22 Classic Winter Sticky-Toffee-Pudding Recipes That Win Hearts

Posted on December 10, 2025

Difficulty

Prep time

Cooking time

Total time

Servings

Introduction

Sticky toffee pudding is one of those winter desserts that makes the whole house smell wonderful. Dark, date-studded sponge and warm toffee sauce come together in rich, cozy layers that feel perfect after a hearty meal. This collection gives you classic versions, lighter twists, and fun flavor variations so you can bake a crowd-pleasing dessert whenever the craving hits.

Recipes

1. Classic British Sticky-Toffee-Pudding

This traditional version is rich, simple, and full of sticky date flavor.

Ingredients

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)
  • Vanilla extract: 1 tsp

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square pan or 6–8 ramekins.
  2. Combine chopped dates, boiling water, and baking soda; let sit 10 minutes, then mash lightly.
  3. Cream butter and brown sugar until light.
  4. Beat in eggs and vanilla.
  5. Whisk flour, baking powder, and salt; fold into the batter with the date mixture.
  6. Pour into the pan or divide among ramekins.
  7. Bake 25–30 minutes (20–25 for ramekins) until a skewer comes out with just moist crumbs.
  8. For sauce, simmer butter, brown sugar, and cream over medium heat for 4–5 minutes, stirring, then add vanilla.

How to Serve It
 Pierce the warm sponge with a skewer and spoon hot toffee sauce over the top. Serve with vanilla ice cream or custard.

2. Salted Caramel Sticky-Toffee-Pudding

A hint of sea salt makes the toffee sauce taste deeper and more complex.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Salted Caramel Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)
  • Sea salt (flakes or fine): ½–¾ tsp

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round pan.
  2. Soak dates in boiling water with baking soda for 10 minutes; mash.
  3. Cream butter and brown sugar. Beat in eggs and vanilla.
  4. Fold in flour, baking powder, salt, and the date mixture.
  5. Spread batter in the pan and bake 25–30 minutes until just firm.
  6. For sauce, simmer butter, brown sugar, and cream 5 minutes, stirring.
  7. Add sea salt and taste, adding a little more if you like.

How to Serve It
 Serve wedges of pudding with a generous drizzle of warm salted caramel and a pinch of flaky salt on top.

3. Ginger-Spiced Sticky-Toffee-Pudding

Warming ginger gives this version a gentle spice that suits cold evenings.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Ground ginger: 1½ tsp
  • Ground cinnamon: ½ tsp
  • Salt: ¼ tsp
  • Candied ginger, chopped: ¼ cup (40 g)

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: ¾ cup (150 g)
  • Dark corn syrup or golden syrup: ¼ cup (60 ml)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square pan.
  2. Soak dates in boiling water with baking soda for 10 minutes; mash.
  3. Cream butter and brown sugar; beat in eggs and vanilla.
  4. Whisk flour, baking powder, ginger, cinnamon, and salt.
  5. Fold dry ingredients into the batter along with the date mixture and candied ginger.
  6. Spread in the pan and bake 25–30 minutes, until just set.
  7. For sauce, simmer butter, sugar, syrup, and cream 5–7 minutes until slightly thickened.

How to Serve It
 Top warm squares with extra candied ginger and drizzle with hot toffee sauce.

4. Sticky-Toffee-Pudding Traybake for a Crowd

This large-format bake is perfect for potlucks and family gatherings.

Ingredients

  • Pitted dates, chopped: 1½ cups (225 g)
  • Boiling water: 1½ cups (360 ml)
  • Baking soda: 1½ tsp
  • Unsalted butter, softened: ¾ cup (170 g)
  • Brown sugar: 1 cup (200 g)
  • Eggs: 3 large
  • Vanilla extract: 1½ tsp
  • All-purpose flour: 2¼ cups (280 g)
  • Baking powder: 2½ tsp
  • Salt: ½ tsp

Toffee Sauce

  • Unsalted butter: ¾ cup (170 g)
  • Brown sugar: 1½ cups (300 g)
  • Heavy cream: 1¼ cups (300 ml)
  • Vanilla extract: 1 tsp

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) pan with parchment.
  2. Soak dates and baking soda in boiling water 10–15 minutes; mash.
  3. Cream butter and brown sugar; beat in eggs and vanilla.
  4. Whisk flour, baking powder, and salt.
  5. Fold dry ingredients and date mixture into the batter.
  6. Pour into the pan and smooth the top.
  7. Bake 30–35 minutes, until risen and just firm in the center.
  8. For sauce, simmer butter, sugar, and cream 5–7 minutes; stir in vanilla.

