Home > Recipes > Desserts > > Traditional Sticky Toffee Pudding Recipe
by Michelle
November 18, 2020
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4.95 (119 ratings)This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top (that toffee drizzle is a holiday gift of its own!). Serve it with whipped cream or vanilla ice cream for a truly unforgettable dessert!
I was first introduced to this English (and Canadian) Christmas dessert about a decade ago when I stumbled upon a newspaper spread about holiday food and there was an article dedicated to different types of puddings (all of which I want to try), and the recipe for the sticky toffee pudding jumped right off the page at me.
As soon as I saw it included dates, I dashed off to the kitchen to give it a try (I LOVE dates!). And not surprisingly, I looooooved the sticky toffee pudding!
Pudding pans: How to choose and how to prepare
Some puddings are prepared in Bundt cake pans, while others are in a standard baking dish. In this one, I recommend an 8-½ inch porcelain soufflé dish (this has about a 2-quart capacity); its tall sides keep the pudding crunchy and rich. A similar-sized baking dish would also work, but a porcelain option is the best in terms of the way it conducts heat and produces a crusty exterior and super moist interior.
Grease the pan with a light layer of butter or non-stick cooking spray. Whatever you grease it with, be sure that you have kept the coating very light, so that the butter or oil does not soak into the pudding. Use a paper towel to blot up any excess.
How to make sticky toffee pudding step by step
Though traditional “puddings” are boiled or steamed, sticky toffee pudding has evolved and is now traditionally baked. I am a huge fan of this because the crisp edges and structure this cake gets from the oven are absolutely heavenly. I fell in love with how straightforward this recipe is, and how utterly delicious it is!
- Preheat oven and grease your baking dish.
- Bring the toffee sauce together by adding the butter, brown sugar, and molasses to a saucepan. Boil on medium and stir until sugar is melted. Lower to simmer until the sauce thickens and coats the spoon.
- Pour half of the toffee mixture into the greased base of the baking dish. Place the dish in the freezer, and set the other half aside.
- Begin making the pudding by heating the dates and water in a medium saucepan. Once water is boiling, remove it from the heat and stir in the baking soda. You want to set this aside but keep it on very low heat.
- Whisk together flour, baking soda, and salt in a small bowl.
- In a standing mixer bowl, or in a large bowl (and using a hand mixer), you will beat the butter and granulated sugar until fluffy. Then, you will beat in the eggs and vanilla. NOTE: Here, you may see things looking a bit clumpy – that’s normal!
- Add half of the flour mixture into the standing mixer bowl, followed by the date mixture. Next, add the other half of the flour mixture and mix. (You want to avoid overmixing here, so make sure you watch closely and turn the mixer off as soon as you see the ingredients totally blended.)
- Remove the soufflé dish from the freezer and pour the pudding mixture in.
- Bake the sticky toffee pudding for 50 minutes, or until a toothpick from the center comes out with moist crumbs attached.
- Let the pudding cool fully before serving with the other half of the toffee sauce.
Variations and serving ideas
There are so many kinds of traditional puddings, you may find yourself inspired once you start making them! A sticky toffee pudding like this is a classic, but you can spice it up a bit pretty easily:
- A pinch of clove or nutmeg can give it a gingerbread feel.
- We call dates “nature’s candy” for a reason! They are quite sweet, so for those looking to cut that down, dried apricots are a great swap.
- Dark cocoa powder could also be added for some bitter dark notes.
- Whipped cream on its own is fabulous, but you can also fold the second half of the toffee mixture into whipped cream.Talk about luxurious!
- You can also serve this topped with or alongside vanilla ice cream.
- Looking for smaller portions? Use smaller ramekins to make single-serving puddings. Your cook time will be closer to 30-40 minutes!
Making ahead and storage tips
- Make-Ahead: Do not add half of the toffee to the pan, and instead bake the cake on its own. While it is still hot, poke holes in the cake and drizzle half of the toffee over. When it is cooled, cover the pudding with plastic wrap. Store the rest of the toffee in an air tight container in the refrigerator.
