18 Decadent Sticky Toffee Pudding Recipes Perfect for Dessert Lovers

There’s nothing quite like the warm, caramel-kissed embrace of sticky toffee pudding—dessert lovers, this one’s for you! Whether you crave classic comfort or a modern twist, we’ve rounded up 18 irresistible recipes that deliver gooey, spiced perfection every time. From quick weeknight treats to showstopping holiday centerpieces, get ready to indulge in the ultimate sweet escape. Grab a spoon and dive in!

Classic Sticky Toffee Pudding with Toffee Sauce

This rich, date-studded dessert is pure comfort in a bowl—warm, gooey, and drenched in a buttery toffee sauce that’s impossible to resist.

Ingredients:

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• For the sauce: 1/2 cup unsalted butter, 1/2 cup heavy cream, 1/2 cup packed brown sugar, 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking dish. In a bowl, combine dates, boiling water, and baking soda; let soak for 10 minutes.
2. Whisk flour, baking powder, and salt in a separate bowl. In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla. Fold in flour mixture, then date mixture (including liquid).
3. Pour batter into the dish. Bake for 30–35 minutes until a toothpick comes out clean.
4. Meanwhile, make the sauce: Melt butter in a saucepan over medium heat. Whisk in cream and brown sugar; simmer for 3 minutes until thickened. Stir in vanilla.
5. Poke warm pudding all over with a skewer; pour half the sauce over top. Serve slices drizzled with remaining sauce.

The magic here? The dates keep the pudding irresistibly moist while the sauce seeps into every nook for a caramelized finish.

Tip: For extra decadence, top with vanilla ice cream—the contrast of cold and warm is heavenly.

Vegan Sticky Toffee Pudding with Coconut Cream

This rich, date-studded dessert gets its gooey magic from a dairy-free toffee sauce and a dreamy coconut cream topping—perfect for impressing guests (or treating yourself!).

Ingredients

• 1 ½ cups pitted dates, chopped
• 1 cup boiling water
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup brown sugar, packed
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 (13.5 oz) can full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup

Instructions

1. Prep dates: Soak chopped dates in boiling water for 10 minutes. Drain, reserving ½ cup of the liquid.
2. Make batter: Whisk flour, baking soda, and salt. Blend soaked dates, reserved liquid, brown sugar, coconut oil, and vanilla until smooth. Fold into dry ingredients.
3. Bake: Pour into a greased 8″ square pan. Bake at 350°F for 30 minutes until a toothpick comes out clean.
4. Whip coconut cream: Scoop the solidified cream from the can (discard liquid). Whip with maple syrup until fluffy.
5. Serve warm: Slice pudding and drizzle with extra toffee sauce (from blending step). Top with coconut cream.

The dates create an almost caramel-like moisture, while the coconut cream adds a cool contrast—no one will guess it’s vegan!

Tip: For extra toffee flavor, simmer the reserved date liquid with 2 tbsp brown sugar until syrupy before blending.

Gluten-Free Sticky Toffee Pudding with Almond Flour

This rich, date-studded dessert gets a nutty upgrade with almond flour, making it irresistibly moist without a speck of gluten.

Ingredients:

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1/2 cup unsalted butter, softened (plus extra for greasing)
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 tsp salt
• 1/2 cup heavy cream (for sauce)
• 1/4 cup unsalted butter (for sauce)
• 1/2 cup packed brown sugar (for sauce)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking dish with butter.
2. In a bowl, combine chopped dates, boiling water, and 1 tsp baking soda. Let soak for 10 minutes until softened.
3. In a separate bowl, beat 1/2 cup butter and 3/4 cup brown sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla.
4. Fold in almond flour and 1/2 tsp salt, then stir in the date mixture (including liquid) until just combined.
5. Pour batter into the dish and bake for 30–35 minutes until a toothpick comes out clean.
6. While baking, make the sauce: In a saucepan over medium heat, melt 1/4 cup butter with 1/2 cup brown sugar. Simmer 2 minutes, then whisk in 1/2 cup heavy cream until glossy (1 minute more).
7. Poke warm pudding all over with a skewer and pour half the sauce on top. Serve slices drizzled with remaining sauce.

The almond flour gives this classic pudding a subtly earthy depth, while the toffee sauce soaks into every nook for sticky-sweet perfection.

Tip: For extra decadence, top with a scoop of vanilla ice cream—the contrast of cold cream and warm pudding is magic.

Mini Sticky Toffee Puddings with Caramel Drizzle

These little cakes are pure comfort—warm, gooey, and drenched in a buttery caramel sauce that’ll have everyone reaching for seconds.

