This easy Sticky Toffee Pudding recipe is baked in a simple pan for a crowd. Soft date sponge with rich toffee sauce-comfort food at its best.
Few desserts are as comforting as Sticky Toffee Pudding. With its tender sponge, warm toffee sauce, and a scoop of ice cream melting over the top, this British classic is a true indulgence. By baking it in a pan instead of individual molds, it becomes an easy, shareable dessert, perfect for holidays, gatherings, or simply when you want to cozy up with something sweet.
🍰 Why You’ll Love this Butterscotch Maple Pecan Bread Pudding
- Classic made simple – No need for ramekins, this pan-baked version is quick and fuss-free.
- Soft and moist sponge – The dates melt into the batter, keeping it tender and flavorful.
- Rich toffee sauce – A glossy caramel-like topping that ties everything together.
- Crowd-pleaser – Serves 8-12, making it perfect for dinner parties or family gatherings
Key Ingredients You’ll Need
- Dates – Create the pudding’s signature moist texture.
- Molasses or dark brown sugar – Brings deep caramel notes.
- Butter + cream – For a glossy, indulgent toffee sauce.
- Vanilla extract – Balances richness with warmth.
Tips for a Perfect Bread Pudding
Soak the dates well – Let them sit in boiling water with baking soda for at least 10 minutes before mashing.
Don’t overbake – A toothpick should come out with a few moist crumbs; overbaking will dry the sponge.
Make ahead friendly – Bake and make the sauce a day early, then reheat before serving.
Balance the sweetness – Garnish with a sprinkle of flaky salt or toasted pecans.
FAQ
Can I make this ahead?
Yes! Bake the sponge and make the sauce the day before. Cover and reheat before serving.
Do the dates need to be puréed?
No, just soak and lightly mash. They break down further while baking.
What should I serve it with?
Yes, the sponge (without sauce) freezes well for up to 3 months. Thaw, reheat, and top with fresh sauce.
🧊 Storage Tips
- Store pudding covered at room temperature for 1 day, or refrigerate up to 4 days.
- Reheat covered with foil at 160°C / 325°F for ~15 minutes.
- Sauce keeps in the fridge for up to 5 days. Reheat gently on the stove until pourable.
Ingredients
Yield: 8-12 servings
Bake Time: 30-35 minutes
Total Time: ~55 minutes
For the sponge
- 225g (1 ½ cups) pitted dates, chopped
- 250ml (1 cup) boiling water
- 1 tsp baking soda
- 100g (½ cup) unsalted butter, softened
- 150g (¾ cup) cane sugar + 1 ½ tbsp molasses (or 150g dark brown sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 175g (1 ⅓ cups) all-purpose flour
- 1 ½ tsp baking powder
- Pinch of salt
For the Toffee Sauce
- 200g (1 cup) cane sugar + 2 tbsp molasses (or 200g dark brown sugar)
- 115g (½ cup) unsalted butter
- 240ml (1 cup) heavy cream
- Pinch of salt
- 1 tsp vanilla extract
Directions
- Prep the dates
- Place chopped dates in a bowl, pour over boiling water, and stir in baking soda. Let sit 10–15 minutes to soften. Lightly mash with a fork.
- Make the batter
- Cream butter with sugar/molasses until fluffy. Beat in eggs one at a time, then add vanilla.
- Sift together flour, baking powder, and salt. Fold into batter. Stir in softened date mixture (batter will be loose).
- Bake
- Pour into a greased 9×13 inch (23×33 cm) pan. Bake at 175°C / 350°F for 30–35 minutes, until a toothpick comes out clean. Cool slightly.
- Make the toffee sauce
- In a saucepan, melt butter, sugar, and molasses. Simmer gently 2–3 minutes until sugar dissolves and mixture darkens slightly.
- Whisk in cream (careful—it bubbles). Stir in salt and vanilla. Simmer another 2–3 minutes until glossy.
- Serve
- Cut warm pudding into squares. Pour over warm toffee sauce. Serve with vanilla ice cream, whipped cream, or custard. Optional garnish: nut brittle, pecans, or flaky salt.
What’s New
Try the latest in Other Desserts: Decadent Chocolate Torte
Notes
For a twist, add ½ tsp espresso powder to the sauce.
Best served warm for full flavor and gooey texture.
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