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Sticky Toffee Pudding is the ultimate cozy British dessert: a moist, date-sweetened cake drenched in warm, buttery toffee sauce that soaks right into every bite. I first made it for a chilly holiday dinner, and now Maddie requests it any time the weather turns cold, right alongside our easy chocolate mousse.
Do not let the fancy name fool you; this is an easy, one-dish poke cake that bakes in a 9×13 and gets even better as the toffee sauce soaks in.
Sticky Toffee Pudding Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 15 servings
- ⚡ Calories: 570kcal
- 🌶️ Flavor Profile: Warm, caramelly, and deeply sweet
- ✋ Difficulty: Easy, an everyday-baker dessert like our chocolate poke cake
Quick Answer
Soak chopped dates in boiling water, then blend them smooth. Cream butter with brown and Demerara sugars, beat in eggs, and stir in the flour mixture and dates. Bake the batter in a 9×13 dish, then poke holes all over the warm cake. Simmer butter, cream, brown sugar, and vanilla into a toffee sauce, pour it over the sticky toffee pudding, and broil briefly before serving.
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Why This Recipe Works
Click to see the technique science
- Soaked dates make it impossibly moist. Softening and blending the dates into the batter adds natural sweetness and a fudgy, tender crumb that never dries out.
- Two sugars deepen the flavor. Demerara and dark brown sugar bring molasses notes and a caramel depth that plain white sugar cannot match.
- The poke-and-soak method doubles the sauce. Poking holes in the warm cake lets the toffee sauce sink all the way through, so every bite is saturated, not just the top.
- A quick broil sets the top. Running the sauced cake under the broiler caramelizes the surface into a glossy, slightly chewy toffee layer.
- It is a forgiving one-dish bake. Everything happens in a single 9×13 pan, so there is no fussy steaming or unmolding like traditional versions.
Why You’ll Love This Recipe
- It tastes like a fancy restaurant dessert but is an easy 9×13 poke cake.
- The warm toffee sauce soaks right in, so it stays moist for days.
- It is the ultimate cozy, make-ahead dessert for the holidays or any cold night.
Key Ingredients
This sticky toffee pudding uses simple baking staples plus one star ingredient. Here is what you will need and why each one matters.
- Pitted dates: The heart of the recipe; soaked and blended, they add deep sweetness and incredible moisture.
- Dark brown and Demerara sugar: Two sugars build the molasses-rich, caramel flavor that defines sticky toffee pudding.
- Heavy cream: The base of the luscious toffee sauce that soaks into the cake.
- Butter: Used in both the cake and the sauce for richness and that buttery toffee flavor.
- Vanilla extract: Rounds out and warms the toffee sauce.
See recipe card for exact quantities.
Variations and Substitutions
This sticky toffee pudding is easy to adapt to your taste.
- Add a splash of spirits: A tablespoon of bourbon or rum in the sauce adds warmth.
- Spice it up: A pinch of cinnamon or nutmeg in the batter makes it extra cozy.
- Make it nutty: Fold chopped toasted pecans into the batter or sprinkle them on top.
- Serve it warm: A scoop of vanilla ice cream or a dollop of whipped cream is classic.
- Mini puddings: Bake the batter in ramekins for individual servings, then reduce the bake time. For more cozy cakes, try our How to Make Sticky Toffee Pudding
- Soak the chopped dates in boiling water and set aside to soften.
- Whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter with the Demerara and dark brown sugars, then beat in the eggs.
- Blend the soaked dates smooth, then stir the dry ingredients and dates into the batter.
- Spread the batter into a greased 9×13 dish and bake at 350 degrees until set.
- While it bakes, simmer the butter, heavy cream, brown sugar, salt, and vanilla into a glossy toffee sauce.
- Poke holes all over the warm cake with a fork.
- Pour the toffee sauce over the cake, broil briefly to set the top, and serve warm with whipped cream.
Recipe Tips & Tricks
- Soak the dates fully until soft so they blend into a smooth puree with no chunks.
- Use an immersion blender right in the soaking liquid for the easiest date puree.
- Poke lots of holes while the cake is warm so the sauce soaks all the way through.
- Watch the broiler closely; the sugary top can go from caramelized to burnt in seconds.
- Serve it warm for the gooiest texture, with ice cream or whipped cream.
- Make it ahead; it reheats beautifully and the flavor deepens overnight.
Serving Ideas and Suggestions
Sticky toffee pudding is best served warm with something cool and creamy on top. A scoop of vanilla ice cream or a big dollop of our stabilized whipped cream is the classic finish. It is a showstopping end to a holiday meal. Round out a dessert table with our chocolate poke cake and a batch of homemade salted caramels. Leftovers keep well; reheat individual squares with a little extra toffee sauce for an easy, decadent treat any night of the week.
