Summary: A quintessential British dessert featuring a moist, dark date-infused sponge cake drenched in a rich, velvety toffee sauce. This recipe uses the creaming method for the batter and a slow-boil technique for the sauce, taking approximately 90 minutes to prepare and cook. It is designed for 6 portions, perfect for a warming winter treat.
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Category: Desserts, British Cuisine
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Quick overview
- Dish: Sticky Toffee Pudding
- Category: Desserts, British Cuisine
- Cuisine: British
- Main ingredient: Medjool dates, 200 g (pitted and chopped)
- Guide: 12 most popular English dishes: favourite recipes of English cuisine
- Total time: 90 minutes (30 min prep + 60 min cooking)
- Difficulty: Moderate
- Portions: 6 (Portion weight: 220 g)
- Key technique: Creaming and emulsification
- Preparation types: Baking and sauce reduction
- Dietary info & Allergens: Contains gluten, milk, eggs
- Suitable for: Special occasions and winter desserts
- Nutritional values (per 1 portion): 540 kcal, Protein: 6.2 g, Fat: 22.4 g, Carbohydrates: 78.5 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Stout, Tawny Port, Vanilla bean ice cream
- In short: The ultimate comfort food: moist date cake soaked in rich toffee sauce.
- Last updated: 21 September 2026
WAGUU says: “This iconic British dessert relies on the quality of your dates; ensure they are soft and sticky to achieve the signature depth of flavour.”
How to take it further: Add a pinch of sea salt to the toffee sauce to balance the sweetness, or substitute 50 ml of the water with strong black coffee to intensify the dark fruit notes.
Key facts
| Prep time: | 30 min |
| Cooking time: | 60 min |
| Temperature: | 180 °C |
| Number of portions: | 6 |
In a nutshell
Sticky Toffee Pudding is the pinnacle of British indulgence. It features a sponge cake lightened by the natural sugars and moisture of dates, paired with a luxurious, buttery toffee sauce that seeps into every crumb. Served warm, it is an irresistible balance of textures and intense, caramelised flavours.
Ingredients
Base portions: 6 portions • Portion weight: 220 g
| Ingredient | Amount | Quality |
|---|---|---|
| Medjool dates | 200 g | Pitted and chopped |
| Water (for soaking) | 200 ml | Boiling |
| Bicarbonate of soda | 1 tsp | Food grade |
| Unsalted butter | 120 g | Softened |
| Muscovado sugar | 150 g | Dark |
| Eggs | 2 pcs | Large, free-range |
| Plain flour | 200 g | Sifted |
| Baking powder | 1 tsp | Fresh |
| Double cream | 150 ml | For sauce |
| Salt | 3 g | Fine sea salt |
Why you will love this recipe
- Depth of flavour: The use of dark muscovado sugar and dates creates a complex, molasses-like sweetness that defines the dish.
- Texture: The combination of a light sponge and a gooey, warm sauce provides a perfect textural contrast.
- Reliability: This recipe uses a proven creaming method that consistently produces a soft, moist crumb.
Why it works: The bicarbonate of soda reacts with the acidic components of the dates and brown sugar, ensuring a tender rise and a dark, rich colour in the sponge.
Recipe overview
Prep: 30 min | Cooking: 60 min | Difficulty: Moderate | Portions: 6 | Type: Dessert | Origin: British
Detailed instructions
Overall progress: 0% complete
Phase 1: Date preparation – 15 min
Appliances: Kettle
1. Place the chopped dates in a heatproof bowl. Pour over 200 ml of boiling water and stir in the bicarbonate of soda. Leave to soak for 15 minutes to soften the fruit completely.
VKB: Visual check point (VKB): The dates should become plump and the water should turn dark and syrupy.
Phase 2: Batter preparation – 10 min
Appliances: Electric mixer
2. Cream the softened butter and dark muscovado sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the sifted flour and baking powder, then stir in the date mixture (including the soaking liquid).
VKB: The batter should be smooth, thick and uniform, with no visible streaks of flour.
Phase 3: Baking – 45 min
Appliances: Oven
3. Pour the batter into a greased and lined 20 cm square baking tin. Bake in a preheated oven at 180 °C for 45 minutes until firm to the touch and a skewer inserted comes out clean.
VKB: The cake should spring back when lightly pressed in the centre.
Phase 4: Toffee sauce – 15 min
Appliances: Hob
4. While the cake is cooling slightly, combine the remaining butter, sugar, and double cream in a saucepan. Heat gently, stirring constantly until the sugar has dissolved, then simmer for 3–5 minutes until the sauce thickens and coats the back of a spoon.
VKB: The sauce should be glossy and rich with a smooth, pourable consistency.