How to Serve It
 Cut into squares, pierce with a fork, and pour warm sauce over each piece just before serving.

5. Sticky-Toffee-Pudding with Orange Zest

Bright orange zest adds a citrus lift to this rich dessert.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Orange zest: 1 tbsp
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Orange Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)
  • Orange zest: 1 tsp

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round pan.
  2. Soak dates in boiling water with baking soda 10 minutes; mash.
  3. Cream butter, brown sugar, and orange zest until light.
  4. Beat in eggs and vanilla.
  5. Whisk flour, baking powder, and salt; fold into the batter with the date mixture.
  6. Bake 25–30 minutes, until a skewer comes out with moist crumbs.
  7. For sauce, simmer butter, sugar, cream, and orange zest 5 minutes, stirring often.

How to Serve It
 Serve slices with extra zest and warm sauce, plus a small spoon of whipped cream if you like.

6. Sticky-Toffee-Pudding with Pecan Crunch

Toasted pecans add crunch to every bite of this soft pudding.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp
  • Chopped pecans, toasted: ½ cup (60 g)

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square pan.
  2. Soak dates in boiling water and baking soda 10 minutes; mash.
  3. Cream butter and brown sugar; beat in eggs and vanilla.
  4. Stir in flour, baking powder, salt, date mixture, and toasted pecans.
  5. Spread batter into the pan and bake 25–30 minutes.
  6. For sauce, simmer butter, sugar, and cream 5–6 minutes until slightly thickened.

How to Serve It
 Sprinkle extra toasted pecans over the top and serve with vanilla ice cream or whipped cream.

7. Mini Sticky-Toffee-Puddings in Ramekins

These personal puddings feel fancy and are easy to portion.

Ingredients

  • Pitted dates, chopped: ¾ cup (115 g)
  • Boiling water: ¾ cup (180 ml)
  • Baking soda: ¾ tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1 cup (125 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease 6–8 small ramekins and place on a baking tray.
  2. Soak dates with baking soda in boiling water 10 minutes; mash.
  3. Cream butter and sugar; beat in eggs and vanilla.
  4. Fold in flour, baking powder, salt, and date mixture.
  5. Divide batter among ramekins.
  6. Bake 20–25 minutes, until tops spring back.
  7. For sauce, simmer butter, sugar, and cream for 5–7 minutes, stirring.

How to Serve It
 Turn puddings out or serve in the ramekins, drench in sauce, and top with ice cream.

8. Sticky-Toffee-Pudding with Chocolate Chunks

Pockets of chocolate create extra indulgence inside the warm sponge.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp
  • Dark chocolate, chopped: ½ cup (80 g)

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: ¾ cup (150 g)
  • Golden syrup or corn syrup: ¼ cup (60 ml)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round pan.
  2. Soak dates and baking soda in boiling water 10 minutes; mash.
  3. Cream butter and sugar, then beat in eggs and vanilla.
  4. Fold in flour, baking powder, salt, date mixture, and chocolate chunks.
  5. Bake 25–30 minutes until just set.
  6. For sauce, simmer butter, brown sugar, syrup, and cream 5–6 minutes.

How to Serve It
 Serve slices warm so the chocolate is soft, with extra sauce and a dollop of whipped cream.

9. Sticky-Toffee-Pudding Loaf

Baking the pudding as a loaf makes it easy to slice and serve like cake.

Ingredients

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: ½ cup (115 g)
  • Brown sugar: ½ cup (100 g)
  • Molasses: 1 tbsp
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1½ cups (190 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch (23×13 cm) loaf pan.
  2. Soak dates with baking soda in boiling water 10 minutes; mash.
  3. Cream butter, brown sugar, and molasses.
  4. Beat in eggs and vanilla, then fold in flour, baking powder, salt, and date mixture.
  5. Pour into loaf pan and bake 40–45 minutes, until a skewer comes out mostly clean.
  6. For sauce, simmer butter, sugar, and cream 5–7 minutes.

