Oh my goodness, sticky toffee pudding! Just saying those words makes me smile. I fell in love with this classic British dessert during my first trip to London years ago – that rich, date-filled sponge soaked in caramel sauce was pure magic. But when I tried making it at home? Disaster! The original recipes felt fussy with multiple steps that never quite worked for me.
After what felt like a hundred batches (and several kitchen meltdowns), I finally cracked the code for a sticky toffee pudding easy version that keeps all that glorious flavor without the stress. As someone who’s baked professionally in British-style tea rooms, I can tell you this simplified method delivers the same warm, comforting dessert we all crave.
The secret? We’re cutting steps, not corners. You still get that perfect balance of moist date pudding and silky toffee sauce, but with way less effort. No separate steaming, no fancy techniques – just straightforward baking that works every single time.
What makes me most proud? Even my British friends (the toughest critics!) can’t tell this isn’t the traditional version. That first bite transports you straight to a cozy pub in the Cotswolds, no passport required!
Why You’ll Love This Sticky Toffee Pudding Easy Version
Listen, I know what you’re thinking – “It can’t really be that simple and still taste amazing.” But trust me, this sticky toffee pudding easy version will become your new secret weapon for:
- Quick prep: No fancy equipment needed – just one bowl and about 20 minutes hands-on time
- Foolproof method: Even baking newbies nail this on their first try (my niece did at age 14!)
- Richlleh flavor: Dates + dark brown sugar = deep caramel notes that taste like you slaved for hours
- Perfect for gatherings: Makes the house smell incredible and always disappears fast at parties
The best part? That dreamy toffee sauce takes just 5 minutes on the stove. No tricky candy thermometers or burnt sugar disasters – promise!
Ingredients for Sticky Toffee Pudding Easy Version
Here’s everything you’ll need to make magic happen (and yes, I’ve measured these ingredients approximately 5,000 times to get them just right!):
For the pudding:
- 200g dates, chopped – I like to use a kitchen shears to snip them right over the bowl
- 250ml boiling water – Just off the kettle works perfectly
- 1 tsp baking soda – This old-school trick makes dates extra tender
- 85g butter, softened – Leave it out for 30 minutes – not microwave softened!
- 140g dark brown sugar – This gives that deep caramel flavor we love
- 2 large eggs – Room temp helps them incorporate smoothly
- 175g self-raising flour – No need for separate baking powder
- 1 tsp vanilla extract – The real stuff makes all the difference
For the toffee sauce:
- 100g butter – Salted or unsalted both work here
- 100g dark brown sugar – Same as the pudding for consistent flavor
- 150ml double cream – Heavy cream or whipping cream works too
Ingredient Notes & Substitutions
That baking soda with dates? It’s not a typo! The soda helps break down the dates’ fibers, making them ultra-soft in the batter. No fancy Medjool dates needed – regular ones work great.
If you’re out of dark brown sugar, light brown sugar plus 1 tbsp molasses works in a pinch. For the sauce, maple syrup can sub for sugar (use 120ml), though the flavor changes slightly. And don’t panic if your cream is labeled “heavy” instead of “double” – they’re practically the same in the US.
How to Make Sticky Toffee Pudding Easy Version
Okay, let’s get to the fun part! This sticky toffee pudding easy version comes together in just a few simple steps. The magic happens when those soaked dates meet the rich batter – I swear it’s like alchemy every single time.
Step-by-Step Instructions
1. Prep those dates: First, chop your dates (seriously, kitchen shears make this SO easy) and pour boiling water over them. Sprinkle in that baking soda and give it a stir – watch how the dates immediately start breaking down! Let this sit for 10 minutes while you prep the rest. This step is non-negotiable – it transforms tough dates into a luscious, jammy base.
2. Cream butter and sugar: In your mixing bowl, beat the softened butter and dark brown sugar until fluffy. I use a hand mixer on medium for about 2 minutes – you want it looking like pale coffee foam. Add eggs one at a time, mixing well after each. A splash of vanilla goes in now too.
3. Bring it all together: Gently fold in the flour until just combined – lumps are okay! Now pour in your date mixture (water and all) and stir gently. The batter will look a bit thin and speckled with date pieces – that’s perfect!
4. Bake to perfection: Pour into your greased baking dish (I use a deep 8×8″ square) and pop in the oven at 180C/160C fan for 35-40 minutes. You’ll know it’s done when the top springs back lightly and a skewer comes out with moist crumbs (not wet batter).
