%
Saturated Fat 22g 111%
Cholesterol 172mg 57%
Sodium 319mg 14%
Total Carbohydrate 130g 47%
Dietary Fiber 3g 11%
Total Sugars 84g
Protein 7g
Vitamin C 0mg 2%
Calcium 126mg 10%
Iron 2mg 13%
Potassium 319mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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