- Storing: The pudding can be stored, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Separate the puddinginto individual servings and wrap each serving tightly with plastic wrap and place in a freezer-safe resealable bag for up to 3 months.
- To Reheat the Pudding: You can warm the sticky toffee pudding in the microwave, the oven, a toaster oven, or even the grill (wrapped in foil).
- To Reheat the Toffee Sauce: Warm over low heat on the stove or in the microwave in 30-second bursts on 50% power. Be sure to stir frequently to keep the sauce from evaporating or burning.
On a toffee or pudding kick? Me too! Check these out:
- Chocolate Chip Toffee Blondies
- Saltine Toffee Candy with Pecans
- Bourbon Bread Pudding Recipe
- Cinnamon Roll Bread Pudding Breakfast Casserole
I would absolutely love it if you tried this sticky toffee pudding for dessert (for the holidays or ANY day!); if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍
Sticky Toffee Pudding
Yield: 6 to 8 servings
Prep Time: 30 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 20 minutes mins
This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.
4.95 (119 ratings)
Print Pin Rate
Ingredients
For the Toffee Sauce:
- 2 cups (480 ml) heavy cream
- ½ cup (99 g) dark brown sugar
- 2½ tablespoons golden syrup, or molasses
- Pinch salt
For the Pudding:
- 6 ounces (170 g) pitted dates, chopped
- 1 cup (240 ml) water
- 1 teaspoon baking soda
- 1¼ cups (150 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons (57 g) unsalted butter
- ¾ cup (149 g) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
In a small bowl, whisk together the flour, baking powder, and salt.
In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)
Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t overbeat the batter.
Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.
Notes
- Recipe adapted from David Lebovitz
Calories: 731kcal, Carbohydrates: 92g, Protein: 6g, Fat: 38g, Saturated Fat: 23g, Cholesterol: 183mg, Sodium: 437mg, Potassium: 360mg, Fiber: 2g, Sugar: 67g, Vitamin A: 1480IU, Vitamin C: 0.5mg, Calcium: 108mg, Iron: 1.9mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: British
Photography byLauren Grant.
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129 Comments on “Traditional Sticky Toffee Pudding Recipe”
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Francoise — Reply
So good
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Olivia — Reply
Amazing recipe!! The toffee sauce took closer to 15 minutes to get thick and amber-colored for me, rather than 5, but it was perfection. One of the best desserts I’ve had. I used an 8-inch square baking dish and it turned out great.
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Tfenn — Reply
It did not as anywhere in the recipe to chop or mash the dates. I read other recipes and they said to do this. Mine had big clumps of dates that were not mixed into the cake. Wish I had cut up and mashed the dates. 😩
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Patricia Dold — Reply
How much water in the date mixture? I’m supposed to make this today for my daughter in laws birthday. Thanks in advance!
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Rebecca — Reply
LOVE this cake! Made some modifications to make it gluten & dairy free and you couldn’t tell at all. It was so fluffy and reheated really well! I can’t wait to make this again!
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Ashley Quiocho — Reply
Your post includes butter but no butter in recipe for toffee?
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Susan T-O — Reply
It’s in Step 6. You beat it together with the sugar when making the pudding/sponge.
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Heather — Reply
This recipe is a keeper. I think it would be helpful to be more clear on the toffee times because it takes about 40 minutes to get it thick enough, but the pudding was EXACTLY what I was hoping for! Tender and moist, gooey, delicious. Thank you!
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Ashley — Reply
Heather did you use butter in toffee sauce? It’s been about 20 min and it’s still runny
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Tori — Reply
This is to die for! I made it twice last year around the holidays and will be again tomorrow for an early Christmas gathering. Thank you for a fantastic recipe!
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JOAN QUIRIN — Reply
I had experienced Sticky Toffee Pudding all over Scotland this summer and it is now my best, most favorite dessert. I made your recipe and took it to a Christmas luncheon today with some of my dearest friends and they raved about it. I was so pleased that your recipe was not difficult and matched what I loved about it in Scotland. Thank you!