How to Serve It
 Slice thickly and spoon warm sauce over each slice; delicious with custard or ice cream.

10. Sticky-Toffee-Pudding with Espresso Toffee Sauce

A splash of espresso in the sauce adds gentle coffee bitterness and depth.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Espresso Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ½ cup (120 ml)
  • Strong espresso: ¼ cup (60 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a small baking dish or 6 ramekins.
  2. Soak dates and baking soda in boiling water for 10 minutes; mash.
  3. Cream butter and sugar, beat in eggs and vanilla.
  4. Stir in flour, baking powder, salt, and the date mixture.
  5. Bake 25–30 minutes (or 20–22 minutes for ramekins).
  6. For sauce, simmer butter, sugar, cream, and espresso 5–7 minutes.

How to Serve It
 Serve with vanilla ice cream; drizzle extra espresso sauce at the table for coffee fans.

11. Sticky-Toffee-Pudding with Apple Chunks

Juicy apple chunks give this sticky sponge a fruity twist.

Ingredients
 Pudding

  • Pitted dates, chopped: ¾ cup (115 g)
  • Boiling water: ¾ cup (180 ml)
  • Baking soda: ¾ tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Ground cinnamon: ½ tsp
  • Salt: ¼ tsp
  • Apple, peeled and diced small: 1 cup (about 1 medium)

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square pan.
  2. Soak dates with baking soda in boiling water 10 minutes; mash.
  3. Cream butter and sugar; beat in eggs and vanilla.
  4. Whisk flour, baking powder, cinnamon, and salt.
  5. Fold dry ingredients into batter with the date mixture and apple pieces.
  6. Bake 25–30 minutes, until the center is just set.
  7. Simmer sauce ingredients 5–6 minutes.

How to Serve It
 Serve warm with sauce and a few thin apple slices on the side.

12. Sticky-Toffee-Pudding Cupcakes

Cupcake-sized puddings are easy to pack and share as winter treats.

Ingredients

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: ½ cup (115 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1½ cups (190 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan.
  2. Soak dates with baking soda in boiling water 10 minutes; mash.
  3. Cream butter and brown sugar; beat in eggs and vanilla.
  4. Fold in flour, baking powder, salt, and date mixture.
  5. Divide batter among muffin cups.
  6. Bake 18–22 minutes, until tops spring back.
  7. Cook sauce ingredients together 5–6 minutes.

How to Serve It
 Drizzle sauce over each cupcake and serve warm, or pour sauce into the center after poking a small hole.

13. Sticky-Toffee-Pudding with Rum Toffee Sauce

A splash of dark rum in the sauce gives a grown-up twist to this dessert.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Rum Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)
  • Dark rum: 2–3 tbsp

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) pan.
  2. Soak dates with baking soda in boiling water 10 minutes; mash.
  3. Cream butter and sugar, beat in eggs and vanilla.
  4. Stir in flour, baking powder, salt, and date mixture.
  5. Bake 25–30 minutes until just firm.
  6. For sauce, simmer butter, sugar, and cream 5 minutes, then stir in rum off the heat.

How to Serve It
 Serve warm with sauce and perhaps a scoop of coconut or vanilla ice cream.

14. Sticky-Toffee-Pudding with Mixed Spice

A blend of warming spices makes this pudding smell like a winter market.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Mixed spice (or pumpkin spice): 1½ tsp
  • Salt: ¼ tsp

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) pan.
  2. Soak dates and baking soda in boiling water for 10 minutes; mash.
  3. Cream butter and sugar; beat in eggs and vanilla.
  4. Whisk flour, baking powder, mixed spice, and salt; fold into the batter with date mixture.
  5. Bake 25–30 minutes until risen and just set.
  6. Simmer sauce ingredients 5–6 minutes, stirring.

How to Serve It
 Dust with a touch of extra spice and drizzle warm sauce over each portion.

