easy sticky toffee pudding recipe

Easy Sticky Toffee Pudding

My sticky toffee pudding cake is light and delicious, with lashings of smooth toffee sauce and so good served with vanilla ice cream. This classic British bake is the ultimate comfort food, you wouldn’t believe how easy it is to make!

easy sticky toffee pudding recipe

It’s cosy baking season

Now we’ve hit autumn, my bakes go from things like ice cream and scones to bakes with more warming flavours such as my pumpkin roll cake or my show-stopping toffee apple cheesecake. And with shows like GBBO on tv, what could be better than curling up on the sofa with a cosy blanket and a warm dessert? 😘

Now, I don’t know about you, but with the nights closing in, and the weather turning colder, warm desserts and puddings become more my go-to for the colder nights. Bakes like my vegan apple crumble or my delicious banoffee crumble come out often, especially when we have company, and of course today’s easy sticky toffee pudding cake too!

I must admit, one of the things I really love about this particular dessert is that it suits so many preferences: my husband loves this as a pudding with the toffee sauce just as is, but I love it with the extra indulgence of some vanilla ice cream. There is something about the cold melting ice cream, when combined with the rich cosy indulgence of the toffee sauce and the sticky toffee pudding that is just magical for me!

How to make my easy sticky toffee pudding

There are a few steps to this, but it’s honestly not as hard as you might think!

sticky toffee pudding ingredients
buttering pudding basins

First, butter your pudding basins thoroughly. This stops the cake from sticking, so is really important a step.

Next, soak your dates in boiling water and bicarb, and set them aside. This step softens the dates and helps with the rise in your cakes. Whilst they’re soaking, make your cake mixture, then stir the date mix through it. Divide between your buttered pudding basins and bake.

soaking dates
sticky toffee date pudding

And finally, whilst your cakes are baking, make a simple toffee sauce. Just mix the ingredients together, bring to boil then gently let it bubble away for a few minutes. When your cakes come out of the oven, leave them to sit on the side for a couple of minutes. This helps them firm up slightly so they don’t break as you unmould them. Place in your serving bowls, and pour over a generous amount of toffee sauce. For added indulgence, add a scoop of ice cream.

baked sticky toffee cakes
easy sticky toffee pudding sauce

Et voila, your easy stick toffee puddings are ready to be enjoyed! 😊

Hope you enjoy these easy sticky toffee pudding cakes as much as all mine do, I’m sure you will!

Happy baking, my friends x

Recommended equipment and ingredients I used *

Pudding basinsMixing bowl
Handheld mixerMilk pan
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Easy Sticky Toffee Pudding

5 from 1 vote
Recipe by movers and bakers Course: DessertCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Baking time

20

minutes
Calories

614

kcal
Total time

50

minutes

Cosy comfort food at its best: easy date pudding with a glorious toffee sauce!

Ingredients

  • For the cakes
  • 100 g pitted dates, chopped

  • ½ tsp bicarbonate of soda (baking soda)

  • 120 ml boiling water

  • ½ tsp vanilla extract

  • 1 large egg

  • 75 g plain (all-purpose) flour

  • ½ tsp baking powder

  • ¼ tsp salt

  • 55 g unsalted butter, at room temperature

  • 75 g soft light brown sugar

  • For the toffee sauce
  • 240 ml double cream

  • 50 g dark muscovado sugar (sub: dark brown sugar)

  • 2 tbsp golden syrup

  • pinch salt

  • (optional) vanilla ice cream, to serve

Directions

  • First, make the puddings. Preheat your oven to 180C/350F and thoroughly butter four individual pudding basins.
  • In a small bowl, combine your chopped dates, bicarb and boiling water. Stir, then cover and leave to sit whilst you make your cake batter.
  • In a separate bowl, sift together the flour, baking powder and salt, then stir together. In another larger bowl, cream together your butter and sugar until fully combined and pale. Add in the egg and vanilla and beat until smooth. Tip in half the flour mixture, and beat to combine. Pour in all the date mixture (including water) and beat together. Finally, add the remaining flour mix, and beat until just combined. Split your cake batter between the four prepared pudding basins, and bake for 20 minutes until a toothpick comes out clean or with a couple of crumbs.
  • While your cakes are baking, make your toffee sauce. Put the cream, sugar, syrup and salt in a small saucepan and bring to boil, then turn the heat down and simmer for 5-7 minutes until your toffee sauce is darker and thickened, so it coats the back of a spoon. Remove from the heat.
  • Once your cakes are baked, cool for a couple of minutes in the basins, then loosen around the edges with a knife and tip out onto an individual plate/bowl. Pour over your toffee sauce and enjoy plain or with a scoop of ice cream on the side.

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