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Lyn — Reply
Over a year ago I had Sticky Toffee Pudding when visiting Ireland and loved it. I finally decided to try making it myself which I did today. Your recipe is easy to follow and everyone enjoyed it very much. I will definitely will make this again. Thank you!
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Cris — Reply
Hello,
In your Sticky Toffee Pudding cake recipe when I choose to see the recipe in metric did the computer just convert it into grams or did you actually weigh the ingredients in grams to experiment with the recipe in grams? If the computer just converted it please let me know because I know the recipe will not be accurate.
Thank you -
Linda T — Reply
Michelle, a little background before the review. My son was working on a rig in the North Sea and had Sticky Toffee Pudding made by a woman from Scotland who was the cook. He devoured it! I came across your recipe and asked if he would like it for his birthday. Easy and delicious, and my son loved it – high praise indeed!
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Brenda — Reply
Can I make this in a Bundt pan? Thanks!
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Nishat — Reply
This is a great recipe! It was simple to make (or make ahead as I did) and it was absolutely divine! I doubled the recipe as I was feeding a large crowd and it got rave reviews from everyone! The sponge was light and fluffy and the dates added a wonderfully deep toffee flavour and melted right into the batter. The sauce was incredible (obviously with the amount of cream in it, how could it not? But well worth the calories!) and came together easily and beautifully. I highly reccomend this recipe and I will certainly be saving it to my recipe book to make again.
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Tanya — Reply
I am always late to the party posting two years in, but from now on I will always take this to party. My only complaint is I live alone and now have to finish this whole pan!!!
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Patty — Reply
Can I make this in individual ramekins? If do, what size, how many, how long? If I cake in 9×13 (doubled recipe), will it be as good?
thank you so much 🎄
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Holly Trent — Reply
I did a test run before the holidays and my sister-in-law said “this is the best thing I have EVER eaten!” I’ll (obviously) be making this one again, and again! I add just a splash of Bourbon to my whipped cream – DELICIOUS!
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Sheila — Reply
I don’t have dates is there something I could use to replace like raisins
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Jean — Reply
OMG! My family loved It so did I. This is going to be good for Christmas Dessert. It’s a winner!
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Deborah — Reply
crazy silly recipe??what’s 2.67 eggs??????? 2-eggs? 2 eggs weighing 67g each? what’s 1.33 teaspoons – is it 1-1/4 tampons.
stupid measurements.. your viewers are from all over the world… I thought that metric would cover England…-
Amy Hershberger — Reply
The recipe clearly calls for 2 eggs
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Deborah — Reply
Did you actually read it? It clearly says, 2 eggs room temperature.
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Jennifer Crombie — Reply
Excellent! Just as good as the sticky toffee pudding I had in Scotland. Thank you for this recipe. I could eat this every day!
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Sherry — Reply
Can someone please tell me how much butter is in the sauce. I don’t see it listed and I see others asked this question too but I don’t see the answer. I’d love to make this for Christmas but the sauce is going to need the butter. 😊
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Kathy Pollard — Reply
Heavy cream takes the place of butter.
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Anna — Reply
This is a SWEET recipe. It is definitely not something that you’re going to be able to have tons of (despite desperately wanting to), and I would actually recommend finding a way to omit some of the sugar called for in the recipe. My husband has an even bigger sweet tooth than I do and he continually commented on how it was so sweet (while clearing his plate). It was my first attempt at a pudding and I had to use a springform pan because I didn’t have a souffle dish. I did (obviously) run into issues then at the end stage when the sauce leaked onto my oven floor.
All in all, this was a relatively easy, fun, and ultimately delicious recipe to make. A new holiday favorite, that’s for sure, and now that I’ve made it once, I can adjust and make it even better next time! (Also, you could probably halve the sauce ingredients and still have more than enough.)
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Jeremy — Reply
We host a weekly dinner and movie night with a dozen friends. This week we were watching a film about Charles Dickens and wanted to do a themed British food night, so we made Steak and Ale Pie and a pudding for dessert. Now we are American and had never had a pudding before so this was an experiment. But let me share that this was the star of the dinner. And that’s saying a lot because everyone said the main course was incredible, so to top it off with this dessert was incredible.
This recipe is very easy, the only part I had a hard time with was getting the toffee sauce to come together and thicken and turn golden. I did make a double batch and in hind sight I think making smaller batches would make this come together faster. I divided the contents of the saucepan eventually and they individually came together quickly. But just be warned, it was harder with larger quantities.
This recipe created an incredibly moist, sweet sponge, with perfect caramelization on the edges that was so satisfying to eat. The toffee sauce was perfect and my dinner guests were scraping every crumb and drip off their plate once they were finished eating. If you are curious to try an English pudding and aren’t sure what to expect, you can make this and just expect a lot of smiles, compliments, and satisfied mouths. Thanks for sharing this recipe it was amazing. Will 100% make this again.
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Mary — Reply
Can II make this in a steaming pudding mold?
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Jenna — Reply
Do you/can you puree the date mixture? I’ve seen that done on some other recipes and don’t really want chunks of dates. I just want to make sure it’ll still turn out ok. Thanks!
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Wendy — Reply
I have several recipes for Sticky Date Pudding. They all call for cooking the dates with water for 10 minutes and then adding the baking soda. By the time they’ve cooked for that long, the mixture is like jam so no pieces remain. One recipe I have calls for using a food processor to blend everything together. They all work and they’re all delicious!
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Elaine — Reply
@thebrowneyedbaker
This recipe looks amazing, and I would love to make it. Question:I have a pretty mold and would like to unmold the pudding when done. Is it possible with this recipe? If so, any special instructions? Thanks so much for any help you may be able to provide!
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chillipink — Reply
Hi just came across this recipe and I plan to make it now my question is the toffee sauce ingredients has no butter but it says mix butter in the step by step direction (Bring the toffee sauce together by adding the butter, brown sugar, and molasses to a saucepan. Boil on medium and stir until sugar is melted. Lower to simmer until the sauce thickens and coats the spoon.)
please let me know as I really need to make this asap
thank you so much
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Kate — Reply
This was amazing! I made it to bring to a dinner and made a few alterations to go with the Caribbean food we were having. I added a shot of spiced rum to the toffee in place of a little of the cream (probably could have added more for an extra rummy flavor), added orange zest, ground cinnamon, allspice, and nutmeg to the batter and swapped the dates for dried unsweetened mango and it was delicious! Even with the changes it all came together really well and the note about cooking in small ramekins for 30 min was spot on. I only had 4 ramekins so I put the remaining batter in silicone cupcake liners and those cooked up beautifully in about 15-20 min. I’ll have to use cupcake liners again if I make them for a group of people so everyone can get their own.
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Ainsley — Reply
Made the toffee sauce with coconut milk (from a can) as were a dairy free household. It turned out very nicely, the cake was moist and delicious. Unfortunately the sauce on the bottom all disappeared on me! But that may have been the coconut milks fault. Will definitely make again
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Irina — Reply
DELICIOUS!! My family enjoyed it immensely. Thank you!
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Tricia — Reply
Hi! Am making this as we speak. Can I double recipe and put in 9×13 dish? Thank you!
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Michelle — Reply
Hi Tricia, Yes that should work.
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Valerie Myrick —
Hi Michelle. Please let me know how much butter for the toffee sauce. I’m making this tonight!!!
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SHARIFAH D SYED MOHAMMAD — Reply
a very classic British dessert, also served in Australia, NZ and other British Commonwealth countries. In Malaysia (my home country) we serve it with the very English custard or creme fraiche. Whipped cream or icecream doesn’t compare to an excellent English custard.
That said, I first had this during my very first time in UK when I was 18 years old back in 1985. Then a few years later when my sister studied for her undergraduate and Postgraduate degrees in the UK. Now that I live in the US, it brings back happy early adult memories, and I have this once in a while when I am homesick. A very comforting food, indeed.
Thanks for posting this recipe. Now to find a good English custard recipe to eat with this pudding.
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Martha Northcutt — Reply
This is a very forgiving recipe. I mistakenly added the flour with the butter instead of the sugar. I went ahead with the recipe and it came out great!
