Sticky Toffee Pudding Recipe

Name: Sticky Toffee Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 ½ cups dates (pitted and chopped); 2 teaspoons baking soda; 1 ¼ cups water; ½ cup pure maple syrup; 3 ¼ cups flour; 2 teaspoons baking powder; ¼ teaspoon salt; 1 ½ cups butter (3 sticks, softened & divided); ⅔ cup sugar; 3 eggs; 1 ¼ cups brown sugar; ½ cup whipping cream; ¼ teaspoon maple extract; ¼ cup toffee pieces; ¼ cup pecans (chopped & toasted)

Servings: persons

nonstick cooking spray
1 ½ cups dates (pitted and chopped)
2 teaspoons baking soda
1 ¼ cups water
½ cup pure maple syrup
3 ¼ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups butter (3 sticks, softened & divided)
⅔ cup sugar
3 eggs
1 ¼ cups brown sugar
½ cup whipping cream
¼ teaspoon maple extract
¼ cup toffee pieces
¼ cup pecans (chopped & toasted)

1
In a medium sauce pan over medium heat, bring water, baking soda and dates to a boil.
2
Boil for 2 minutes.
3
Remove from heat; stir in maple syrup.
4
Let it cool while making cake.
5
In a medium boil, stir together flour, baking powder and salt.
6
Set aside.
7
In a large bowl, using an electric mixer, beat together 1 cup butter (2 sticks) and sugar until fluffy.
8
Beat in eggs one at a time.
9
Add half of the flour misture and beat until just combined.
10
Add the date-maple mixture and beat until just combined.
11
Add the remaining half of the flour mixture; stir until just combined.
12
Spoon the batter into a greased and flour bundt pan.
13
Bake 45-50 minutes or until knife inserted in center cones out clean.
14
Meanwhile in a medium sauce pan, over medium heat, bring the brown sugar, maple extract, whipping cram, and remaining cup (1 stick) butter to a boil.
15
Let boil 2 minutes, reduce heat and simmer for 10 minutes, or until slightly thickened.
16
When ready to serve, invert the cake onto a platter.
17
Drizzle about half of the brown sugar-maple sauce over to top of cake, reserving the other half.
18
Sprinkle toffee chips and toasted pecans over top of cake.
19
Spoon reserved brown sugar-maple sauce over cake slices.

1693

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: nonstick cooking spray, 1 ½ cups dates (pitted and chopped), 2 teaspoons baking soda, 1 ¼ cups water, and more.

Yes, Sticky Toffee Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sticky Toffee Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions