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sticky toffee pudding on white dessert plate topped with whipped cream and toffee sauce.
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5 from 3 votes

Sticky Toffee Pudding

This classic Sticky Toffee Pudding is the quintessential Christmas dessert! Deliciously moist and sweet, this lovely sponge-like cake is made in individual servings which makes it feel incredibly special. Serve it with homemade whipped cream or vanilla ice cream for a dessert worthy of the holidays!
Course Dessert
Cuisine English
Keyword sticky toffee pudding, sticky toffee pudding recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12
Calories 328kcal
Author Trish - Mom On Timeout


For the pudding:

  • 8 ounces dates pitted and roughly chopped *measure the dates, then chop them (160 grams)
  • 1 cup boiling water (237 mL)
  • 1 teaspoon baking soda
  • ½ cup turbinado sugar (100 grams)
  • 4 tablespoons unsalted butter softened (56.5 grams)
  • 2 tablespoons unsulphured molasses
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour (202 grams)

For the toffee sauce:

  • 6 tablespoons unsalted butter (84 grams)
  • ¾ cup heavy whipping cream (177 mL)
  • ½ cup light brown sugar packed (115 grams)
  • pinch sea salt

To serve:

  • vanilla ice cream or whipped cream optional


  • Preheat your oven to 350°F. Lightly spray a 12-cup muffin tin with non-stick cooking spray and set aside.
  • Add the chopped dates to a mixing bowl and pour the boiling water over them. Sprinkle with baking soda and allow to soften, undisturbed, for 10 to 15 minutes.
    8 ounces dates, 1 cup boiling water, 1 teaspoon baking soda
  • While the dates are softening, cream together the turbinado sugar, butter, and molasses in a large mixing bowl or in the bowl of a stand mixer until completely combined.
    ½ cup turbinado sugar, 4 tablespoons unsalted butter, 2 tablespoons unsulphured molasses
  • Mix in the eggs 1 at a time, adding the vanilla extract in with the last egg.
    2 large eggs, 1 teaspoon vanilla extract
  • Puree the softened dates and the liquid by pulsing in a food processor or blender until they are mostly pureed. It’s ok if there are a few pieces of date visible. Add the date mixture to the batter mixture and mix to combine.
  • Add in the flour and mix just until combined.
    1 ⅓ cups all-purpose flour
  • Spoon the mixture into the prepared muffin tin, filling each well about ⅔ of the way full. Smooth the tops of the batter.
  • Bake for 20 to 22 minutes or until a toothpick inserted in the center of a pudding comes out clean or with a few moist crumbs. Allow to cool for 10 minutes in the pan before removing. Trim tops of the puddings if desired.

For the toffee sauce:

  • Melt the butter in a medium saucepan over medium-low heat.
    6 tablespoons unsalted butter, ¾ cup heavy whipping cream, ½ cup light brown sugar, pinch sea salt
  • Stir in the heavy cream, brown sugar, and sea salt.
  • Heat and whisk occasionally until the mixture comes to a simmer. Continue to simmer for 8 to 10 minutes until the mixture comes together and thickens slightly.


  • Place the puddings upside down on a rimmed baking sheet lined with non-stick aluminum foil. Generously brush the tops and sides of each pudding with the warm toffee mixture. Save the remaining toffee to drizzle over the puddings when they are served.
  • Turn on your broiler and move an oven rack to the top ⅓ of your oven. Broil the puddings for 2 to 3 minutes or until the toffee begins to bubble and becomes very sticky.
  • Serve with extra toffee sauce and a scoop of vanilla ice cream or whipped cream if desired.
    vanilla ice cream or whipped cream


  • The puddings tend to have a rounded top when baked in a muffin tin. If you would like the tops of the puddings to sit flat you can use a sharp knife to shave off the rounded top. You can discard the tops or eat them!
  • If you like a lot of toffee sauce you can double the recipe to make extra.
  • You can make the date puree as smooth or chunky as you’d like.
  • These toffee puddings can be eaten warm, cold, or at room temperature although eating them warm is best.
Storage Information:
Refrigerator: You can store these puddings in an airtight container in the refrigerator for up to 5 days. Keep the toffee in a separate container and store in the refrigerator as well. When ready to serve, top each pudding with toffee and whipped cream if desired.
To Freeze: Wrap each cooled pudding in plastic wrap followed by aluminum foil. Place in a freezer-safe container and freeze up to 3 months. You can also pour cooled toffee sauce into a freezer-safe jar or other container and freeze as well. Thaw in the refrigerator overnight.


Calories: 328kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 114mg | Potassium: 227mg | Fiber: 2g | Sugar: 32g | Vitamin A: 552IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg