Swoon-Worthy Sticky Toffee Pudding

Servings: 14-16 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

sticky toffee pudding with rich toffee sauce

A Valentine’s Day dessert to make you swoon.

This little cupcake-style sticky pudding can be deceiving.  Just when you think it’s looking very much like a regular cake with a lovely tender crumb you take a bite and go flying off to heaven. The texture is exquisite with the pureed dates and the flavour is incredible.

And that description comes before your douse the little puddings with warm toffee sauce.

sticky toffee pudding with rich toffee sauce

Really, you might as well start with dessert on an evening when you’re serving Sticky Toffee Pudding. It’s so satisfying that I can’t see a need to eat anything else afterwards.

This recipe makes more than a dozen little puddings so you’ll have some left over. Another option is to bake them in little bread tins and cut them in slabs before serving, which I have done to great effect.

sticky toffee pudding with rich toffee sauce

Perfect Sticky Toffee Pudding Recipe

Slightly adapted from Rock Recipes

Makes 14-16 muffin-sized puddings.


  • 8 ounces chopped pitted dried dates (15-20 pitted dates)
  • 1½ cups water
  • ⅓ cup butter
  • 1 cup firmly packed brown sugar
  • 2 tsp vanilla extract
  • 2 extra large eggs
  • 5 Tbsp Crosby’s Fancy Molasses
  • 1⅔ cups flour
  • 1½ tsp baking powder
  • 1 tsp baking soda


  1. Preheat oven to 350 F and grease and flour muffin tins.
  2. Add the dates and water to a small saucepan. Bring to the boil and simmer for two minutes.
  3. In a large bowl, cream butter brown sugar and vanilla.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the molasses and beat well.
  6. Sift together the flour and baking powder.
  7. Add the dry ingredients to the creamed mixture in three additions and mix until smooth.
  8. Puree the date mixture in a food processor or blender. Stir in the baking soda then add to the batter.
  9. Spoon batter into well-greased and floured muffin tins and bake for about 18 – 20 minutes at 350 F until the center is just firm.
  10. Let cool slightly before removing from tins. These have a delicate crumb so remove them carefully. (Don’t worry if the bottoms look a little messy. Once they’re coated in toffee sauce they’ll look lovely.)
  11. Serve warm with Toffee Sauce drizzled over. Or you can place them in an oven proof dish, pour over half of the sauce and warm at 350 for 15 minutes or so.

 Serve with Molasses Caramel Sauce

molasses caramel sauce

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37 thoughts on “Swoon-Worthy Sticky Toffee Pudding

  1. Valerie Edgett says:

    Hi Bridget – your recipe for sticky toffee pudding looks really good. You mention to serve it with warm toffee sauce and is that the same as the recipe you have for Molasses Carmel Sauce?

    1. Hi Valerie, Yes, it’s the molasses caramel sauce recipe. It’s lovely with the sticky toffee pudding.

      1. Joan Chipman says:

        I love trying new recipes, especially those that make me think of days gone by. I have the dates to try Sticky Pudding. I have been searching for a recipe for real butterscotch sauce. I learned the difference between caramel and butterscotch is brown sugar. And dark brown sugar makes the best butterscotch, because …. ta da! of the molasses. l try a lot of caramel recipes. I want to see if my friends can taste the difference. Thanks for all the recipes.

        1. Lynn Purdy says:

          Joan, so happy that we enticed you with the Swoon-worthy Sticky toffee pudding. I am sure no one will be disappointed.

  2. Claire Mazerolle says:

    I love Crosby s

  3. barbaa hudaon says:

    Really good

  4. Joan Shillington says:

    Can the sticky toffee puddings be frozen?

    1. Hi Joan, The sticky toffee puddings freeze well.

      1. Robert Langham says:

        Hi all, Just made a batch of sticky toffee pudding and I used to have Devon custard on it . Will try the ones I have made with the Devon custard on.

        1. Custard is a lovely addition. I have never put it on a sticky toffee pudding.

          1. Lynda Lou MacIntyre says:

            In England, custard is often served on the sticky toffee puddings, sometimes with the brown sugar sauce!

      2. Suzanne says:

        Any recommendations on how to freeze? I’m wondering if you would freeze before or after adding sauce? Perhaps freeze without the sauce, than thaw in fridge, reheat and then add sauce.

        Protecting would be a concern, wrapping in plastic, flash freezing and then vacuum sealing it and returning it to the freezer.

        Any recommendations would be appreciated.

