• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Baking
  • About Tammy

Scotch & Scones

menu icon
go to homepage
  • Recipes
  • Whisky
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Whisky
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Cakes & Sweet Rolls

    Published Jun 16, 2017 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy Traditional British Sticky Toffee Pudding Cakes

    Jump to Recipe Jump to Video Print Recipe
    Sticky Toffee Pudding on white plate Pinterest banner.
    Sticky Toffee Pudding on a white plate on plaid napkin Pinterest banner.
    Sticky Toffee Pudding on white plate on plaid napkin with more in background Pinterest banner.

    A rich molasses-like sponge cake made with golden syrup and dates topped with a buttery toffee sauce, these easy Sticky Toffee Pudding individual cakes are quintessentially British and absolutely delicious!

    Sticky Toffee Pudding plated on plaid with more in background this …

    [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 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 High 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 Harry Potter and Outlander added to the mix, and we seek out more traditional British recipes like Trifle, Treacle Tarts, Cranachan, and Butterbeer.

    A traditional British Sticky Toffee Pudding made authentically with dates, molasses (aka black treacle in the UK), and golden syrup fits the bill nicely!

    Jump to:
    • Why this recipe works
    • What is Sticky Toffee Pudding?
    • What you need
    • How to make Sticky Toffee Pudding
    • Questions asked and answered
    • One American's opinion of this British pudding
    • More recipes for British desserts
    • Related Recipes
    • Recipe
    • Comments

    What is Sticky Toffee Pudding?

    Oh yes, I forgot to explain...to an American, pudding is soft, squishy, extremely yummy creamy custard, with flavors like vanilla, chocolate, butterscotch, etc.

    To the 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 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?

    What you need

    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.

    One item that might be unfamiliar is golden syrup. It's an invert sugar product along the lines of honey, agave, or brown rice syrup, and 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 check below for substitution suggestions.

    Sticky Toffee Pudding cake ingredients portioned in glass bowls on a baking pan.
    Ingredients to make Sticky Toffee Pudding sponge cake

    The English Toffee Sauce only needs 4 ingredients and about 5 minutes to make.

    Toffee sauce ingredients portioned in glass bowls on a baking pan.
    The toffee sauce ingredients for Sticky Toffee Pudding

    How to make Sticky Toffee Pudding

    The method for making this recipe differs slightly from that for a normal sponge cake because you need to soften the dates prior to their use.

    Step 1: Soften the dates

    Boil the pitted dates, roughly chopped in some water for a couple of minutes, then add the baking soda (photo 1). This helps to keep them soft as they bake.

    Collage of soaking dates in a saucepan on a red trivet.
    Boil the dates to soften them, then add baking soda to soften them further

    Step 2: Make the sponge cake batter

    Beat the butter, golden syrup and brown sugar with the molasses with a hand mixer until soft and creamy, then beat in the vanilla and eggs (photo 2).

    Collage of starting Sticky Toffee Pudding batter.
    Starting the sponge cake batter

    Fold in the flour, baking powder, salt and the dates (with their liquid) and mix to a smooth consistency (photo 3).

    collage of mixing flour & dates into Sticky Toffee Pudding batter.
    Stirring in the flour mixture and dates to finish the batter

    Step 3: Bake the sponge cake

    Pour into ramekins (sprayed with baking spray) and bake the cakes at 350°F for 30 minutes (photo 4).

    I use a combination of 4-oz ramekins and 6-oz ramekins to make individual portions. Having single serving ramekins helps with portion control. I’ve even seen recipes where the puddings were baked in a standard muffin pan.

    Plus the individual cakes (without the sauce) can be frozen and reheated for later.

    Collage of before & after baking Sticky Toffee Pudding sponge cakes on a baking pan.
    Individual portions of Sticky Toffee Pudding before and after baking

    Step 4: Make the Toffee Sauce

    While the sponge cakes are baking, you can whip up a quick Toffee Sauce. Just throw the ingredients into a saucepan and heat until the brown sugar is melted (photo 5).

    It really doesn't get any easier than that.

    Collage of making toffee sauce in a saucepan.
    Mix the sauce ingredients and stir until the brown sugar dissolves

    Questions asked and answered

    Here are some questions you might have...

    What can I make with golden syrup?

    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.

