prep time: 30 min | bake time: 30 min | total time: 1 hr
If you’re looking for a treat that has the comforts of fall, melts in your mouth and can be shared with everyone you’re going to love this Sticky Toffee Pudding. This recipe is totally egg free and can easily be made gluten free or dairy free if that’s your preference. It combines a soft, spongy cake made with dates and a luscious, caramel-like toffee sauce. Dates are a naturally sweet stone fruit and they provide a moist and tender base that absorbs the warm toffee sauce, creating an indulgent experience. Whether you’re craving a comforting dessert or looking to make something special for guests, this recipe is perfect for all occasions. Let’s start baking!
Sticky toffee pudding is a classic British dessert featuring a moist sponge cake, often made with dates and drenched in a rich, buttery toffee sauce. This dessert is served warm, often with a dollop of whipped cream or a scoop of vanilla ice cream. While traditionally made with eggs and butter, this version is eggless and can easily be made vegan without sacrificing any of the indulgent flavors or texture. Many call this recipe Sticky Date Pudding and that technically is the exact same thing.
Medjool dates are the best choice for sticky toffee pudding because of their naturally rich, caramel-like flavor. Their soft texture helps blend perfectly into a rich and moist cake batter, ensuring a tender and irresistible crumb. If Medjool dates aren’t available, Deglet Noor dates are a suitable alternative, though you may need to soak them a bit longer.
Start by heating the dates and milk in a small saucepan over medium heat until the dates soften. Mash the dates with the back of a spoon, then stir in the brown sugar and butter until melted. Remove from the heat.
In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Combine the date mixture with the dry ingredients, stirring until just combined. Be careful not to over-mix, as this can result in a denser texture.
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper. Pour the batter into the pan and smooth it out with an offset spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before adding the toffee sauce.
To make the toffee sauce, combine butter, light brown sugar, and heavy cream in a saucepan. Heat over medium-low until the ingredients are melted and combined. Bring the mixture to a simmer and let it thicken slightly, around 10-15 minutes. Stir in sea salt for a balanced, salted caramel flavor. Pour the warm toffee sauce over the cake, allowing it to soak in, and reserve the rest for serving.
Sticky toffee pudding is best served warm with extra toffee sauce drizzled on top. For an extra indulgent treat, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. The warm, gooey texture of the cake combined with the rich, buttery toffee sauce makes this dessert irresistible. If you are making this ahead of time, I highly recommend warming it slightly before serving to really make the sticky and moist texture shine!
Here are a few ways to make this recipe all your own! Have fun in the kitchen and remember that baking is always an experiment!
It has a rich, caramel flavor with a moist, tender cake that’s sweetened by the dates. The toffee sauce adds a buttery, caramel-like sweetness, making it an indulgent dessert.
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, such as baking powder and baking soda, are gluten-free as well.
Absolutely. Substitute the butter with plant-based butter, and use dairy-free milk and coconut cream for the toffee sauce. The result will be just as rich and indulgent.
Sticky toffee pudding will last for 2-3 days when stored in an airtight container at room temperature or in the fridge. Reheat before serving for the best texture. Toffee sauce has a shelf life of up to 7days in the fridge.
You can refrigerate sticky toffee pudding if you prefer, but it’s not necessary. Just make sure to store it in an airtight container. Reheat before serving to restore the warm, gooey texture.
Yes! You can make the cake and toffee sauce in advance. Store them separately, and reheat the cake and sauce before serving. Pour the warm sauce over the cake just before serving for the best results.