Sticky Toffee Pudding FAQs
What is sticky toffee pudding?Sticky toffee pudding is a classic British dessert made of a moist, date-sweetened sponge cake soaked in warm toffee sauce. This easy version is baked as a 9×13 poke cake.
Can I make sticky toffee pudding ahead of time?Yes. Sticky toffee pudding actually improves overnight as the sauce soaks in. Make it a day ahead, then gently reheat squares with extra toffee sauce before serving.
Do I have to use dates in sticky toffee pudding?Dates are essential to authentic sticky toffee pudding; they give the cake its signature moisture and caramel sweetness. Pitted Medjool or deglet noor dates both work.
How do I store leftover sticky toffee pudding?Store sticky toffee pudding covered in the fridge for up to 4 days. Reheat individual portions in the microwave with a drizzle of extra toffee sauce.
Can I freeze sticky toffee pudding?Yes. Freeze the cake without sauce, wrapped tightly, for up to 2 months, then thaw, warm, and add fresh toffee sauce before serving.
What should I serve with sticky toffee pudding?Sticky toffee pudding is wonderful with vanilla ice cream, whipped cream, or a drizzle of extra warm toffee sauce.
Craving more warm, cozy desserts? Try our chocolate poke cake next.
You will also love our warm, gooey pecan cobbler.
For another buttery, crowd-pleasing treat, try our addictive graham cracker toffee.
Craving cozy comfort? Our berry cobbler serves up juicy berries and a golden biscuit topping.
Sticky Toffee Pudding
This easy Sticky Toffee Pudding is a moist, date-sweetened cake drenched in warm buttery toffee sauce and baked as a cozy 9×13 poke cake, perfect for the holidays.Ingredients
For the cake:
- 8 ounces pitted dates rough chopped
- 1 cup boiling water
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter softened
- ½ cup Demerara sugar
- ½ cup dark brown sugar packed
- 3 large eggs room temp
For the sauce:
- ½ cup unsalted butter
- 2 ¼ cups heavy cream
- 3 cups dark brown sugar packed
- ½ teaspoon fine sea salt
- 1 tablespoon vanilla extract
- Whipped cream to serve optional
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
- Place the chopped dates into boiling water and take off the heat. Stir the dates into the water. Let it soak for 15 minutes.
- While the dates soak, make the cake batter. Stir together the flour, baking powder, baking soda, and salt in a medium-sized bowl, set aside.
- In a large bowl with an electric hand mixer, cream together the butter, demerara sugar, and brown sugar for 3 minutes. Add the eggs one at a time, mixing the first one in before adding the next.
- Add the dry ingredients and stir to combine, scrape the sides as needed.
- When the dates are done soaking, use an immersion blender and blend until smooth. Add to the cake batter and mix it in fully.
- Add the batter to the prepared baking dish and smooth it out. Bake for 25-30 minutes until dark golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, make the sauce. Add the butter to a medium-sized saucepan and melt it over medium-low heat. Add the heavy cream, brown sugar, and salt, and whisk to combine.
- Continue to whisk occasionally until it comes to a simmer. As soon as it begins to simmer, continuously stir for 2 minutes. Take off the heat and stir in the vanilla, set aside.
- When the cake comes out of the oven, take a fork and poke holes all over it. Pour half of the sauce all over the cake. Let it sit for 15 minutes to absorb the sauce.
- Place the broiler on high, and move an oven rack to the second position under the broiler. Place the cake under the broiler and broil for 1-2 minutes until it becomes sticky and bubbly. Make sure to watch it closely, so it doesn’t burn. We are not looking to get any color on the cake, just to caramelize the sauce on top.
- You can serve the cake now, let it cool more, or let it cool completely before serving. Serve with more sauce over each slice and whipped cream if desired.
Nutrition DisclaimerNutrition
Calories: 570kcal | Carbohydrates: 82g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 305mg | Potassium: 285mg | Fiber: 1g | Sugar: 68g | Vitamin A: 973IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 2mgLove This Recipe?
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I made it! Fantastic recipe; however, I did not have demerara sugar so I added a tablespoon fancy molasses both to the sponge and to the sauce. It created a depth of flavour and deeper caramel notes. Loved it and all my family wanted the recipe. New family favourite that will be enjoyed for years to come. Thank you so much.
This question was answered in the post:
WHAT IS DEMERARA SUGAR AND DO I NEED IT?
Demerara sugar is a minimally processed sugar that produces larger grains than normal sugars. It is a common ingredient in baking, especially Sticky Toffee Pudding.
It has the flavor of molasses and toffee, which is really fitting for this recipe, so that is another reason that it is the most commonly used sugar for this.
If you do not or cannot find Demerara sugar, you can substitute regular brown sugar for this recipe.
What is demerara sugar?