British & Irish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sticky Toffee Pudding
Moist dark sponge packed with soft dates and drenched in a hot, buttery toffee sauce — possibly Britain's most beloved dessert, and rightly so.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Soften the dates: Place the chopped dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water and leave to stand for 10 minutes until mushy.
- 2
Cream butter and sugar: Preheat oven to 180°C (350°F). Grease and line a 20cm square baking tin. In a large bowl, beat the softened butter and dark muscovado sugar together until pale and fluffy.
- 3
Mix the batter: Gradually beat in the eggs, one at a time. Gently fold in the self-raising flour. Finally, stir in the date mixture (including the liquid) until thoroughly combined. The batter will be quite runny.
- 4
Bake the sponge: Pour the batter into the prepared tin and bake for 35-40 minutes until springy to the touch and a skewer inserted comes out clean.
- 5
Make the toffee sauce: While the sponge bakes, put the sugar, butter, and half the double cream into a saucepan over medium heat. Bring to a boil, stirring constantly, then simmer for 2-3 minutes until rich and dark. Remove from heat and stir in the remaining cream.
- 6
Serve: While the sponge is still hot, poke holes in it with a skewer and pour half the hot toffee sauce over the top. Cut into squares and serve with the remaining sauce and vanilla ice cream.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1380
Calories
18 g
Protein
144 g
Carbs
83 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sticky toffee pudding is widely credited to hotels in England's Lake District in the 1970s, where date puree was worked into a plain sponge to add natural sweetness and moisture, then finished under a poured toffee sauce instead of any frosting.
Listahan note
This version pours boiling water directly over the dates with the bicarbonate of soda so they break down to a near puree while still warm, then folds that mixture straight into the batter for a wetter, denser crumb than a standard sponge.
Technique cues
- Bicarbonate of soda added to the hot dates and water softens their skins and breaks the fruit down further than a plain soak would, giving the sponge its characteristically moist, almost pudding-like crumb.
- The date mixture should still be warm, not hot, when it is folded into the batter, since a warm mixture disperses evenly while a fully cooled one seizes and clumps the butter.
- Dark muscovado sugar's higher molasses content gives both the sponge and the sauce their dark, toffee-forward color and flavor, something white or light brown sugar cannot replicate.
- The sponge is done when it springs back from a light touch rather than by a fully dry skewer test, since a slightly moist crumb clinging to the tester is normal for this batter.
Kitchen flow
- Parallel prep
- While Sticky Toffee Pudding is in the oven, measure out any garnish or topping — like the bicarbonate of soda — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Sticky Toffee Pudding's dough or batter (built around bicarbonate of soda) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Sticky Toffee Pudding freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the bicarbonate of soda. The bake step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Sticky Toffee Pudding right away — sugar and butter residue hardens fast once it cools. This one leans on the bicarbonate of soda. The bake step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
For sponge: 200g pitted dates
Flavor support
Purpose: For sponge: 200g pitted dates supports the balance of Sticky Toffee Pudding and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tsp bicarbonate of soda
Flavor support
Purpose: tsp bicarbonate of soda supports the balance of Sticky Toffee Pudding and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
200ml boiling water
Richness and texture
Purpose: ml boiling water rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
75g unsalted butter
Richness and texture
Purpose: g unsalted butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
150g dark muscovado sugar
Sweetness and aroma
Purpose: g dark muscovado sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Poke a few holes across the warm sponge with a skewer before pouring the toffee sauce over it, so the sauce soaks into the crumb rather than sitting only on top.
- Warm extra sauce separately and pour it tableside, which keeps individual portions from drying out if the pudding sits a few minutes before serving.
- The baked sponge freezes well without its sauce, making it practical to bake ahead and finish with fresh hot sauce closer to serving time.
Ingredient swaps
- Gluten-free direction
- Replace the self-raising flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the bicarbonate of soda.
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the bicarbonate of soda.
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the bicarbonate of soda.
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the bicarbonate of soda.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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