I didn’t have golden syrup so I used molasses. For my taste, the molasses flavor was too strong but others enjoyed it.
My son-in-law said it best: “I feel like I’m right back in Scotland!” -
Peachy — Reply
What a decadent treat! I made this recipe for an anniversary dinner at home. I added a pool of English custard sauce and it was divine.
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Krystal — Reply
I baked this yesterday in 5 small ramekins for 30 minutes and they came out perfect! Thank you for the recipe. :)
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Jen — Reply
i cant stop wondering about those other puddings in the article you mentioned ! i looooove pudding !! my mom shared this recipe with me knowing its one of my favorites to make … today i finally made it YAY!
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Jessica N — Reply
I made this today and OMG!!
It was delicious! And very easy to make!
Was a great finish to a fab Christmas! -
Laumasaurus — Reply
The best thing ever! Literally the most delicious and moist thing in the world! Thank you for the recipe!
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Kris — Reply
I made this tonight for Christmas Eve dessert. Everyone raved about it! Of course, it was perfect…I can always count on your recipes to be delicious. Thank you for this! I did make a few notes on my printed copy of the recipe for next time I make it (and there will DEFINITELY be a next time.) First, I will be doubling the sauce recipe. Everyone wanted more and we used it all up and there is still more cake left. So good! Second, the sauce took much longer for me, to thicken up. I really needed to crank up the temperature and cook/stir for much longer. Don’t give up, it does thicken up.
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Lindsay — Reply
This was so delicious. And, if you’re curious, came out perfectly gluten-free by substituting King Arthur’s Measure for Measure.
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Lisa — Reply
I made this for my husband and I after thanksgiving and it’s one of the best desserts we’ve had. So good!
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Terry Mahoney — Reply
This sounds delicious and perfect for Christmas or New Years morning. I’m really excited to try this.
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Michelle — Reply
Oh, I love the idea of having this for New Year’s breakfast!!! Genius!
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plasterer bristol — Reply
nice, looks like a delicious recipe. thanks for posting this recipe, i love toffee.
Simon
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CheriAnn — Reply
I just saw this recipe and can’t wait to make this! It has all things wonderful!
I’m worried about taking a dish from the freezer and putting it in a preheated oven. Has anyone had a problem with their dish breaking? It seems they always come with warnings saying NOT to do that.
Do you have any feedback or advice concerning that?
Other than that, I’m “all systems go” for making this yummy dish!!!-
Michelle — Reply
Hi CheriAnn, As long as you don’t use glass, it should be fine.
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Neal — Reply
I’m making this for a holiday party this weekend and can’t wait! I have 2 questions I am hoping you could help me with:
1. When you place half the sauce into the prepared soufflé dish and place the dish in the freezer, does the sauce need to come down to room temperature before it goes in the freezer? And should the sauce then be frozen before you add the batter on top of it?
2. Any thoughts on whether this could be made ahead of time? It sounds like it would be best warm, but if I bake and refrigerate it overnight, then let it come up to room temperature the day of party, and then add warm toffee sauce right before serving, do you think that would work?
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Michelle — Reply
Hi Neal, The sauce does not need to come down to room temperature, and it does not need to be frozen when it is topped. I think this is best made and served immediately. If you bake it ahead of time, I would probably rewarm it in an oven (covered with foil) before serving, or before your guests arrive, then just keep covered and serve for dessert (it should still be warm).
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Neal —
Thanks for the advice, can’t wait to try it!
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Erin — Reply
Trying this TOnight! P.S. Caught the Friends reference. ;)
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q8jojo — Reply
I made this last Friday and it was a big hit, everyone loved it ,I made holes all over it when it was hot, pour all the hot sauce , it was really marvelous
Thank you for all your recipes
God bless you -
Pearl — Reply
Hi Michelle!!
I think I am officially addicted to your recipes.. This is the second one I have tried in two days and I can’t tell you how awesome it is!! I took it to a get together and everyone was just raving about it!! There wasn’t a single person who didn’t ask for the recipe!! Best part was no one could tell there are dates in the pudding as one of my friends is not a big fan of them and wouldn’t have touched it if she had known the recipe calls for dates!!
