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Published 12/11/2026
1:30
Serves 7
Easy

Easy sticky toffee pudding

Oozing with sticky toffee goodness, our sticky toffee pudding recipe is full of gooey decadence and a toffee-soaked sponge that will have you grinning from ear to ear. The perfect after-dinner treat, this sticky toffee pudding is also a wonderful alternative to Christmas pudding this festive season.

Our recipe can be used to bake one large or individual sticky toffee puddings. Serve warm and with ice cream or custard for a true pudding that'll warm you from the inside out.

What you'll need...

For the pudding

  • 220g whole Medjool dates
  • 175ml boiling water
  • 1 tsp vanilla extract
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 90g unsalted butter, softened plus extra for greasing
  • 145g demerara sugar
  • 2 tbsp golden or black treacle, we prefer black treacle
  • 100ml full-fat milk

For the toffee sauce

  • 175g light muscovado sugar
  • 50g unsalted butter, cubed
  • 220ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp golden or black treacle

Method

  1. Remove the stones and chop the dates into small pieces. Place them in a bowl and pour over the boiling water. Leave to soak for 30 minutes, then once cool, mash with a fork and stir in the vanilla extract. While the dates are soaking, start to make the puddings. 

  2. If baking individual puddings, take your mini pudding tins and butter them. If you're making one large pudding, grease the entire tin with butter instead. Add a dusting of flour to the baking tins. 

  3. Preheat the oven to 180C / 160C fan / gas 4. 

  4. Mix the self-raising flour and bicarbonate of soda together. Beat the 2 eggs in a separate bowl. 

  5. Take another bowl and beat 90g softened butter and demerara sugar together until slightly creamy. Pour in the egg mixture then beat together. Add in 2 tbsp black treacle, then gently fold in one-third of the flour-bicarbonate of soda mix. Pour in half the milk then beat. Repeat until all the milk and flour mixture is used. 

  6. Once the mix has turned into a batter, add the date pieces. 

  1. Spoon the batter into baking tin/tins and bake for 20 minutes or until risen and firm. Check whether it's cooked through by doing the toothpick test. 

  2. While the sponge is baking, it's time to make the toffee sauce. Add the muscovado sugar and 50g cubed butter into a saucepan with half the double cream and bring to a boil over a medium heat, stirring constantly until the sugar has dissolved.  

  3. Stir in the black treacle and vanilla extract then increase the heat until the mixture starts to bubble for 3 minutes or until a toffee colour appears. Keep stirring to avoid the bottom from burning. Remove the pan from the heat and pour in the remaining double cream, stirring it in. 

  4. Remove the sponge from the oven and leave in the tin for a few minutes. Loosen the sponge by using a palette knife before gently turning them out (use a tea towel or oven gloves when doing so). 

  5. Serve with the sauce drizzled over, along with a side of custard or ice cream. 

  6. ProTip: If not serving immediately, place the sponge puddings in oven dishes and pour over some of the toffee sauce. Cover with foil (avoid touching the sauce) and chill until needed. When ready to serve, heat the oven and warm the still covered puddings for 20 minutes or until the sauce is warm and bubbling. Serve with plenty more toffee sauce as well as a dollop of ice cream or custard. 

Shop the tools you will need

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