Sticky Toffee Pudding

Christine Albury

Just the name 'Sticky Toffee Pudding' is enough to make your mouth water! Find out how to make this traditional British dessert.

In Britain, Sticky Toffee Pudding is a classic school pudding, loved by children and fondly remembered by adults. It tastes every bit as wonderful as its name suggests - rich and sweet, particularly when served with the classic accompaniment of a luscious toffee sauce!

Sticky Toffee Pudding Photo

Despite its popularity as a British school pudding, Sticky Toffee Pudding was actually invented as recently as 1970, by a chef named Francis Coulson. Stranger still, it's not really British, because the chef had adapted a recipe given to him by someone else - a recipe that turned out to be Canadian!

Nevertheless, its reputation as a classic British dessert persists and it's commonly eaten throughout the UK, particularly in restaurants where it has recently made a comeback! 

Sticky Toffee Pudding Picture

Sticky Toffee Pudding is a little different to British puddings like Treacle Sponge, because the batter used to create it is much thinner. Also, its sweetness comes from dates, which make it luxuriously sticky without being too heavy.

Sticky Toffee Pudding Image


This recipe lends itself well to a few variations. For instance, it tastes great with a little spice (try nutmeg, cinnamon or cloves). 

If you find the sweet-on-sweet of the toffee sponge and toffee sauce a little too overpowering, you can try serving it with a fruity sauce instead!

Alternatively, serve the sponge with cream, ice-cream or English custard. Or - to make it more of a luxurious treat - top it with a scoop of clotted cream instead. Yum!

You can also try adding chopped nuts to the recipe, or using them to top the pudding. Walnuts or pecans work well.

Sticky Toffee Pudding Pic

More British School Puddings

Treacle Sponge

Spotted Dick

Bread and Butter Pudding

Rhubarb Crumble

Semolina Pudding


Sticky Toffee Pudding

    6 Servings


For the pudding:
  • 7 ounces Dates, stoned and finely chopped
  • 9 fluid ounces Brewed Black Tea
  • 4 ounces Butter, softened, plus extra to grease
  • 9 ounces Self Rising Flour, plus extra to dust
  • 7 ounces Light Brown Sugar
  • 2 tablespoons Syrup, (use golden syrup or light corn syrup)
  • 3 medium Eggs
  • 1 teaspoon Baking Soda
For the toffee sauce:
  • 7 ounces Heavy Cream
  • 3 ounces Light Brown Sugar
  • 1 ounce Butter
  • 2 tablespoons Syrup, (use golden syrup or light corn syrup)


  1. Preheat oven to 180°C or 350°F.
  2. Place the dates into a bowl and pour the hot tea over the top. Set aside for 10 minutes.
  3. Grease a 10 inch by 8 inch pan and dust it with flour, tapping out the excess.
  4. Beat the butter and sugar together in a large bowl using an electric handwhisk. 
  5. When the mixture is light and fluffy, whisk in the syrup, then the eggs, baking soda, flour and date mixture.
  6. Pour the mixture into the tin and bake for 30 to 35 mins. The sponge is ready when a skewer inserted into the center comes out clean.
  7. While the sponge is baking, prepare the sauce. Combine all the ingredients in a pan and heat gently until melted and smooth.
  8. Raise the heat and simmer gently for a few minutes.
  9. Pour over the sponge when it's done and serve.
Good Housekeeping
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Related Recipes:
British Recipes, Dessert Recipes, Pudding Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Christine Albury
Source: Good Housekeeping
Recipe Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 265
Calories 626

% Daily Value*
Total Fat 33g
  Saturated Fat 19g
Sodium 277mg
Total Carbohydrate 78g
  Dietary Fiber 2g
  Sugars 75g
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Christine Albury

About Christine

I'm a mom of 5 and love making healthy baby food with wholesome, natural ingredients. In 2005 I started the Homemade Baby Food Recipes website, sharing recipes for everything from simple fruit purees to gourmet curries for the baby food connoisseur! You'll also find plenty of tried and tested tips to help encourage even the most reluctant diner to enjoy a wide range of nutritious new foods. If you enjoy cooking, then you will LOVE learning to become head chef for a very special little customer!

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