I baked it in an 8 inch square glass dish.. Also I pricked the pudding several times with a skewer while it was still hot and poured the remaining sauce on top it was much easier to carry this way next time when I serve it at home I will serve the sauce separately for everyone to pour as much as they would like.. Thanks for the recipe :)PS: have you ever replaced white granular sugar with brown sugar in the cake batter? Or used lesser amount of sugar since the topping is already so sweet..
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Michelle — Reply
Hi Pearl, I have not made any sugar substitutions for this pudding; if you try it, let me know how it goes.
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Judi — Reply
Any comments about converting this recipe into cupcakes?
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Michelle — Reply
Hi Judi, I have never made this recipe into cupcakes; if you do, feel free to stop back and share your feedback!
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Rashmi — Reply
After looking online at so many recipes, I decided to try yours as it had the sauce at the bottom of the dish as well. This was the first time I was making sticky toffee pudding and I have to tell you, this came out amazing! Also, this was a very forgiving recipe, my electricity went about 3 times during the cooking but it still Rose perfectly and beautifully. The sauce was amazing too. Thanks. I love your blog and ever recipe sounds amazing, will try whatever I can with ingredients available to me. Thanks :)
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Betti @ Germany — Reply
Ok, so how un-cool is it to post a comment more than a year after your original post?! Oh well, I just made this for the first time for company last weekend and it was a big hit. It is a very forgiving recipe: I wrecked the butter/sugar mixture because it never got fluffy, but I separated the eggs and whipped the egg whites to soft peaks. I incorporated the stiff egg whites with the flour and date mixture and it was perfect. My “pudding” rose to nearly the next rack level in the oven! I also subbed maple syrup and sugar cane syrup for the molasses, plus I used light brown sugar. I didn’t have the exact ingredients called for in the recipe, but it sure didn’t hurt things! I was eating the leftover toffee sauce straight from the bowl… Thanks for your awesome recipes and pics!
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Elissa — Reply
The Joy of Cooking Butterscotch Sauce is the most satisfying thing I’ve ever made. The Pudding needs the sauce, and is even better with cream poured over it. mmm
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Maria — Reply
All I can say is WOW! This was perfect in every way. The bread/cake was soft and moist in and of itself, but baked and topped with toffee sauce, it was beyond words. This is the ideal holiday dish, thank you so much!
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Stephanie Kindig — Reply
My cooking group made this today and it was delicious. Amazing recipe and quite easy to put together.
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Brooke — Reply
Amazing! Made this for a dinner party of 5 this evening and it is gone!
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Martha — Reply
I made this for my family on Christmas Eve and it was gone before the end of the day! This was a huge surprise, as I made it to get rid of dates we bought in bulk and couldn’t seem to finish. My only suggestion is that I needed to cook the carmel longer on the stovetop to create a mixture that coated the back of the spoon. I’m making it again, and this time it will hopefully last long enough so I can try it with whipped cream or ice cream. Happy Holidays!
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Cherissa — Reply
Michelle…. if you are ever in Las Vegas at the New York New York hotel there is a restaurant called Gallagher’s (it’s a steak house) you MUST go there for their sticky toffee pudding. My fiance and I went there for dinner, and our waitress bought us dessert (which is a show of just how awesome their customer service is)….she recommended the pudding, and since she was buyin’ we accepted. Holy Schmoly….we would visit Vegas again JUST TO EAT THAT AGAIN!! LOL! I am going to try making this tomorrow, hopefully it’s just as good!!! My mouth is already watering!
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Jen @ My Kitchen Addiction — Reply
This looks incredible! I need a dessert for a get together on Friday night, and I think I just might give this a try. I am a big fan of all things toffee.
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Ally — Reply
Being in England I have become very accustomed to this dessert on the menus… I believe North America has been missing out! Great post.
xo
http://allykayler.blogspot.com/ -
Jen — Reply
That looks soooooooo good.
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Paula — Reply
The topping alone makes me want to try this!
