Name: Sticky Toffee Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 200 g pitted dates (chopped); 250 ml boiling water; 1 tsp baking soda; 85 g butter (softened); 140 g dark brown sugar; 2 eggs; 175 g self-raising flour; 1 tsp vanilla extract; 100 g butter (for the sauce); 150 g dark brown sugar (for the sauce); 250 ml double cream (for the sauce); Cream or vanilla ice cream (to serve)

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Sticky toffee pudding: a moist date sponge soaked in rich toffee sauce and served warm with cream.

About this British recipe

Sticky toffee pudding is a British classic from the second half of the twentieth century, often linked to the Lake District.

Ingredients you will need

The main ingredients are pitted dates, boiling water, baking soda, butter, dark brown sugar, eggs. Exact quantities are in the recipe card below.

How long it takes

Allow 55 min in total: 20 min of preparation, 35 min of cooking. The recipe serves 8.

Inspired by Gordon Ramsay

Sticky toffee pudding is a staple on the menus of Gordon Ramsay’s British restaurants. This is our home version. Read our profile of Gordon Ramsay.

This is our own home-kitchen version of a classic dish. It is not Gordon Ramsay’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.

Sticky Toffee Pudding

Sticky toffee pudding: a moist date sponge soaked in rich toffee sauce and served warm with cream.

Print Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings: 8 servings

Course: Dessert

Cuisine: British

Calories: 560

Ingredients Method Notes

Ingredients

200 g pitted dates chopped
250 ml boiling water
1 tsp baking soda
85 g butter softened
140 g dark brown sugar
2 eggs
175 g self-raising flour
1 tsp vanilla extract
100 g butter for the sauce
150 g dark brown sugar for the sauce
250 ml double cream for the sauce
Cream or vanilla ice cream to serve

Method

Pour the boiling water over the dates and baking soda and leave for 10 minutes.
Heat the oven to 180°C and butter a 20 cm square tin.
Beat the butter and sugar, then the eggs, one at a time. Fold in the flour, then the dates with their liquid and the vanilla.
Pour into the tin and bake for 30–35 minutes until firm.
For the sauce, melt the butter and sugar, add the cream and simmer for 3 minutes.
Poke holes in the warm sponge, pour over half the sauce and serve with the rest and cream.

Notes

Make it ahead and warm it with the sauce. It gets stickier and better.