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An unbelievably easy, actually, ridiculously easy sticky toffee pudding recipe that makes its own sauce! It sounds crazy, but this recipe creates a light, delicious cake with its own buttery, rich toffee sauce right underneath!
Anytime Scott and I are out for dinner and there’s a dessert option for Sticky Toffee Pudding, we never have to think twice. And after enjoying sticky toffee pudding all over “the mother country”, during the seven years our daughter lived in England, we’ve definitely had our share of this wonderful dessert. Believe it or not, this Ridiculously Easy Sticky Toffee Pudding recipe rates up there with some of the best we’ve ever had!
What is Sticky Toffee Pudding?
Sticky Toffee Pudding is a beloved British dessert. Just to make things clear, a pudding in England is quite different than the creamy, custard-like dessert that we call pudding here in American. In the United Kingdom, “pudding” has a much broader definition and is generally the word that’s used the way “dessert” is in America.
Sticky toffee pudding is a very moist cake that’s sweetened primarily with dates. It’s covered in a toffee sauce and often served with vanilla custard or vanilla ice cream.
But Sticky Toffee Pudding isn’t just an”English” thing”! When Scott and I were in Ireland, this past summer, we had this iconic British dessert at restaurants all over the Emerald Isle. One of our favorites was in Belfast. We loved the light cake soaked in a fabulous buttery toffee sauce. When we tasted this Ridiculously Easy Sticky Toffee Pudding, we both agreed that it was similar to that delicious Belfast version!
An adaptation of an adaptation of an adaptation!
I first saw this recipe over on Food 52. They had adapted it from an ingenious recipe in Nigella Bites, a cookbook by Nigella Lawson. The instructions for making this cake are quite unorthodox, and I would have completely passed it up had I not noticed all the rave reviews on Nigella’s website. After reading the reviews, I knew I’d have to give it a try!
You would have probably laughed had you been a mouse in my kitchen the first time I made this Easy Sticky Toffee Pudding. After reading the instructions, “make the simple cake batter, cover it brown sugar and dots of butter, then pour boiling water over the top”, I was pretty skeptical. Really?
And as I carried the pan of cake batter, covered with hot water to the oven, I wasn’t very hopeful about the upcoming results. But when I took a peek, 25 minutes later, I let out a little happy squeal! It looked wonderful, with a light golden, crinkly, crackly top and no water in sight!. I let it bake a little longer and then pulled out a beautiful looking dessert.
And when I spooned up a helping for Scott and me to sample, sure enough, there was an amazing, deeply caramel-hued sauce underneath! But the first bite is what sold me on this crazy easy, sticky toffee pudding. Turns out the reviewers were right! The recipe produces a delicious, light, date-studded cake with the surprise toffee sauce underneath. It’s like magic!
Since that first incredulous trial, I’ve adapted the recipe a bit myself and have served it several times to rave reviews. It ‘s probably one of the easiest desserts I’ve ever made. Delicious + easy – in my book, that equals a big WIN-WIN!
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Café Tips for making this Easy Sticky Toffee Pudding
- To make things easier, I like to use dates that are already chopped for this recipe. You can purchase chopped dates at most groceries in the same section as the raisins, prunes, etc.
- Be sure to use a large enough dish for this recipe. You want a baking dish that can hold 6-8 cups. If you’re not sure how much your dish will hold, just use a measuring cup and fill the dish up with water to test it.
- When you spread the batter in the baking dish, it will seem like it’s not enough. Don’t worry, it will magically fill much of the pan once you add the toppings and it’s baked!
- It can be a little tricky to transfer this dessert to the oven due to the water on top of the cake batter. I found it helps to put the baking dish on a sheet pan, then transfer the sheet pan to the oven.
- You can bake this cake a few hours in advance of serving then return it to the oven (300˚F) for about 20 minutes to warm it up.
- This dessert is DELICIOUS served with a scoop of vanilla ice cream.
P.S. If you like this kind of recipe, we have a whole series called Ridiculously Easy Recipes. They’re all recipes that involve minimal effort and minimal hands-on time to put together, produce fabulous, super delicious results (results that “appear” to have taken lots of time, talent, prowess and/or hard work) and ones that take the stress out of entertaining and allow you more time to enjoy your guests. In other words, they make you look like a superstar without a ton of effort on your part!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 4 tablespoons salted butter (1/2 stick or 2 ounces)
- ½ cup dark brown sugar
- 1 egg
- ½ cup half and half or whole milk
- 2 teaspoon vanilla extract
- 1 cup flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup chopped dates
- 1 cup dark brown sugar
- 3 tablespoons cold salted butter cut into small pieces
- 1 ¾ cups boiling water
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Place the 4 tablespoons of butter in a microwave-safe, medium-size bowl and heat for 45-60 seconds on high power or until melted. Set aside to cool for 5 minutes. Preheat the oven to 375ºF and generously butter a baking dish that will hold 6-8 cups. Place the buttered pan on a sheet pan.
