Sticky Toffee Pudding (Classic Winter Dessert) – Comforting and Indulgent

Sticky Toffee Pudding is the kind of dessert that makes a cold evening feel cozy. It’s rich, warmly spiced, and drenched in buttery toffee sauce that soaks into every bite. The sponge is soft, tender, and sweetened with dates—but don’t worry, it doesn’t taste like a “date cake.” It tastes like caramel, brown sugar, and pure comfort.

Serve it warm with vanilla ice cream or custard, and it never fails to impress.

Print Recipe

Sticky Toffee Pudding (Classic Winter Dessert) - Comforting and Indulgent

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Servings: 8 servings

Ingredients

• For the sponge: 1 1/2 cups pitted dates, chopped (Medjool or Deglet Noor)
• 1 cup boiling water
• 1 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• Optional: 1/2 teaspoon ground cinnamon
• For the toffee sauce: 1/2 cup unsalted butter
• 1 cup light brown sugar, packed
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• To serve: Vanilla ice cream, whipped cream, or warm custard

Instructions

• Heat oven to 350°F (175°C). Grease an 8-inch square pan or a similar baking dish. Line the base with parchment for easy removal.
• Soften the dates: Combine chopped dates and boiling water in a bowl.Stir in baking soda and let sit 10 minutes. The mixture will soften and thicken.
• Blend or mash: Puree the date mixture with an immersion blender until mostly smooth (some small bits are fine). Alternatively, mash thoroughly with a fork.
• Cream butter and sugar: In a mixing bowl, beat butter and brown sugar until light and fluffy, about 2 minutes.
• Add eggs and vanilla: Beat in eggs one at a time, then add vanilla.Scrape the bowl as needed.
• Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and cinnamon if using.
• Make the batter: On low speed, mix dry ingredients into the butter mixture just until combined. Fold in the date puree. The batter will be thick.
• Bake: Spread into the prepared pan and bake 28–35 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
• Make the sauce: While the cake bakes, melt butter in a saucepan.Add brown sugar and cream. Bring to a gentle simmer for 3–4 minutes, stirring, until smooth and slightly thickened. Remove from heat, stir in vanilla and a pinch of salt.
• Soak and serve: Poke the warm cake all over with a skewer.Pour about half the toffee sauce over the top and let it soak for 10 minutes. Serve warm slices with extra sauce and ice cream or custard.

What Makes This Recipe So Good

• Moist, tender crumb: Dates are blended into the batter, giving the sponge a soft, plush texture without being heavy.
• Deep caramel flavor: Brown sugar and butter create a toffee sauce that’s glossy, rich, and beautifully balanced.
• Make-ahead friendly: Both the sponge and sauce can be made in advance and reheated, which is perfect for guests.
• Simple ingredients: Nothing fancy—just pantry staples that come together fast.
• Cold-weather magic: It’s warm, sweet, and comforting, exactly what winter desserts should be.

What You’ll Need

• For the sponge:
  • 1 1/2 cups pitted dates, chopped (Medjool or Deglet Noor)
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • Optional: 1/2 teaspoon ground cinnamon
• For the toffee sauce:
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
• To serve: Vanilla ice cream, whipped cream, or warm custard

Instructions

1. Heat oven to 350°F (175°C). Grease an 8-inch square pan or a similar baking dish. Line the base with parchment for easy removal.
2. Soften the dates: Combine chopped dates and boiling water in a bowl.

   Stir in baking soda and let sit 10 minutes. The mixture will soften and thicken.

3. Blend or mash: Puree the date mixture with an immersion blender until mostly smooth (some small bits are fine). Alternatively, mash thoroughly with a fork.
4. Cream butter and sugar: In a mixing bowl, beat butter and brown sugar until light and fluffy, about 2 minutes.
5. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla.

   Scrape the bowl as needed.

6. Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and cinnamon if using.
7. Make the batter: On low speed, mix dry ingredients into the butter mixture just until combined. Fold in the date puree. The batter will be thick.
8. Bake: Spread into the prepared pan and bake 28–35 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
9. Make the sauce: While the cake bakes, melt butter in a saucepan.

   Add brown sugar and cream. Bring to a gentle simmer for 3–4 minutes, stirring, until smooth and slightly thickened. Remove from heat, stir in vanilla and a pinch of salt.

10. Soak and serve: Poke the warm cake all over with a skewer.

    Pour about half the toffee sauce over the top and let it soak for 10 minutes. Serve warm slices with extra sauce and ice cream or custard.

Storage Instructions

• Refrigerate: Store the soaked cake covered in the fridge for up to 4 days. Keep extra sauce in a jar.
• Reheat: Warm individual portions in the microwave for 20–30 seconds, adding more sauce as needed.

  Gently reheat sauce on the stovetop or in the microwave with a splash of cream.

• Freeze: Freeze the cake (unsauced) for up to 2 months, well wrapped. Thaw overnight, warm through, and add fresh sauce.

Why This is Good for You

• Dates bring natural sweetness: They offer fiber, potassium, and a caramel-like flavor without needing excessive sugar in the sponge.
• Comfort food done thoughtfully: A small portion satisfies, especially when paired with fresh fruit or a scoop of yogurt instead of ice cream.
• Energy boost: The combination of carbs and fats makes this a satisfying treat after a winter walk or a long day.

Pitfalls to Watch Out For

• Overbaking: This cake should be moist. Check early and pull it when crumbs, not wet batter, cling to the tester.
• Skipping the soak: Pouring sauce on the warm cake is key.

  It keeps the crumb tender and flavorful.

• Too much mixing: Overmixing the batter can make the cake tough. Fold gently once the flour goes in.
• Grainy sauce: Don’t boil aggressively. A gentle simmer melts the sugar smoothly.

Alternatives

• Gluten-free: Use a 1:1 gluten-free baking flour blend.

  Let the batter rest 10 minutes before baking.

• Dairy-free: Swap butter for a plant-based alternative and use canned full-fat coconut milk for the sauce.
• No dates on hand: Try prunes or raisins soaked in boiling water. Flavor will shift slightly but still be delicious.
• Individual puddings: Bake in a muffin tin for 15–18 minutes. Great for portion control and easy serving.
• Lighter sauce: Use half-and-half instead of cream; simmer a bit longer to thicken.

FAQ

Do I need to puree the dates?

Puréeing creates a smoother texture, but mashing works if you like small bits throughout the cake.

The baking soda helps soften them either way.

Can I make this ahead for a dinner party?

Yes. Bake the cake and make the sauce a day ahead. Warm both before serving, then sauce the cake right before it hits the table.

What’s the best pan to use?

An 8-inch square pan or small casserole dish works well.

For individual servings, use a muffin tin or small ramekins.

How do I prevent the sauce from separating?

Keep the heat moderate, stir often, and don’t let it boil hard. If it looks split, whisk in a teaspoon of cold cream to bring it back.

Can I reduce the sugar?

You can cut the sugar in the sponge by about 2 tablespoons without issue. For the sauce, small reductions are fine, but too much will affect texture.

Wrapping Up

Sticky Toffee Pudding delivers everything you want from a winter dessert—warmth, sweetness, and a soft, indulgent crumb.

The ingredients are simple, the method is forgiving, and the result feels special every time. Keep a jar of toffee sauce on hand, and you’re minutes away from a cozy dessert whenever you want it.