Name: Sticky Toffee Pudding with Vanilla Ice Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 200 g pitted dates, chopped; 300 ml boiling water; 1 teaspoon baking soda; 80 g butter, room temperature; 150 g brown sugar; 2 large eggs; 200 g self-rising flour; 1 teaspoon vanilla extract; 150 g butter (for sauce); 200 g brown sugar (for sauce); 200 ml heavy cream; Vanilla ice cream, for serving

Sticky Toffee Pudding with Vanilla Ice Cream is one of those timeless desserts I always turn to when I want something deeply comforting and indulgent. I make a soft, moist date cake, soak it in a luscious warm toffee sauce, and serve it with a scoop of creamy vanilla ice cream. The contrast between the warm pudding and the cold ice cream creates a dessert that feels both cozy and luxurious.

Why You’ll Love This Recipe

I love how incredibly moist and rich this pudding turns out every single time. The dates melt into the batter, giving the cake a natural sweetness and soft texture that feels almost caramel-like.

I also appreciate how simple the ingredients are. Even though the flavor feels fancy and restaurant-worthy, I only use pantry staples to create it.

I enjoy serving this dessert for gatherings because it can be made ahead and reheated without losing its texture. It always impresses guests, and I find that the warm toffee sauce poured over each slice makes it feel extra special.

Most of all, I adore the way the vanilla ice cream slowly melts into the warm cake, blending with the sauce to create the ultimate bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake (Pudding):

200 g pitted dates, chopped

300 ml boiling water

1 teaspoon baking soda

80 g butter, at room temperature

150 g brown sugar

2 eggs

200 g self-rising flour

1 teaspoon vanilla extract

For the Toffee Sauce:

150 g butter

200 g brown sugar

200 ml cream

For Serving:

Vanilla ice cream

Directions

I start by preheating the oven to 350°F (180°C) and greasing a 20 cm square baking pan. In a bowl, I pour boiling water over the chopped dates and stir in the baking soda. I let this mixture sit for about 10 minutes, then mash it with a fork until mostly smooth.

In another bowl, I cream the butter and brown sugar together until light and fluffy. I beat in the eggs one at a time, then stir in the vanilla extract. After that, I gently fold in the self-rising flour and the prepared date mixture using a spatula. I pour the batter into the greased pan and smooth the top.

I bake the pudding for 30 to 35 minutes, until the top springs back when lightly pressed.

While the cake bakes, I prepare the toffee sauce. In a saucepan over medium heat, I melt the butter with the brown sugar. I let it boil for 3 minutes, then add the cream and boil for another 2 minutes, stirring continuously until the sauce thickens beautifully.

Once the cake is out of the oven and still warm, I use a toothpick to poke holes all over the surface. I pour half of the warm toffee sauce over the cake and let it soak in for about 10 minutes.

When serving, I cut the pudding into portions, drizzle over the remaining sauce, and add a generous scoop of vanilla ice cream on the side.

Servings and timing

I prepare this dessert in about 20 minutes, and it bakes for 35 minutes, bringing the total time to 55 minutes.

This recipe serves 6 to 8 people generously.

Each serving contains approximately 430 kcal.

Variations

I sometimes add a splash of dark rum or a teaspoon of instant coffee to the toffee sauce for a deeper, richer flavor.

When I want extra texture, I fold a handful of chopped walnuts into the batter.

If I prefer individual portions, I divide the batter into ramekins and reduce the baking time slightly.

For a lighter twist, I occasionally serve it with whipped cream instead of ice cream, although I personally love the classic pairing best.

Storage/Reheating

I store leftover pudding covered in the refrigerator for up to 3 days. I keep the sauce in a separate airtight container.

When reheating, I warm individual slices in the microwave for about 30 to 40 seconds until heated through. I gently reheat the sauce in a saucepan over low heat or in short bursts in the microwave, stirring in between.

I find that the pudding tastes just as moist and flavorful the next day, especially after the sauce has fully soaked in.

Related Recipes:

Sticky Toffee Pudding

FAQs

Can I make Sticky Toffee Pudding ahead of time?

Yes, I often bake the pudding a day in advance. I reheat it gently and prepare the sauce fresh, or reheat the sauce before serving.

Can I freeze Sticky Toffee Pudding?

I freeze the cake without the sauce for up to 2 months. I wrap it tightly and thaw it overnight in the refrigerator before reheating.

What can I use if I do not have self-rising flour?

I make my own by mixing 200 g of all-purpose flour with 2 teaspoons of baking powder and a pinch of salt.

Can I use fresh dates instead of packaged pitted dates?

I use fresh dates as long as I remove the pits. I make sure they are soft; if they are dry, I soak them a little longer in boiling water.

Why is my toffee sauce too thin?

If my sauce turns out too thin, I let it simmer a little longer while stirring constantly. It thickens more as it cools.

Conclusion

Sticky Toffee Pudding with Vanilla Ice Cream is a dessert I return to whenever I crave something warm, rich, and deeply satisfying. The soft date cake, the buttery toffee sauce, and the melting ice cream come together in a way that feels nostalgic and indulgent at the same time. I find that once I make it, it quickly becomes a favorite that I look forward to baking again and again.

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