5. Sauce time! While the pudding bakes, melt butter, sugar and cream together on medium-low heat. Stir constantly until smooth and slightly thickened – about 5 minutes. Careful, it bubbles like crazy!
Tips for Perfect Sticky Toffee Pudding
- Grease well: Really get into those corners of your baking dish – date pieces love to stick!
- Don’t overmix: A few flour streaks are better than tough batter from overworking.
- Serve warm: The pudding soaks up sauce best when fresh from the oven.
- Skewer test: If it comes out clean, you’ve gone too far – moist crumbs mean perfect texture.
Serving and Storing Sticky Toffee Pudding Easy Version
Now comes the best part – digging in! I serve my sticky toffee pudding warm, right after that glorious toffee sauce finishes bubbling. A scoop of vanilla ice cream melting over the top is heaven, but custard lovers swear by pouring it underneath. Pro tip: Warm your bowls first – cold dishes make the sauce set too fast!
Leftovers? They never last long in my house, but you can refrigerate any extra (covered tightly) for 2-3 days. To reheat, microwave individual portions with a splash of milk or extra sauce for 30-45 seconds. The pudding stays surprisingly moist thanks to those glorious dates!
Sticky Toffee Pudding Easy Version FAQs
I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often:
Can I use Medjool dates instead? Absolutely! Medjool dates are actually my favorite when I’m feeling fancy – they’re naturally softer and sweeter. Just reduce the boiling water to 200ml since they’re more moist. No need to chop them as small either.
How far ahead can I make this? The pudding itself keeps beautifully! Bake it up to 2 days before serving, then warm it through while making fresh sauce. The sauce is best made day-of though – it thickens too much in the fridge.
Can I freeze sticky toffee pudding? You bet! Wrap cooled, sauce-free portions tightly in plastic wrap, then foil. Thaw overnight in the fridge and reheat gently with extra sauce. Texture stays perfect for up to 3 months frozen.
What if I don’t have self-raising flour? No worries! For every 175g plain flour, add 2 tsp baking powder and 1/4 tsp salt. Sift together before using – works like a charm.
Why is my sauce grainy? Means the sugar didn’t fully dissolve. Next time, keep the heat medium-low and stir constantly – patience makes perfect silky sauce!
Sticky Toffee Pudding Easy Version Nutrition
Now let’s be real – we’re not eating sticky toffee pudding for its health benefits! But for those curious, here’s the nutritional breakdown per serving (based on my exact ingredients):
Each generous portion clocks in at about 450 calories, with most coming from those glorious carbs and fats that make this dessert so indulgent. You’re looking at 60g carbs (hello, dates and brown sugar!), 22g fat (thank you, butter and cream!), and 5g protein.
Important note: Nutrition varies based on your specific ingredients and brands. These values are estimates only – your homemade sauce might be slightly richer or lighter than mine!
Share Your Sticky Toffee Pudding Easy Version
Nothing makes me happier than seeing your sticky toffee pudding creations! Did you add a twist? Maybe some rum to the sauce or walnuts in the batter? Snap a photo and tag me – I want to see your masterpiece! Leave a comment below too – your tips help other bakers nail this recipe on their first try.
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1 Hour Sticky Toffee Pudding Easy Version You’ll Crave Forever
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
A simple and delicious sticky toffee pudding recipe that’s easy to make.
Ingredients
- 200g dates, chopped
- 250ml boiling water
- 1 tsp baking soda
- 85g butter, softened
- 140g dark brown sugar
- 2 eggs
- 175g self-raising flour
- 1 tsp vanilla extract
- For the sauce: 100g butter, 100g dark brown sugar, 150ml double cream
Instructions
- Preheat oven to 180C/160C fan/gas 4.
- Soak dates in boiling water with baking soda for 10 minutes.
- Cream butter and sugar together until fluffy.
- Beat in eggs one at a time.
- Fold in flour and vanilla, then mix in the date mixture.
- Pour into a greased baking dish and bake for 35-40 minutes.
- Make the sauce by melting butter, sugar and cream together in a pan.
- Pour sauce over the pudding and serve warm.
Notes
- Serve with vanilla ice cream or custard.
- Can be made ahead and reheated.
- Keeps for 2-3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
