Sticky Toffee Pudding Cake
If you’ve never had sticky toffee pudding cake, what are you waiting for? A super moist date cake is smothered in a buttery, sweet, toffee sauce and drizzled with a touch of cream. Beautiful and delicious!
It’s easy to get confused by the name of this recipe, but contrary to what it sounds like, sticky toffee pudding is actually one of the best cakes around.
This is an oft-requested cake for family birthdays; we all look forward to it!
What is Sticky Toffee Pudding?
In a nutshell, Sticky Toffee Pudding is a British dessert classic.
A super tender cake, notably made with dates, is smothered in a silky toffee sauce, pecans (optional!), and drizzled with just a touch of cream.
You can leave it simple, of course…just that toffee sauce soaking into the perfectly sweet, delicious cake.
But adding a little spoonful of cream makes this already amazing cake absolutely magical.
An Authentic Recipe
My friend, Sarah (from England), passed along this recipe to me. She’s a self-proclaimed Sticky Toffee Pudding expert and is the one who tipped me off that many British admirers of Sticky Toffee Pudding add the cream.
Of course, in the interest of staying authentic, I had to do the same.
Delicious. Oh my goodness, delicious.
I’ll leave it up to you whether to add the pecans. The addition of nuts in desserts is quite polarizing – I’ll just say, use your own free choice, and I promise all will be well.
Baking Options: Pan or Ramekins
In the details of the recipe, you’ll note that the cakes can be baked in individual ramekins for a truly elegant presentation.
However, the cake also easily transitions to an 8X8- or 9X9-inch baking pan.
Cut into squares and drizzled with the same delicious buttery, toffee sauce (and that cream!), it tastes the same whether baked in individual ramekins or in one larger pan.
Let’s Talk about Dates
Soaked dates are used in the cake batter for sticky toffee pudding. That may seem unusual, but the dates add a delicious sweetness and texture to the cake to make it a classic.
I use soft medjool dates for this cake.
Finely chopping the dates and allowing them to soak briefly in the boiling water + baking soda + vanilla is important to the success of this recipe.
Sticky toffee pudding is one of those desserts that is so easy to make (with lots of make-ahead steps!), and it is completely impressive in presentation and taste.
As appropriate as this dessert is for an elegant holiday table, I have to confess, we’ve taken to making it for our Sunday dessert more often than not. I think Brian officially declared it in his top 5 favorite desserts of all time.
How can I argue with that? Especially when it is so simple.
There’s just something about it that is homey and comforting and at the same time over-the-top delicious. It’s a winner.
One Year Ago: Sparkling Cranberry Apple Cider Punch
Two Years Ago: Chocolate Pudding Pretzel Pie
Three Years Ago: Orange Zested Cranberry White Chocolate Bliss Bars {A Slightly Lighter Version}
Sticky Toffee Pudding Cake
Ingredients
Cake:
- 6 ounces (170 g) dates, pitted and finely chopped (about 8-10 medjool dates)
- ¾ cup boiling water
- ¾ teaspoon baking soda
- ½ teaspoon vanilla extract
- ¾ cup (159 g) granulated sugar
- 6 tablespoons (85 g) butter, softened
- 2 large eggs
- 1 ¼ cup (178 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Sauce:
- ¾ cup (159 g) packed light or dark brown sugar
- ½ cup (113 g) butter
- ½ cup heavy whipping cream
- Pinch of coarse, kosher salt
- ¼ to ½ cup chopped pecans, optional
- Additional heavy whipping cream for drizzling, optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease 6 to 8 ramekins (about 6 ounces each) with butter or cooking spray or lightly grease an 8X8- or 9X9-inch pan.
- For the cake, in a medium bowl, stir together the dates, boiling water, baking soda and vanilla extract (see note for alternate method). Let the mixture sit for 15 minutes.
- In a separate medium bowl, cream together the granulated sugar and butter with an electric mixer (handheld or stand mixer) until well-combined and fluffy, 2-3 minutes.
- Add the eggs and mix.
- In a small bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the wet ingredients, and mix until just combined.
- Fold in the date mixture (no need to drain) until combined; don’t overmix.
- Fill the ramekins evenly with the batter, about 2/3 full, or spread the batter evenly in the prepared pan.
- Bake the ramekins for 18-22 minutes until a toothpick inserted in the center comes out clean and the top springs back to the touch (if using a square baking pan, bake for 22-25 minutes UPDATE: increase baking time as needed, some have needed upwards of 40 minutes). Don’t overbake or the cake may be dry.
- Let the cakes cool completely in the pan(s) – although the cake can be served slightly warm also.
- For the sauce, combine the sugar, butter, cream, and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined, 5-7 minutes.
- If the cake was baked in ramekins, turn out onto individual plates (if baked in a pan, cut the cake into squares). Pour the warm sauce over the individual servings, and sprinkle with pecans, if using; drizzle with a teaspoon or so of heavy cream, also optional but terribly delicious.
Notes
Recommended Products
Recipe Source: adapted a little from a recipe sent to me by Sarah W. (by way of Delia Smith)
219 Comments on “Sticky Toffee Pudding Cake”
My dearest friend is always raving about your incredible recipes of all sorts and recently introduced me to the magic of this cake. I’d heard of sticky toffee pudding on British baking shows and had always wanted to try but never thought of it when it came time to make a dessert. Once I tried the magic that is this delectable hug of a dessert at her house I couldn’t stop thinking about it for several days and finally gave in and made two! One for my family and one for another friend who needed some joy. I’m officially a convert to the magic that is Mel’s Kitchen Cafe. You’re a wizard with a whisk!!