15. Sticky-Toffee-Pudding with Walnut Crumble Top

A crunchy walnut crumble layer sits on top of the soft sticky sponge.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Crumble

  • All-purpose flour: ½ cup (65 g)
  • Brown sugar: ¼ cup (50 g)
  • Cold unsalted butter, cubed: 3 tbsp (45 g)
  • Chopped walnuts: ½ cup (60 g)

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) pan.
  2. Soak dates with baking soda in boiling water 10 minutes; mash.
  3. Cream butter and sugar, then beat in eggs and vanilla.
  4. Fold in flour, baking powder, salt, and date mixture; spread batter in the pan.
  5. For crumble, rub flour, sugar, and butter together until crumbly; mix in walnuts.
  6. Sprinkle crumble over the batter.
  7. Bake 30–35 minutes, until the top is golden and the center is just set.
  8. Simmer sauce ingredients 5–6 minutes.

How to Serve It
 Serve warm squares with plenty of sauce and extra walnuts on top.

16. Sticky-Toffee-Pudding with Coconut Cream Sauce

Light coconut notes pair nicely with the deep caramel and date flavors.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Coconut Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: ¾ cup (150 g)
  • Coconut milk (full-fat): ¾ cup (180 ml)
  • Toasted coconut flakes: ¼ cup (20 g), for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a small baking dish.
  2. Soak dates and baking soda in boiling water for 10 minutes; mash.
  3. Cream butter and brown sugar, beat in eggs and vanilla.
  4. Stir in flour, baking powder, salt, and date mixture.
  5. Bake 25–30 minutes until set.
  6. For sauce, simmer butter, sugar, and coconut milk 5–6 minutes, stirring.

How to Serve It
 Sprinkle toasted coconut over each serving and pour on warm coconut toffee sauce.

17. Sticky-Toffee-Pudding with Cranberries

Tart cranberries bring a bright contrast to the sweet toffee sponge.

Ingredients
 Pudding

  • Pitted dates, chopped: ¾ cup (115 g)
  • Fresh or frozen cranberries: ½ cup (60 g)
  • Boiling water: ¾ cup (180 ml)
  • Baking soda: ¾ tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Orange zest: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) square pan.
  2. Soak dates with baking soda in boiling water 10 minutes; mash.
  3. Cream butter and sugar; beat in eggs and orange zest.
  4. Fold in flour, baking powder, salt, date mixture, and cranberries.
  5. Bake 25–30 minutes, until just firm.
  6. Simmer sauce ingredients 5–6 minutes.

How to Serve It
 Serve with sauce and a few extra cranberries or orange slices for color.

18. Sticky-Toffee-Pudding with Oat Topping

An oat topping gives a cosy, crumble-style texture over the rich pudding.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Oat Topping

  • Rolled oats: ¾ cup (70 g)
  • Brown sugar: ¼ cup (50 g)
  • Melted butter: 3 tbsp (45 g)

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) pan.
  2. Soak dates with baking soda in boiling water 10 minutes; mash.
  3. Cream butter and sugar; beat in eggs and vanilla.
  4. Fold in flour, baking powder, salt, and date mixture; spread in pan.
  5. Mix oats, brown sugar, and melted butter; sprinkle over batter.
  6. Bake 30–35 minutes, until the topping is golden and the center is set.
  7. Simmer sauce ingredients 5–6 minutes.

How to Serve It
 Spoon into bowls, add sauce, and serve with a scoop of vanilla ice cream.

19. Sticky-Toffee-Pudding with Hazelnuts

Toasted hazelnuts lend a lovely nutty crunch that works perfectly with toffee.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp
  • Toasted hazelnuts, chopped: ½ cup (60 g)

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) pan.
  2. Soak dates and baking soda in boiling water for 10 minutes; mash.
  3. Cream butter and sugar; beat in eggs and vanilla.
  4. Fold in flour, baking powder, salt, date mixture, and hazelnuts.
  5. Bake 25–30 minutes, until just set.
  6. Simmer sauce ingredients 5–6 minutes.

How to Serve It
 Serve with extra toasted hazelnuts on top and plenty of warm sauce.

