Sticky Toffee Pudding

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sticky toffee pudding

I love love love trying new recipes, but sometimes I’m stumped as to what I should try next! A few weeks back, I got a request for sticky toffee pudding – and honestly, it’s now probably my favorite dessert, perhaps ever.

So shout out to Bridget for the best request yet! Sticky toffee pudding, to an American, means something completely different to those who live in the UK, apparently. Naturally, I needed a pic for reference.

Instead of a flavored, custard-like dessert, sticky toffee pudding is actually a very soft, moist cake that is literally sticky with toffee sauce. The biggest difference, I noticed based on the ingredients, is the use of demerara sugar, which is essentially a “raw” sugar with larger crystals. I found it my in my standard American grocery store, but if you can’t find any, you can substitute turbinado sugar or even light brown sugar if you’re in a pinch.

The toffee sauce is spooned over the just-set cake and then broiled until bubbly – and then even more extra sauce is poured on top of that once the pudding is ready to serve.

I also may have added a dollop of ice cream to my sticky toffee pudding, though traditionally I believe it is served with whipped cream. I also may have eaten this for breakfast this morning because I am an American and that means we are obligated to do everything backwards anyways.

The sweet chunks of dates give the pudding a chewiness that pairs perfectly with the robust toffee flavor of the sauce. I may have slightly burnt mine in my video (don’t judge me – it was my first time ever making it!), but not enough to notice any burnt flavors. If anything, I think I enhanced the toffee flavor tenfold.

This recipe is definitely getting added to the arsenal of “feel good” recipes – it’s dangerously sweet and delicious. And I cannot wait to eat the rest (as I polish off another serving while writing this post). Thanks for the request, Bridget!

Have a recipe you think I should try? Want to know how something is made? I’m ALWAYS open to your suggestions! Leave them in the box in the footer!

sticky toffee pudding

Sticky Toffee Pudding

The Starving Chef
English-inspired sticky toffee pudding made from scratch.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, International
Cuisine British, International
Servings 4


  • 1 cup dried dates chopped
  • 1 ½ cup boiling water
  • ¾ cup + 2 tablespoons flour
  • cup + 1 tablespoon demerara sugar
  • cup + 1 tablespoon dark brown sugar
  • 5 teaspoons sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3 tablespoons cold butter + more for greasing ramekins
  • 2 eggs


  • ½ cup cold butter chopped
  • 1 ½ cup + 1/4 cup heavy cream separated
  • cup dark brown sugar
  • 1 teaspoon salt


  • Preheat the oven to 350 F / 175 C. Butter four ramekins and set aside. Microwave about one cup of water for two minutes – until boiling. Pour the hot water over the chopped dates and let them soak until softened, about five minutes.
  • In a food processor, combine the flour, demerara sugar, dark brown sugar, salt, vanilla and eggs. Pulse until crumbly. Measure out a half cup of the water used to soak the dates and add it to the food processor. Strain the remaining dates and add them to the food processor. Blend until smooth and bubbling, with small chunks of dates throughout the batter.
  • Place the greased ramekins in a 9×13 cake pan. Measure out even amounts of the batter into each ramekin – about 1/2 cup in each. The ramekins should be about half full. Pour water into the bottom of the cake pan then carefully transfer to the oven. Bake for 30-40 minutes, until the pudding is just set.
  • While the puddings bake, combine the remaining butter, heavy cream, dark brown sugar and salt. Stir until creamy smooth (take care not to use too hot of temperature and burn the sauce). Remove from the heat.
  • Remove the ramekins from their water bath and let cool for about five minutes. While they cool, turn the broiler on low and position a rack about 5-6 inches below.
  • Pour about 3-4 tablespoons of the toffee sauce onto the tops of each baked pudding. Place back into the oven and broil until the sauce is bubbly and browning – appearing to get stickier. Remove the puddings from under the broiler and let cool until the ceramic is cool enough to handle without burning your skin. Use a knife to loosen the edges of the pudding.
  • As the puddings cool, place the remaining toffee sauce back over medium low heat. Pour in the remaining heavy cream and whisk until smooth and warmed through.
  • Place the serving dish on top of the ramekin and flip over the dish. Remove the ramekin and jiggle gently to release the pudding. It should hold its shape on the plate. Spoon the "extra sauce" over the pudding. Serve warm with a spoonful of vanilla ice cream or whipped cream. It's my new favourite dessert – enjoy!


Keyword dates, pudding
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