I forgot to mention that I did a single batch in a small Bundt and baked for 30 minutes and it turned out perfect with lots of caramelized edges.
For a regular sized Bundt I doubled the batch and baked for 55 minutes and it was just shy of perfection; next time I’ll give it 60+. The Bundt looks pretty and gives lots of caramel crips to the outside, so good!
Thanks, Autumn!!
My family was skeptical when I told them there were dates in the cake but no one minded once they took a bite! This recipe is now a family favorite and often requested for birthday dinners.
Oh. My. Goodness! This is a WOW recipe. I’ve been making this recipe for five years. I want to acknowledge what an amazing treat I discovered on your site along with many other great recipes. I’ve enjoyed following you. Thanks for sharing!
Thank you so much, Carrie!
This is my favorite dessert ever!! I showed my kids the dates before I made the cake because I knew they wouldn’t eat it and there would be more for me!! Please make this recipe, it’s fantastic!!
This was amazing!! So easy and quick to put together. I made it in a muffin pan since I didn’t have ramekins. I just kept checking after the 15 minute mark and they were fully baked at around 18 minutes. I had Deglet Noor dates on hand and it was still amazing. Just a tip, if you end up using a different type of date than Medjool, you should definitely weigh it. I ended up need 30+ deglet noor dates to meet the weight requirements in the ingredients. Oh and I also used butter flavored shortening in the cake because I didnt have enough and wanted to save the real butter for the sauce. Still turned out so, so delicious! Very forgiving recipe and rave reviews from everyone.
Made this tonight when we had the missionaries over for dinner. We were all DYING! My husband said it was the best dessert he’s ever had. One of the missionaries shamelessly asked if I’d make it next time they came over! Haha! So so good.
I made it in a square pan and cut it into 9 pieces. Perfect portions. We sprinkled pecans on top after adding the sauce and cream and it was amazing!
Super easy and enjoyed by everyone. I made batter using the blended dates technique first thing in the morning. I stuck it in the fridge and baked it in muffin tins not long before dinner. My 9 year old helped me make the sauce right before serving. We can’t do pecans, so I served with roasted almonds sprinkled over the top. This made 12 muffin-sized cakes; however the cakes were quite tall. Next time I will not put as much batter in each cup so I can have more cakes.
This is on my to make very soon list! We had Sticky Toffee Pudding in Williamsburg it was Amazingly delicious! Williamsburg Inn added just a few chocolate chunks!
This recipe for Sticky toffee pudding cake is wonderful, it is a perfect dessert for dinner guest, not hard to make and impressive looking.
Hi Mel! This sounds amazing and after watching each season of the Great British Baking Show multiple times, i can’t wait to try this recipe! Do you have any thoughts on pouring the sauce in the pan first and then pouring the cake batter on top like an upside down cake? Thanks!
Hi Patricia, that’s an interesting idea! I’ve never tried it, but I definitely think it would be worth experimenting!
I will report back!
Absolutely scrumptious!!
“….Aunt Marilyn made it for Brian and ME….”
It’s incorrect to say, “…Aunt Marilyn made it for Brian and I.”
In other words, “…Aunt Marilyn made it for me,” not “Aunt Marilyn made it for I.”
As an editor I want to say, “Relax!” There are other websites specifically for this behavior. Just make the cake already.
Hi Mel! I’ve been using your recipe for a while now and it’s very good! I made some recently but had a problem with my sauce. it was separating. What could i have done wrong? And is there a way to fix it? Thanks!
Did you change any ingredients – the brand or type of ingredients used in the sauce? I’m not sure why it would all of a sudden be separating. You can try simmering it to bring it together again.
Can I make this cake the day before or will it dry out if it’s cut in the fridge overnight?
I’d like to make it using a round tin and fill the layers with cream and syrup
Ok make it Saturday to serve on the Sunday but will this be ok?
How should I cover and store the cake?
Thanks can’t wait to try this one
I make this cake a day ahead all of the time and it works great! It’s best if it is covered well (with a lid or plastic wrap) and stored in the fridge or at room temperature.
Made this today but without dates, tastes a little like pancakes but in the best way! Haha, we loved it!
Tried this today and it was exceptional!!
Do you bake the ramekins on a cookie sheet or water bath, or do you just place the ramekins directly in the oven? I can’t wait to try this!
I bake them on a cookie sheet.
People get tired of hearing superlatives, I know, but I don’t know of any other way of saying this: my husband said it’s the best dessert I ever made and I bake about three times a week, lol! It’s heavenly. Super easy sauce and the cake was sooo moist and fluffy that it could be enjoyed simply on its own.
I made it in two, 6-inch pans, and baked for about 30 minutes, but I checked every few minutes after 20. Bakers need to be responsible for their own bake times, given all the differences in ovens and pan types, etc. Anyway, this is one delicious cake. Superb recipe!
This was delicious! I made mine in a 9×9 dish and cooked it about 3o mins. I just opened the oven every now and then and checked with a tooth pick. Will definitely make again. And it was almost even better the next day! Just heated up the sauce in the microwave and it was perfect.
I’m wondering if I could use a custard sauce instead of cream on it when serving?
