This brown sugar sticky toffee pudding recipe is a British favourite, a sophisticated twist on the classic sponge pudding with a rich, velvety sauce soaking into a surprisingly light date sponge for the most comforting of desserts.
Sticky toffee pudding
Sticky toffee pudding is surely one of the most popular of all British dessert recipes, rich and comforting, yet with a date sponge base that is lighter than you might expect.
See also
- Baileys bread and butter pudding, a twist on a traditional favourite
- For a change from jam or syrup, try this apple and blackberry sponge pudding
It may come as a surprise to some, then, that this is a relatively modern invention. The origins of the sticky toffee pudding are disputed, with Aberdeenshire, Cumbria and Yorkshire all laying claim to the recipe. In the southern hemisphere it’s sticky date pudding, and there are those who say it’s an Australian recipe.
Whichever you believe, however, there doesn’t seem to be any evidence of this sweet delight before the mid 20th century.
Today, of course, it’s a pub grub favourite and restaurant staple. At its best, it is warming and luxurious, full of flavour from dates, brown sugar, butter and treacle, yet with a surprisingly light sponge base.
Unfortunately there are some really disappointing versions out there too, with bland sponge and sauce tasting of nothing but refined sugar. This is why you really, really need to make it at home, for the very best results, and a plentiful batch that will cost less than a single serving in the pub.
Serve it in smart squares for a dinner party treat, or in generous scoops after a day of outdoor exercise. Great for feeding hungry sailors, footballers, hikers and more!
Why make sticky toffee pudding
- easy, make-ahead recipe
- full of flavour
- great for feeding a crowd
- so satisfying
Sticky toffee pudding ingredients
For the sauce
- Butter – salted or unsalted as you prefer, but let it come up to room temperature before you start to cook. Real butter for flavour, not butter substitutes.
- Sugar – I use soft light brown sugar for sticky toffee pudding but you can use darker sugar for a more intense result.
- Cream – double (heavy) cream. I avoid cream substitutes because they are so heavily processed.
- Treacle – black treacle or dark molasses (not golden syrup, treacle tart recipes notwithstanding!)
- Rum/whisky (optional) – an extra flavouring for the sauce if you choose
Helen’s Fuss Free Tip
Dip your spoon into boiling water and dry before spooning out the treacle, so that it slides off the hot spoon easily. This recipe is very forgiving, so you do not need to worry too much about accurate measurements.
For the sponge
- Dates – soft, sweet, dates give your sticky toffee pudding its flavour. I like the very moist ones that come in pouches, but if your dates are drier, soak them overnight before you cook.
- Butter – again, salted or unsalted but real butter
- Sugar – light or dark brown sugar for flavour in the sticky toffee sauce, as for the pudding
- Treacle – black treacle or dark molasses
- Egg – regular or large – it really does not mattter/
- Flour – use plain with baking powder added, or self-raising if you use it. I stick to plain because I find it saves on cupboard space!
- Baking soda – leavens your sponge, softens your dates and adds a subtle sharpness, counterbalancing an otherwise very sweet pudding
- Milk – whichever you normally use
How to make sticky toffee pudding – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Making the sauce
You can make the sauce while the dates are soaking, or while the sponge is baking as you prefer.
Put all the ingredients in a pan over a low heat. Warm through, stirring all the time until the butter has melted.
Simmer for about 5 minutes, stirring all the time, until the sauce is glossy and thickened. Set aside while you finish making the date sponge pudding.
Making the sticky toffee pudding sponge
Step One – Chop the dates into small pieces and put them in a bowl or jug. Pour over 75 ml boiling water from the kettle and leave to soak for at least half an hour, until they are tender and the soaking liquid is brown and sweet.
Then mash the dates slightly, leaving some texture, and set aside. (Do not drain.)
While the dates soak, butter a baking dish or line a tray. I used a 6.5” x 9” tray, which made a fairly shallow pudding. If you use something smaller and deeper, it will need longer in the oven.
Step Two – Once the dates are ready, preheat the oven to Gas Mark 4, 180 °C, fan 160 °C.
Then cream the butter and sugar together until they are well combined, light and fluffy. If the butter is softened you can do this by hand. I tend to use a hand mixer.
Helen’s Fuss Free Tip
You do not need an expensive stand mixer for this recipe. I only really use mine for bread and marshmallows!
For anything else, including this sticky toffee pudding recipe, I use a simple hand mixer that was a wedding gift to my parents, fifty-odd years ago!
Step Three – Add the treacle, the egg and a spoonful of the flour. Beat in well, to make a batter.
Helen’s Pro Tip
Add a little flour at this stage avoids any curdling while allowing you to get the wetter ingredients well combined before you add the bulk of the flour.
Step Four – Add the date mixture and the rest of the ingredients and mix to a smooth batter. You can see the bicarbonate of soda start to froth immediately!
This means you need to work relatively quickly, so make sure that the oven is hot and the baking dish is prepared before you make the final batter!
Step Five – Now transfer your batter to the prepared tin.
Step Six – Bake in the preheated oven for about 35 minutes, checking after about 25. The sponge is ready when it is risen and pulling away from the dish, and a cocktail stick comes out clean.
Helen’s Fuss Free Tip
A deeper dish will take longer, so you make need to cover it with foil to ensure that it cooks through without drying out the top.