Ingredients

• 1 cup chopped pitted dates
• 1 cup boiling water
• 1 tsp baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 2 tbsp unsalted butter

Instructions

1. Preheat oven to 350°F. Grease a 12-cup mini muffin tin.
2. In a bowl, combine chopped dates, boiling water, and baking soda. Let sit for 10 minutes until softened, then mash lightly with a fork.
3. In another bowl, beat 1/4 cup butter and brown sugar until fluffy. Add eggs and vanilla extract, mixing well. Fold in flour, baking powder, and salt, then stir in the date mixture.
4. Divide batter evenly among muffin cups. Bake for 18–20 minutes until a toothpick comes out clean.
5. Meanwhile, make the caramel: In a saucepan over medium heat, melt granulated sugar without stirring until amber (about 5 minutes). Carefully whisk in heavy cream and 2 tbsp butter until smooth. Simmer for 2 minutes, then remove from heat.
6. Poke warm puddings with a skewer and drizzle caramel over the tops. Serve extra sauce on the side.

The dates keep these puddings irresistibly moist, while the caramel adds a glossy, restaurant-worthy finish—no one will guess they’re homemade!

Tip: For extra flair, top with a pinch of flaky sea salt right after drizzling.

Sticky Toffee Pudding Cake with Cream Cheese Frosting

This decadent dessert combines moist date-studded cake with a luscious cream cheese topping—perfect for impressing guests or treating yourself.

Ingredients:

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a bowl, combine dates, boiling water, and baking soda. Let soak for 10 minutes, then mash lightly with a fork.
3. Whisk together flour, baking powder, and salt in a separate bowl.
4. Beat butter and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
5. Alternately fold in the flour mixture and date mixture until just combined. Pour into the pan and bake for 30–35 minutes until a toothpick comes out clean.
6. For the frosting, beat cream cheese, powdered sugar, and heavy cream until smooth. Spread over cooled cake.

The dates create pockets of caramel-like sweetness, while the tangy frosting balances every bite. Tip: For extra stickiness, drizzle warm toffee sauce over individual slices before serving.

Spiced Sticky Toffee Pudding with Cinnamon and Nutmeg

This cozy dessert is like a warm hug—rich dates, warm spices, and a luscious toffee sauce make it irresistible.

Ingredients:

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream (for sauce)
• 1/4 cup unsalted butter (for sauce)
• 1/2 cup packed brown sugar (for sauce)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking dish.
2. In a bowl, combine dates, boiling water, and 1 tsp baking soda. Let soak for 10 minutes, then mash lightly with a fork.
3. Whisk together 1 1/4 cups flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt in a separate bowl.
4. Beat 1/2 cup butter and 3/4 cup brown sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla. Fold in date mixture, then dry ingredients.
5. Spread batter into the dish. Bake for 30–35 minutes until a toothpick comes out clean.
6. For the sauce: Melt 1/4 cup butter with 1/2 cup brown sugar in a saucepan over medium heat. Stir in 1/2 cup heavy cream and simmer for 3 minutes until thickened.
7. Poke warm cake with a fork and pour half the sauce over top. Serve slices drizzled with remaining sauce.

The dates keep this pudding ultra-moist, while the spiced toffee sauce adds a caramelized depth that’s downright addictive.

Tip: For extra flair, top with a scoop of vanilla ice cream—the contrast of warm pudding and cold cream is heavenly.

Sticky Toffee Pudding with Walnuts and Pecans

This sticky toffee pudding is a decadent twist on the classic, with toasted walnuts and pecans adding a delightful crunch to every gooey bite.

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup packed brown sugar

1. Preheat oven to 350°F. Grease an 8-inch square baking dish.
2. In a bowl, combine chopped dates, boiling water, and 1 tsp baking soda. Let sit for 10 minutes until softened, then mash lightly with a fork.
3. In a separate bowl, cream together 1/4 cup butter and 3/4 cup brown sugar until fluffy. Beat in eggs one at a time, then stir in 1 tsp vanilla extract.
4. Fold in flour, followed by the date mixture, walnuts, and pecans. Pour batter into the prepared dish and bake for 30–35 minutes until a toothpick comes out clean.
5. Meanwhile, make the sauce: In a saucepan over medium heat, combine 1/2 cup heavy cream, 1/4 cup butter, and 1/2 cup brown sugar. Simmer for 3–4 minutes, stirring constantly, until thickened slightly.
6. Poke warm pudding all over with a skewer and pour half the sauce over it. Let soak for 10 minutes, then serve with remaining sauce.

