Recipe for Sticky Toffee Pudding With Butterscotch Sauce | Almanac.com

Sticky Toffee Pudding With Butterscotch Sauce

Photo Credit
Becky Luigart-Stayner
Makes 9 servings.
Catherine Boeckmann, Indianapolis, Indiana
Print Friendly and PDF

This is the best Sticky Toffee Pudding recipe we’ve ever tasted. Sticky toffee pudding is a British dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with cream, custard, or vanilla ice cream.

Almanac editor Catherine Boeckmann lived in England and discovered this recipe at a country inn (in the Cotswolds). Having consumed many many Sticky Toffee Puddings over the years, she dares you to find a better recipe (and if you do, post the link below!).

Some ingredients in the U.S. are slighly different. Karo and dark corn syrup are equivalents but if you can’t find either, here are substitutions.

Also, note that Sticky Toffee Pudding is usually made in a big baking dish or casserole; for the cookbook, it was prettier to serve in ramekins but you can bake it any way you wish. 

This is not a quick-and-easy recipe but it’s not difficult to make; it just takes a little time. Warning: It’s a very sweet pudding, but worth every bite!

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.


3/4 cup superfine sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
2 eggs
1-1/3 cups scone flour (see note below)
6 ounces dates, finely chopped
1 teaspoon baking soda

For pudding: Preheat oven to 300°F. Butter and flour an 8x6x2-inch baking dish or casserole.

In a bowl, combine sugar, butter, and vanilla. Using an electric mixer, beat on low until well mixed and creamy in color. Add eggs, one at a time, beating well after each. Fold flour into mixture.

Bring 1 cup water to a boil in a saucepan, add dates, return to boiling, and cook for 2 minutes. Remove from heat and add baking soda (adding it when mixture is on heat will cause it to rush over top of pan). Add dates and water to batter and mix well.

Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.


3/4 cup packed dark brown sugar
1/2 cup superfine sugar
1/2 cup (1 stick) unsalted butter
1-1/4 cups Karo or dark corn syrup
1 cup heavy cream
whipped cream or ice cream (optional)

For sauce: In a saucepan, combine sugars, butter, and corn syrup and gently bring to a boil. When it starts to bubble, add cream and return to boiling. Make sure sugars are melted. Keep sauce warm.

Drizzle sauce over pudding. Serve slices drizzled with more sauce. Top with whipped cream (if using).

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!