Definitely worth a try!
Loved it! Did a small variation. I used 1/4 vegetable oil instead of the butter for the cake. for the sauce, I made my own slated caramel sauce and used since I already had it done. definitely will make again and again. Thank you!
I did you sticky toffee cake and you stated 22-25 minutes . Well it was under cooked . Time should be more like 45-50 minutes
Shouldn’t you check before removing? She also stated some ovens may require up to 40 minutes or so. She did post that.
I absolutely love this recipe! I’ve made it so many times and it turns out perfect every time. I have a horrible craving for it but I only have a small amount of brown sugar any chance you can sub for plain sugar?
The texture might be a little less moist but it’s worth a try!
You can also add one tbsp molasses to 1 cup w. sugar to make br. sugar
I think there is a wee spelling error in the Notes section of your recipe for sticky toffee pudding. In the first paragraph on dates, the last sentence has “and lightly pulling the dates to chop and combine.” I think you mean pulsing? I’m going to make this, this week! I love your recipes!!!
Thanks for the heads up Audrey!
Your recipe is a bomb! My family lovesssss it. Can I ask how many pound of cake this is? I want to bake it in a round pan next time 🙂 thx!
I’m not really sure – sorry I’m not more help, Katie! This should work in a round pan, though.
Hi Katie! I’ve made the recipe a few times in a round pan – the recipe works as written in either a 9″ round pan, or 2 6″ round pans!
We just used this recipe for the first time. It was truly amazing. We’ve never had sticky toffee pudding before but will be making it again and again. The addition of the cream made it perfection!
Hello! Made this once before and it was fantastic!! This time I want to make one day in advance. Two questions. Can I make in advance like in the morning and bake just before serving? Also if I bake the night before, is refrigerating fine just one night instead of freezing? Thanks so much for this awesome recipe!
Yes, you could refrigerate overnight – should be fine. I’d warm the cake lightly before serving. I haven’t tried making the batter in the morning and baking later, but I’m guessing that would work, too.
I visited Scotland and had this desert at all over the country and was hooked. I found your recipe and made it tonight for the family. I chose your version because it had easy to get ingredient, I had all of them on hand. I used Costco pitted dates, dehydrated in the round clear plastic container. I only had the 8x8x8 glass pan I used a blender for the dates which worked out very nicely. I had to bake it for the full 25 minutes, probably should have gone a few minutes longer as the center sank a little. But I didn’t want to over bake it. Also once the cake is cut and served no one knew about the sunk middle 🙂 . I had extra heavy cream to pour over the sauce. Heavenly, it was so good!! thank you for posting your recipe, it was easy to follow, and prepare.
Ditto! My husband and I were in Scotland and Ireland last year and tried Sticky Toffee Pudding every chance we had. It was usually served with vanilla ice cream and I think I’ll end up doing the same. This is an awesome recipe!
In an 8×8 pan, it comes out raw in the center if baked according to recipe directions! Don’t you test Bake your recipes es before publishing them??
Rude
Thanks Mel! I’ve made this at least 4 times and it’s delicious, however I reduce the sugar in the cake by half and leave the sauce as is. You won’t miss the sugar and it actually slightly firms it up a bit. Also I always use dark brown sugar for the sauce except for the one time I hadn’t any, and it certainly makes a difference! The dark brown sugar gives it more of a caramelly taste, definitely recommend using dark. Also, I do agree that an 8×8 pan takes longer to bake.
Have you stopped to consider maybe your oven is different before commenting something rude and unproductive? 🙂
There is no need to be rude.
I follow recipe as is in an 8 x 8 pan and perfect every time I make it in 24 minutes.
Thank you for the amazing recipe. It’s our yearly Christmas favorite.
So rude
Wanting to try this recipe but don’t like dates. How could I alter the recipe to have it without them?
Many Thanks
I’m afraid you would need a totally different recipe – this one definitely relies on the dates for texture and the signature flavor!
Rebecca, I’ve use the same recipe word for word with golden raisins in place of the dates – if you like raisins it’s really good!
This is the best sticky toffee pudding I have had outside the UK! In fact, it is every bit as good as the sticky toffee pudding I have had in Ireland or England.
Anyone know how long it should bake in an 8in round? 22-25 was way too short. And now I’ve pulled it out and put it back in so many times I’ve lost track of the minutes!
Same thing happened to me. I think I had it in for about 35 minutes total
So tasty and easy to follow
I am trying to substitute lard for butter. Any suggestions?
I haven’t tried that myself so I’m not sure – could you try an equal amount?
I made this for a dinner later tonight, and it’s amazing even without the sauce on it! I can’t wait to try it with all the fixins!
Love this recipe.. simple & delicious
Thanks for sharing
The Peacock Family
Anyone know how long it should bake in an 8in round? 22-25 was way too short. And now I’ve pulled it out and put it back in so many times I’ve lost track of the minutes!
Just ridiculously good. I just wish i had added a little brandy to my personal serving. Amazing recipe.
I’ve made this twice. Both times in an 8×8 pan. Both times it was raw batter in the middle at the recommended 25 minutes. Forty minutes is closer to the time it needed.
Agreed – I baked for 40-45 min at 350 in an 8×8″ pan.
Same here, it was still liquid in the center after 25 minutes. I covered the top with foil to prevent it from burning and put it back in for 15 more. 40 total sounds about right for an 8×8.
