My man and I love watching MasterChef together. It’s kind of our thing! Morning while eating our breakfasts and evenings on the couch, judging dishes like we’re part of the panel, and getting inspired (or very hungry :P).

One dessert that often appearing on the show was sticky toffee pudding. Every time it came up, my man would ask, “What does that actually taste like?” He’d never tried it before, but after seeing it over and over again, his curiosity officially turned into a request. So I told him, “I’ll make it for you”.

I went into it wanting to make something comforting, classic, and worthy of all the hype it gets on TV. When it came out of the oven, warm, soft, and drenched in that glossy toffee sauce… I already knew this was going to be special. But the first bite? That sealed it.

Honestly, I can say this with confidence: it was the best sticky toffee pudding I’ve ever had! Perfectly moist, rich without being too heavy, and balanced with just the right amount of sweetness. The kind of dessert that makes you slow down and really enjoy every spoonful. My family was immediately converted. One bite in, and they were already asking when I’d get to make it again.

They became completely obsessed. I’m talking constantly going back for another bite, hovering around the kitchen, making sure no slice went untouched. Sticky toffee pudding officially became the star of the house.

If you’ve never tried sticky toffee pudding before, let this be your sign. Make it for someone you love, be prepared to share (or not), and don’t be surprised if you’re asked to make it again. Here I provide you my easy, fool-proof recipe and some ingredients alternatives that can work in any kitchen.

Ingredients You’ll Need

Dates: Dates are the heart of sticky toffee pudding. They don’t make the cake taste fruity.. instead, they melt into the batter and give it that deep, caramel-like sweetness and incredibly moist texture.

Boiling water:The hot water softens the dates and helps them break down easily. This step is key to achieving a smooth, rich base for the pudding.

Baking Soda: Baking soda reacts with the dates and softens them even more. It also helps the cake rise and gives it that signature tender crumb.

Unsalted Butter: Butter adds richness and flavour to both the sponge and the sauce. Using unsalted butter lets you control the salt level perfectly.

Eggs: Eggs bind the batter together and give structure to the cake, helping it rise while staying soft and fluffy.

Dark Brown Sugar: Dark brown sugar adds moisture and a deep, slightly smoky sweetness that pairs beautifully with the dates.

Self-rising Flour: Self-rising flour makes the cake light and airy without needing extra leavening agents. In case you use all-purpose flour, simply use 200gr flour + 2tsp baking powder

Treacle/Molasses: Treacle brings depth, warmth, and a subtle bitterness that balances the sweetness of the pudding and sauce. If you can’t find it, simply replace it with Schenkstroop (pour syrup). This is the syrup that they use in the Netherlands to pour over their pancakes. Schenkstroop is dark, rich, and caramel-y—very similar to treacle or dark molasses, which are classic in sticky toffee pudding. It gives that deep toffee bitterness that balances the sweetness. Expect a slightly deeper, more grown-up sticky toffee pudding, less “butterscotch candy,” more “dark caramel, cozy café dessert.

Golden Syrup: Golden syrup adds smooth sweetness and helps keep the cake moist. If you can’t find it, you can replace it with honey or maple syrup. Though, be aware that honey is sweeter and more aromatic than golden syrup.

Salt: Salt enhances all the flavours and prevents the dessert from tasting overly sweet.

Cinnamon (optional): Cinnamon adds warmth and a cosy spice note. Optional, but it really elevates the flavour, especially in cooler seasons.

Heavy Cream: Heavy cream gives the toffee sauce its silky, luxurious texture and richness.

Vanilla (optional): Vanilla rounds out the sauce and adds a soft, aromatic finish.

How to make Sticky Toffee Pudding

Step 1: Prepare the Dates

Start by placing the seedless dates in a bowl. Pour over the hot boiling water, then stir in the baking soda.

Let this mixture sit for about 10–15 minutes, or while preparing the cake batter. Once the dates are soft, blend them to a paste using an electric blender

Step 2: Make the Cake Batter

In a separate bowl, cream the unsalted butter and dark brown sugar until light and fluffy. Take your time here this helps create a soft sponge.

Add the eggs, one at a time, mixing well after each addition. Then stir in the treacle, golden syrup, salt, and cinnamon (if using).

Once combined, gently fold in the self-rising flour. Don’t overmix, just enough to bring everything together.

Finally, fold in the softened date paste. The batter will look loose and rich, that’s exactly what you want.

Step 3: Bake the Pudding/cake

Preheat your oven to 180°C (350°F).

Pour the batter into a greased baking dish or individual ramekins. Smooth the top gently.

Bake for 30–40 minutes, or until the pudding is risen, set in the middle, and a skewer comes out mostly clean.

Step 4: Make the Toffee Sauce

While the pudding is baking, prepare the sauce.

In a saucepan over medium heat, cook together butter, brown sugar, cream, treacle, vanilla, stirring gently until dissolved, and then let it simmer for a few minutes until thick and glossy.

Remove from heat and finish with a pinch of salt. This sauce should be rich, smooth, and pourable, don’t rush it.

Step 5: Bring It All Together

Once the pudding is out of the oven, poke a few small holes over the top and pour over half of the warm toffee sauce. Let it soak in for a few minutes.

Serve warm with vanilla ice cream or whipped cream, and finish with extra toffee sauce on top. Enjoy! 🙂

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Tips for the Best Sticky Toffee Pudding

Don’t rush the dates
Letting the dates soak properly in hot water and baking soda is crucial. This is what gives the pudding its soft, almost melt-in-your-mouth texture.

Cream the butter and sugar well
Take a few extra minutes to beat them until light and fluffy. This helps the sponge rise nicely and stay airy.

Use dark brown sugar and treacle
These ingredients give depth and that classic sticky toffee flavour. Light sugar just won’t give the same richness.

Bake just until set
The pudding should be soft and moist, not dry. If the top springs back lightly when touched, it’s ready.

Make extra toffee sauce
Trust me on this. There is never such a thing as too much sauce.

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How to Store Sticky Toffee Pudding

At room temperature (short term):
If your kitchen isn’t too warm, you can keep the pudding covered for up to 24 hours.

In the fridge:
Store the pudding in an airtight container in the fridge for up to 4–5 days. Keep the toffee sauce separate if possible, so both stay fresh and glossy.

In the freezer:
Sticky toffee pudding freezes very well. Wrap individual portions tightly or store in a freezer-safe container for up to 3 months. Freeze the sauce separately for best results.

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How to Reheat Sticky Toffee Pudding

In the microwave (quick & easy):
Place a portion on a microwave-safe plate, spoon some toffee sauce over the top, cover loosely, and heat for 30–60 seconds until warm.

In the oven (best for larger portions):
Preheat the oven to 160°C (320°F). Cover the pudding with foil and warm for 10–15 minutes. Heat the sauce separately and pour over before serving.

From frozen:
Let the pudding thaw overnight in the fridge, then reheat using one of the methods above.

Final Tip

Always reheat sticky toffee pudding gently. Low heat keeps it soft and moist. Rushing it can dry it out. Serve warm with ice cream or cream, and it will taste just as indulgent as the day you made it.