Sticky Toffee Pudding is a classic British dessert. A moist, date sponge cake covered in a toffee sauce and served with English custard. Oh yeah!

Pouring toffee sauce over sticky toffee pudding

I’m not much of a dessert person, or have much of a sweet tooth, but this Easy Sticky Toffee Pudding makes me weak in the knees and just can’t help myself.

The moist sponge cake and the really sweet toffee sauce creamy English custard (recipe link below) just brings it all together nicely. 

This recipe was inspired by the 5lb’s of medjool dates that my husband came home with one day (as you do). 

A spoonful of sticky toffee pudding

The recipe only calls for 1 cup of dates, so you can imagine we had  lot leftover, and in addition to using them in recipes,  they make a delicious and healthy snack.

In preparation to make the puddings, the dates are chopped and  soaked in a mixture boiling water and baking soda. This serves to soften the dates (which mine were already so very soft) and the baking soda helps make the puddings light and fluffy.

Sticky toffee pudding on a bed of English custard

Some recipes call to blend or puree the dates but I like to have chunks of the dates in the pudding, but that’s just my preference. It is very important to grease, then flour your muffin tin very well, because you do want the puddings to come out nice and easily when they’re baked.

The puddings are good served just with the toffee sauce, but I like to serve this pudding with English custard (<click text for recipe link). The creaminess of the custard helps cut through the sweetness of the toffee sauce and all 3 work so well together.

If you’re a fan of deliciously creamy custard, I also use it in Berry Custard Tart (< click text for recipe) and Rhubarb and Custard (< click text for link). 

A glass mug of cider being enjoyed with sticky toffee pudding
Yield: 8 puddings

Easy Sticky Toffee Pudding

Sticky toffee pudding and English custard on a plate with toffee sauce

A moist date sponge cake, covered in a toffee sauce and served with English custard.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • For the pudding
  • 1 cup (220 grams) medjool dates, pitted and finely chopped
  • ¾ cup (150 grams) boiling water
  • 3 ounces (84 grams) unsalted butter, softened
  • 2/3 cup (96 grams) dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • ¾ cup (150 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • For the toffee sauce
  • 1 cup (220 grams) lightly packed dark brown sugar
  • ¾ cup (96 grams) heavy cream
  • 4 ounces (113 grams) unsalted butter


  1. For the pudding
  2. Preheat oven to 325°F/160°C.
  3. To a heatproof dish, add the dates and boiling water, stir to combine. Let sit for a 30 minutes to soften and cool.
  4. To a mixing bowl add the butter and sugar until light. Beat in the eggs 1 at a time.
    Add the dates and vanilla, mix. Add the flour, baking powder and baking soda, stir well.
  5. Fill greased and floured muffin tins 3/4 full with the mix and bake for 20 minutes until they browned, feel firm to the touch and a toothpick comes out clean when inserted in the center. Use a small spatula to loosen and turn out onto a wire rack to cool
  6. For the toffee sauce
  7. To a medium saucepan over medium heat add the sugar and water and mix. Bring to a simmer and bubble for 5 minutes. Stir in the cream (it will bubble) and stir in the butter. Cook while stirring until it thickens. Serve poured over the pudding with optional custard.

Nutrition Information



Serving Size

1 pudding

Amount Per Serving Calories 252Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 78mgSodium 337mgCarbohydrates 29gFiber 1gSugar 19gProtein 3g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.