Silicone individual muffin/cupcake cups worked really well for me, especially since I was taking these over to friends’ for dinner. They were a big hit!
Hi. How long did it take to bake in the muffin tin?
Made this for Christmas Eve, and it turned out wonderful – every bit as good (if not BETTER) than the sticky toffee pudding I had in the UK! Thanks for the great recipe – it may be a yearly Christmas tradition now! Also, I loved the addition of the toasted pecans on top – so yummy!
Thanks, Mary!
I made this for Christmas & it was amazing! I used an 8×8 inch pan and the cake took 33mins to be done in my oven. The sauce + cake combination is heavenly! Thank you for the wonderful recipe and wishing you a Merry Christmas & hope you had an awesome feast too! 🙂
How well will this recipe come out in a glass pan that I think is 9×13 if I 1 1/2 the recipe? Id love to make this for Christmas dinner dessert. How well would it come out in a glass pan that’s more like 7×4 than 8×8 if I kept it the same? I don’t have any square pans that are 8×8 or 9×9 . Thanks so much!
The 7X4 pan will be too small for the recipe as written, I think. But you could 1 1/2 the recipe for a 9X13 (if it’s glass, you might consider reducing the baking temp by 25 degrees)
I love sticky toffee pudding and want to make it for dessert with Christmas dinner. I’ve eaten this in Ireland and have wanted to try making it myself ever since and I’m excited to try it after reading all of the glowing reviews. What size ramekins did you use?
I’ve used both 6 and 8 ounce ramekins.
I feel so lucky! I tried your recipe, as I was on the hunt to make this dish after having it at a holiday party. Your recipe is perfect the way it is. I didn’t change a thing. I’m making this for the holidays for a family gathering. I’m using dome silicone molds so everyone gets a cute little individual cake and will keep them warm using my warmer trays. Thanks so much for sharing. I’m off to look and see if you have any other festive desserts I might make this weekend. Cheers!
ANY WAY THIS COULD BE MADE FOR A DIABETIC?
I honestly have no idea – sorry!
I made this for my English son in law. He said to me ” This is the best sticky pudding I’ve ever had” Enough said. The rest of my American family also loved it. I will make it again for our Christmas dessert this year. Fabulous!!!!!!!!!!!!!!!!!!!!!
That’s amazing! So happy to hear it!
I had forgotten about this one! I made it a few years ago and it was to die for! I had a hard time sharing with everyone. It was fun making everyone their own little cake and drowning it in the syrup. This is on my list for this year again for sure!
I had always wanted to try sticky toffee cake so had it for dessert at a restaurant last week and found your recipe to try my own. I also made it gf and it turned out fabulous Thx
Brilliant recipe! I baked mine in an 8 x 8 pan non stick pan and it took 29 minutes to bake (every oven is different). I checked several times to make sure I didn’t over bake. Chopping the dates is a bit tedious but well worth it. Sauce is awesome and easy! Thanks for the recipe, it’s a keeper.
Spectacular! For dark 8×8 pan, I baked the cake at 330F for 27-28 minutes. Do NOT overbake. Topping only took 5 minutes on the stove. So yummy.
Can I I use honey instead of using refined sugar?
I haven’t tried that but you could definitely experiment.
My family LOVED this recipe!! The only different thing I did was add a tablespoons of Bourbon to the sauce after it came off the heat!! Be careful though, it could splash. We use the sauce recipe for other desserts as well, such as a topping for apple crisp! Thanks for the recipe!!
Going to try the sticky toffee pudding looks delicious.
I made this for my family and some of my kids said it was their favorite dessert ever! I am planning to make it for company tomorrow and wondering if I make it tonight how do you suggest reheating the cakes? Thanks for another great recipe!
I would just lightly warm them in the microwave (that’s how I’ve always done it). Glad you like this one!
I tried making STP once before with an alright result, but using this recipe was a massive step up! Making this again, but have to do so a day ahead of time. If anybody’s a suggestion for the best way to re-warm these I would greatly appreciate a tip!
My recipe is very similar. Except I bake it in mini bundt pans in a aluminum foil covered water bath. Then when still slightly warm I poke holes in with a small skewer and spoon on half of the butter toffee sauce, let soak in for a few minutes. Turn them out and spoon on the rest of the toffee sauce. I like to serve them still warm and top with a cream anglaise sauce.
My recipe is very similar. Except I bake it in mini bundt pans in a aluminum foil covered water bath. Then when still slightly warm I poke holes in with a small skewer and spoon on half of the butter toffee sauce, let soak in for a few minutes. Turn them out and spoon on the rest of the toffee sauce. I like to serve them still warm and top with a cream anglaise sauce.
OMG!!!! I made these tonight and they are soooo good! I will make these again real soon!
These were so good and I made them as small muffins and they were bite size heaven.
Sticky toffee pudding is probably my absolute favorite dessert and I finally found the time to try and make it for myself. I was a bit skeptical by the lack of treacle and how light the cake turned out (the ones I’ve had in the UK were always a very deep brown), but everything about this recipe was PERFECT!!! The only change I made was finishing the sauce on med-high heat for a min or two to thicken it up more.
I was also pleasantly surprised but how delicious the cake was on its own! It wasn’t very sweet at all but the flavors are so different and unexpected, even my husband who uses a ton of sugar really enjoyed it.
THANK YOU!
