Sticky Toffee Date Pudding Skillet with Warm Molten Caramel Sauce Tips, FAQ & printable recipe

Tips for success

For the best texture, use Medjool dates – they are naturally soft and caramel-like. If your dates are a bit dry, soak them in warm water for 10 minutes before chopping.

Make sure the butter for the batter is truly softened, not melted, to achieve a light and fluffy creaming step. This helps the pudding rise evenly and stay tender.

When making the toffee sauce, stir it constantly to prevent scorching. The sauce will thicken as it cools, so don't over-reduce it.

If you prefer a thinner sauce, add a splash of cream. For an extra indulgent touch, add a pinch of sea salt to the sauce before serving – it balances the sweetness beautifully.

Variations

• Spiced Sticky Toffee Pudding: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and a pinch of nutmeg to the flour mixture. This adds warmth and depth, perfect for fall and winter.
• Chocolate Sticky Toffee Pudding: Replace 2 tablespoons of the flour with unsweetened cocoa powder. Stir in 1/2 cup of chocolate chips. The chocolate pairs beautifully with the dates and toffee sauce.
• Nutty Sticky Toffee Pudding: Fold 1/2 cup of chopped toasted pecans or walnuts into the batter. The crunch adds texture and complements the caramel flavors.
• Bourbon Sticky Toffee Pudding: Add 2 tablespoons of bourbon to the batter and 1 tablespoon to the toffee sauce. The bourbon adds a smoky, complex note that elevates the dessert.

Storage and make-ahead

Fridge

Store leftover pudding and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

Freezer

The baked pudding can be frozen without sauce for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (180°C) oven until warm.

Reheat

Reheat individual portions in the microwave for 30-45 seconds, or in a 350°F (180°C) oven for 10 minutes.

Store leftover pudding and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the pudding in the microwave or oven until warm, and warm the sauce gently on the stovetop before serving.

The pudding can be baked a day ahead and kept in the refrigerator. Reheat it in a 350°F (180°C) oven for 10 minutes before adding the sauce. The toffee sauce can also be made ahead and refrigerated; reheat gently with a splash of cream to restore its pourable consistency.

Serving ideas

Serve the sticky toffee pudding warm, straight from the skillet. Add a generous scoop of vanilla bean ice cream on top and let it melt slightly into the sauce.

The contrast of hot cake and cold ice cream is the signature experience of this dessert. For an extra touch, drizzle a little extra sauce over the ice cream.

This dessert is perfect for sharing – place the skillet in the center of the table and let everyone dig in with spoons.

It's a rustic, convivial dessert that feels special for holidays or casual dinner parties. Pair it with strong coffee or a glass of dessert wine, if desired.

Frequently asked questions

Recipe card

Sticky Toffee Date Pudding Skillet with Warm Molten Caramel Sauce

Prep 15 minCook 25 minTotal 40 minServes 6

Ingredients

• 200 g pitted Medjool dates, chopped
• 1 tsp baking soda
• 1 cup boiling water
• 60 g butter, softened
• 100 g dark brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 150 g all-purpose flour
• 100 g butter
• 150 g brown sugar
• 150 ml heavy cream
• vanilla bean ice cream, for serving

Instructions

1. Place the chopped dates in a medium bowl. Sprinkle with baking soda, then pour the boiling water over. Stir briefly and let sit for 10 minutes, until the dates are completely soft and easily mashed with a fork. Mash them into a jammy puree and set aside.
2. In a large bowl, beat the softened butter and dark brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. Fold the flour into the butter mixture until just combined. Then fold in the date puree (including any liquid) until the batter is smooth and glossy. Do not overmix.
4. Butter an 8-inch cast-iron skillet generously. Pour the batter into the skillet and smooth the top.
5. Preheat the oven to 350°F (180°C). Bake the pudding for 25 minutes, until a skewer inserted in the center comes out mostly clean with a few moist crumbs.
6. While the pudding bakes, combine the butter, brown sugar, and heavy cream in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Let it bubble gently for 3-4 minutes until thickened and glossy.
7. Remove the pudding from the oven. Immediately poke holes all over the top with a skewer or fork. Pour about half of the warm toffee sauce over the hot pudding, letting it soak in.
8. Scoop vanilla bean ice cream onto the warm pudding. Drizzle with remaining toffee sauce and serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

560

Protein

5 g

Carbohydrates

70 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.