British Sticky Toffee Pudding
A moist, date-sweetened British sponge drenched in warm toffee sauce — the ultimate cold-weather dessert, rich and caramelized, best served with cream or vanilla ice cream.
By Palate Palace Kitchen
About This Recipe
This classic British sticky toffee pudding is the ultimate comfort-food dessert, delivering a rich, deeply sweet cake with a luscious caramel-like finish. While it is a holiday favorite, its warm, welcoming character makes it a welcome treat for any cozy gathering. The magic of this vegetarian bake lies in the preparation of the dates, which are softened in boiling water and baking soda. This crucial step breaks down the fruit fibers, ensuring they blend seamlessly into the batter to create an incredibly moist, tender crumb that naturally sweetens the sponge.
To achieve the perfect texture, be sure to cream the butter and brown sugar thoroughly before adding the eggs, which builds the necessary structure to support the heavy date mixture. When preparing the signature sauce, keep the heat gentle while simmering the butter, brown sugar, and heavy cream. This prevents the sauce from separating and helps it cook down into a smooth, glossy glaze that easily penetrates the cake.
For the most indulgent experience, poke plenty of holes across the warm cake so it can thoroughly absorb the first pour of the sweet sauce. Serve the remaining warm sauce on the side, and pair each portion with a generous scoop of vanilla ice cream or a splash of cold double cream to balance the intense sweetness.
Ingredients
- 1.3 cups Pitted dates, chopped
- 1 cup Boiling water
- 1 tsp Baking soda
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 5 tbsp Butter, softened
- 0.8 cup Brown sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 1 cup For the sauce: butter, brown sugar, and heavy cream
Instructions
- 1
Pour the boiling water over the dates and baking soda and let soften for 10 minutes, then mash lightly.
10 min
- 2
Cream the butter and brown sugar, beat in the eggs and vanilla, then fold in the flour and baking powder followed by the date mixture.
8 min
- 3
Pour into a greased baking dish and bake at 350F for 30 to 35 minutes until springy and set.
35 min
- 4
For the sauce, gently melt equal parts butter, brown sugar, and cream and simmer until glossy and slightly thickened.
8 min
- 5
Poke holes in the warm pudding, pour over half the sauce to soak in, then serve with the rest of the sauce and cream or ice cream.
4 min
Nutrition Facts
480
kcal
Calories
5
g
Protein
68
g
Carbs
22
g
Fat
3
g
Fiber
320
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
A sweet fortified wine matches the richness of dessert. Its sweetness matches the dessert without being overwhelmed.
Serve slightly cool (14°C) in a small glass.
Lightly sparkling and sweet — a gentle dessert partner. Its sweetness matches the dessert without being overwhelmed.
Serve very cold (6–8°C).
Non-Alcoholic
Coffee is the timeless close to a sweet course. Coffee and tea are classic partners to something sweet.
Serve immediately in a warm demitasse.
Milky espresso rounds off dessert beautifully. Coffee and tea are classic partners to something sweet.
Serve hot; a classic after dessert.
A brisk cup of tea balances sugar and cleanses the palate. Coffee and tea are classic partners to something sweet.
Steep at 95°C for 3–4 minutes.
Light and palate-cleansing — a safe, refreshing choice. Coffee and tea are classic partners to something sweet.
Steep at 75–80°C for 2 minutes.
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
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