This Sticky Toffee Pudding is a soft, moist and deeply comforting dessert made with Medjool dates, coffee and a rich homemade toffee sauce. The dates create an incredibly tender texture, while the coffee adds depth to the natural caramel like sweetness of the pudding. Once baked, the warm cake is generously soaked with buttery coffee toffee sauce, allowing it to seep into every layer. Served warm with a scoop of vanilla ice cream and extra sauce, this sticky date pudding is the ultimate cozy dessert for coffee and caramel lovers.
Why you will love this recipe?
This Sticky Toffee Pudding is everything you want from a cozy dessert: soft, warm, rich and wonderfully indulgent. The contrast between the tender pudding, silky toffee sauce and cold vanilla ice cream makes every bite especially satisfying. It is also a dessert that feels comforting without needing complicated decoration or finishing touches. Whether you are serving it after dinner, making it for a weekend gathering or simply craving a warm dessert, this sticky pudding cake is guaranteed to feel extra special straight from the oven.
Expert Tips for Best Results!
- Use Soft Medjool Dates – Medjool dates work particularly well because they are naturally soft, sticky and caramel like. Remove the pits before chopping if your dates are not already pitted.
- Give the Dates Enough Time to Soften – Allow the hot coffee milk mixture to sit with the dates for at least 10 minutes. This softens the dates and makes them much easier to blend into the pudding batter.
- Do Not Overblend the Dates – You do not need to make the date mixture completely smooth. Leaving a few tiny pieces of date can give the finished cake a lovely texture.
- Poke Plenty of Holes – For a properly soaked sticky pudding, poke holes evenly across the entire cake before adding the warm sauce. This allows the coffee toffee sauce to travel deeper into the pudding rather than remaining only on the surface.
- Reserve Sauce for Serving – Do not use every drop of sauce on the cake. Save some for serving so you can spoon extra warm toffee sauce over each portion.
How to make Sticky Toffee Pudding?
Step 1: Prepare the Baking Pan
First, preheat your oven to 175°C (350°F). Grease an 8 × 8 inch baking pan and line it with parchment paper, leaving a little overhang so the finished cake is easier to lift out.
Step 2: Soften the Dates
Next, place the chopped Medjool dates into a heatproof bowl. Dissolve the instant coffee in the hot milk, then pour the mixture over the dates. Add the baking soda and stir well. Leave the mixture to stand for approximately 10 to 15 minutes so the dates become soft and tender.
Step 3: Blend the Date Mixture
Once the dates have softened, blend the milk and date mixture until mostly smooth. A few small pieces of date are completely fine and can add extra texture to the finished pudding.
Step 4: Cream the Butter and Sugar
Meanwhile, add the softened butter and brown sugar to a large bowl. Whisk until the mixture becomes lighter and fluffy. You can use a hand whisk or electric mixer for this step.
Step 5: Add the Eggs and Vanilla
Then, add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix again until everything is smooth and well combined.
Step 6: Add the Coffee Date Mixture
Next, add the blended date mixture to the butter mixture. Mix gently until the coffee date mixture is evenly incorporated throughout the batter.
Step 7: Combine the Dry Ingredients
In a separate bowl, whisk together the all purpose flour, baking powder and salt. Gradually add the dry ingredients to the wet mixture and gently fold until just combined. Be careful not to overmix, as this can make the pudding heavier.
Step 8: Bake the Pudding
Pour the batter into the prepared 8 × 8 inch pan and smooth the surface. Bake for approximately 35 to 45 minutes. However, start checking around the 28 minute mark, as oven temperatures and pan materials can affect the baking time. The pudding is ready when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Step 9: Prepare the Coffee Toffee Sauce
While the pudding is baking, prepare the sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar and stir until it dissolves and the mixture begins to bubble, approximately 2 to 3 minutes.
Step 10: Add the Cream
Remove the saucepan from the heat. Slowly add the room temperature heavy cream while whisking quickly and continuously. Take care during this step, as the mixture can bubble vigorously when the cream is added.
Step 11: Add Coffee and Vanilla
Next, stir in the instant coffee powder if using, followed by the vanilla extract. Return the saucepan to low medium heat and simmer the sauce for approximately 3 to 4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
Step 12: Soak the Warm Cake
Once the pudding is baked, allow it to cool for approximately 5 to 10 minutes. Then, use a skewer or fork to poke holes all over the surface of the warm cake. Slowly pour the warm coffee toffee sauce over the cake, allowing it to seep into the holes and soak into the pudding. Reserve some sauce for serving.
