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The warm pudding, now on a plate on the white marble cooktop, is drizzled generously with toffee sauce. Extra sauce is served on the side, making each slice a truly indulgent treat.

Christmas Sticky Toffee Pudding Recipe

A rich and indulgent sticky toffee pudding packed with dates, brandy-soaked dried fruits, and topped with a luscious homemade toffee sauce. Perfect for cozy evenings and special gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine British
Servings 8
Calories 642 kcal

Equipment

  • Small bowl (for soaking dates)
  • Large mixing bowl
  • Hand Mixer
  • Measuring cups and spoons
  • Sieve (for sifting dry ingredients)
  • 1-liter pudding basin (or similar baking dish)
  • Spatula or Wooden Spoon
  • Sharp knife (to release pudding)
  • Cooling rack
  • Medium saucepan (for toffee sauce)
  • Whisk (for sauce

Ingredients
  

  • For the Pudding:
  • 100 g butter softened
  • 175 g light brown sugar
  • 1 large egg or 2 small eggs
  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon mixed spice
  • 100 g Medjool dates
  • 100 g brandy-soaked mixed dried fruit
  • 1 tablespoon black treacle
  • For the Toffee Sauce:
  • 300 ml double cream heavy cream
  • 100 g butter
  • 1 tablespoon black treacle
  • 1 teaspoon vanilla extract
  • 125 g light brown sugar

Instructions
 

Preheat the Oven:

  • Preheat your oven to 170°C (340°F). Grease a 1-liter pudding basin with butter and dust with flour.
    A greased and flour-dusted 1-liter pudding basin sits on the white marble cooktop, prepared for the batter. In the background, the oven is preheating to 170°C (340°F).

Soak the Dates:

  • Place the dates in a small bowl, pour over 200 ml of warm water, and let them soak for 10 minutes. After soaking, roughly chop the dates along with their soaking liquid.
    A small bowl on the white marble cooktop contains Medjool dates soaking in warm water for 10 minutes, softening the dates. Afterward, they’re roughly chopped with their soaking liquid for the batter.

Prepare the Batter:

  • In a large bowl, beat the softened butter and light brown sugar together with a hand mixer until creamy and light.
    A large mixing bowl on the white marble cooktop holds softened butter and light brown sugar being creamed together with a hand mixer until light and fluffy. An egg is added and fully beaten in, making the batter rich and smooth.
  • Add the egg and beat well until fully incorporated.
  • Sift in the self-raising flour, baking powder, bicarbonate of soda, and mixed spice, then mix until smooth.
    In the mixing bowl on the white marble cooktop, sifted self-raising flour, baking powder, bicarbonate of soda, and mixed spice are mixed in, creating a smooth batter. The softened dates (with liquid) and brandy-soaked dried fruits are folded in, blending the ingredients for a flavorful pudding.
  • Fold in the soaked dates (with liquid) and brandy-soaked mixed dried fruits. Mix until well combined.

Bake the Pudding:

  • Spoon the mixture into the prepared pudding basin, smoothing the top. Bake for 50-60 minutes, or until a skewer inserted in the middle comes out clean.
    The pudding batter is spooned into the prepared basin on the white marble cooktop, with the top smoothed for an even bake. The basin is placed in the preheated oven to bake for 50-60 minutes, or until a skewer inserted in the center comes out clean.
  • Let the pudding cool in the basin for 10 minutes, then run a knife around the edges and turn it out onto a cooling rack.
    After baking, the pudding rests in its basin on the white marble cooktop for 10 minutes. A knife is run around the edges, and the pudding is carefully turned out onto a cooling rack.

Make the Toffee Sauce:

  • In a medium saucepan, melt the butter and light brown sugar over medium heat.
    A medium saucepan on the white marble cooktop holds butter and light brown sugar melting over medium heat. Double cream, vanilla extract, and black treacle are stirred in, and the mixture is brought to a gentle boil, creating a rich, golden toffee sauce.
  • Once melted, add the double cream, vanilla extract, and black treacle, stirring well.
  • Bring the mixture to a boil, then remove from heat.

Serve:

  • Pour a portion of the toffee sauce over the pudding while warm, reserving the rest to serve alongside each portion.
    The warm pudding, now on a plate on the white marble cooktop, is drizzled generously with toffee sauce. Extra sauce is served on the side, making each slice a truly indulgent treat.