The toasted nuts balance the rich toffee sauce perfectly, making this pudding feel indulgent yet grounded. Serve warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Tip: For extra depth, toast the walnuts and pecans in a dry skillet for 2–3 minutes before chopping.

Chocolate Sticky Toffee Pudding with Dark Chocolate Ganache

This indulgent dessert combines rich, moist toffee pudding with a velvety dark chocolate ganache—perfect for impressing guests or treating yourself after a long day.

Ingredients:

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup heavy cream
• 4 oz dark chocolate, finely chopped

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking dish.
2. In a bowl, combine the chopped dates, boiling water, and 1 tsp baking soda. Let soak for 10 minutes, then mash into a rough paste.
3. In a separate bowl, beat 1/4 cup butter and 3/4 cup brown sugar until fluffy. Add 2 eggs and 1 tsp vanilla, mixing well.
4. Fold in 1 cup flour, 1/4 cup cocoa powder, and 1/2 tsp salt, then stir in the date mixture until just combined. Pour into the prepared dish.
5. Bake for 30–35 minutes until a toothpick comes out clean. Let cool slightly.
6. For the ganache, heat 1/2 cup heavy cream until steaming. Pour over 4 oz dark chocolate, let sit 2 minutes, then whisk until smooth. Drizzle over warm pudding.

The dates keep the pudding irresistibly sticky, while the dark chocolate ganache adds a sophisticated bitterness to balance the sweetness.

Tip: For extra decadence, serve with a scoop of vanilla ice cream—the warm pudding and cool cream are a match made in heaven.

Sticky Toffee Pudding with Bourbon Toffee Sauce

This Sticky Toffee Pudding with Bourbon Toffee Sauce is a decadent dessert that feels like a warm hug—gooey, rich, and just boozy enough to make it special.

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1/2 cup unsalted butter
• 1 cup packed dark brown sugar

1. Preheat oven to 350°F. Grease an 8-inch square baking dish. In a bowl, combine 1 cup chopped dates, 1 cup boiling water, and 1 tsp baking soda. Let sit for 10 minutes until softened.
2. Whisk together 1 1/4 cups flour, 1 tsp baking powder, and 1/4 tsp salt. In another bowl, beat 1/2 cup softened butter and 3/4 cup brown sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
3. Alternately fold the flour mixture and date mixture (including liquid) into the butter mixture. Pour into the prepared dish and bake for 30–35 minutes until a toothpick comes out clean.
4. Meanwhile, make the sauce: In a saucepan over medium heat, melt 1/2 cup butter with 1 cup brown sugar, stirring until dissolved. Simmer 2 minutes, then carefully stir in 1/2 cup heavy cream and 1/4 cup bourbon. Cook 3–4 minutes until thickened slightly.
5. Poke warm pudding all over with a skewer and pour half the sauce over top. Serve slices drizzled with extra sauce.

The bourbon-kissed toffee sauce soaks into the tender date-studded cake, creating pockets of caramel in every bite. Tip: For extra flair, top with vanilla ice cream—the contrast of cold cream and warm pudding is magic.

Sticky Toffee Pudding Parfait with Whipped Cream

This dreamy dessert layers moist toffee cake, velvety whipped cream, and a drizzle of caramel for a showstopping treat that feels fancy but comes together in minutes.

Ingredients:

• 1 cup store-bought or homemade sticky toffee pudding, crumbled
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/4 cup caramel sauce, warmed
• Pinch of flaky sea salt (optional)

Instructions:

1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form, about 3 minutes.
2. In serving glasses, layer half the crumbled sticky toffee pudding, followed by half the whipped cream. Repeat layers.
3. Drizzle each parfait with warmed caramel sauce and sprinkle with a pinch of flaky sea salt if using.

The magic here? The warm caramel melts into the pudding crumbs just enough to create pockets of gooey goodness without turning soggy.

Tip: For extra texture, sprinkle crushed toffee bits between layers.

Sticky Toffee Pudding Ice Cream with Toffee Swirls

This decadent ice cream combines the cozy flavors of sticky toffee pudding with creamy vanilla custard and ribbons of homemade toffee sauce—pure comfort in every scoop!