20. Vegan Sticky-Toffee-Pudding

This plant-based version still brings plenty of sticky, date-filled comfort.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Plant-based butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Unsweetened applesauce: ¼ cup (60 g)
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp
  • Plant milk: ¼ cup (60 ml)

Vegan Toffee Sauce

  • Plant-based butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Coconut cream or thick plant cream: ¾ cup (180 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) pan.
  2. Soak dates and baking soda in boiling water 10 minutes; mash.
  3. Beat plant butter and brown sugar together, then mix in applesauce and vanilla.
  4. Fold in flour, baking powder, salt, plant milk, and date mixture.
  5. Bake 25–30 minutes, until set in the center.
  6. For sauce, simmer plant butter, sugar, and coconut cream 5–7 minutes.

How to Serve It
 Serve warm with dairy-free ice cream or coconut yogurt and lots of sauce.

21. Sticky-Toffee-Pudding with Vanilla Bean Custard

Rich vanilla custard underlines the warm caramel flavours of the pudding.

Ingredients
 Pudding

  • Pitted dates, chopped: 1 cup (150 g)
  • Boiling water: 1 cup (240 ml)
  • Baking soda: 1 tsp
  • Unsalted butter, softened: 6 tbsp (85 g)
  • Brown sugar: ½ cup (100 g)
  • Eggs: 2 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1¼ cups (155 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Toffee Sauce

  • Unsalted butter: ½ cup (115 g)
  • Brown sugar: 1 cup (200 g)
  • Heavy cream: ¾ cup (180 ml)

Vanilla Custard (shortcut version)

  • Whole milk: 2 cups (480 ml)
  • Sugar: ⅓ cup (65 g)
  • Egg yolks: 4
  • Cornstarch: 2 tbsp
  • Vanilla bean or extract: 1 bean (or 2 tsp extract)

Instructions

  1. Bake the pudding at 350°F (175°C) as in the classic recipe (Recipe 1).
  2. For sauce, simmer butter, sugar, and cream 5–7 minutes.
  3. For custard, heat milk with vanilla until warm.
  4. Whisk sugar, yolks, and cornstarch; slowly whisk in warm milk.
  5. Return mixture to the pan and cook over low heat, stirring, until thick enough to coat a spoon.

How to Serve It
 Spoon warm custard into bowls, add a piece of sticky pudding, and drizzle with toffee sauce.

22. Sticky-Toffee-Pudding Self-Saucing Bake

This clever version bakes the pudding and sauce together in one pan.

Ingredients
 Pudding Batter

  • Pitted dates, chopped: ¾ cup (115 g)
  • Boiling water: ¾ cup (180 ml)
  • Baking soda: ¾ tsp
  • Unsalted butter, melted: 4 tbsp (60 g)
  • Brown sugar: ½ cup (100 g)
  • Egg: 1 large
  • Vanilla extract: 1 tsp
  • All-purpose flour: 1 cup (125 g)
  • Baking powder: 1½ tsp
  • Salt: ¼ tsp

Sauce Layer

  • Brown sugar: ½ cup (100 g)
  • Golden syrup or corn syrup: 2 tbsp
  • Boiling water: 1¼ cups (300 ml)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a deep 8-inch (20 cm) baking dish.
  2. Soak dates and baking soda in boiling water 10 minutes; mash.
  3. Whisk melted butter, brown sugar, egg, and vanilla.
  4. Fold in flour, baking powder, salt, and the date mixture.
  5. Spread batter evenly in the dish.
  6. For sauce layer, stir brown sugar and syrup together, then gently pour boiling water over and mix lightly.
  7. Slowly pour sauce mixture over the batter using the back of a spoon.
  8. Bake 30–35 minutes, until the top is set and underneath is saucy.

How to Serve It
 Spoon out portions so you get both sponge and sauce in each bowl. Serve with cream or ice cream.

Conclusion

Sticky toffee pudding has a way of turning even the coldest winter night into something warm and comforting. Whether you go for the classic, add nuts and spices, or try a self-saucing bake, each of these recipes gives you a rich dessert worth sharing. Save a few favorites, bake them for family or friends, and enjoy the sweet ritual of warm pudding and toffee sauce all season long.

Tags:

You might also like these recipes

Leave a Comment