    What can I use instead of golden syrup in Sticky Toffee Pudding?

    If you can't find golden syrup, you can substitute honey, agave syrup, or brown rice syrup. Just be aware that these substitutions can affect the flavor of the sponge cakes.

    Can I make one big sponge cake instead of individual servings?

    Instead of individual portions, you can make one large cake in a 9- x 9-inch baking pan that's been sprayed with baking spray and lined with parchment paper. Bake the sponge cake for 30 minutes, then lightly cover with foil and bake for another 15 to 20 minutes or until a cake tester comes out clean.

    One American's opinion of this British pudding

    The final product? Absolutely wonderful!

    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 wont 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).

    Sticky Toffee Pudding on white plate on plaid napkin.
    Rich cake and buttery toffee sauce? Yes, please!

    This easy traditional British Sticky Toffee Pudding belongs on your dessert table.

    Maybe for a Harry Potter watch party!

    Slainté! L’chaim! Cheers!

    Tammy

    More recipes for British desserts

    Do you want to continue with our focus on British desserts? How about holding a High Tea?

    Related Recipes

    Traditional High Tea (or more technically, Cream Tea) calls for Cream Scones with jam and clotted cream. Make your own with these recipes...

    Scone & condiment recipes

    • Basic Cream Scones Recipe
    • How to Make Homemade Clotted Cream (Oven Method)
    • Easy Homemade Lemon Curd with Egg Yolks
    • Chocolate Chip Cream Scones

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Sticky Toffee Pudding plated on plaid napkin with more in background.

    Easy Traditional British Sticky Toffee Pudding Cakes

    Tammy Spencer
    A rich molasses-like sponge cake made with golden syrup and dates topped with a buttery toffee sauce, these easy Sticky Toffee Pudding individual cakes are quintessentially British and absolutely delicious!
    Adapted from Lyle's Golden Syrup
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Cooling Time 20 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine British, Canadian
    Servings 10 servings
    Calories 440 kcal

    Equipment

    • 6-ounce ramekins (set of 8)
    • 4-ounce ramekins (set of 9)
    • baking spray
    • hand mixer
    • half sheet baking pan
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the sponge cake

    • 1¼ cups dates, pitted, roughly chopped
    • 1 cup water
    • 1 teaspoon baking soda
    • 6 Tablespoons unsalted butter, at room temperature
    • 6 Tablespoons golden syrup, see Recipe Notes
    • ¼ cup light brown sugar
    • 1 Tablespoon molasses, unsulfured, not blackstrap
    • 1 teaspoon pure vanilla extract
    • 2 large eggs, at room temperature
    • 1½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon kosher salt

    For the toffee sauce

    • 6 Tablespoons unsalted butter
    • 4½ Tablespoons golden syrup
    • ⅓ cup light brown sugar
    • ⅔ cup heavy cream

    Instructions
     

    • Make the sponge cake: Preheat the oven to 350°F. Spray your preferred combination of 4-ounce ramekins and 6-ounce ramekins with baking spray (the 6-ounce ramekins serve two in our house). Set aside.
    • Put the dates into a saucepan with the water. Bring to a boil then lower the heat and simmer for 2 minutes. Remove from the heat and stir in the baking soda. The mixture will foam up so be prepared.
    • In a medium mixing bowl, beat the butter, golden syrup and brown sugar with the molasses with a hand mixer until soft and creamy, then beat in the vanilla and eggs.
    • Fold in the flour, baking powder, 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 poked into one of the ramekins 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 to cool to about 5 to 10 minutes more.
    • Make the toffee sauce: Put all the ingredients for the sauce into a medium-sized non-stick pan and stir together over a low heat until the brown sugar has dissolved.
    • When the cakes are still warm, pour over the toffee sauce and serve.
    • The individual puddings (without the sauce) can be frozen and reheated for later.

