Sticky Toffee Pudding

Sticky Toffee Pudding

The Sticky Toffee Pudding has been a Christmas tradition in Ben’s family ever since he can remember.

Swiss by birth and English by marriage, Ben’s mom Sonja baked classic European desserts throughout Ben’s childhood. Sonja has perfected this Sticky Toffee Pudding over years of practice, and it is a most beloved “comfort sweet” in his family. 

In England, a "pudding" is a cake made with a very moist sponge and served as a dessert.

This classic English pudding is made with finely chopped dates and smothered in a toffee sauce. It is simple and delicious and best served with a warm drizzle of both the toffee sauce and vanilla custard. 

While this cake may not be a "show-stopper" visually, the flavor and texture is a 10 out of 10. Originally a Cadman family favorite, it has quickly become a Voyageurs family favorite too!

Sticky Toffee Pudding


175g medjool dates, pitted and chopped
1 bag English breakfast tea
1 tsp baking soda
150g boiling water
175g butter, softened
100g brown sugar
2 eggs
100ml whole milk
42g molasses
1 tsp vanilla extract
175g self-rising flour

Toffee Sauce
150ml heavy cream
100g Brown sugar
75g butter
42g molasses


Make Batter

  1. Combine dates, tea, and baking soda in a heatproof bowl. Pour boiling water over ingredients and set aside to soak for 10 minutes. Discard teabag and mash mixture with a fork.
  2. In a large bowl, cream butter and brown sugar together until smooth. 
  3. Add eggs, milk, and molasses and mix until uniform. 
  4. Mix in dates. Note the batter will split; this is normal. 
  5. Stir in flour. 

To Bake a Cake

  1. Preheat the oven to 350F.
  2. Grease a 9” round cake tin.
  3. Pour the batter into the cake tin.
  4. Bake 35-40 minutes, until cake pulls away from tin and springs back when touched. 
  5. Let cool slightly, then spread a layer of toffee sauce over the cake. 
  6. Allow to cool completely before turning out of tin.

To Bake Mini Cakes

  1. Preheat the oven to 350F.
  2. Grease extra large muffin tins. 
  3. Fill each muffin tin with 160g batter. 
  4. Bake 32-35 minutes, until cakes pull away from tin and spring back when touched. 
  5. Let cool slightly, then pour a spoonful of the toffee sauce over each cake.
  6. Allow to cool completely before turning out of tins.

Toffee Sauce

  1. Combine all ingredients in a saucepan and heat on medium until sugar is dissolved and mixture is smooth. 
  2. Store in the refrigerator. 

This cake keeps well in the refrigerator. When ready to enjoy, warm in the oven at 350F for 7 minutes. Warm the toffee sauce on the stove and pour it over the cake. Serve with a scoop of gelato, a spritz of whipped cream, or a spoonful of custard.

Then, when the evening winds down and bellies are full, don't forget to let us know what you thinkSend us an email, or tag us on Facebook or Instagram.

Maybe this cake will become a favorite in your family, too! 

1 comment

  • Cindy

    Celeste and Ben,

    Each year, I honor one of my ancestors and make a recipe of their heritage. Low and behold, your Sticky Toffee Pudding showed up in my email. So, to honor my gr great grandparents, I made the recipe. Everyone loved it! From the younger kids to the adults. So much so, that I have been asked to make another batch :). I baked them in my popover pan with enough for 2 small ramekins. Thank you so much for sharing this recipe. It was absolutely AMAZING!

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