An Easy Toffee Sticky Pudding


An easy toffee sticky pudding recipe – instead of steaming, and no caramel to make, just tasty springy sponge and a treacle toffee sauce.

This sticky toffee pudding recipe will blow your taste

About the recipes

toffee sticky pudding

Toffee pudding is a popular dessert that can be found in the United Kingdom, Ireland, Australia, Canada and New Zealand.

Toffee sticky pudding is a great dessert for chocolaty lovers. It is made of toffee sauce and sponge cake. The toffee sauce gives it a wonderful flavor, while the sponge cake adds some texture to the dish. To make it more appetizing some chefs add a layer of whipped cream or ice cream on top of it.

A dessert that is made by layering sponge cake, toffee sauce, and whipped cream. Traditionally it is served with a thick layer of hard sauce on top.

The toffee pudding has a thick layer of hard sauce on top.



Toffee pudding is a sweet dessert originating from England. It is made by baking a cake batter mixture that contains sugar, butter, eggs and flour until it becomes golden brown in color. The cake batter mixture is then poured into individual baking cups and cooked for about 20 minutes until the center becomes firm. The final step involves pouring a hot toffee sauce over the cake while it is still in the cups.

Is The Toffee Sticky Pudding bad for you?

The benefits of toffee pudding are that it is high in sugar and high in fat. It tastes great and is very easy and quick to make and can be served with ice cream, custard, or whipped cream.

To make this traditional dish healthier, you can use whole-wheat flour instead of white flour, less sugar and more whole milk. This will also result in a thicker pudding with a better flavor and texture.


            PREP TIME                         COOK TIME                        TOTAL TIME
            30 mins                          45 mins                         1 hr 15 mins
   COURSE                           CUISINE                 SERVINGSCALORIES
  Dessert                             Italian                  8 Serves153 kcal


  • 5 tbsp Demerara sugar; for coating the moulds
  • 200 g pitted dates
  • ½ tsp vanilla extract
  • 50 g butter, softened, plus extra for greasing the moulds
  • 175 g dark muscovado sugar
  • 1 ½ tsp golden syrup
  • 1 ½ tsp black treacle
  • 200 g self-raising flour
  • 2  free-range eggs
  • 1 ½ tsp bicarbonate of soda

For the toffee sauce

  • 500 ml double cream
  • 175 g Demerara sugar
  • 175 g butter
  • 1 tbsp golden syrup
  • 1 tbsp black treacle


toffee sticky pudding

This section discusses how to make a delicious Toffee Sticky Pudding with some simple instructions to follow.

  • Preheat the oven to 190C/375F/Gas 5.
  • Butter eight small pudding basins (dariole moulds) and sprinkle Demerara sugars inside, coating evenly. Shake any excess sugar out of the moulds, and place them on a baking tray.
  • Place the dates with 250ml/9fl oz water into a saucepan and bring up to the boil. Reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat.
  • Stir the vanilla extract into the date mixture.
  • Blend with a stick blender until the date mixture is thick and soupy.
  • In a large bowl, beat the butter and muscovado sugar together until smooth.
  • Stir in the syrup and treacle, then the flour, mixing well.
  • Break the eggs one at a time into the bowl, stirring well after each one.
  • Add the bicarbonate of soda to the date mixture, then pour into the flour mixture and beat well to blend.
  • Pour the mixture into the prepared pudding basins, filling them two-thirds full.
  • Put the puddings into the oven immediately, and bake for 20 minutes until well-risen and springy to the touch.
  • For the sauce, gently heat the cream in a saucepan. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
  • To serve, turn the pudding out onto a plate, spoon the sauce over the top and around, then finish with a dollop of ice cream.


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