Skip to navigation Skip to content
A square of sticky toffee pudding smothered in toffee sauce.

Traditional sticky toffee pudding

Read reviews
2.839 stars based on 37 ratings

As one of Britain’s favourite puddings, this delicious treat will not disappoint. Soft squidgy dates and sticky toffee sauces make this a truly scrumptious dessert and is great served with a drizzle of cream or custard.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

Membership sign up

Membership-sign-up[1] Sign up


For the sponge

  • 100g 3½ oz Dates chopped
  • 80ml 2¾ fl oz Water hot
  • 1tsp 1tsp Bicarbonate of soda
  • 85g 3 oz Butter (unsalted)
  • 140g 5 oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 2 2 Egg(s) (free range)
  • 180g 6½ oz Plain white flour (we use Allinson) Plain white flour

For the toffee sauce

  • 50ml 1¾ fl oz Water
  • 300g 10⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 200ml 6⅞ fl oz Double cream
  • 100g 3½ oz Golden syrup (we use Silver Spoon)
  • 100g 3½ oz Butter (unsalted) cold, cubed

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Butter the baking tin and line the base with greaseproof paper.

  2. Classic mode Step 2

    Put the dates in a bowl with the hot water and bicarbonate of soda and leave to soak.

    Ingredients for this step

    • 100g 3½ oz Dates chopped
    • 50ml 1¾ fl oz Water
    • 1tsp 1tsp Bicarbonate of soda
  3. Classic mode Step 3

    In another bowl cream the butter and sugar together until pale and creamy. Add the eggs one at a time, mixing well after each one. Add the date mixture and mix well, then fold in the flour.

    Ingredients for this step

  4. Classic mode Step 4

    Pour the mixture into the prepared tin and bake for 30-40 minutes or until springy to the touch and a skewer comes out clean.

  5. Classic mode Step 5

    To make the sauce use a large heavy bottomed pan, add the water and sugar and heat over a medium heat, stirring occasionally until the sugar is dissolved. Stop stirring when the sugar comes to a boil to stop it crystallising.

    Ingredients for this step

  6. Classic mode Step 6

    Continue to boil the sugar until it become dark brown in colour, a single wisp of smoke will appear to indicate that it is done, turn off the heat immediately and move the pan to a cooler place.

  7. Classic mode Step 7

    Carefully pour in the cream, stirring continuously, then whisk in the golden syrup.

    Ingredients for this step

    • 200ml 6⅞ fl oz Double cream
    • 100g 3½ oz Golden syrup (we use Silver Spoon)
  8. Classic mode Step 8

    Let the toffee cool for 10 minutes then gradually add the cubed butter and stir in.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) cold, cubed
  9. Classic mode Step 9

    To serve, cut the pudding into squares and pour over the toffee sauce.