Sticky Toffee Pudding

Over the past month there has been someone in my Instagram comments that has been forcing me to make sticky toffee pudding.

I had never even tried sticky toffee pudding, so I bought it…I’m mad that I never tried it earlier. It is so good, I needed to learn how to make it.

Not to tickle my own pickle or whatever BUTTTT the one I made is so much better than the one I bought. But either way, I have learnt that I love sticky toffee pudding.

2 slices of the sticky toffee pudding on white plates, with ice cream and the toffee sauce on top of each slice.

Video Tutorial

The cake

Sticky toffee pudding has 2 parts to it, the cake and the sauce. The first thing we are going to make is the cake.

Here are the ingredients you’ll need to make this:

  • Milk – we’re going to soak the dates in this, to soften them.
  • Dates – any dates do work, but Medjool dates work best. 
  • Baking soda – I have learnt, from Google, that adding this into the milk helps break down the dates, which helps them soften.
  • Unsalted butter 
  • Brown sugar – light or dark brown sugar does work, but I recommend using dark brown sugar. This is going to give you the most flavour and moisture.
  • Vanilla
  • Eggs
  • Plain flour – also known as all purpose flour.
  • Baking powder – to help the cake rise.
  • Salt – to enhance the flavours.
The ingredients needed to make the cake.

Adding spices to sticky toffee pudding

Like I mentioned at the start of this blog post, I only recently tried sticky toffee pudding for the first time. So I am not an expert.

But to me, sticky toffee pudding seems like a dessert that should have spices in. Spices as in cinnamon, not chillies.

Sticky toffee pudding gives me autumn vibes, so I feel like it needs a few spices.

But looking at other recipes, no one seems to add them, I don’t really know why.

I decided to add cinnamon, ginger and some cardamom into mine. I tried making this with the spices, and without.


So I recommend adding them too. If you don’t want to add them all, a little bit of cinnamon is great.

But it is totally up to you, you could add none and it will still be good. I just think it tastes warmer with the spices…if that makes sense.

The cake batter inside of a square tin, before being baked.
The cake inside of a square cake tin, after being baked,

The sauce

Once you have made your cake batter and this is in the oven baking, it’s time to make the sauce.

I’m not sure what this sauce is called exactly. I’m confused a bit.

I’ve been calling it caramel, but I guess it’s not really a caramel. So then I assumed it’s a toffee sauce because…sticky toffee pudding.

But then I’ve seen people call it a butterscotch HOW AM I SUPPOSED TO KNOW WHICH NAME IS CORRECT?

So we are just going to call it sauce.

Making it is very easy, all you need is:

  • Unsalted butter
  • Brown sugar – again dark brown sugar is going to give you the best flavour.
  • Vanilla extract
  • Salt 
  • Double cream – also known as heavy cream.

All you need to do is add all this into a pot, let it come to a boil, then simmer it for 1-2 minutes, you just want it to thicken slightly.

I’ve seen some people boil their sauce for longer, so that it gets thicker.

For me, I preferred mine to not be too thick. I think it soaked into the cake better when it wasn’t too thick.

But if you wanted a thicker sauce, you could simmer yours for a little longer than I did.

The sauce coating the back of a spatula.


Once your cake has baked, and it is still hot, you want to poke holes into it, then pour half of the sauce over it.

After this, walk away. You want to leave this alone for 30 minutes so that the cake can soak up the sauce.

At this point, it is going to smell very nice, you might be tempted to dig in.

But patience is key today. The cake tastes so much better once it has soaked up the sauce a bit. So make sure to wait.

But then after you can cut it into slices and finally eat it!

Here are a few other recipes that I posted recently. I think you should try these too:

Sticky Toffee Pudding

4.6 from 9 votes


  • For the cake:
  • 300ml whole milk

  • 300g pitted slightly chopped dates, Medjool dates are best to use (weigh these after you have taken the seeds out)

  • 1 teaspoon baking soda

  • 150g unsalted butter, softened

  • 150g soft dark brown sugar

  • 2 teaspoons vanilla extract

  • 3 eggs

  • 180g plain flour

  • 1.5 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons ground cinnamon (optional)

  • 1/2 teaspoon ground ginger (optional)

  • 1/2 teaspoon cardamom powder (also optional)

  • For the sauce:
  • 150g unsalted butter

  • 150g soft dark brown sugar

  • 2 teaspoons vanilla extract

  • 1/4 teaspoon salt

  • 380ml double cream


  • Making the cake:
  • Start by pre-heating your oven to 180c/350f. Also grease an 8 inch square cake tin.
  • In a pot, add the milk and let this come to a boil. Once it comes to a boil, take it off the heat, and mix in the chopped dates and baking soda. Leave this aside for 10 minutes so that the dates can soften.
  • After 10 minutes, pour this into a food processor or blender, and process until smooth. Or alternatively you can just mash it with a fork, but I prefer when it's fully smooth.
  • In a large bowl, add the softened butter, brown sugar and vanilla. Beat these together for 5 minutes.
  • Add the date/milk mixture and eggs into this, whisk these in.
  • In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and cardamom powder.
  • Add this into the other bowl and whisk everything together, until you can no longer see any flour.
  • Pour this into you prepared cake tin, then bake at 180c/350f for around 50-55 minutes, or until a toothpick inserted into the centre comes out clean. If at any point you notice that the cake is browning too much on top, add some tin foil over your tin to stop the browning.
  • Making the sauce:
  • Whiles the cake is baking, make the sauce.
  • Add all the ingredients for the sauce into a pot and place this onto medium heat. Let this come to a boil, then let it simmer for 1-2 minutes, you just want it to thicken slightly.
  • Leave this aside.
  • Once your cake has baked and it is still hot, poke some hole into it using a knife or skewer.
  • Pour half of the sauce over this, then leave this aside for 30 minutes so that the sauce can soak into the cake.
  • After 30 minutes, cut it into slices and serve with the leftover sauce and some ice cream. Enjoy!


  1. Aisha
    November 30, 2023 / 2:56 am

    This is my go to recipe for sticky toffee pudding. Loved it!

  2. Ainslee
    January 1, 2024 / 3:58 am

    This recipe is actually insane and the definition of perfect. Made this for NYE and it was an absolute hit even though it was my first time attempting a sticky toffee pudding. The spices really elevated the cake and it was like a decadent dessert meets a warm, comforting cup of masala chai ☕️ thanks so much for the recipe!

    • Ash Baber
      January 1, 2024 / 11:42 am

      I’m so glad you liked it!