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tbsp vanilla extract
• 4 large egg yolks
• 1 cup chopped sticky toffee pudding (store-bought or homemade)
• 1/2 cup toffee sauce (store-bought or homemade)

Instructions

1. In a saucepan over medium heat, warm the heavy cream, whole milk, 1/2 cup of the granulated sugar, and 1/4 tsp salt until steaming (do not boil). Remove from heat and stir in 1 tbsp vanilla extract.
2. In a bowl, whisk the egg yolks with the remaining 1/4 cup sugar until pale. Slowly pour the warm cream mixture into the yolks while whisking constantly.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon (about 5–7 minutes). Strain into a bowl and chill for 4 hours or overnight.
4. Churn the custard in an ice cream maker according to manufacturer’s instructions. During the last 2 minutes, add the chopped sticky toffee pudding.
5. Layer the churned ice cream with 1/2 cup toffee sauce in a loaf pan, swirling gently. Freeze for at least 4 hours before serving.

The magic here? The toffee sauce stays soft and ribboned even when frozen, giving every bite a luscious caramel kick.

Tip: For extra texture, sprinkle crushed toffee bits on top before serving.

Sticky Toffee Pudding Cheesecake with Caramel Glaze

This decadent mashup combines the cozy warmth of sticky toffee pudding with the creamy richness of cheesecake—all draped in a glossy caramel glaze.

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp melted unsalted butter
• For the filling: 24 oz cream cheese (room temperature), 3/4 cup packed dark brown sugar, 3 large eggs, 1 tsp vanilla extract, 1/2 cup chopped pitted dates, 1/4 cup hot brewed black tea
• For the glaze: 1/2 cup heavy cream, 1/4 cup unsalted butter, 1/2 cup packed dark brown sugar, 1/4 tsp flaky sea salt

Instructions

1. Prep: Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool slightly.
2. Soak dates: Combine chopped dates and hot tea in a bowl; let sit 10 minutes. Drain and mash into a paste.
3. Filling: Beat cream cheese and 3/4 cup brown sugar until smooth. Add eggs one at a time, then 1 tsp vanilla and date paste. Pour over crust. Bake 45–50 minutes until edges are set but center jiggles slightly. Cool completely.
4. Glaze: Simmer 1/2 cup cream, 1/4 cup butter, and 1/2 cup brown sugar in a saucepan for 5 minutes, stirring constantly. Remove from heat, stir in 1/4 tsp salt, and drizzle over chilled cheesecake.

The dates steeped in tea add deep caramelized notes, while the salted caramel glaze balances the sweetness with a buttery finish.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Sticky Toffee Pudding Cupcakes with Salted Caramel

Sticky Toffee Pudding Cupcakes with Salted Caramel

These decadent cupcakes take classic sticky toffee pudding and turn it into a handheld treat, topped with a luscious drizzle of salted caramel—perfect for satisfying your sweet tooth without the fuss.

Ingredients

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup salted caramel sauce (store-bought or homemade)
• Flaky sea salt, for garnish

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a bowl, combine chopped dates, boiling water, and baking soda. Let soak for 10 minutes, then mash into a paste.
3. Whisk together flour, baking powder, and salt in a separate bowl.
4. Beat butter and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate folding in the flour mixture and date paste until just combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean.
6. Cool cupcakes for 5 minutes, then poke holes in the tops with a skewer. Drizzle with 1/2 cup salted caramel sauce and sprinkle with flaky sea salt.

The dates keep these cupcakes irresistibly moist, while the salted caramel adds a grown-up twist to the classic toffee flavor.

Tip: Warm the caramel slightly for easier drizzling—just 10 seconds in the microwave does the trick!

Sticky Toffee Pudding Trifle with Vanilla Custard

This decadent twist on a British classic layers moist sticky toffee pudding with silky vanilla custard for a dessert that’s pure comfort in every spoonful.

Ingredients:

• 1 (8-inch) baked sticky toffee pudding, cut into 1-inch cubes
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 (3.4 oz) package instant vanilla pudding mix
• 2 cups whole milk
• 1/2 cup toffee bits, plus extra for garnish

Instructions:

1. Prep the custard: In a large bowl, whisk vanilla pudding mix with milk for 2 minutes until thickened. Cover and refrigerate for 10 minutes to set.
2. Whip the cream: Using a hand mixer, beat heavy cream, powdered sugar, and vanilla extract on high until soft peaks form, about 3 minutes.
3. Layer the trifle: In a trifle dish or glass bowl, arrange half the pudding cubes in an even layer. Top with half the custard, half the whipped cream, and 1/4 cup toffee bits. Repeat layers once more.
4. Chill and serve: Refrigerate for at least 1 hour before serving. Garnish with extra toffee bits just before serving.

The magic here? The toffee bits melt slightly into the custard, creating pockets of caramel goodness in every bite.

Tip: For extra depth, drizzle warm caramel sauce between layers!