Oh! One last note – I baked it in an 8×8 pan. Checked it around 20min and the center was still jiggling, as in still liquid under the browned top. Ended up baking it for probably 10mins more and the center was still pretty jiggly. After cooling the center was a touch underdone but of course still delicious.
Any suggestions on why that might have happened? Maybe I didn’t mix the date water and batter enough? It was taking longer than I expected to combine and I didn’t want to overmix!
Thanks, Ana – glad you liked this recipe! There are a lot of factors that could contribute to having to bake longer – every oven bakes a little differently (temperature wise). What kind of pan did you use? Glass? Metal? Dark coated? That can definitely make a difference, too.
Absolutely DIVINE!!!! It was a unanimous hit with my dinner guests. Cannot wait to make it again!
Thank you for giving me and the following people below your recipe. I will be making it on Monday. But first I was wondering instead of having the pecans after the cake is done. Can it be possible to put the pecans in the cake along with the dates. It would be very much appreciated when it is convenient to you to respond to me via email. With the answer. It would be very much appreciated. Thank you for taking the time from your busy schedule to read my comment. Respectfully, Sylvia
Hi Syliva, yes, I think you could add some pecans to the batter. 🙂
Fabulous dessert. I doubled and baked in a disposable aluminum pan. When I make this again, I will only use 1 1/2recipe. Was delicious but thicker then I wanted. I also used 1/2 brown and 1/2 white sugar in cake. I liked the deeper flavor.
Mel. I made his recipe and want to make a few comments as an experienced baker who uses your recipes a lot. I struggled a little with the amount of dates, because when I did 8-10 it was about half the weight. I got these dates in the Middle East a few weeks ago, and I think they are not as sugared as the ones you often get here. So, maybe they weigh less. With that in mind, I checked some similar recipes, and decided about 1/2 cup was what would work. I also decided to do this in an 8/8 baking pan. I use a foil sling, which worked great. However, in the square pan (vs. the ramekins) you need to increase the baking time quite a bit…ten to 15 minutes at least. So, bakers should use the spring/touch and toothpick tests to insure it’s done. And it isn’t dry. The sauce was perfect. We’ve had sticky toffee pudding in England several times and your recipe stacked up well. You might recall we know your Aunt Marilyn. Tell her thanks!
Thanks for the review, Kirk!
I have duel citizenship and spent the majority of my time in London. Now living in Texas the past 5 years and currently pregnant, this was one of my pregnancy cravings. It is the perfect recipe for sticky toffee pudding and this is coming from a Brit! I baked in a 9×9 dish and needed about 40 minutes I believe, I just kept checking on it. I did add a teaspoon of cornstarch to the sauce when on the heat to have it slightly thicker as that’s how it should be and it worked perfectly for me. Will defiantly be keeping this recipe!
Mel,
Could this be made in muffin tins for a smaller serving? If so, could you recommend a baking time for regular size muffin tin?
Yes it definitely can. I’d start checking after about 15-16 minutes.
Just tried this sticky pudding recipe yesterday, an instant hit with my friends and I was left scraping the bowl to taste it actually , too good, loved your details too in the recipe explanation, thanks a ton for such wonderful recipes. Saira from Bahrain
I made this last year for Christmas dinner and it was voted “best dessert I ever made”! I just bake them in pyrex custard cups and they are beautiful. I run my date mixture through the blender also – I find it makes the whole dessert richer and more elegant looking. Thanks for a “keeper recipe”. Ps…we’re having it again tonight!
Thanks, Melanie!
…that would be a bundt pan.
I made this amazing cake last year for our Christmas Eve family dinner. It was amazing and was declared by all to be our traditional Christmas Eve dessert every year! This year I’m wondering if I doubled the recipe, could it be baked in a bindi pan?
Thanks Mel❤️
I’ve never tried it like that so I’m not sure, but you could definitely experiment!
This recipe looks amazing!
I’m so glad I found your post.
I’ve never cooked with dates. Do you need to peel the dates?
Nope :).
Hi Mel, I am really excited that you posted this one. I am going to use this recipe for a “Victorian Era” party in my kids class. Do you think I would Be able to use a muffin/cupcake pan to make smaller servings for the class? Thank you SO much!
Yes, definitely!
My most favourite dessert. Your recipe looks amazing! I’m making it for Christmas.
Could I make this in a spring form pan to serve in slices rather than squares?
I haven’t tried that but I’m sure you could!
Do you have a recipe to share for a gooey or sticky dark chocolate/toffee pudding cake. Would love to make it this week for a special gathering. Thanks ever so much.
[email protected]
Suellen Riley
Scottsdale, AZ
I don’t have a chocolate version (yet!) – sorry!
I’m making this Saturday night for a small (8) dinner party after a Crown Roast. Wish me luck. Always a bit daring to try new dishes on guests but they are good friends and the whole menu are first time dishes! Good wine short cover any shortcomings
Another question for you… I would like to make some chickaritos appetizers with phyllo dough. Would I be able to make these ahead & then bake? Ingredients: chopped chicken, green chilies, green onion, sharp cheddar,, hot sauce & other spices.
Thanks!
Mel, I have never baked with ramekins and intend to purchase some to make this beautiful dessert. Are they all basically the same? Do you have favorites? I’m concerned about being able to turn these little cakes out easily.