        1. Hi Suzanne! You can absolutely freeze the pudding. just thaw on the counter and reheat in a 350 oven.

  5. Joyce Preeper says:

    Love molasses recipes

  6. Trena Adair says:

    Where is sauce receipt ?

  7. Janis says:

    Just the sticky pudding recipe I have been looking for! We loved it and have some in the freezer for special treats. Thank you!

  8. Lois Davies says:

    This look amazing. I am wondering if you could use cupcake liners in the muffin pans as opposed to greasing and flouring?

    1. Hi Lois, Yes, cupcake liners work well. In fact, I have used cupcake liners with this recipe.

  9. Vivienne says:

    Hi Bridget
    Would you please let me know:

    Should sauce be added before or after freezing?
    If after freezing, should it be added before or after warming the puddings?
    Should frozen puddings be thawed in the fridge or on the countertop?
    At what temperature, and for how long should puddings be warmed?
    Should they be covered when warming?

    Lot of questions, I know, but I really don’t know how to do this.

    1. Hi Vivienne, I would add the sauce just before serving the puddings (so after they have been thawed). I would thaw them on the counter. To warm the puddings I’d put them in a 325 F oven, and cover them with foil so they don’t dry out. If they’re room temperature when they go in the oven, 10-15 minutes of warming should do the trick. Enjoy!

  10. Eleanor Beck says:

    Love the flavour of molasses

  11. Sandy Neustaedter says:

    I found it a bit heavy in the molasses taste and I used Crosby’s. Will use1/4 cup (4 tablespoons) next time.
    My sauce recipe is:
    1/2 cup real butter
    1 cup packed brown sugar
    Heat till sugar dissolved.
    Add 3/4 cup heavy cream and simmer 3 minutes. Remove from heat and add teaspoon of vanilla or rum flavouring.

    1. Lynn Purdy says:

      Sandy, Thanks for sharing your recipe. Some people like the extra flavour of molasses and some people do not. We have to do whatever makes us happy. Thanks for trying the recipe and using Crosby Molasses.

  12. Brenda Keil says:

    I have made a lot of puréed dates already. Can you tell me how much I would use rather than the 15-20 pitted dates?

    1. Bridget Oland says:

      Hi Brenda, If I had to guess I’d say about a cup of puree. But that’s just a guess. Do you recall how many dates (or the weight) you used for your puree? You may be able to work back from there. Good luck.

  13. Leslie says:

    You suggest bread tins as an option. Can you recommend size and baking time?

    I have just made it in the muffin tins and we’ve devoured half of them. So incredibly delicious. Exactly what I was hoping it would be and so easy!

    1. Lynn Purdy says:

      I am so happy that you devoured the pudding. It is delicious. We used a small bread pan, about 2 1/2″ x 5″ and start checking them after 30 minutes. I hope this helps.

  14. Anne says:

    I made these for a St. Patrick’s Day supper. After the corned beef and cabbage, these were a nice counter for the Salty Stew. I served with the molasses caramel sauce and double ginger caramel ice cream. Delicious.

  15. Judy MacFarlane says:

    Disappointed – too much molasses and not enough dates.

    1. Bridget Oland says:

      Hi Judy, This recipe does have more of a cake-like texture. I hope you’re able to find a recipe that suits your palate.

  16. Pam Perrin says:

    This recipe and the sauce both are amazing!! Being from New Brunswick; Crosby’s it is in this house❤️
    I was hired to provide a meal for an 1812 re – enactors group , making foods of times past . I made this. .. and I was the swarmed !! They all loved it . My meal also included maritime brown bread ( Crosby’s molasses ) , baked beans ( Crosby’s molasses),.. see the theme !! Lol

    1. Bridget Oland says:

      Hi Pam, Glad your molasses meal with a hit. I’m not surprised :)

  17. Heid says:

    Looking to try a new sticky toffee recipe-could I bake these in four ounce jars?

  18. Diane says:

    I made it for this evening dessert. Fabulous! It was very moist & good on it’s own without sauce.The following day I did the molasses caramel sauce . Yummy!?Thanks for the recipe.

  19. Jenn says:

    These are really good. I baked mine in Ramekins and that worked really well, baked almost 30 min though. I wrapped the leftovers in plastic wrap and just warmed one in the microwave (15 sec) before serving and then warmed the sauce in the microwave separately, and poured over the top. I have made these twice now and will definitely be making them again, they are a huge hit.

    1. Marie-Pierre Lessard says:

      Thank you Jenn for your glowing comment :)

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