Phase 5: Assembly – 5 min
Appliances: None
5. Prick the warm cake all over with a skewer. Pour half of the toffee sauce over the cake, allowing it to soak in. Serve warm with the remaining sauce poured over individual portions.
VKB: The sponge should absorb the sauce, becoming moist and dark throughout.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Baking tin | 20×20 cm | Round 22 cm tin | Uneven baking |
| Saucepan | 1 litre | Small heavy-bottomed pot | Sauce burning |
| Mixing bowl | 2 litres | Large glass bowl | Splashing batter |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 245.4 kcal | 540.0 kcal | 3240.0 kcal |
| Fat | 10.2 g | 22.4 g | 134.4 g |
| of which saturates | 6.4 g | 14.1 g | 84.6 g |
| Carbohydrates | 35.7 g | 78.5 g | 471.0 g |
| of which sugars | 28.5 g | 62.7 g | 376.2 g |
| Protein | 2.8 g | 6.2 g | 37.2 g |
| Salt | 0.5 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a high-quality dark muscovado sugar to achieve the authentic molasses aroma.
- Tip 2: Ensure your eggs are at room temperature to prevent the butter from splitting during creaming.
- Tip 3: Don’t overmix the flour; fold it in gently to keep the sponge light.
- Tip 4: Heat the toffee sauce gently to avoid burning the milk proteins in the cream.
Scientific background
The characteristic dark colour and moist texture result from the Maillard reaction between the sugars and amino acids in the dates. The addition of bicarbonate of soda creates an alkaline environment, accelerating this reaction and softening the fruit fibres, which contributes to the characteristic depth of flavour.
Fine Dining – Professional techniques
- Plate composition: Serve in a shallow bowl to allow the sauce to pool around the base of the sponge.
- Textural contrasts: Serve with a chilled quenelle of vanilla cream or ice cream to contrast with the warm pudding.
- Temperature contrast: The contrast between the hot, syrupy pudding and the cold cream is essential.
- Aromatic garnishes: A light dusting of icing sugar or a single mint leaf adds a professional visual finish.
Sensory radar
- Appearance: Dark, glossy, and rich with a moist, porous crumb.
- Aroma: Intense notes of caramel, molasses, and dark fruit.
- Taste: Sweet, buttery, with complex burnt-sugar and date undertones.
- Texture: Soft, tender sponge that melts away, contrasted by the thick, viscous sauce.
Pairing
- BEER: A robust, chocolatey Imperial Stout.
- WINE: A sweet, nutty Tawny Port.
- NON-ALCOHOLIC: A rich, single-origin dark hot chocolate.
Various preparation variants
- Individual Puddings: Bake the batter in muffin tins for 20–25 minutes for individual portions.
- Alcohol-infused: Add 2 tbsp of dark rum or brandy to the toffee sauce for a sophisticated twist.
Allergens and dietary information
Contains: Gluten, milk, eggs • Gluten: Plain flour is used • Not suitable for: Vegans and those with dairy or egg allergies.
Suitable for
Suitable for those who appreciate traditional, rich British desserts and are not restricted by dairy or gluten intake.
Substitution catalog
- Medjool dates: Soft dried dates can be substituted, though soaking time may need to increase.
- Muscovado sugar: Light brown soft sugar can be used, but the flavour will be less intense.
FAQ
Can I make this in advance?
Yes, the sponge can be baked a day ahead. Reheat gently in the oven with the sauce poured over.
Why did my sauce split?
The sauce may split if boiled too vigorously or if the cream was not at room temperature. Whisk in a splash of warm water to emulsify.
Can I freeze it?
Yes, freeze the baked sponge without sauce for up to 3 months. Defrost at room temperature before reheating.
Is the sauce too sweet?
It is a rich dessert; serve with unsweetened whipped cream or plain crème fraîche to balance the sweetness.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the ingredient quantities and use two 20 cm square tins. Bake simultaneously using fan-assisted settings. • 20+ people: Prepare in batches, as individual baking times can vary significantly in a crowded oven.
Sides and Serving
- Vanilla bean ice cream – The cold temperature and subtle sweetness perfectly offset the rich pudding.
- Crème fraîche – Its slight tang cuts through the intense sweetness of the toffee sauce.
Serving: Always serve warm, with the sauce generously ladled over the top just before eating.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Warm in a 160 °C oven for 10–12 minutes, covered with foil to retain moisture.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 29 Oct 2026
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Common mistakes
- Overbaking: Cooking for too long dries out the sponge; test with a skewer.
- Cold ingredients: Using cold eggs can cause the butter to separate in the batter.
- Rushing the soak: Dates need the full 15 minutes to hydrate properly for a moist result.
- Sauce temperature: Boiling the sauce too rapidly can cause the cream to curdle.