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Tara — Reply
Funny – I’m getting ready to make Sticky Toffee Pudding next week! I first saw it on Cooking Channel a couple months ago and had to make it. It seemed then there wasn’t a big selection of recipes and no one had heard of it before but now it is everywhere! I’m planning on using the King Arthur Flour recipe. Can’t wait to try it!
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Mackenzie@The Caramel Cookie — Reply
I’ve made this before, SO good!
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Parsley Sage — Reply
Sticky Toffee is one of my favorites! I’d never had it before moving to Cayman. Love your recipe, will have to try it :)
Buzzed
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Beth — Reply
We have Date Pudding every holiday, is that similar to sticky toffee pudding?
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Michelle — Reply
Good question Beth, I’ve never had Date Pudding, so I couldn’t say. Hopefully another reader will be able to offer some insight!
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angela — Reply
I’ve never had this, but I think I’ve been missing out.
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Danielle — Reply
Do you really need to use a souffle dish or can another type of dish be substituted into the recipe? Thanks!
(By the way, I love your recipes. You’ve never led me wrong!)
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Michelle — Reply
Hi Danielle, You just need a smallish casserole dish. I used a 2-quart Corningware casserole dish pictured above.
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Leslie — Reply
When I was recently in London, the sticky toffee pudding was served with clotted cream. Yum!
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Mona — Reply
I discovered sticky toffee pudding (but called sticky date pudding) in Australia on my honeymoon 10 years ago. It was so amazingly delicious! Since then, my husband and I swoon just thinking about it. I have a few recipes researched to try, but how fun to find that you’ve tested one out for me! I can’t wait to try it! I can already taste its hot caramel toffee goodness….and good vanilla ice cream just makes it that much more decadent!
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mom from nyc — Reply
Such a lovely and delicious toffee pudding, a nice dessert for this coming holiday season. Thanks for sharing. :)
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Cheryl — Reply
Whole Foods used to sell foil pans of Sticky Toffee Pudding in their bakery section. They came with a solid toffee coating on top , and a foil lined cardboard cover. It was designed for you to take home and heat it up in the oven. The toffee coating on top would melt and liquify and ooze down into the cake (and there was more toffee underneath too). It was awesome!!! They stopped selling it. :(
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Grubarazzi (@Grubarazzi) — Reply
Oh, wow, this is another amazing dish!
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Margaret — Reply
I just discovered your blog on the weekend. Love it! I think I’m going to have to try this pudding also!
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Maritez — Reply
For awhile Haagen Daaz sold a “sticky toffee pudding” ice cream and it was my husband’s favorite! Unfotunately, its no longer sold….or at least we can’t find it anywhere.
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Eileen — Reply
Now I know what I’m making for boxing day!
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Missy — Reply
This looks so decadent. What a fun recipe – thank you!
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Jennifer — Reply
I am so going to try this recipe. One of our favorite cookies in our house is date pinwheel cookies, because we do love our dates too.
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Samantha Cernock — Reply
That looks IN.CRED.I.BLE!!!
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Ashley @ Wishes & Dishes — Reply
I am seriously drooling right now. So good!!!
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Julie — Reply
I made sticky toffee pudding once and really loved it, but it wasn’t baked with the sauce like this one. I’ll bet it’s waaay better your way. Now I have to do it again :)
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Amy Thompson — Reply
One of my very favorite things to eat – it is great with Pralines & Cream ice cream from B&R but not for the faint hearted when it comes to calories! Love your blog!!
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This looks incredible and I needed a recipe idea for a party on Saturday! Thanks!
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Beth V. — Reply
Oooh, I gotta try this! I’m on a date kick lately…I’ve been popping them like candy. Any idea where I can find these fancy brown sugars? Or do you think it would be just as good with dark brown sugar from the supermarket?
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Michelle — Reply
Hi Beth, I was actually surprised – I found demerara sugar right in the baking aisle at the grocery store. If you can’t find it I think dark brown sugar would be a perfect substitute.
