Sticky Toffee Pudding! This is a very popular dessert in England, often served warm with a delicious hot toffee sauce. Recipe here for Slow cooker, oven or steamer. You choose!
Sticky Toffee Pudding! This is the King of Great British Puddings!
Traditional British Puddings are often steamed in pudding basins then turned out to give a dome appearance as in the photo, and then served warm with a sauce, custard or ice cream.
The puddings are often very hearty, filling and warming, and of course, popular in the winter months.
This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.
Here I have a wonderful recipe I first made many years ago when I was at school. It was a regular on our school lunch menu and very popular!
The generous pouring of toffee sauce all over the pudding makes for a very luxurious dessert and certainly not for those counting calories!
Here I made the pudding using the steaming and crock pot methods so that more of you can make this in your own homes. So without further ado, let's get to the recipe!
Equipment you'll need
1 ½ pint pudding basin, or 6 - 8 mini pudding basins / ramekins.
Check out our handy Oven Temperature Conversion Guide!
Parchment paper and Aluminium Foil.
For oven method, use this size bake pan :
8" x 8" x 2 ½" deep (20cm x 20cm x 6.5cm deep)
Ingredients
PUDDING Ingredients
8 oz or 225 g cooking dates, stoned and chopped small
¾ Cup or 175 ml boiling water
1 tsp vanilla extract
1 ½ Cups or 175 g Self-raising Flour
1 tsp bicarbonate of soda
2 large, fresh eggs, lightly beaten
⅓ Cup or 85 g butter , softened
⅔ Cup or 140 g demerara (brown) sugar
2 tbsp black treacle / Molasses
½ Cup or 100 ml milk
SAUCE Ingredients
¾ Cup or 175 g light muscovado sugar (if you can't get muscavado, use dark brown sugar)
¼ Cup or 55 g butter , cubed
1 Cup or 225 ml heavy / double cream
1 Tbsp black treacle / molasses
Instructions
Make the Pudding batter
1. Grease your pudding basin, mini pots or ramekins or Baking pan.
2. Cut a piece of parchment paper and place it in the base of your container . This will stop the pudding sticking later.
3. Put the chopped dates into a large bowl, add the boiling water, leave for 20 minutes. Once soft, add the vanilla extract.
4. Sieve the flour and bicarbonate of soda into a separate bowl.
5. In another bowl, cream the butter and sugar together until light and creamy, the sugar may not dissolve, but don't worry.
6. Slowly add the beaten eggs, mixing really well in between, then add the treacle and beat well.
7. Using a metal spoon fold in one half of the flour, then stir in one half of the milk. Repeat until all the flour and milk is used up.
8. Add the chopped dates (including any liquid in the bowl) and stir gently.
The pudding mixture will be a thick batter.
9. Divide the mixture between the pudding ramekins, or place in the large basin or baking pan.
How to make a pleated cover for the pudding basin
For Steaming or Crock pot, please see below for covering the pudding basins:
*** PLEASE make sure you do this otherwise your pudding will turn out a very soggy mess!
1. Take a sheet of Aluminium foil and a sheet of parchment, place as in the photo, and make a pleat in the middle.
2. Cover the pudding with the foil side up and tie the string around the rim of the basin to secure the cover.
Cooking times for Oven, Slow Cooker and Steamer
OVEN
Place the puddings on a baking sheet (uncovered) and bake in the preheated oven for 20 - 25 mins for individual puddings or 45 - 50 mins for the large square at 325 F / 160 C / Gas 3.
The cake should be raised and firm to the touch, if not cook a little longer but take care not to burn.
Once ready, remove from the oven and leave to cool in the tins for 10 minutes before turning out.
CROCKPOT
Fill the crock pot with water so it comes half way up the pudding bowl. Place 1 Tablespoon of vinegar or lemon juice in the water to avoid a water mark after cooking.
Set for 4 hours on HIGH. When done, poke a knife through the middle of the pudding.
The knife should come out sticky but not runny with batter. If it is runny, please cook a little longer.
When ready, remove the pudding and set aside to rest for 20 minutes
STEAMING
Steam a large pudding for 1 ½ hours, small puddings for 45 minutes.
When ready for serving, run a flat knife around the edge to loosen and turn upside down onto a plate deep enough to hold the toffee sauce.
MAKE THE TOFFEE SAUCE
1. Over a medium heat, melt the butter, sugar and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved.
Add the treacle and allow the sauce to bubble for 2 mins
2. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
Place a portion of the warm cake onto serving dishes, and drizzle generous amounts of sauce over.
Serve with custard or ice cream.
The puddings can be made a day or two in advance, placed in an oven-proof dish, and drenched with the sauce.
Cover the dish loosely with aluminum foil and store until needed.
Reheat for 20 mins in a hot oven, 325∞F/160∞C/Gas 3, or the same time in a steamer until hot right through.
