Sticky Toffee Pudding with Warm Caramel Sauce is one of those soul-soothing desserts that wraps you in a blanket of nostalgia and warmth with every bite. With its moist, date-sweetened cake base and luscious caramel sauce, this British dessert is pure comfort on a plate. It’s especially perfect for cozy winter nights and, dare we say, might just become your new favorite Christmas dessert tradition. While it’s a standout on its own, it also fits right in with holiday baking spreads full of Christmas cookies recipes and easy Christmas desserts. Whether you’re hosting a formal holiday dinner or just want something indulgent to serve alongside your collection of Christmas sweets, this pudding delivers big time.
Sticky Toffee Pudding with Warm Caramel Sauce
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine British
Servings 6 generous portions
Mixing bowls One large for the batter and a medium for the date mixture.
Electric mixer or stand mixer To cream the butter and sugar smoothly.
saucepan For the caramel sauce.
Measuring cups and spoons Precision matters, especially with baking.
8-inch square baking dish or individual ramekins You can also use a muffin tin for smaller portions.
Spatula For folding the batter and scraping down the bowl.
Wire Rack For cooling the pudding once it’s out of the oven.
For the Pudding
- 200 g about 7 oz pitted Medjool dates, chopped
- 1 tsp baking soda
- 250 ml 1 cup boiling water
- 75 g 1/3 cup unsalted butter, softened
- 150 g 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 180 g 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
For the Warm Caramel Sauce
- 150 g 3/4 cup brown sugar
- 200 ml 3/4 cup + 1 tbsp heavy cream
- 75 g 1/3 cup unsalted butter
- 1/2 tsp vanilla extract
- Pinch of salt optional, for salted caramel effect
Prepare the Dates
Place the chopped dates in a bowl and sprinkle them with baking soda. Pour the boiling water over the dates and let them sit for 10 minutes. This softens them and helps the soda activate for a tender cake texture. Once soaked, mash the dates slightly with a fork or blend into a loose paste if you prefer a smoother cake.
Make the Pudding Batter
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Sift the flour, baking powder, and salt into the wet mixture. Fold gently using a spatula, being careful not to overmix. Finally, fold in the date mixture until fully combined. The batter will be thick and rich.
Bake
Preheat the oven to 350°F (175°C). Grease your baking dish or ramekins. Pour the batter into the prepared dish and smooth the top. Bake for 30–35 minutes or until the top is springy to the touch and a toothpick inserted comes out clean.
Make the Caramel Sauce
While the pudding bakes, combine brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir continuously until the mixture comes to a gentle boil. Lower the heat and simmer for 3–5 minutes, stirring often, until it thickens slightly. Stir in vanilla extract and a pinch of salt if desired.
Serve Warm
Remove the pudding from the oven and let it cool for about 10 minutes. Poke a few holes on top with a skewer and pour a generous amount of warm caramel sauce over it so it soaks in slightly. Serve with additional sauce drizzled over individual servings—and a scoop of vanilla ice cream if you're feeling extra indulgent.
Pairings
This pudding is rich and sticky, so it plays well with lighter accompaniments that offer contrast in texture and temperature:
- Vanilla Bean Ice Cream – Classic, cold, and creamy—perfect against the warm pudding.
- Whipped Cream with a splash of brandy – A festive touch that adds lightness and depth.
- Toasted Pecans or Walnuts – Sprinkle on top for some crunch and nuttiness.
- Spiced Chai or Black Tea – The spices complement the caramel and date flavors without overpowering them.
- Mulled Wine or Port – For those keeping things cozy and adult-friendly.
FAQs
1. Can I use other types of dates?
Yes, though Medjool dates are preferred for their soft texture and natural sweetness. If using Deglet Noor or another variety, soak a bit longer to ensure they soften adequately.
2. Can I make this pudding ahead of time?
Absolutely. You can bake the pudding a day in advance and reheat portions with a splash of caramel sauce. It actually tastes better the next day as the flavors meld together.
3. Can I freeze it?
Yes, the pudding freezes well. Wrap tightly in foil or an airtight container, then thaw and reheat gently in the oven or microwave before serving with fresh caramel sauce.
4. What type of pan should I use?
An 8-inch square pan works well, but for a festive presentation, you can bake in ramekins or a muffin tin for individual portions—perfect for holiday treats or christmas food ideas buffets.
5. Should I use salted or unsalted butter?
Use unsalted butter so you can control the salt level, especially if you want to create a salted caramel topping by adding just a pinch of sea salt to the sauce.
