Hailing from the 70s and reaching peak popularity in the 90s, sticky toffee pudding now sits alongside the likes of lemon delicious, rice pudding and chocolate fondants as a classic. Sweet, sticky and completely addictive, it is always a crowd pleaser.






Skill level

Average: 3.3 (71 votes)


  • 200 g fresh dates, pitted and chopped
  • 250 ml (1 cup) water
  • 1 tsp bicarbonate of soda
  • 100 g unsalted butter, at room temperature
  • 150 g (¾ cup, firmly packed) brown sugar
  • 2 eggs
  • 150 g (1 cup) self-raising flour
  • cream or vanilla ice cream, to serve

Toffee sauce

  • 100 g unsalted butter, cubed
  • 200 g (1 cup, firmly packed) brown sugar
  • 250 ml (1 cup) pouring cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 25 minutes

Preheat oven to 180°C. Grease a 18 x 28 cm shallow cake tin with melted butter and line the base and two long sides with one piece of baking paper, allowing the paper to overhang the sides.

Place the dates and water in a small saucepan, bring to the boil over medium heat and simmer for 3-5 minutes or until pulpy. Stir in the bicarbonate of soda and then set aside for 20 minutes or until cooled to room temperature.

Use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Use a large metal spoon or spatula to fold in the cooled date mixture and then the flour until just combined.

Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 30 minutes or until cooked when tested with a skewer.

Meanwhile, to make the toffee sauce, put the butter, sugar and cream in a medium saucepan and stir over medium heat until the butter melts and the sugar dissolves. Bring to a simmer for 3 minutes.

Remove the pudding from the oven and pour a quarter of the hot toffee sauce over. Set aside for 5 minutes. Remove the warm pudding from the tin, cut into portions and serve drizzled with the remaining warm toffee sauce and accompanied by cream or ice-cream.


Baker’s tip
• Any leftover pudding and sauce will keep in an airtight container in the fridge for up to 4 days. Reheat both separately in the microwave on medium in 1-minute bursts until warmed through.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.


This recipe is from our online column, Bakeproof: Comfort puddings.