Step 13: Serve Warm
Finally, let the sauce settle into the cake for a few minutes before serving. Spoon generous portions onto plates and serve the Sticky Toffee Pudding warm with a scoop of vanilla ice cream and extra warm toffee sauce.
Frequently Asked Questions
Can I make this sticky toffee pudding without coffee?
Yes. Simply omit the coffee from both the date mixture and the toffee sauce. The result will be a more traditional sticky date pudding with a rich caramel flavour.
How should I store Sticky Toffee Pudding?
Store leftover pudding covered in the refrigerator for up to 3 days. Keep the extra toffee sauce refrigerated separately and gently warm it before serving.
Can I freeze sticky toffee pudding?
Yes. Allow the pudding to cool completely, then wrap it tightly or place it in an airtight freezer safe container. Freeze for up to 1 month. Thaw in the refrigerator and warm gently before serving.
Why is my sticky toffee pudding dry?
Overbaking is usually the main reason. Start checking the cake around 28 minutes and remove it once a toothpick comes out with a few moist crumbs. The warm toffee sauce will also add moisture after baking.
Why did my toffee sauce become too thick?
The sauce can thicken as it cools. Simply warm it gently and add a small splash of cream if needed until it reaches a smooth, pourable consistency.
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Recipe Card
Sticky Toffee Pudding
This Sticky Toffee Pudding is a soft and moist date pudding infused with coffee and covered in a rich homemade coffee toffee sauce. The warm sauce soaks deep into the tender cake, creating a beautifully sticky and indulgent dessert that is especially delicious served warm with vanilla ice cream and extra sauce.
Ingredients
- 225g chopped Medjool dates
- 230g hot milk
- 1 tbsp instant coffee (dissolved into the hot milk)
- 3/4 tsp baking soda
- 100g unsalted softened butter
- 125g brown sugar
- 2 large eggs (at room temperature)
- 1 tsp vanilla extract
- 195g all-purpose flour (1½ cups)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For Toffee Sauce:
- 100g butter
- 240ml heavy cream
- 1 1/2 tsp instant coffee powder (optional)
- 175g brown sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
Instructions
- First, preheat the oven to 175°C (350°F). Grease an 8 × 8 inch baking pan and line it with parchment paper, leaving enough overhang to make the baked pudding easier to remove.
- Next, dissolve the instant coffee in the hot milk and pour the mixture over the chopped Medjool dates. Stir in the baking soda and leave the mixture to stand for approximately 10 to 15 minutes, allowing the dates to soften thoroughly.
- Once softened, blend the date, coffee and milk mixture until mostly smooth. A few small pieces of date can remain for extra texture.
- Meanwhile, whisk the softened butter and brown sugar together until lighter and fluffy. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Next, add the blended coffee date mixture to the butter mixture and mix gently until evenly incorporated.
- In a separate bowl, whisk together the all purpose flour, baking powder and salt. Gradually add the dry ingredients to the wet mixture and fold gently until just combined. Avoid overmixing the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for approximately 35 to 45 minutes, but start checking around 28 minutes. The pudding is ready when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- While the pudding bakes, melt the butter in a saucepan over medium heat. Add the brown sugar and stir until dissolved and bubbling, approximately 2 to 3 minutes.
- Remove the saucepan from the heat and slowly pour in the room temperature heavy cream while whisking continuously. Add the instant coffee powder if using, followed by the vanilla extract.
- Return the saucepan to low medium heat and simmer the coffee toffee sauce for 3 to 4 minutes, stirring frequently, until it becomes smooth and thick enough to coat the back of a spoon. Remove from the heat and let it cool slightly.
- Once the Coffee Date Sticky Pudding Cake is baked, allow it to cool for 5 to 10 minutes. Then poke holes evenly across the surface using a skewer or fork. Slowly pour the warm coffee toffee sauce over the cake, allowing it to soak through the holes. Reserve some sauce for serving.
- Finally, let the sauce settle into the pudding for a few minutes. Cut into portions and serve the sticky pudding warm with a scoop of vanilla ice cream and extra warm coffee toffee sauce.
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