This post may contain affiliate links. For more information, see our privacy policy.
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!
This post may contain affiliate links.
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 (½ 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
-
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.
-
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.
-
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!)
-
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.
-
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.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you!
Nancy says
Yummy but a bit too sweet for me. I cut the brown sugar back from1 cup to 3/4 CUP for the sauce. and if I make it again I will decrease it to 1/2 cup. The pudding batter seemed much too thin so I added an extra 1/2 cup of flour. That seemed to fix the soupy inconsistency. I'm wondering if that is what some of the other people who had problems with the recipe were experiencing. My mother made a dessert recipe similar to this one called Tasty Hasty pudding which has raisins and was very yummy too.
Nancy says
Yummy but a bit too sweet for me. I cut the brown sugar back from1 cup to 3/4 CUP for the sauce. and if I make it again I will decrease it to 1/2 cup. Tha pudding batter seemed much too thin so I added an extra 1/2 cup of flour. That seemed to fix the soupy inconsistency. I'm wondering if that is what some of the other people who had problems with the recipe were experiencing. My mother made a dessert recipe similar to this one called Tasty Hasty pudding which has raisins and was very yummy too.
Chris Scheuer says
Thanks for sharing your results, Nancy.
Diana says
Hello,
Wondering if this recipe can be doubled for a large crowd (20+) or if it needs to be done in two seperate batches?
-Thank you!
Chris Scheuer says
Hi Diana, yes, I would make it in two separate pans to ensure that it bakes evenly.
Jo says
Well… undercooked sponge, despite overcooking by nearly half an hour in a vain attempt to rescue it; no sauce, as such, and welded on toffee stuff around the edge of the dish. The flavour is there, but my God, the texture was terrible. Everything was double (and treble) checked. Gutted.
Chris Scheuer says
Hmm... so sorry you had problems with this Jo, so many others have enjoyed it. It's difficult to say what went wrong without having been right there in the kitchen with you.
Amy says
This sounds like a chocolate mocha cake I've been making for years--in that you sprinkle the sauce dry ingredients over the batter and then pour on hot coffee, and after it bakes you have a rich cake over pudding-like chocolate sauce. I'm so excited to try this sticky-toffee version! Thank you!
Chris Scheuer says
It's crazy that it works! Your version sounds delicious, Amy. Hope you enjoy it!
Margaret H says
This is a comment I have commented on for another recipe.
Can I half this recipe, its just for myself.
Cant wait to try this recipe, I have no doubt it will be fab.
I'm from the U.K. originally, we always asked our Mum
" What's for after's"
Chris Scheuer says
Hi Margaret, the only issue with halving this recipe would be the egg. I would just use a small egg and it should be fine. Or lightly beat a large egg and just use half of it.
I love "what's for after's:"!
Shannon says
I made this to take to a book group last evening. It was very easy to put together and smelled fantastic while baking. It came out very well and was delicious, served with vanilla ice cream. We heated it as recommended (300 degrees for 20 minutes) before serving. The only observation (not a complaint) is that the toffee sauce that forms under the cake isn't the smooth, buttery toffee sauce you get with "real" sticky toffee pudding in a cozy pub in the British Isles, but is instead a sort of pudding-like consistency (American pudding, not British). Don't get me wrong, it was tasty, but it didn't create a sauce that could be spooned over the cake. Or at least mine didn't.
Chris Scheuer says
Thanks for sharing your review, Shannon. Yes, it's not exactly the same, just a super quick and delicious rendition. If you wanted more sauce, you could make a batch of this easy butterscotch sauce to pour over the ice cream. https://thecafesucrefarine.com/ridiculously-easy-butterscotch-sauce/
Allison says
Made this for Burn's Night 2021and it was a smash. Have loved sticky toffee pudding since our first trip to Scotland in 2018, and this rates right up there with the best we'd been served.
I love the craziness of pouring the boiling water on the batter; its just so unlikely, I can't imagine who tried it this way first.
Chris Scheuer says
Thanks for sharing your results, Allison!
Tricia says
Hi
Any tips for baking this at high altitude?
Chris Scheuer says
Hi Tricia, we live in the mountains of NC at 2600 feet and I don't adjust the recipe at all. I know you might have to at higher altitudes but I don't have experience with that. Perhaps some of our readers that live in higher altitudes could chime in.
Euan Orr says
This recipe is NOT rediculously easy. I didnt understand how to make the sauce and it caused a family argument. Now my mum hates me and my girlfriend left me and im left with a pot of sugar soup looking thing!
Chris Scheuer says
Oh dear, so sorry you had trouble with this, Euan. There is no sauce to make though, that's why it's ridiculously easy. As the directions say, just dot the top with the butter and brown sugar and pour the water over the whole thing. The sauce makes itself!
I pray that you can reconcile with your mum and girlfriend. Life is too short to let a dessert recipe cause breached relationships.
Kind regards!
Andy says
Just made this, and it is DEEEEELICIOUS!
Chris Scheuer says
Yay! Thanks, Andy!
Bee says
After making a special trip to the store for ingredients. I followed the recipe to a tee. It was a waist of time and money!! Barely edible!@ Ended up throwing it in the garbage!!
Chris Scheuer says
Sorry you wasted your ingredients and time, Bee.
