Save A cozy, rustic dessert with a deep caramel flavor, luscious dates, and a rich toffee sauce perfect for fireside gatherings or indulgent cabin weekends.
I first served this sticky toffee pudding on a chilly evening at the cabin and it quickly became a favorite among friends and family.
Ingredients
- For the Pudding: 225 g (1 1/2 cups) pitted Medjool dates chopped, 250 ml (1 cup) boiling water, 1 tsp baking soda, 85 g (6 tbsp) unsalted butter softened, 175 g (3/4 cup + 2 tbsp) dark brown sugar, 2 large eggs, 1 tsp pure vanilla extract, 200 g (1 1/3 cups) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp fine sea salt
- For the Sticky Toffee Sauce: 200 g (1 cup) dark brown sugar, 200 ml (3/4 cup + 1 tbsp) heavy cream, 100 g (7 tbsp) unsalted butter, 1 tbsp black treacle or molasses (optional for depth), Pinch of sea salt
Instructions
- Step 1:
- Preheat oven to 180°C (350°F). Butter a 23 cm (9-inch) square or round baking dish.
- Step 2:
- Place chopped dates in a bowl. Pour over boiling water and sprinkle with baking soda. Stir and let sit for 10 minutes to soften.
- Step 3:
- In a large bowl cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time then mix in vanilla.
- Step 4:
- Mash the softened dates (with liquid) lightly with a fork then fold into the batter.
- Step 5:
- Sift together flour baking powder and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 6:
- Pour the batter into the prepared baking dish. Bake for 35 40 minutes or until a skewer inserted into the center comes out clean.
- Step 7:
- While the pudding bakes make the sauce Combine brown sugar cream butter treacle (if using) and salt in a saucepan. Bring to a gentle simmer over medium heat stirring until smooth and slightly thickened (about 5 7 minutes).
- Step 8:
- Once the pudding is done poke holes all over the surface with a skewer. Pour about half of the hot toffee sauce over the pudding. Let it soak for 10 minutes.
- Step 9:
- Serve warm cut into squares with extra toffee sauce drizzled over each portion. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Save Serving this pudding always brings back warm memories of cozy cabin evenings with family gathered around the fire.
Required Tools
Mixing bowls electric mixer or sturdy whisk 23 cm (9-inch) baking dish saucepan wooden spoon or silicon spatula skewer or toothpick
Allergen Information
Contains Gluten (wheat flour) Eggs Dairy (butter cream) May contain traces of nuts if substituting or as processed Always check ingredient labels for hidden allergens.
Nutritional Information
Calories 470 Total Fat 21 g Carbohydrates 67 g Protein 4 g per serving
Save 
This sticky toffee pudding is sure to become a cherished classic at your cabin or home gatherings.
Recipe Q&A
- → What type of dates work best for this dessert?
Medjool dates are preferred for their natural sweetness and soft texture, which blend well into the batter.
- → Can I use an alternative to black treacle in the toffee sauce?
Yes, molasses or dark corn syrup can add a similar depth, though black treacle provides a distinctive caramel richness.
- → How do I know when the pudding is fully baked?
The pudding is done when a skewer inserted in the center comes out clean after 35–40 minutes baking at 180°C (350°F).
- → What is the purpose of soaking the dates in boiling water and baking soda?
This step softens the dates and helps them break down, creating a moist, tender texture in the final dessert.
- → Can smoked sea salt enhance the flavor?
Adding a pinch to the sauce introduces a subtle smoky note that balances the sweet caramel tones beautifully.
- → What are good beverage pairings for this dessert?
Strong black tea or a glass of tawny port complement the rich, caramel flavors perfectly.