Thanks, Amy
Hey Amy – most ceramic ramekins are basically the same – as long as they are well greased, the cakes should come right out! I have a variety of brands, and they all work great!
Could you please tell me if made ahead , if you simply just reheat cake a bit and sauce when ready to serve . Want to make ahead to save time
Yes, reheating both works great!
Hi! Is it possible to replace the dates with yellow raisins? Also, I read other sticky toffee pudding recipes online and noticed that they would use molasses, is it ok to use molasses in your recipe as well? 🙂
I haven’t tried either of those variations; good luck if you experiment!
I had my first sticky Toffee Pudding cake at a cooking class a while ago. I always wanted to remake it but was too intimidated by all of her steps. So anytime I saw it on a menu or when they had it at Trader Joe’s around Christmas I would get it. It has quickly become my favorite dessert. So today I made this for a family event/brother in laws birthday. I was nervous there wouldn’t be enough so I doubled it and baked it in a 9×13 pan. I had to bake it longer but I just kept checking on it until the middle sprung back up after being touched. I was nervous the edges would taste burnt or dry since they finished a bit before the middle, but it wasn’t at all. Everyone LOVED it!!! It was a total hit. Most people had at least 2 if not 3 peices. I was glad I doubled it.
We topped with with amazing caramel sauce, heavy cream and chopped up candied pecans I had from TJ. I will definitely be making this again as I know they will be requesting it over and over. Thanks for such a great (non-intimidating) recipe.
Yay!! So happy that finally making it at home was worth it!
Just had sticky Toffee Pudding for the first time today at an English pub near Ottawa. It was incredible! Came home and decided to look up a recipe for it. This sounds like what I tasted today, can’t wait to try it.
Hope you love it! We think this recipe is pretty amazing but I’ve never had an official version in England. Let me know how it compares if you try it!
Step 4??? Eggs and milk??? How much milk?..
Step #4 says: add the eggs and mix. There is not milk in the recipe.
Add the eggs and MIX xx
Delicious!!!
Great recipe, I have looked for this recipe for many years. Something I always enjoyed in English pubs years ago. I made the recipe and it was delicious my whole family just loved it thank you for posting enjoyed it thoroughly
I’m so glad it was a hit!
Haven’t tried this yet but I have a good feeling it’s what I have been looking for, thank you for sharing I will let you know how it turns out. Pam.
Easy and delicious. I will make it again. Thank you for sharing this recipe ❤
I’d love to serve this for Easter but don’t have as many ramekins as I have people coming. Could I bake a batch in the ramekins, let them cool and turn them out and then bake another batch? Or should they be turned and then served immediately?
Yes, I think that would work! Especially if the little cakes are warmed up just slightly prior to eating.
This is EXACTLY the same recipe as one I’ve been making for years with one of exception–it calls for Craisins instead of dates. I love the slight tartness they add. I’m going to try adding the cream on top of the toffee sauce as that’s a new one for me too.
This cake was a hit! My entire family loved it. I didn’t use medjool dates, just ones that I had in my house, and we ended up having to cook it for longer than suggested (which I think is due to cooking it in a 8×8 pan, not ramekins). But overall, just checking when the center was finished cooking was enough to see when it was done. Turned out a lovely brown colour and the caramel sauce was delicious. Will definitely be making this again!
After looking at many recipes for sticky toffee pudding, I ended up using this one with some minor changes. I soaked the dates in Earl Gray tea (just opened the tea bag and added it with the boiling water) and pureed them in the food processor. I baked it in a 9×9 pan, and it took longer than expected to bake but stayed moist. Someone mentioned pouring some of the toffee on top so I poked the cake with a meat fork and smoothed 3/4 cup sauce on top. This was originally thinking there would be leftovers. Ha! It was gone instantaneously and our 1 year old licked her plate literally!
Yummy changes!
We loved it! The perfect ending to our Sunday roast with Yorkshire pudding. In fact we ate the entire cake. Okay, there are 8 of us but leftovers for tomorrow were tempting.
Hoping to try your biscuit cinnamon rolls for breakfast.
I made this using Gordon Ramsey’s recipe from his restaurant in Las Vegas! Try making his Brown Butter ice cream with it! It’s Amazing!
Making this for Christmas Eve dinner! Each year we pick a different country to learn about their traditional foods and customs. This year is England. How do you think this would do baked in a muffin tin?
What a great idea! I think they would work well in a muffin tin.
This is fantastic!!! Thanks for sharing. I made these for a work potluck lunch. I put them in the silicone muffin cups and baked them in a water bath. Just the right size for after a big meal.
Delicious recipe and easy to follow! It was even better the second day.
I followed the recipe exactly. I didn’t use medjool dates but will give them a go next time. I used ramikens. Cooking time in my oven was 24 mins but I think my oven runs a bit cold.
Thanks for the great recipe! I’ll definitely be making these again and again!
I made this pudding in an 8 x 8 inch pan and I had to bake it for about 50 min as at 30 min it was still wet inside. I added a quarter cup of chopped pecans to the mixture. The cake was still moist, light and airy. It was delicious and the darker edges from baking the cake for longer only complimented the toffee flavour.
Do you think this would work and fit into a regular-sized bundt pan?
I haven’t tried that, but you may need to double the recipe for it to fit into a 9- or 10-cup bundt pan.
Do you think raisins would work as well as dates? My son doesn’t care for dates. Thanks for your help!