But if you read the reviews so many others have loved this recipe, even those who have had "the real" (much more complicated) thing in England, Scotland, etc.
I wonder if perhaps could have missed something. I have definitely done that with recipes when I thought I had "followed it to a tee".
Again, I'm sorry you had inferior results, I hate wasting good ingredients.
Shellagh says
I made this for the first time for Christmas Day dinner! I was looking for something different to serve besides the same go to desserts I do every year. I know pretty brave of me to prepare a new recipe that I didn’t try out on my husband first!!
This is absolutely one of the best puddings I have made, it was so easy, and all my guests wanted some ta take home! Unfortunately because they all loved it so much, there was none left!
I have one question, could this recipe be doubled without changing the integrity of the dessert
Chris Scheuer says
Hi Shellagh,It was brave of you to try this but I'm so happy you and your guests enjoyed it!
Regarding your question, I haven't tried doubling it. If I was going to, I'd probably just make it in two pans.
ashley says
While this was quite tasty, it wasn’t as thick and rich as another recipie I’ve used. It seemed properly baked, but the dates weren’t cooked through. It’s still very good, but not the best ill made. I think it lacked some of The creaminess of The toffee sauce..
Chris Scheuer says
Hi Ashley, I'm glad you enjoyed this sticky toffee pudding.
It's not supposed to be exactly like a from-scratch recipe that takes hours to put together with a separate cake and sauce but rather just a really quick and easy recipe for a great dessert when you don't have much time. Regarding the dates, I'm wondering if your dates were dried out as they should cook nicely in the amount of time given.
Mike says
I ended up with the sticky bit being quite liquidy. It was all delicious but not quite the sticky look. Think I should have backed it longer (I went for 40 minutes) or used less water? I did note when taking it out, that is was quite jiggly so that was probably a sign that it could have stayed in longer even though a toothpick in the middle came out clean. Delicious though and will make again.
Chris Scheuer says
Thanks for sharing your results. Every oven is just a little different so I would bake it a little longer next time in your oven.
Janet says
Hello from the UK, Have been making this pudding ever since Nigella first made it on British TV. Works everytime, although for the sauce I dissolve the sugar in the boiling water and pour over the batter mix. Another idea you may like to try is using the same method, layer sliced apples in a dish, top with a plain sponge batter and use the same sauce topping of boiling water with sugar and butter, this makes a lovely toffee apple pudding. Hope you will try it.
Chris Scheuer says
Thanks, Janet, great idea!
Laura says
Can this be made ahead and reheated after dinner to serve?
Chris Scheuer says
Yes, just pop it in a warm (not hot) oven when you start dinner.
Clare Hunt says
Can you freeze this?
Chris Scheuer says
Hi Clare, I haven't tried to freeze this so I can't say for sure. I would think it should be fine.
Emmalee says
What should I adjust the cooking time to if I am using individual-sized ramekins instead of one large pan?
Chris Scheuer says
Hi Emmalee, I can't give you an exact baking time since I only tested the recipe in a single, larger pan. That being said, I would set a time for 20 minutes and check them every few minutes until they spring back when lightly touched.
Mary says
Hi to you,I do not like dates,is it ok to leave them out of the recipe please
Chris Scheuer says
Hi Mary, you might want to go with a different recipe as it's the dates that make Sticky Toffee Pudding sticky. That being said, the dates do almost melt into the cake so you probably wouldn't know they were there.
Louise says
I’ve been looking for a good sticky toffee pudding recipe ever since we had it in Scotland 2 years ago. This recipe was amazing! It was so much easier than others I’ve tried and turned out so much better! Definitely a keeper!!
Chris Scheuer says
I know what you mean, Louise - once you've been to the UK and tasted their wonderful sticky toffee pudding, it's hard to get it off of your mind. I'm so happy you enjoyed this recipe!
Nutty nancy says
Would adding nuts ruin this? Asking for a friend;)
Chris Scheuer says
I think some toasted nuts sprinkled on top would be absolutely delicious!
Dana Estrada says
My family fell in love with sticky toffee pudding on a trip to the UK. My 11 year old daughter and I decided to try this recipe out this evening.....so easy and so good! I don’t often make dessert but will absolutely put this into rotation.
Chris Scheuer says
Awesome! Thanks for sharing your results, Dana!
Franzeya says
I have made your wonderful chocolate sticky cake and I feel in love with it. I am wanting to make this but had a question? What kind of dates do you use? TIA
Chris Scheuer says
Hi Franzeya, I use chopped dried dates. You can use whole dates but it's kind of a pain to chop them.
Kylie says
Hello.
When you say pour the boiling water over the top, do you mean the water mixed with the sugar and butter (the sauce)?
Thank you 😁
Chris Scheuer says
Nope, just the water as it instructs in the recipe! I know it sounds strange but it works! And it's delicious!
Cathy says
Hi, I’m going to make this recipe today. When you say flour... Plain or SR?
Thanks
Chris Scheuer says
Use plain flour, Cathy, which is similar to our all-purpose flour.
Nathalie says
I am going to try this recipe as a part of a 3 course lockdown dinner for my partner and I.
Any idea if coconut sugar would work? It is the only brown sugar I have on hand.
Thanks!
Chris Scheuer says
Hi Nathalie, I haven't tried it but I think the coconut sugar should work.