Serve with custard or ice cream.
The puddings covered in the sauce also freeze well. Reheat as above.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Sticky Toffee Pudding
Perfect English Sticky Toffee Pudding. Heavenly! A delicious cake dessert served with a dreamy toffee sauce. It's a keeper!
Ingredients
PUDDING
- 8 oz or 225 g cooking dates, stoned and chopped small
- ¾ Cup or 175 ml boiling water
- 1 tsp vanilla extract
- 1 ½ Cups or 175 g Self-raising Flour
- 1 tsp bicarbonate of soda
- 2 large, fresh eggs, lightly beaten
- ⅓ Cup or 85 g butter, softened
- ⅔ Cup or 140 g demerara sugar, brown
- 2 tbsp black treacle / Molasses
- ½ Cup or 100 ml milk
SAUCE
- ¾ Cup or 175 g light muscovado sugar (if you can't get muscavado, use dark brown sugar)
- ¼ Cup or 55 g butter, cubed
- 1 Cup or 225 ml heavy or double cream
- 1 Tbsp black treacle or molasses
Instructions
Make the Pudding:
- Grease your pudding basin, mini pots or ramekins or Baking pan.
- Cut a piece of parchment paper and place it in the base of your container . This will stop the pudding sticking later.
- Put the chopped dates into a large bowl, add the boiling water, leave for 20 minutes. Once soft, add the vanilla extract.
- Sieve the flour and bicarbonate of soda into a separate bowl.
- In another bowl, cream the butter and sugar together until light and creamy, the sugar may not dissolve, but don't worry.
- Slowly add the beaten eggs, mixing really well in between, then add the treacle and beat well.
- Using a metal spoon fold in one half of the flour, then stir in one half of the milk. Repeat until all the flour and milk is used up.
- Add the chopped dates (including any liquid in the bowl) and stir gently.The pudding mixture will be a thick batter.
- Divide the mixture between the pudding ramekins, or place in the large basin or baking pan.
For Steaming or Crock pot, please see below for covering the pudding basins:
- *** PLEASE make sure you do this otherwise your pudding will turn out a very soggy mess!
- Take a sheet of Aluminium foil and a sheet of parchment, place as in the photo and make a pleat in the middle. Cover the pudding with the foil side up and tie string around the rim of the basin to secure the cover.
OVEN:
- Place on a baking sheet and bake in the preheated oven for 20 - 25 mins for individual puddings or 45 - 50 mins for the large square at 325 F / 160 C / Gas 3. The cake should be raised and firm to the touch, if not cook a little longer but take care not to burn. Once ready, remove from the oven and leave to cool in the tins for 10 minutes before turning out.
CROCKPOT:
- Fill the crock pot with water so it comes half way up the pudding bowl. Place 1 Tablespoon of vinegar or lemon juice in the water to avoid a water mark after cooking.
- Set for 4 hours on HIGH. When done, poke a knife through the middle of the pudding. The knife should come out sticky but not runny with batter. If it is runny, please cook a little longer. When ready, remove the pudding and set aside to rest for 20 minutes.
STEAMING:
- Steam a large pudding for 1 ½ hours, small puddings for 45 minutes.
- When ready for serving, run a flat knife around the edge to loosen and turn upside down onto a plate deep enough to hold the toffee sauce.
MAKE THE SAUCE!
- Over a medium heat, melt the butter, sugar and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved. Add the treacle and allow the sauce to bubble for 2 mins. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
- Place a portion of the warm cake onto serving dishes, and drizzle generous amounts of sauce over.Serve with custard or ice cream.
- *** The puddings can be made a day or two in advance, placed in an oven proof dish and drenched with the sauce. Cover the dish loosely with aluminum foil and store until needed. Reheat for 20 mins in a hot oven, 325°F/160°C/Gas 3, or the same time in a steamer until hot right through.
- Serve with custard or ice cream.
- The puddings covered in the sauce also freeze well. Reheat as above.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 6Amount Per Serving: Calories: 772Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 156mgSodium: 547mgCarbohydrates: 112gFiber: 4gSugar: 85gProtein: 8g
English Classics
Here's a selection of classic English Recipes for you to enjoy!
Classic English Strawberry Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Classic English Cherry Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Coffee Walnut Sandwich Cake.
The best coffee and walnut cake, a classic British afternoon tea cake, layers of soft and fluffy coffee cake with chopped walnuts throughout, adds a great flavor and texture, frosted with coffee cream cheese frosting. A pure delight to eat!
Easy Rhubarb Compote is a great recipe used for a topping on granola, yogurt, ice cream, cakes and many desserts. Easy simple recipe and takes just minutes to make.
Perfect Warm Crumpets, great for breakfast or anytime! Serve with your favorite jam, or eggs and bacon, delicious whichever way you like them!
Easy English Tiffin is a delicious no-bake British colonial recipe, made of chocolate, crushed cookies, syrup, and raisins, often served at English afternoon tea.