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In a medium-size bowl, whisk together the melted butter and brown sugar. Add the egg and vanilla extract and whisk until the egg is incorporated, then add the half and half (or milk) and stir until well-combined.
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Sprinkle the flour, baking powder, salt over the top and stir until smooth. Fold in the chopped dates. Transfer the batter to the prepared pan and spread to an even layer. (It won’t look that full yet but have no fear, it will be perfect by the time it’s done!)
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Sprinkle the brown sugar over the top of the batter and dot with the small pieces of butter. Pour the boiling water over all of this (I know, sounds so strange!) and transfer the pan (with the sheet pan underneath) to the oven. Bake for 35-40 minutes or until the top of the cake springs back when lightly touched.
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Serve warm. Scoop the cake and sauce (underneath the cake there will be a rich, sticky sauce) into dessert bowls. Serve with vanilla ice cream.
See Café Tips above in post for further instructions and detailed tips.
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Jean says
Hi! I just want to tell you how easy and delicious your sticky toffee pudding is. I made this for my mum’s birthday with half of the ingredients because it’s just only 2 person. It turned out very sweet and successful, and my mum loved it that we took 2 big scoops leaving some leftovers for another day! Thank you for this recipe!
Chris Scheuer says
Awesome! Thanks so much for sharing your results, Jean! And happy birthday to your mum! I know she loved to have you make something special for her 💕
Barbara Layman says
I finally got the nerve to try this ridiculous sounding recipe. It’s divine! My takeaway is that I want to reduce the sugar by a small amt and probably add more dates and some nuts. The toffee in my cake didn’t get sticky so much though and I’d really like a more caramel type syrup. What could I have done wrong? The edges of the cake were delightfully chewy and I’d like that consistency throughout. Should I have baked a little longer? For a first attempt at a crazy sounding recipe-well the whole thing was eaten right away so a grand success. Now it’s time to perfect and personalize.
Chris Scheuer says
Hi Barbara, yes, if you bake it a little longer the “toffee will get thicker”. I’m so happy you enjoyed this recipe. It really is ridiculous!
Andrea says
Hi, i tried it Sunday night and everybody loved it!
Chris Scheuer says
Yay! Thanks for sharing your results, Andrea 💕
Carol Manning says
What’s your thought on using almond milk or cashew milk to avoid the dairy?
I love the Farmhouse buttermilk cake and use the buttermilk in the cake and almond milk in the topping and it’s amazing.
Chris Scheuer says
That’s awesome, Carol! Although I haven’t tried it with either of those non-dairy types of milk, I’d say “give it a go”! I would guess it would work but I can’t say for sure since I haven’t tested it.
Verena says
My first try at this recipe had me nervous with the sauce bubbling over and making the cake look really wet and undercooked. It was much better after the cake cooled! Unlike the commenter who complained there was no ‘depth’, I tasted the dates and the brown sugar even with a huge dollop of ice cream! Wonderful and simple 🙂
Chris Scheuer says
Ha, I totally understand! The recipe made me a bit nervous the first time too! I’m so happy you enjoyed it. Thanks for taking the time to share your results, Verena!
SARAH R KOBELINSKI says
Do you pour the boiling water into the cake pan or into the tray that you set the cake pan on top of?
Chris Scheuer says
You pour it right over the other ingredients into the cake pan!
Mahina says
So yummy! Very comforting in this tough time for everyone. I had won some Hawaiian vanilla beans in a raffle a couple weeks ago and infused some into my half and half for coffee. I decided to use this in place of the vanilla essence and milk. I also added a bit more salt. Turned out so well! The kids are already asking for me to make it again. Thank you for posting this easy recipe!
Chris Scheuer says
Thanks so much, Mahina, for sharing your results. Your adaptation sounds wonderful with the vanilla-infused half and half!
Karen Griffths says
This is a 5 star recipe for me. Our local paper featured individual sticky toffee pudding this week. Baked individually, make sauce and on and on. So I just made your lovely recipe again, baked 1/2 in a heart shaped silicon pan, the other half in a 6 inch pan. This time I substituted 1/4 cup almond flour for 1/4 cup all purpose flour, and they turned out great! Baked the small pan for 20 minutes and the larger pan for 25 minutes. A tasty treat for dinner in tough times! We are staying home to do our part in this time if covid 19 . Your website is an inspiration!
Chris Scheuer says
Thanks so much, Karen, for sharing your results. I love your ingenuity!
Asha says
Can you use regular brown sugar? I haven’t been able to find “dark brown sugar” in my country
Chris Scheuer says
Yes! You definitely could use regular brown sugar!
Frances Hodgkins says
This is easy peasy to make… I substituted salted caramel essence instead of vanilla essance, and it turned out lovely.