Honestly, I’m not sure, but I’m guessing it would change the texture/taste of the cake quite a bit.
This cake seriously is delicious! I made it in a 8×11 and it worked great. Cooking notes : At 20 min it was not even close to done in the middle, I cooked it an additional 10 min and it turned out much darker than I expected. It was dark brown around the edges and I feared I had burned it but it was soft and tender. It bounced back but a toothpick was still a bit wet after testing.
My Father was from England and when we would visit his Mum at Christmas she would soak the Dates in Rum or Brandy then add it to the caramel. I did this using your recipe and it was exactly as I remembered
Best served with hokey pokey icecream.
What in the world is hokey pokey ice cream?
My family loved this unique dessert. We will definitely make it again next Christmas.
Thanks, Jen – enjoying seeing all your comment reviews on the recipes!
My cook time took way longer than 22 minutes. The cake was still jiggly at that time. I think we are going on 30 minutes and the center is still gooey.
Watching closely. Hopefully I don’t wreck it!
Did it work out?
YES!!!! It was de-two-licious!!! I’m still eating spoonfuls of sauce. Shhh! Don’t tell anyone.
STOP. This past Sunday was the second Sunday in a row I’ve made this in ramekins. My family loves it so much…and maybe because the kids went to bed earlier they ended up not getting ANY! That’s because I ate it all. Truthfully. I did. Anyhoo, confessions aside, I want to make this for my daughter’s first birthday in a few weeks and I was toying with the idea of baking this in silicon cupcake liners (smaller portions for a larger crowd). Do you think this is doable? And if so, how much do I adjust bake time for?
Hi Marek, I think it’s totally doable. Depending on how full the silicone cupcake liners are, I’d bake them for right around 11-14 minutes.
We made this for Christmas Eve dinner and it was the perfect dessert for a special occasion! We all loved it so much and it just felt like a special treat. Thanks for this awesome recipe. I think we will make a Christmas Eve tradition of it!
I made this recipe today. I used an 8 X 8 inch square aluminum pan (Wilton) and baked 27 minutes. (A dark pan or glass dish would take a shorter time, I believe.) The cake was moist and perfect. And the sauce is divine. This is such an easy and impressive dessert, and tastes wonderful!
We had the sister missionaries over for Christmas Eve dinner and one had lived in Scotland for 10 years. When I told them we were having Sticky Toffee Pudding Cake for dessert, she pretty much cried and said that she had been missing her mom’s that she always made on Christmas Eve and wished she could have it…tada! A Christmas miracle! Thanks, Mel, for playing a key role in that miracle! She loved it (along with everyone else)! Absolutely decadent!
Oh, that is SO awesome!
That is so cool!
I made this for my daughter’s birthday cake on Christmas Eve and everyone was obsessed. It was divine and I can’t wait for an excuse to make it again!
So glad you loved it and happy birthday to your daughter!
Made this for Christmas Day dessert and loved it! Though, I think next time I’ll make a little more of the sauce 🙂 Thanks, Mel!
Glad you loved it, Sheree!
Making this today, so excited!
This recipe has me drooling already, can’t wait to try it! xo Loren // http://www.thinkelysian.com
You saved the very best for last, thank you so much!!
Have yourself some very restful (ha!) and Happy Holidays. You deserve it.
Look forward to seeing what you’ve got planned for 2017.
What if…I served with Lemon Curd from the perfect Lemon Cheesecake recipe?? Which is absolutely awesome, by the way! Love you, Mel!
I just moved back from London and Sticky Toffee was by far the best thing I tasted there. I’m excited to try out this recipe. We always ate it with custard which evens out the sweetness really well 🙂
You are officially my hero! Can’t wait to try this!
I moved to the UK a decade ago and Sticky Toffee Pudding is what I will pick anytime we are out and about. It is my absolutely favourite pudding. And the cream is a must! Heavy cream drizzled over a pudding/cake is incredibly common and with this one it is so great. Because it is so readily available at pubs, in-laws and the grocery store I haven’t yet made it myself. Thanks for the nudge.
I think it’s funny that you said you’ve cut back on posts because I feel like you always are posting recipes! I can barely get out two a week if I’m lucky. I’m with you on quality over quantity. This food blog world is a rat race and I will not let it get the best of me. By the way, you had me drooling over this one.
I have a feeling we would have a lot in common (and to talk about) if we are ever fortunate to meet in real life. Amen to everything you said.
This is my favorite dessert of ALL TIME!!! First tried it in Ireland in a tiny pub in Dingle, surrounded by old men speaking Gaelic…a warm peat fire burning… and the waitress set it down and simply said, “You’re in for a treat” and walked away. It was AMAZING!!! I have since found a recipe (similar to this one) and I make it more often than I probably should. In a pinch the dried, chopped, bagged dates I find by the raisins will work as the softening in the water/soda helps “rehydrate” them some. I “chop” them just a bit more in my food processor, then soak. Much less messy and worth it to save time trying to chop real dates!
Thanks for the tip, Jess! I loved the images your comment conjured up.
This looks absolutely divine! I nee this in my life!
Paige
http://thehappyflammily.com
Sticky Toffee Pudding is probably my favorite dessert! So delicious! I love your idea of baking them in ramekins and wondered what kind of ramekins do you use?
