This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
My Traditional English Sticky Toffee Pudding is a lot like an English favorite, Steamed Sticky Toffee Pudding, but instead of steaming the cake in a pudding basin, these delicious, caramelly toffee puddings are baked in a cupcake tin!
Even though these individual toffee puddings aren’t steamed, they’re still just as moist as the more traditional puddings because of the cooked dates added to the recipe. The dates don’t only add moisture, but they give a lovely, extra vanilla-y flavor to the caramel cake.
I love to serve these little cakes with my Signature Salted Caramel Sauce, which absorbs so wonderfully! This recipe makes the perfect serving size, but I don’t think anyone would hold back from getting seconds!
What Is English Sticky Toffee Pudding?
This pudding is like a traditional steamed toffee pudding. It’s a delicious, caramelly, dense, sweet cake—but instead of steaming the pudding (which requires a little more equipment), these are baked in a cupcake tin. To make sure the cakes are just as moist as the traditional steamed pudding, a paste made with cooked dates is added.
What You Need To Make English Sticky Toffee Pudding
- Measuring cups and spoons
- 12-cup cupcake tray
- Saucepan
- Food processor or immersion blender
- Mixing bowls
How To Make English Sticky Toffee Pudding
I love this recipe because of its simplicity! It has all the deliciousness of a traditional sticky toffee pudding, but without the hassle of finding the equipment to steam! Here is how you make English sticky toffee pudding (and don’t forget to get the full recipe with measurements, on the page down below):
- Preheat your oven to 350°F (180°C) and generously butter a 12-cup cupcake tray.
- In a small saucepan over medium/low heat, bring the dates and water to a boil. Once boiling, turn down the heat and allow the dates to simmer for about 8-10 minutes or until they are soft.
- Remove the dates from the heat and add the baking soda into the mix to activate—it will fizzle up.
- Using a food processor or an immersion blender, blend the date mixture until it is a smooth paste. Set the mixture aside to cool down.
- In a bowl, cream together the butter and sugar until it is light and fluffy. This can be done by hand or using an electric mixer.
- Stir the eggs, one at a time, into the butter mixture. Then add the vanilla and mix until fully incorporated.
- Then, fold in the flour, baking powder, and salt.
- Pour the cooled date mixture into the bowl and mix until just combined.
- Pour the batter into the cupcake tray, filling each cup about 3/4 of the way full.
- Bake the cupcakes for 20-25 minutes, or until they are golden and firm on the top.
Gemma’s Pro Chef Tips For Making English Sticky Toffee Pudding
- Always double-check to make sure the pits are removed from the dates. Even if you buy pitted dates, one can sneak through and you don’t want that!
- Serve with my Signature Salted Caramel Sauce. Make it in bulk because it keeps for months in the fridge!
- These little puddings freeze wonderfully for up to 4 weeks!
- Make the puddings the day before you wish to serve them. As they sit overnight, the flavor just gets better.
- Brown sugar is an important ingredient to make sure you get that wonderful caramel flavor. If you don’t have brown sugar on hand, you can make your own with my recipe!
- Be sure to add the salt! Salt brings out all the fantastic flavors in this pudding!
How Do You Store English Sticky Toffee Pudding?
English Sticky Toffee Pudding can be stored in an airtight container at room temperature for up to 4 days. These puddings also freeze very well for up to 4 weeks!
Make More Cake & Puddings!
- Pound Cake With Sprinkles
- South African Malva Pudding
- Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache
- Marmalade Pudding
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
Traditional English Sticky Toffee Pudding Recipe
Ingredients
Date Paste
- 1 ¼ cups (6½ oz/177 g) Medjool dates
- 1 ¼ cups (10 fl oz/300 ml) water
- 1 teaspoon baking soda
Sticky Toffee Pudding Sponge
- 1 cup plus 2 tablespoons (5 ½ oz/150 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup (2 oz/57 g) butter , softened
- ¾ cup (4 ½ oz/128 g) dark brown sugar
- 2 large eggs , at room temperature
- 1 teaspoon vanilla extract
Instructions
To Make the Date Paste
- In a small saucepan over medium-low heat, add the dates and water and bring to a boil. Turn the heat down and simmer for 8-10 minutes or until the dates are soft.
- Remove from the heat and carefully add the baking soda. (This mixture will fizzle up).
- Using a food processor (or an immersion blender) puree the date mixture until it becomes a smooth paste. Set aside to cool.
To Make the English Sticky Toffee Pudding Sponge
- Preheat the oven to 350°F (180°C). Generously butter a 12-well cupcake tin and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer) cream the butter and brown sugar on medium-high speed until light and fluffy, 3-4 minutes.
- Reduce the mixer to low speed and beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.
- Add the flour mixture and mix on low speed just until incorporated. Then briefly mix in the date paste until combined.
- Divide the batter evenly between the 12 wells, filling them ¾ of the way.
To Bake the English Sticky Toffee Pudding
- Bake for 20-25 minutes or until the tops are golden brown and feel firm to the touch.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack.
To Serve and Store the English Sticky Toffee Pudding
- Enjoy warm with a drizzle of my Signature Salted Caramel Sauce and a scoop of Vanilla Ice Cream. Store in an airtight container at room temperature for up to 3 days.
I made it today, it’s super easy and fast, and so, so delicious! I love it! I never baked it before because all recipes I found were difficult, but your recipe is so easy.
Thank you! It’s so yummy!
My vote is for Canadian Butter Tarts, but if you decide to explore recipes online, be prepared for a debate. Thin crust/thick crust? Runny filling/solid filling? Currants/raisins? Nuts/no nuts? My vote is for these knock-off Butter Tart Squares: ¾ cup all-purpose flour ¼ cup brown sugar ¼ cup butter 1 cup seedless raisins 2 large eggs ½ cup granulated sugar ½ cup corn syrup ⅛ tsp. salt 1 tsp. vanilla ¼ cup all-purpose flour 1. Preheat oven to 325ºF. 2. Combine first 3 ingredients until crumbly. 3. Press into an ungreased 8″ square baking dish. 4. Bake 15 minutes. 5. Meanwhile, beat eggs; add… Read more »
Hi Gemma! I’ve made this before and it’s always turned out great! However today when I added baking soda to the dates the whole mixture turned greenish black- what could have happened?! Do I need to throw this out now? Thanks!
I made this today and it was absolutely perfect. I’ve made your salted caramel sauce before so I made today again and the combination of the two paired incredibly well. My only regret is I forgot to take a picture!!! Next time I will.
From Kansas, USA. Haven’t tried it, but will as soon as I can get some dates. Thanks much!
This was really good! I made creme anglaise to go on top and it was divine! Thanks for a great recipe.
Hi Gemma,
I was wondering can this recipe be baked in a 9×13 baking pan instead of cupcake tins. If so, what temperature and for how long? Love your recipes!
What a great dessert! This will be a new favorite for sure! The caramel shines through this soft, sticky dish. It’s definitely best with a generous scoop of french vanilla ice cream ????
I really appreciated how quickly and easily this recipe came together. It was perfect for a little last-minute dessert after we had eaten the rest of the holiday treats.
Thanks Gemma and the Bigger Bolder Baking team!
Hi Gemma! What adjustment but I have to make if I wanted to turn this recipe gluten-free. Thanks Phil
Hi Gemma….Substitute of eggs for this recipe..please suggest