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Toni McFadden — Reply
I have a pudding mold. I wonder if it will work in that? I know what I’ll be doing this weekend…and I know I have whipped cream in my fridge.
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Nikki — Reply
Holy cow! That looks absolutely amazing!!!! DELISH!
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Oui, Chef — Reply
Let me guess….if you look up the word sinful in the dictionary you get a picture of this lovely thing….oh, my.
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Carolin — Reply
I’m so glad to know I’m not the only one that dives into the Wall Street Journal for the food section on the weekend!
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Crystal — Reply
That looks sooo good! Can’t wait to try it.
The number one thing on my wish list is an Ipad! -
Sarah — Reply
Sticky toffee pudding appears on most menus here in the UK. You should try this recipe – insanely easy and completely gorgeous. I’ll be taking it to dinner at my parents this Christmas like I do every year :-) http://www.nigella.com/recipes/view/easy-sticky-toffee-pudding-180
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Tiff @ Love Sweat and Beers — Reply
Oh goodness – that looks incredible! Yum
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Sweettwist_Meg — Reply
This is on my list to make as well. It just looks so good.
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I don’t know if this was intentional, but you totally pseudo-quoted Friends :) The Thanksgiving episode where Rachel makes the triffle-shepherds pie concoction. Joey: What’s not to like? Custard? Good. Jam? Good. Meat? Gooooood. Made my day (and probably freaked everyone out that I know Friends that well…..hehe)
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Michelle — Reply
Oh I didn’t think of that when I was writing it, but now I totally remember that episode! It must have been in the back of my brain somewhere :) I was a big Friends watcher!
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Oh yum!! This toffee pudding cake looks amazing!! I love that you added dates, so this is healthy right? :)
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Rodzilla — Reply
that looks so good. Do you happen to know if there is any difference between sticky toffee pudding and spotted dick? I see Heinz makes both in the UK, and they seem to be very similar.
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Sarah — Reply
Spotted Dick is a sponge pudding made with currants or raisins. Nice, but nowhere near as good as sticky toffee pudding.
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Katrina — Reply
Mmmm this sounds so good!
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sharon — Reply
What is “golden syrup”? Is that like the Caro brand syrup you use to make pecan pie? I want to make this….now! : )
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Michelle — Reply
Hi Sharon, Golden syrup refers to something like Lyle’s golden syrup, which is different than corn syrup.
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kathleen — Reply
oh my. Can’t wait to try this!
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Kiri W. — Reply
Oh man, there’s few things I love more than sticky toffee pudding, and this indeed looks beyond sticky and tasty :) Gorgeous!
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Lauren at Keep It Sweet — Reply
I’ve never made sticky toffee pudding before but it looks and sounds right up my alley… gooey deliciousness!
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Sandra — Reply
This has also been on my, “I’ve been meaning to try” list. Yours looks very tempting.
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stephanie — Reply
Haagen Daaz use to make a Sticky Toffee Pudding a couple years ago as a special around Christmas. If you can find it, you have to try it. It is insanely good for all who don’t want to bake.
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Kathryn — Reply
This is one of my absolute favourite desserts but one that I never make at home, I’m definitely going to have to rectify that. There is nothing better than a slice of warm sticky toffee pudding with a scoop of vanilla ice cream.
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Hannah — Reply
I like in the UK and sticky toffee pudding is everywhere here, but nobody told me about it for the first 8 months I lived here. When I finally tried it 3 years ago, it was amazing. Now I eat it any chance I get!
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Choc Chip Uru — Reply
I have a delicious recipe for this but can’t wait to try yours – yay for Aussie desserts!!
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Ann — Reply
Oh, double yum! This looks absolutely amazing!
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katie — Reply
Looks divine. For a proper English pudding experience you nead it serve it piping hot with lashings of hot custard poured all over it :)
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Kate R — Reply
In Australia, this is a staple dessert in the winter (i.e. not for the holidays, when dessert = all things summery!). Every restaurant serves some version of it and every home baker has a much-loved recipe. I make it all the time! Love it :) Glad you discovered it.
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Jen of My Tiny Oven — Reply
Oooooo this looks sooooo good!
