Dessert · British

Sticky Toffee Pudding

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 26, 2026

This is the cozy British dessert everyone hopes shows up at the end of dinner: a soft, treacle-rich sponge drenched in warm toffee sauce. The batter comes together in one bowl, so there is no fuss, just a truly impressive pudding. Serve it warm with a pour of cream and watch it disappear.

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Sticky Toffee Pudding

Why you'll love this

  • One bowl and a hand mixer, no creaming required
  • That warm toffee sauce soaking into soft sponge
  • A crowd-pleaser that looks fancy but is genuinely easy
  • Reheats beautifully, so it is great for entertaining

EveryDayMeal recipe

Sticky Toffee Pudding

Prep
15m
Cook
40m
Total
55m
Serves
8
Level
Easy

Ingredients

  • 7 tablespoons butter, softened, plus more for the dish
  • 3/4 cup plus 2 tablespoons dark muscovado (or dark brown) sugar
  • 2 large eggs
  • 1 3/4 cups self-rising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons black treacle (or molasses)
  • 1 1/8 cups whole milk
  • as needed heavy cream, to serve
  • 7 tablespoons butter (for sauce)
  • 2/3 cup dark muscovado (or dark brown) sugar (for sauce)
  • 1 tablespoon black treacle (or molasses) (for sauce)
  • 1 1/4 cups heavy cream (for sauce)
  • 1 teaspoon vanilla extract

Equipment

  • Large mixing bowl
  • Electric hand mixer
  • Wide shallow ovenproof baking dish (about 3 quarts)
  • Medium saucepan

Instructions

  1. Heat your oven to 350 degrees F and butter a wide, shallow ovenproof baking dish (about 3 quarts) so the pudding releases cleanly and browns evenly at the edges.
  2. Put the butter, muscovado sugar, eggs, self-rising flour, baking powder, baking soda, and treacle into a large mixing bowl. Beat with an electric hand mixer for about 30 seconds, just until the batter comes together into a smooth, thick mixture.
  3. Pour in the milk a little at a time, whisking as you go, until the batter is smooth and pourable. Adding it gradually keeps the mix from splashing and helps it stay lump-free.
  4. Scrape the batter into the prepared dish and spread it level. Bake for 35 to 40 minutes, until the top is well risen, deep brown, and springs back when you press the center lightly.
  5. While it bakes, make the sauce: combine the butter, muscovado sugar, treacle, cream, and vanilla in a saucepan over low heat. Stir until the sugar dissolves and the butter melts completely, so the sauce turns glossy and smooth.
  6. Bring the sauce to a boil and let it bubble, stirring, for about 1 minute so it thickens slightly into a pourable toffee.
  7. Pour about half the warm sauce over the hot pudding so it soaks into the sponge. Serve warm with the extra sauce and a pour of cream on the side.

Tips from the kitchen

  • No self-rising flour? Whisk 1 3/4 cups all-purpose flour with 2 1/2 teaspoons baking powder and 1/2 teaspoon salt.
  • Watch the sauce closely once it boils; one minute is plenty, or it can scorch and taste bitter.
  • Serve the pudding warm from the oven for the softest, most sauce-soaked texture.

Estimated nutrition per serving: 540 cal · 6g protein · 62g carbs · 31g fat

Make it your own

  • Stir a handful of chopped soft dates into the batter for the classic date-studded version.
  • Swap the pour of cream for vanilla ice cream for a hot-and-cold contrast.
  • Add a pinch of ground cinnamon or ginger to the batter for a warmer, spiced note.

Storing & make-ahead

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave for 30 to 45 seconds, and gently rewarm the sauce in a small pan or the microwave before serving. You can bake the pudding and make the sauce a day ahead, then warm both before serving.

Good to know

Can I use molasses instead of black treacle?
Yes. Molasses is the closest American swap and gives the same deep, slightly bitter richness. Use it measure for measure.
What if I do not have muscovado sugar?
Dark brown sugar works well and gives a similar moist, molasses-forward flavor. Light brown sugar is fine too, just a touch milder.
Can I make this in individual ramekins?
Absolutely. Divide the batter among buttered ramekins and reduce the bake time to about 20 to 25 minutes, until springy in the center.
Why did my sauce turn grainy?
That usually means it boiled too hard or too long. Keep the heat low until the sugar dissolves, then boil just 1 minute while stirring.

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