Stand the pudding dish or tray on a cooling rack, and pour about a third of the hot toffee sauce over the top of the date sponge while it is still hot and leave your sticky toffee pudding to rest while the sauce soaks in. (Reheat the sauce if it has cooled since you made it.)
Serve the pudding with extra sauce poured on when you are ready to eat.
Serving suggestion
When you are ready to eat, serve your pudding hot, with extra sauce. This sticky toffee pudding recipe is delicious served simply as it comes but you can add vanilla ice cream, cream or custard as you prefer.
Reheat in the microwave if necessary. I do this on half power, but use your common sense. You know your microwave best.
Variations
- I like a little rum in my toffee sauce, but this is entirely optional. You can also use whisky, brandy or leave it out for a pure toffee flavour.
- Use a darker brown sugar for the most intense sticky toffee pudding.
- Increase the quantity of sauce by half or just double it for a really generous pudding.
Storage
Fridge – Leftovers will keep for several days in the fridge if you can be that restrained!
Freezer – Freeze in a sealed container, with the sauce in a separate container. Defrost and heat through in the microwave.
Hints and tips
- You want the sauce hot when it goes over the sponge, so reheat it in the pan or the microwave if necessary. This will help it to soak in properly.
- If the dates have a lot of pith on the inside, add a pinch of baking powder when you soak them. This will make them softer.
- A hot spoon makes treacle easier to handle.
- The recipe serves 4–6, but you can easily double it to feed a crowd. It will take quite a bit longer, though, and you should cover the dish with foil so that the top does not burn before the sponge is cooked through.
FAQs
Black treacle is easy to find in the UK. Most of us are more familiar with the golden syrup that Lyle’s famously sell in a green tin, but look for the red tin for treacle.
In the US, choose dark molasses. If it is a problem to find either treacle or molasses, you could use golden syrup but change your light brown sugar for dark brown sugar.
I’m sure there are recipes out there, but I wouldn’t. It would be disappointing. You won’t really be conscious of eating dates. They help to flavour the sponge but they cook right down, so if you dislike the texture when you eat dates, that shouldn’t put you off this sticky toffee pudding recipe.
Well, the Udny Arms in Ellon always claimed so, but there are other claims from Cumbria and Yorkshire, and as far afield as Canada and Australia. We will probably never settle that argument, but who cares? It tastes wonderful.
More British pudding recipes
- Baked rice pudding – simple, rich and delicious, a nursery favourite
- Christmas pudding – the traditional plum duff
- Steamed lemon and cardamon pudding – quick and delicious
Sticky Toffee Pudding
Ingredients
For the sauce
- 50 g butter
- 100 g soft light brown sugar (or dark brown sugar)
- 150 ml double (heavy) cream
- 2 tsp black treacle (or dark molasses)
- 1 tbsp rum, whisky or brandy (optional)
For the sponge pudding
- 85 g soft pitted dates
- 75 g boiling water
- 45 g butter
- 75 g soft brown sugar
- 1 egg
- 1 tbsp treacle
- 80 g flour (plain or self raising)
- 1 tsp baking powder (if using plain flour only)
- ½ tsp bicarbonate of soda (baking soda)
- 50 ml milk
Instructions
To make the toffee sauce
- Put all of the sauce ingredients in a saucepan and heat gently until the butter melts, stirring all the time. Then simmer until the sauce is glossy and reduces to a good coating consistency.50 g butter, 100 g soft light brown sugar, 150 ml double (heavy) cream, 2 tsp black treacle, 1 tbsp rum, whisky or brandy
To make the sponge pudding
- Prepare a baking tray or butter a baking dish.Chop the dates and place in a bowl or jug. Pour over the boiling water and leave to soak for at least half an hour. Then mash slightly. Reserve the dates and soaking liquid to add to the batter later.85 g soft pitted dates, 75 g boiling water
- Preheat the oven to Cream together the butter and sugar until light and fluffy.45 g butter, 75 g soft brown sugar
- Add the egg, treacle and 1 tablespoon of the flour, and mix to form a batter.1 egg, 1 tbsp treacle, 80 g flour
- Add the date mixture, the remaining flour (and baking powder if using), the bicarbonate of soda and the milk. Mix quickly to form a well combined batter.1 tsp baking powder, ½ tsp bicarbonate of soda, 50 ml milk
- Transfer the batter to the prepared dish or tin.
- Bake in the oven for 25-35 minutes. If you are using a deep dish or doubling the recipe, it may take an hour to cook through. In this case, cover the dish with foil to avoid overcooking on the top. The sponge is ready when a cocktail stick comes out clean.
- When the sponge is cooked, set the dish on top of a cooling rack and pour over about a third of the hot sauce. Allow to stand so that the sponge absorbs the sauce and becomes sticky.
- Serve hot with extra sauce, and ice cream, cream or custard if liked.
Notes
Storage
Fridge – Leftovers will keep for several days in the fridge if you can be that restrained! Freezer – Freeze in a sealed container, with the sauce in a separate tub . Defrost and heat through in the microwave.Hints and tips
- You want the sauce hot when it goes over the sponge, so reheat it in the pan or the microwave if necessary. This will help it to soak in properly.
- If the dates have a lot of pith on the inside, add a pinch of baking powder when you soak them. This will make them softer.
- A hot spoon makes treacle easier to handle.
- The recipe serves 4–6, but you can easily double it to feed a crowd. It will take quite a bit longer, though, and you should cover the dish with foil so that the top does not burn before the sponge is cooked through.
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