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Perfect English Sticky Toffee Pudding

Perfect Sticky Toffee Pudding. The best version of this classic British dessert that I’ve ever tried. Baked in muffin pans for perfect portions of this moist, rich dense dessert served with an indulgent toffee sauce.

Sticky Toffee pudding close up photo

Perfect Sticky Toffee Pudding with easy toffee sauce.

This is the best sticky toffee pudding  that I have ever tried. It borrows some of the best elements from a few different recipes for this classic and iconic British dessert.

Sticky Toffee Pudding should be light in texture with a crumb structure that stands up when baked but collapses in the mouth to a dense, sweet, sticky, soft texture.

Sticky toffee pudding single serving from bundt pan

Sticky toffee pudding single serving from bundt pan.

This recipe hits all of those points and also has a perfect toffee sauce that soaks into the rich moist pudding lending yet another delicious dimension to this tempting dessert.

Perfect Sticky Toffee Pudding wide shot photo of singoe serving on a white plate

Perfect Sticky Toffee Pudding

If you have a favourite pudding form or mold, feel free to use that and keep an eye on it while baking, taking it out as soon as the centre is firm. It is better to err on the side of slightly under-baking than over-baking with this recipe.

I have baked these in muffin tins, which for me is the perfect serving size for this very rich dessert. If you disagree, you can always have two; let’s face it, you probably will.

Perfect Sticky Toffee Pudding

Perfect Sticky Toffee Pudding

Sticky Toffee Pudding Update June 2018

I’ve been asked several times over the past few years if this recipe can be made in a tube pan or a bundt pan. The answer is yes. I would not use a very large tube pan, like those you would use for an angel food cake.

Heap of dried dates

Dried dates are the flavour base for this classic dessert.

This recipe is on the smaller side, so might be too flat in a large pan. It still is not very tall in my large bundt pan but it did bake up consistently moist, so I have no problem recommending a bundt pan. 

I actually served 14 people at a family lunch just yesterday and used a bundt pan to bake it. I made sure the pan was very well greased and floured and it slipped out of the pan no problem.

Sticky toffee pudding in a bundt pan ready for the oven

Sticky toffee pudding in a bundt pan ready for the oven.

Greasing a bundt pan

My method for greasing a bundt pan is to put it in the fridge or freezer for a few minutes and then melt some butter just until it turns liquid. You don’t want to super heat the butter to steaming hot.

I then take a pastry brush to brush the melted butter all over the inside of the bundt pan. The butter immediately solidifies on the cold pan and makes sure that all the nooks and crannies are amply covered. A light dusting of flour after that and you pan is ready.

How to make Perfect Sticky Toffee Pudding

Sticky Toffee Pudding

I baked the pudding at 325 degrees F for 55 minutes and it was perfect coming out of my oven.

I still like the idea of using the muffin pans, especially when I am planning to freeze some of the individual puddings but if I know I will be serving a larger crowd, this method may save a little time.

Looking for more holiday dessert ideas?

Be sure to check out our entire collection of Favourite Newfoundland Christmas Cakes here.

Best Newfoundland Christmas Cake Recipes
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Sticky Toffee Pudding close up photo of a single serving with title text added for Pinterest

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Sticky Toffee Pudding photo with title text for Pinterest

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Sticky Toffee pudding close up photo
Yield: 18 muffin sized puddings

Perfect English Sticky Toffee Pudding

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Perfect Sticky Toffee Pudding - The best version of the classic British dessert that I've ever tried.

Ingredients

For the pudding

  • 8 ounces chopped pitted dried dates
  • 1 1/2 cups water
  • 1/3 cup butter
  • 1 cup firmly packed brown sugar
  • 2 tsp vanilla extract
  • 2 extra large eggs
  • 3 tbsp molasses
  • 2 tbsp golden syrup, or substitute dark corn syrup
  • 1 2/3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda

For the toffee sauce

  • 1/2 cup whipping cream
  • 1/4 cup butter
  • 1/4 cup firmly packed brown sugar
  • 1 tbsp molasses
  • 2 tbsp golden syrup
  • 2 tsp vanilla extract

Instructions

To prepare the pudding

  1. Add the dates and water to a small saucepan.
  2. Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.
  3. Cream together the butter brown sugar and vanilla.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the molasses and golden syrup and beat well.
  6. Sift together the flour and baking powder.
  7. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
  8. Puree the date mixture in a food processor or blender before mixing in the baking soda.
  9. Add this hot mixture immediately to the batter and mix until smooth.
  10. Pour batter into well greased and floured muffin tins and bake for about 18 – 20 minutes at 350 degrees F until the center is just firm.
  11. Serve warm with Toffee Sauce.

To make the toffee sauce

  1. Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.

Notes

Baking in a Bundt Pan

If baking in a bundt pan be sure it is well greased and floured as described in the introduction to this recipe. Bake at 325 degrees F for 55-60 minutes.

Serve warm with the toffee sauce.Don't be afraid to double the toffee sauce recipe. People may just ask for more!

To make as individual muffin sized servings


A reader only had one 12 muffin pan so I calculated this recipe to make just a dozen instead of 18. The eggs are the biggest issue in downsizing any recipe. My trick for this if using extra large eggs is to whisk the egg and remove about a tablespoon. That should approximate the size of a medium egg.

Here are the ingredients for 12 muffin sized sticky toffee puddings:

- 5 1/2 ounces chopped pitted dried dates

• 1 cup water

• 1/4 cup butter

• 2/3 cup firmly packed brown sugar

• 1 1/2 tsp vanilla extract

• 2 medium eggs

• 2 tbsp molasses

• 1 1/2 tbsp golden syrup (or substitute dark corn syrup)

• 1 cup + 2 tbsp all purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

Nutrition Information

Yield

18

Serving Size

g

Amount Per Serving Calories 249Saturated Fat 5gCholesterol 43mgSodium 139mgCarbohydrates 41gFiber 1gSugar 30gProtein 2g

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Lauren

Wednesday 25th of August 2021

Mr. Parsons, this is freaking delicious!! Big thank you from Montreal. Exceptional taste and the detailed recipe was very helpful. I made it in a loaf pan bc I’m lazy. Scrumptious!

Toffee Dessert Recipes To Please Your Crowd | Yumm Recipes

Wednesday 26th of May 2021

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Leanne Hill

Saturday 20th of March 2021

I love this recipe and make it several times/year for desert for Christmas, Easter, Thanksgiving, etc. and many times in between. I first had it at a hotel in Three Forks, Montana which is known for its exceptional food.

I am wondering if you have a recipe for a gluten free version? My daughter is bringing a friend for Easter who has celiac disease. Thank you!!

Norma Murphy

Thursday 11th of March 2021

I made this following the 12 muffin tin recipe. I used one large egg. All I can say is WOW! It’s better than any restaurant version that I’ve tried. I know I will be baking these again and again. I wish I could post a picture. It turned out perfect.

Linda Davey

Monday 28th of December 2020

I made your Sticky Toffee Pudding recipe and I did add some Apple Pie spices, as I had made a recipe last year that asked for spices but could not find it. I also used Gluten free 1 to 1 flour (I have Celiac disease) and it turned out great! Super delicious! The best! Will hang on to your recipe for future baking.....so so good!

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