Chris Scheuer says
Awesome, thanks, Frances!
Angela Dodge says
Any thoughts on making this in a bundt pan?
Chris Scheuer says
Hi Angela, I would not make this cake in a bundt pan. It’s not the kind of cake you turn out to serve on a cake stand but rather the kind you scoop into bowls and serve with ice cream.
Ann says
Sadly this is one of the first recipes I did not like from you wonderful options. This just had NO depth of flavour. None of us cared for it at my dinner party, it’s not bad just seriously lacking. It tasted like brown sugar, a sad way to use my good dates (which I love). It is super easy and the flavour very simple – some have obviously loved it, you might too. Its cheap to make so worth a try.
Chris Scheuer says
Hi Ann, thanks for sharing your opinion So sorry you didn’t enjoy the recipe.
Holly Humphreys says
My daughter made it for Christmas Day and it was absolutely fabulous! Thank you.
Chris Scheuer says
Thanks so much, Holly! I appreciate you taking the time to share your comment!
Nancy M Carlson says
Can you make this a day ahead or does it have to be on the same day
due to juices? I would need to travel a few hours with it. Then have
it the next day.
Thank you.
Karen says
This recipe was fabulous! After one bite my hubby said, “you can make this again ! ” I took some to my elderly neighbour and she asked for the recipe. The only change I made was to substitute 1/2 cup oat bran for one half cup of the flour, to increase the fiber .
i love your website! The Ridiculously easy biscuits & scones are regulars at our breakfast table.
thanks
Chris Scheuer says
Haha! I love it! Thanks for sharing your results, Karen!
anna marie Mangili says
Hey there! As I usually do with your recipes, I jumped in and doubled the recipe for catering. I baked it in a 4.8 quart Pyrex casserole (one size up from a 9X13). It has been a great success this week. Very easy to toss together in the morning and bake so it will still be warm for lunch service. I’ve served it three times and every time it was well received. It isn’t the prettiest dessert I have served, but it has been loved by all. I sprinkle powdered sugar over the top. People think it is an apple something or other. No one has guessed dates. This might take the place of my last recipe addiction, the Spice Cake with Maple Glaze as far as ease of prep. Thanks again for your postings. Aways look forward to them.
Chris Scheuer says
So cool Anna Marie! Thanks so much for sharing your review! It’s so fun to think of all those people enjoying this, made my day!
Kelly says
Hi 🙂 can you tell me how long you baked the double recipe for? I’m hoping to make it for Fathers Day tmw for a group of 10. Thanks!
Chris Scheuer says
Hi Kelly, I’m not sure Anna Marie will see this. I would guess it would take anywhere from 10-15 minutes longer. The top layer should be firm and not jiggly.
Laura says
This is my kind of recipe, Chris – a ridiculously easy recipe that produces something fantastic ! Can’t wait to make this! I’m totally on it! Thanks!
Chris Scheuer says
Thanks so much, Laura! Hope you enjoy it!
Tricia B says
I haven’t had sticky toffee pudding since we were in Ireland. Guess I’ll have to remedy that and make this wonderful easy pudding version. I can taste it now!
Chris Scheuer says
Thanks, Tricia! We had the BEST sticky toffee pudding in Ireland!
Donna Oliphint says
So excited about this recipe! It reminds me of the brownie cake that makes it’s on hot fudge sauce. Can’t wait to try it. Thanks!
Chris Scheuer says
I think you’ll love it Donna!
Donna says
Chris!
Just love all your recipes. Can’t wait to try this one.
Wish I was close enough to go to your restaurant.
This one sounds OH so good.
Thanks so much! ❤️
Donna
Chris Scheuer says
Thank you Donna for your encouragement. There’s not actually a real Café, just a virtual website 🙂
Polly says
Can I make just half of this recipe since I live alone? If so, would an 8×8 baking dish be ok? Thanks.
Chris Scheuer says
Yes, you could make half of this recipe. The only tricky thing would be the egg. You’d have to whisk it up then measure half. Any pan that would hold around 3 cups would work well.
Polly says
Thank you. Can’t wait to try this.
Martha says
Does the depth of the baking dish matter? Could I use a 9×13 ceramic baking pan?
Chris Scheuer says
Hi Martha,
Yes, that would work fine. I’ve done it in a baking dish similar to that size. The cake layer is slightly thinner but there’s more of it. With a dessert like this, it doesn’t matter as you’re just going to scoop it up into bowls.
Ellen Shook says
Do you think this would be OK if I added chopped nuts? I like nuts and dates together!
Chris Scheuer says
Yes, I think chopped nuts would work! You could also make it, as is, and add some toasted pecans or walnuts when serving.
Liz says
Oooh, I’m with you about sticky toffee pudding! And your easy version has caught my attention. Swooning here!