I have kind of a hodgepodge of ramekins but they are similar to these: https://www.amazon.com/gp/aw/d/B000BI8NAK/ref=mp_s_a_1_2?ie=UTF8&qid=1482184926&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=ramekins
I fell in love with sticky toffee pudding while we were in England last year. As someone who would choose caramel over chocolate, I think it’s divine! Instead of ramekins, do you think using a silicone muffin pan would work well?
Yes, I think a muffin tin stands a good chance of working!
I made these using a metal muffin tin. I baked them for 18 minutes and they were perfect!
How many muffin-size cakes did they make? I’m making some for dessert tomorrow and trying to decide if I need to increase the recipe or not. Thanks for sharing it took you about 18 min!
Would adding pecans to the cake batter work? We have some serious nut lovers here! This looks amazing and will be replacing the previously planned Christmas Eve dessert
I haven’t tried it, but I think that would work just fine!
You have made my dreams come true! I went to England 8 years ago and had Sticky Toffee Pudding there and have never been able to make one that replicated the one I had and fell in love with. Im hoping this is the one! 🙂
Oh my heck, my family LOVES this desert and I can’t wait to try your recipe. We always eat them warm. To ratchet up the deliciousness a notch we poke the top of the cakes with the chopstick before pouring the sauce on so the sauce can really penetrate the cakes. I think your blog has been perfect lately and hope you have a very Merry Christmas!!
Oooh, great idea on extra soaking!
This is also a classic dessert in Australia. They refer to it as Sticky Date Pudding. I LOVE this dessert. Thanks for posting it and all the other amazing, life changing recipes.
Thanks for letting me know that, Tami!
Oh Mel, now I’m confused…
Since my roots are English, I usually serve a traditional English Christmas dinner with Yorkshire pudding, roast beef, mint peas and Sticky Toffee Pudding is one of the couple desserts I usually make. I was going to live reckless and switch it out this year to make your Glazed Cranberry Lemon Cake, but after reading this post I’m second guessing myself. OK, maybe we have 3 desserts this year – not sure if I’m ready to let go of the annual Sticky Toffee pudding, it is SO good. I have been busy baking and our kitchen is busting with the goodies I’ve made from your wonderful site. This past week I’ve made:
Chocolate Chip Cookie Dough Fudge
Puppy Chow
Killer Crunch Brownies
Perfect Vanilla Bean Caramels
Twixster Cookies (used the above caramels to make, and cookies came out perfect)
S’Mores Hershey Kiss Blossom Cookies
White Chocolate Gingerbread Truffles (L-O-V-E these)
7-layer bar cookies
Triple Chocolate Fudge Peanut Butter Cookies
Chocolate Crinkle Peppermint Cookies
English Muffin Bread
I made your Mom’s chili recipe, my daughter who is not a fan of chili, loved it (so thank you for that recipe!) and the Creamy White Chicken Lasagna soup for meals
I still have several other of your cookie recipes on the agenda to make this week, oh and Christmas came early for me yesterday as I received a package from Amazon (thanks to your recommendation) – I am now the proud owner of TWO #40 cookie scoops. I’m so excited to try them out!
Thanks again for sharing your recipes!
Beth, you are amazing! I seriously wish you were here cooking in MY kitchen! I hope you love those cookie scoops. 🙂
I love toffee anything and I feel very dignified eating British things (I’m looking at you, scones). I think this might be a NYE thing as I just bought everything to make the peppermint bark cheesecake! Can’t wait to try them both (but not at the same time 😉 )!
Haha, that’s so true about feeling so very refined eating things like scones and sticky toffee pudding. Glad I’m not the only one who gets that false sense of pride. 🙂
I think this might be my Christmas sweet!
Years ago, a friend and I were having dinner together – we usually split a dessert. She had to twist my arm to order the sticky toffee pudding. I thought of a bread pudding and was not enthusiastic at all. She says – and she still teases me about it – that my facial expression on the first bite was something on the order of “surprise – WOW and OMG!!” We email each other recipes whenever we see one, but the coup de grace was when she sent me a photo of having sticky toffee pudding in London … while travelling with her family.
Thanks Mel for this recipe – looks perfect! and thanks to my friend Judy for my introduction to sticky toffee pudding!
I totally know what you mean, Liz! I was always a bit put off by the name and sound of Stick Toffee Pudding but once I had it, I was kicking myself for not trying it earlier!
You’ve won my heart FOREVER!!!
I first tried Sticky Toffee Pudding Cake at Texas Land and Cattle Co. That dessert changed my reason for eating there. When our waiter informed me that they were discontinuing this dessert, I offered to purchase their remaining inventory – I couldn’t envision life without it! (…they really do freeze well.)
I’m going to use my mini bundt pans – so excited…!
Thank you, thank you, thank you!
I love the idea of making these cakes in mini bundt pans! I love that you offered to buy out all their sticky toffee pudding cakes! That’s awesome.
So, the mini bundt pans and large muffin pans worked beautifully. I couldn’t help myself and stuck the hand-blender into the soaking dates, it pureed very nicely and produces an amazing texture. I think that this will become my favorite recipe EVER. Doubled recipe made 6 mini bundt cakes, 6 large muffin-sized cakes, and one ramekin-sized cake (which I used as a quality-control specimen 🙂
I bet the mini bundt pans made such beautiful cakes!
No need to apologize for taking it easy! We love and appreciate you. You do what is best for you 😉 Thanks for your love to us! Can’t wait to try this!!!
Thank you, sweet girl.