Easy strawberry and rhubarb cobbler is a delicious dessert bursting with sharp and sweet flavors from the fruit, with a generous buttery crumble topping
Coffee Walnut Cake is a deliciously easy soft and fluffy cake recipe. Recipe also for a lovely vanilla coffee frosting. A nice cake for the holidays!
Orange or clementine curd is a sweet, thick condiment, easy to make from scratch. Using just four ingredients, this recipe comes together quickly on your stovetop. Use it anything from scones for breakfast to desserts.
Easy Strawberry and Lemon Trifle, quick simple dessert recipe with layers of fresh strawberries, lemon whipped cream, vanilla pudding and lady’s fingers. Great for parties and holidays
Easy Colcannon with Bacon! Decadent creamy mashed potato, bacon & cabbage, combined to make an amazing side or main dish. The perfect recipe for St Patrick's Day.
Creamy Garlic Chicken Livers and Mushrooms.
Pan-fried tender chicken livers and mushrooms in a creamy garlic sauce is a great brunch or supper dish. Delicious served on hot buttered toast. Very quick and easy recipe
Learn how to make perfect creamy mashed potatoes, great tasting, fluffy, and so easy. Here's our simple homemade recipe.
A simple, easy chocolate loaf cake recipe is moist, rich and chocolatey. Perfect for new cooks and is a go to basic recipe
The Best Homemade Scotch Eggs, a popular British snack, perfect for a picnic, breakfast, or any occasion. Delicious eggs wrapped in sausage meat and coated in crispy breadcrumbs.
Delicious tea-soaked dried fruits fill this soft, moist, sweet bread. Traditionally served with a spread of butter alongside afternoon tea.
Delicious, simple, soft and fluffy oatmeal muffins bursting with juicy cherries. Serve warm for breakfast or brunch
Classic English Scones. Quick and Easy to make, moist, light and fluffy!
The BEST EVER British Beer Battered Fish and Chips! Great flavours and don't forget your shake of vinegar and sprinkle of salt!
Classic English Rhubarb Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Welsh Cakes; An old family recipe, traditionally served warm, simply with a little butter on the tops!
Yorkshire Pudding, a.k.a. popovers are so delicious! Serve as part of a main meal with lots of gravy, or as an appetizer and fill them with goodies. You can also serve these as a dessert, adding some nice fruits or pie filling and ice cream! You decide. They are so yummy!
I love English Muffins! When I lived in England, I would often have these toasted with just a simple spread of butter, or make a bacon and egg muffin from them.
Easy Hot Cross Buns are a wonderfully soft, sweet, spiced bun, traditionally made for Easter time. Serve warm or cold, split open, toast and spread some butter and your favourite jam! Delicious!
British Toad in the Hole! It's a delicious easy dinner, with sausages baked in Yorkshire pudding (a.k.a. pop overs). Goes great with some homemade onion gravy. Always a hit with the whole family, easy to make and oh so good!
Cheesy Sausage and Jalapeno Scones or Biscuits are so light and fluffy! Perfect for breakfast, brunch, dinner, picnics and parties. Freezer friendly too!
How To Make Home Made Custard. A great addition to your dessert. Pour some over your delicious apple pie or pudding! Always a hit at dessert time! Serve warm or chilled.
Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stove top, steamer or multicooker.
Roast Beef Dinner with cook times for rare, medium and well done. Juicy tender beef served with all the sides!
Easy Sausage Puffs, deliciously seasoned sausage meat wrapped in crispy puff pastry and baked. Easy recipe, great for parties, lunch boxes, picnics. Eat warm or cold, they're so tasty!
Super Crispy Crunchy Roast Potatoes. Crispy on the outside and fluffy inside!
Fluffy Rhubarb Breakfast Muffins.
A delicious breakfast or snack, these slightly sweet muffins are loaded with juicy tangy rhubarb, soft and fluffy, with added texture from the oats.
Easy Blueberry Scones recipe, uses basic ingredients.Soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too!
Jean blakeston
says:I love how you explain the recipe, have you got a web site please,tia
Lovefoodies
says:Hi Jean, glad you enjoyed the recipe! If you’d like to look around for some more lovely recipes you can just look at the top of any page for a category of start from the homepage which is this https://lovefoodies.com/
April J Harris
says:This really is the kind of British puddings and you’ve made such a lovely job of it! The pudding looks and sounds fantastic and your sauce – oh my it looks amazing! This is a mouthwatering dessert!
lovefoodies
says:Thanks very much April. For some reason this comment has ended up in my Walnut Banana recipe but I think you are referring to the Sticky Toffee Pudding (I saw your comment on our Facebook Page!) https://lovefoodies.com/sticky-toffee-pudding.html#.VHzDZTHF-TW
Thanks very much for your comments and encouragement, I appreciate it very much!