Jul 14 2026
Restaurants›Pickle Barrel›Warm Sticky Toffee Pudding Recipe

Warm Sticky Toffee Pudding Recipe

Inspired by Pickle Barrel
Time1h 5m
Serves4

Vanilla sponge cake, dates, whipped cream, golden toffee sauce. Served with vanilla ice cream and caramel drizzle.

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Ingredients

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For the Date-Studded Vanilla Sponge

For the Golden Toffee Sauce

To Serve

Method

For the Date-Studded Vanilla Sponge

  1. 1

    Prep dates

    Place the chopped dates in a heatproof bowl. Sprinkle the baking soda over the dates, pour the boiling water on top, stir, and let soak for 10 minutes until plump. Set aside to cool slightly.

  2. 2

    Preheat and prepare pan

    Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan (or four 6-oz ramekins) with parchment paper, leaving an overhang for easy removal.

  3. 3

    Cream butter and sugar

    In a mixing bowl, beat the softened butter and 3/4 cup light brown sugar together until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

  4. 4

    Add eggs and vanilla

    Beat in the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.

  5. 5

    Combine dry ingredients

    Whisk together the all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a separate bowl.

  6. 6

    Fold wet and dry

    Add about half of the dry mixture to the butter mixture and fold to combine. Add the milk, then fold in the remaining dry ingredients until just incorporated—do not overmix.

  7. 7

    Add soaked dates

    Fold the cooled (or slightly warm) soaked dates into the batter, including any remaining soaking liquid for extra moisture if the batter seems thick.

  8. 8

    Bake

    Spread the batter evenly into the prepared pan. Bake in the preheated oven for 25–30 minutes for a square pan (or 18–22 minutes for individual ramekins), until a toothpick inserted into the center comes out with moist crumbs (not raw batter).

  9. 9

    Cool slightly

    Remove from oven and let the pudding rest in the pan for 5–8 minutes to set. While still warm, you can poke a few holes across the top with a skewer to allow sauce absorption later.

For the Golden Toffee Sauce

  1. 10

    Melt butter and sugar

    In a small saucepan over medium heat, combine 3/4 cup unsalted butter and 3/4 cup light brown sugar. Stir constantly until the sugar dissolves and the mixture begins to bubble gently, about 3–4 minutes.

  2. 11

    Add cream and simmer

    Carefully stir in 1/2 cup heavy cream. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring, until the sauce thickens slightly and is glossy.

  3. 12

    Finish sauce

    Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon sea salt (if using). Taste and adjust salt or sweetness as desired. Keep the sauce warm; if it thickens too much, whisk in a tablespoon of warm cream or milk to loosen.

  4. 13

    Sauce the warm pudding

    When the sponge has rested for a few minutes, pour 3/4 of the warm toffee sauce evenly over the pudding in the pan, allowing it to sink into the holes and edges. Reserve remaining sauce for serving.

To Serve

  1. 14

    Portion

    Invert the pudding onto a serving plate or slice and serve directly from the pan/ramekins, spooning any pooled sauce over each portion.

  2. 15

    Plate with accompaniments

    Place a scoop of vanilla ice cream beside or on top of each warm pudding portion. Add about 1 tablespoon (or 1 tsp per serving as listed) of reserved caramel drizzle over the ice cream and pudding. Dollop whipped cream on the side or on top and garnish with a mint leaf if using.

  3. 16

    Serve immediately

    Serve the warm sticky toffee pudding immediately so the contrast between warm sponge, hot toffee and cold ice cream is preserved.

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