A rich molasses-flavored sponge cake made with golden syrup and dates topped with a buttery toffee sauce, these easy Sticky Toffee Pudding cakes are quintessentially British and absolutely delicious!
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[August, 2020: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- Traditional British Sticky Toffee Pudding cake is made with dates, molasses, and golden syrup giving the sponge cake a rich flavor
- Individual portions are easy to bake, freeze, and serve
- The toffee sauce comes together in a snap
In my family, we love afternoon tea with scones, clotted cream, and lemon curd. It's been a birthday tradition between me and my daughters since they were each five years old.
And with British books, shows, and movies like Harry Potter and Outlander added to the mix, and we seem to seek out more traditional British recipes like Trifle, Treacle Tarts, Cranachan, Scottish Cream Buns, Almond Shortbread Cookies, and Butterbeer.
A traditional British Sticky Toffee Pudding cake made authentically with dates, molasses (aka black treacle in the UK), and golden syrup fits the bill nicely!
Sticky Toffee Pudding has the deep flavor of a molasses cake or gingerbread, but sweeter. The dates melt into the cake, adding richness without being cloying. Truly, you won't know they're there.
The toffee sauce brings its own unique buttery flavor. It's also yummy poured over vanilla ice cream or eaten straight with a spoon (although I will not confirm nor deny having done that).
Since you can make and freeze the cakes, this easy traditional British Sticky Toffee Pudding belongs on your dessert table anytime. And for more sticky goodness, check out my Sticky Toffee Apple Pudding for a Fall flair of this dish!
Recipe Ingredients
You'll need the following ingredients to make this Sticky Toffee Pudding recipe:
The English Toffee Sauce only needs 4 ingredients, and takes about 5 minutes to make. Here are the ingredients you need:
Ingredient Notes
To my American eye, the names of some of the ingredients you'd find in a traditional Sticky Toffee Pudding recipe (black treacle, bicarbonate of soda, stoned dates) seem exotic and precious. But tell me that those items are just molasses, baking soda, and pitted dates, and the picture becomes clearer. Maybe that's just me.
Dates: Softened dates are a key feature of a Sticky Toffee Pudding recipe. They melt into the cake, adding an intense sugary sweetness.
Molasses: Another key feature of Sticky Toffee Pudding cake recipes, molasses adds its rich, sweet but slightly burnt flavor to the cake.
Brown sugar: Using dark brown sugar enhances the molasses flavor along with adding sweetness.
Golden syrup: An invert sugar product along the lines of honey, agave, or brown rice syrup, golden syrup has a flavor like melted brown sugar crossed with butter.
You can usually find golden syrup in major supermarkets where the British foods are displayed. If you can't find golden syrup, order it online or substitute with another invert sugar. Just be aware that these substitutions can affect the final flavor.
See recipe card for a full list of ingredients and measurements.
Choose your preferred cake presentation style
You can choose whether to make one large cake or individual portions. Having single serving ramekins helps with portion control. I use a combination of 6-ounce and 8-ounce ramekins, or sometimes a standard muffin pan.
If you prefer one large cake instead of individual portions, you can use a 9-inch round cake pan or a 9- x 9-inch baking pan that's been sprayed with baking spray and lined with parchment paper. Bake the sponge cake at 375˚F for 30 minutes or until a cake tester comes out clean.
How to make Sticky Toffee Pudding cake
Step 1: Soften the dates
Boil the roughly chopped pitted dates in some water for a couple of minutes, then add the baking soda (photo 1). This helps to keep them soft as they bake.
Step 2: Make the cake batter
Beat the butter, golden syrup, brown sugar, and molasses with a hand mixer until soft and creamy, then beat in the vanilla and eggs (photo 2).
Fold in the flour, baking powder, salt, and dates (with their liquid) and mix to a smooth consistency (photo 3).
Step 3: Bake the cakes
Pour into 6-ounce and/or 8-ounce ramekins that have been sprayed with baking spray (the 8-ounce ramekins serve two in our house). Bake the cakes at 350°F for 30 minutes or until a cake tester comes out clean (photo 4).
Remove the baking pan from the oven and place the ramekins onto a wire rack to cool about 15 minutes. Unmold them onto the wire rack and cool about 5 to 10 minutes more.
Step 4: Make the toffee sauce
While the sponge cakes are cooling, you can make the Toffee Sauce. Just combine the heavy cream, butter, brown sugar, and golden syrup into a saucepan and heat until the brown sugar is melted and the sauce is smooth (photo 5).
Pour the toffee sauce onto the warm cakes and serve.
Storage and make-ahead instructions
Storage instructions: You can make the cakes 2 days ahead of when you're planning to serve them. Let them cool completely, then store in an airtight container at room temperature. For longer storage, wrap the cakes tightly with plastic wrap, place in a plastic ziplock bag, and store in the freezer for 2 to 3 months. Thaw them on the counter and reheat at 325˚F just until warm.
Make-ahead instructions: The toffee sauce will keep in the refrigerator, covered, for 2 weeks. Reheat it gently in microwave at 30-second intervals or in a small saucepan over medium-low.
Questions asked and answered
Here are some questions you might have...
To an American, pudding is soft, squishy, extremely yummy creamy custard, with flavors like vanilla, chocolate, butterscotch, etc. In the UK, British pudding is a broader term referring to any dessert (although you can have savory puddings as well...think Yorkshire pudding).
Here's how pudding is defined by British Food: A History, "If you are British and trying to explain the word to a foreigner the answer is surprisingly difficult. In America, it is a simple answer: a dessert. ... The true puddings are those that are boiled or steamed. Christmas puddings, suet puddings and sponge puddings fit into this category. In fact, anything boiled or steamed in a basin, cloth or handy piece of intestinal tract is a pudding."
The site goes on that English Sticky Toffee Pudding isn't really a true pudding (it's not boiled or steamed), blah, blah, blah…frankly my head started to hurt and really, does it matter?
Use golden syrup as you would corn syrup, maple syrup, or honey in recipes, like in Dark Chocolate Hot Fudge or even in Whisky Marshmallows. The flavor is a little deeper than honey, more like liquified brown sugar.
If you have pitted dates left over from this recipe, it's best to store them in the refrigerator in an airtight container. They will stay soft and fresh up to a year. At room temperature, pitted dates will stay fresh in an airtight container for 1 to 3 months.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More dessert sauce recipes to try
Recipe
British Sticky Toffee Pudding Cake
Equipment
- hand mixer
Ingredients
For the cake
- 1¼ cups dates, pitted, roughly chopped
- 1 cup water
- 1 teaspoon baking soda
- 6 tablespoons unsalted butter, at room temperature
- ⅓ cup golden syrup, see Recipe Notes
- ¼ cup light brown sugar
- 1 tablespoon molasses, unsulfured, not blackstrap
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
For the toffee sauce
- ⅔ cup heavy cream
- 6 tablespoons unsalted butter
- ⅓ cup light brown sugar
- 4½ tablespoons golden syrup
Instructions
- Make the cake: Preheat the oven to 350 °F. Spray your preferred combination of 6-ounce ramekins and 8-ounce ramekins with baking spray (the 8-ounce ramekins serve two in our house). Set aside.
- Put 1¼ cups dates into a saucepan with 1 cup water. Bring to a boil then lower the heat and simmer for 2 minutes. Remove from the heat and stir in the 1 teaspoon baking soda. The mixture will foam up, so be prepared.
- In a medium mixing bowl, beat 6 tablespoons unsalted butter, ⅓ cup golden syrup, ¼ cup light brown sugar, and 1 tablespoon molasses with a hand mixer until light and creamy, then beat in t2 large eggs, one at a time. Mix in the 1 teaspoon pure vanilla extract.
- Fold in 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, and dates (with their liquid) and mix to a smooth consistency. Spoon into the prepared ramekins and place them onto a half sheet baking pan.
- Bake the cakes on the middle shelf for 30 minutes or until a cake tester comes out clean.
- Remove the baking pan from the oven and place the ramekins onto a wire rack to cool about 15 minutes. Unmold them onto the wire rack and cool about 5 to 10 minutes more.
- Make the toffee sauce: While the cakes are cooling, combine ⅔ cup heavy cream, 6 tablespoons unsalted butter, ⅓ cup light brown sugar, and 4½ tablespoons golden syrup in a medium saucepan. Stir together over a low heat until the brown sugar has dissolved and the sauce is smooth. Remove from heat and set aside.
- Pour the toffee sauce onto the warm cakes and serve.
- Storage instructions: You can make the cakes 2 days ahead of when you're planning to serve them. Let them cool completely, then store in an airtight container at room temperature. For longer storage, wrap the cakes tightly with plastic wrap, place in a plastic ziplock bag, and store in the freezer for 2 to 3 months. Thaw them on the counter and reheat at 325˚F just until warm.
- Make-ahead instructions: The toffee sauce will keep in the refrigerator, covered, for 2 weeks. Reheat it gently in microwave at 30-second intervals or in a small saucepan over medium-low.
Liz says
Absolutely fantastic recipe! I'm British and I had a craving for sticky toffee pudding the other day. I was hosting some family for dinner and decided to make this recipe. It did not disappoint! The cakes turned out perfectly, the toffee sauce was exquisite (and so quicj and easy to make!) and I loved being able to make individual portions. I had 5oz and 6oz ramekins, so the recipe made 4 x 6oz ramekins and 4 x 5oz ramekins. Excellent recipe that I'll be using again!
Tammy Spencer says
Hi Liz, I’m so pleased you liked the recipe. Since you’re British, I appreciate your remarks all the more! Thanks for sharing, and happy baking! 🙂
Annie Plamondon says
Hi! Do you measure the dates before or after chopping them?
Tammy Spencer says
Hi Annie, good question! I use a kitchen scale to weigh the dates before chopping them since it’s more accurate. If you use the volume measurement, you can chop the dates first but don’t pack them too tightly into the measuring cup. Happy baking! 😉
Your Only Baby says
This still doesn't make up for you not letting me go to the midnight release of HP6, especially for something as unimportant as extra summer classes, just saying...... But I do love toffee so maybe it helps a tiny bit. Maybe. But probably not.
Tammy says
This comment made me laugh! You're a better person for dealing with adversity, so I stand by my decision (that, and I'll make you Sticky Toffee Pudding the next time we're together!). 🙂
Elizabeth says
I’ve always been a huge fan of Harry Potter (perhaps we saw each other at the midnight releases!) and have always been curious about treacle tart since it’s Harry’s favorite. I’ll have to track down some Lyle’s Golden Syrup and give this a try!
Jonathan Kurtzman says
Ever read ‘Lobscouse and Spotted Dog’? It’s the food of the Patrick O’Brian books. Spotted Dog is a pudding.
Tammy says
I haven't heard of the books or Spotted Dog, although I've heard of Spotted Dick (another British steamed pudding). Is it the same thing?
Jonathan Kurtzman says
More this: http://www.wwnorton.com/pob/spottedd/pubpud.htm
Tammy says
Yes, that's a similar dish as the Spotted Dick recipe I saw on Epicurious: http://www.epicurious.com/recipes/food/views/spotted-dick-103210