    Video

    Notes

    If you can't find golden syrup, you can substitute honey, agave syrup, or brown rice syrup. Just be aware that these substitutions can affect the flavor of the sponge cakes.
    Instead of individual portions, you can make one large cake in a 9- x 9-inch baking pan that's been sprayed with baking spray and lined with parchment paper. Bake the cake for 30 minutes, then lightly cover with foil and bake for another 15 to 20 minutes or until a cake tester comes out clean.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 servingCalories: 440 kcalCarbohydrates: 61 gProtein: 4 gFat: 21 gSaturated Fat: 13 gCholesterol: 91 mgSodium: 366 mgPotassium: 211 mgFiber: 2 gSugar: 44 gVitamin A: 707 IUVitamin C: 1 mgCalcium: 98 mgIron: 1 mg
    Share on Facebook Pin Recipe
    « Hochstadter’s Slow and Low Rye Whiskey Party
    Quick & Easy No Yeast Cinnamon Rolls »

    Reader Interactions

    Comments

    1. Jonathan Kurtzman says

      June 20, 2017 at 10:40 am

      Ever read ‘Lobscouse and Spotted Dog’? It’s the food of the Patrick O’Brian books. Spotted Dog is a pudding.

      Reply
      • Tammy says

        June 20, 2017 at 1:11 pm

        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?

        Reply
        • Jonathan Kurtzman says

          June 20, 2017 at 1:18 pm

          More this: http://www.wwnorton.com/pob/spottedd/pubpud.htm

          Reply
          • Tammy says

            June 20, 2017 at 1:36 pm

            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

            Reply
    2. Elizabeth says

      January 02, 2020 at 8:26 am

      5 stars
      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!

      Reply
    3. Your Only Baby says

      August 18, 2020 at 12:34 pm

      5 stars
      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.

      Reply
      • Tammy says

        August 18, 2020 at 1:01 pm

        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!). 🙂

        Reply

    Let's Talk Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

    July is ice cream time!

    Skip the store and make your own yummy ice creams, gelatos, sherbets, and sorbets! Homemade frozen treats are fun and can be customized to suit your tastes. Add homemade dessert toppings for a fun sundae. All you need to add is the cherry on top!

    • French Vanilla Ice Cream (Frozen Custard)
    • Chocolate Mint Marshmallow Ice Cream
    • Salted Caramel Swirl Gelato Ice Cream
    • Double Chocolate Mint Chip Gelato Ice Cream
    • Whole Lemon Sherbet, a refreshing treat
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Dark Chocolate Hot Fudge Sauce
    • Easy Homemade Caramel Sauce with Cream

    See more recipes for frozen treats & toppings ➡️

    What's Popular with Readers

    Here's what my readers' are viewing...

    • Microwave Chocolate Mug Cake (Eggless & Dairy-Free)
    • How to make Scottish Bannocks from Outlander
    • Dairy-Free Chocolate Mousse (no coconut & pareve)
    • Italian Meringue Macarons step by step
    • Homemade Marshmallow Creme (Marshmallow Fluff)
    • Easy Sourdough Discard Crumpets
    • Creamy Homemade Vanilla Pudding (no eggs)
    • Rich & Chewy Cake Brownies from scratch
    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

    July is ice cream time!

    Skip the store and make your own yummy ice creams, gelatos, sherbets, and sorbets! Homemade frozen treats are fun and can be customized to suit your tastes. Add homemade dessert toppings for a fun sundae. All you need to add is the cherry on top!

    • French Vanilla Ice Cream (Frozen Custard)
    • Chocolate Mint Marshmallow Ice Cream
    • Salted Caramel Swirl Gelato Ice Cream
    • Double Chocolate Mint Chip Gelato Ice Cream
    • Whole Lemon Sherbet, a refreshing treat
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Dark Chocolate Hot Fudge Sauce
    • Easy Homemade Caramel Sauce with Cream

    See more recipes for frozen treats & toppings ➡️

    What's Popular with Readers

    Here's what my readers' are viewing...

    • Microwave Chocolate Mug Cake (Eggless & Dairy-Free)
    • How to make Scottish Bannocks from Outlander
    • Dairy-Free Chocolate Mousse (no coconut & pareve)
    • Italian Meringue Macarons step by step
    • Homemade Marshmallow Creme (Marshmallow Fluff)
    • Easy Sourdough Discard Crumpets
    • Creamy Homemade Vanilla Pudding (no eggs)
    • Rich & Chewy Cake Brownies from scratch

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Cookie Policy
    • Accessibility Statement
    • Ingredient Measurement Unit Policy

    Subscribe

    Sign up for emails and updates

    Contact

    • Let's Talk
    • About Tammy
    • Shop Scotch & Scones

    Copyright © 2022 Scotch & Scones