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Easy sticky toffee pudding

A delicious sponge cake sweetened with dates, topped with creamy vanilla ice cream and a warm caramel drizzle.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine British
Servings 18 muffins


  • 2 cups pitted dates
  • 1 1/2 cups boiling water
  • 1 stick margarine
  • 1 1/2 cups brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For Serving:

  • 1 scoop vanilla ice cream per muffin
  • 1/2-3/4 bottle store bought caramel sauce


  • Preheat oven to 350 F.
  • Place the pitted dates in a bowl and cover them with the boiling water. Set aside to soak for 5 minutes.
  • While the dates are soaking, beat together the margarine and sugar in the bowl of a mixer with the paddle attachment. Add in the eggs and vanilla. Puree the dates with the water then add it to the mixer.
  • Slowly add in the flour, baking powder, baking soda, and salt.
  • Mix well.
  • Grease 2 muffin tins (or work in batches), or ramekins with cooking spray. Fill up the cups 3/4 of the way.
  • Bake for 18-20 minutes or until an inserted toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a cooling rack. Use the tip of a butter knife to ease the muffins out of the tin.
  • Serve warm with a scoop of vanilla ice cream and warm caramel sauce.