Sticky Toffee Pudding Bread Pudding with Raisins

This decadent mashup combines the cozy warmth of sticky toffee pudding with the custardy comfort of bread pudding—perfect for impressing guests or treating yourself.

Ingredients:

• 6 cups day-old challah or brioche, torn into 1-inch pieces
• 1 cup raisins
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 4 large eggs
• 3/4 cup dark brown sugar
• 1/4 cup unsalted butter, melted
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup toffee bits (plus extra for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and scatter torn bread and 1 cup raisins evenly in the dish.
2. In a large bowl, whisk together 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 4 large eggs, 3/4 cup dark brown sugar, 1/4 cup melted butter, 2 tsp vanilla extract, 1 tsp cinnamon, and 1/2 tsp salt until smooth.
3. Pour custard over the bread, pressing down gently to submerge. Let soak 20 minutes, then sprinkle 1/2 cup toffee bits on top.
4. Bake 40–45 minutes until puffed and golden, with a slight jiggle at the center. Cool 10 minutes before serving.

The magic here? The toffee bits melt into caramel pockets, while the raisins plump into jammy bursts—every bite is a sweet surprise.

Tip: For extra indulgence, drizzle warm caramel sauce over each serving.

Sticky Toffee Pudding Pancakes with Maple Syrup

Imagine fluffy pancakes infused with the rich, caramelized flavors of sticky toffee pudding—drizzled with warm maple syrup for the ultimate breakfast indulgence.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup finely chopped dates
• 1/4 cup toffee bits (plus extra for topping)
• 1/2 tsp vanilla extract
• Maple syrup, for serving

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 2 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, 2 tbsp melted butter, and 1/2 tsp vanilla extract. Pour into the dry ingredients and stir until just combined.
3. Fold in 1/2 cup chopped dates and 1/4 cup toffee bits.
4. Heat a nonstick skillet over medium-low heat. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form. Flip and cook for 1–2 minutes more until golden.
5. Serve warm, drizzled with maple syrup and sprinkled with extra toffee bits.

The dates melt into the pancakes, creating pockets of gooey sweetness, while the toffee adds a delightful crunch—like dessert for breakfast!

Tip: For extra caramel flavor, warm the maple syrup with a pat of butter before serving.

Sticky Toffee Pudding Muffins with Butterscotch Chips

These sticky toffee pudding muffins are like little bites of dessert heaven, with gooey dates and butterscotch chips in every bite.

• 1 cup chopped pitted dates
• 1 cup boiling water
• 1 tsp baking soda
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup butterscotch chips

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a bowl, combine chopped dates, boiling water, and 1 tsp baking soda. Let sit for 10 minutes until softened, then mash lightly with a fork.
3. In another bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp salt.
4. Cream 1/2 cup butter and 3/4 cup brown sugar until fluffy. Beat in eggs one at a time, then 1 tsp vanilla.
5. Alternately fold in the flour mixture and date mixture until just combined. Stir in 1/2 cup butterscotch chips.
6. Divide batter evenly among muffin cups. Bake for 20-22 minutes until a toothpick comes out clean.

The dates keep these muffins irresistibly moist, while the butterscotch chips add pockets of caramel-like sweetness.

Tip: For extra decadence, drizzle warm muffins with a simple glaze of powdered sugar and milk.

Sticky Toffee Pudding Brownies with Toffee Bits

These decadent brownies marry the rich, caramelized depth of sticky toffee pudding with fudgy chocolate—perfect for when you can’t decide between dessert classics.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ tsp salt
• 2 tsp vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• ½ cup chopped Medjool dates, soaked in hot water for 10 mins and drained
• ¾ cup toffee bits (plus extra for topping)

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Whisk together melted butter, 1 ½ cups sugar, ¾ cup cocoa powder, and ½ tsp salt in a bowl until smooth. Stir in 2 tsp vanilla.
3. Beat in eggs one at a time, then fold in flour until just combined. Gently mix in dates and ¾ cup toffee bits.
4. Spread batter into the pan and sprinkle with extra toffee bits. Bake for 25–30 minutes until edges are set but the center is slightly fudgy.
5. Cool completely before slicing. The dates keep these brownies irresistibly moist while the toffee adds a crunchy contrast.

Tip: For extra gooeyness, warm slices for 10 seconds in the microwave before serving.

Conclusion

There you have it—18 irresistible sticky toffee pudding recipes to satisfy every sweet tooth! Whether you’re craving classic comfort or a creative twist, these desserts are sure to delight. Don’t forget to try your favorites, leave a comment below, and share the love on Pinterest. Happy baking!