Nigella Lawson Sticky Toffee Pudding

You ever have one of those days where you just need dessert first? Sticky toffee pudding is that kind of dessert. It doesn’t whisper “treat” — it shouts it with a mouthful of hot sponge and molten sauce. I made this one rainy Friday, with hair still damp from the bus stop and a clingy jumper I should’ve binned years ago. By the time that dark muscovado sauce started bubbling, I swear, the whole week just melted off me.

Nigella’s version is like a warm cuddle for your insides. It’s rich, sticky, unapologetically sweet — but in the best way. The kind of pudding that makes you pause between bites just to say “oh wow” to no one in particular. Serve it with extra sauce, or cream, or ice cream… or, let’s be real, all three if you’re living large.

I can’t say it’ll fix your problems — but it’ll definitely make them a little gooier.

Why You’ll Love It

• That toffee sauce though — thick, dark, buttery. Try not to lick the spoon (but do).
• The sponge stays moist — thanks to the magic of dates and treacle.
• Crowd-stopper dessert — serve it warm and people will remember it for years.
• Very forgiving — no need to be precious about technique here.
• Freezes like a dream — if you’ve got leftovers (you won’t).
• Big nostalgic vibes — it’s a pudding that feels like a proper treat.

Ingredients

For the Sponge:

• 200g soft dried pitted dates (roughly chopped)
• 1 tsp bicarbonate of soda
• 75g unsalted butter (soft, plus a bit for greasing)
• 2 tbsp black treacle
• 50g dark muscovado sugar
• 2 large eggs (room temperature)
• 150g plain flour
• 2 tsp baking powder

For the Toffee Sauce:

• 150g unsalted butter
• 300g dark muscovado sugar
• 1 tbsp black treacle
• 200ml double cream (plus more to serve, obviously)

How to Make It

Let the dates soak up the love:

Boil the kettle. In a bowl, mix the chopped dates with 200ml boiling water and the bicarb. Stir and let them sit for 10 minutes — they’ll soften and puff up slightly. Smells incredible already.

Cream it all together:

In another bowl, beat the butter, treacle, and sugar until it’s fluffy-ish and a bit glossy. Add the eggs one at a time, beating between each. It might look split — don’t panic, it’ll come together.

Fold in the dry stuff:

Sift in the flour and baking powder, then fold it in gently. No overmixing — you want the batter thick but not stiff. Think soft-drop consistency.

Add those juicy dates:

Mash the dates a little with a fork, then tip the whole lot (liquid and all) into your batter. Stir just enough to combine. It’ll look like sticky mud — which is exactly what we want.

Into the oven:

Pour into a greased baking dish (around 20cm square or similar). Bake at 180°C (160°C fan) for 30–35 minutes. It should be risen and springy, and a skewer should come out clean-ish.

While it bakes, make the sauce:

Melt the butter, sugar, and treacle over low heat. Stir until smooth. Add the cream, stir again, then crank the heat a little till it bubbles. Remove from heat — don’t let it boil over!

Drench the sponge:

Once the sponge is out, prick it all over with a skewer or cocktail stick. Pour over about a quarter of the hot sauce and let it soak in. The rest goes in a jug for pouring at the table. Or into your mouth. No judgment.

Common Mistakes and How to Dodge Them

Why’s my sponge dry?
You probably overbaked it. Keep an eye around the 30-minute mark. A little under is better than bone dry.

My sauce is grainy – help!
That’s usually from rushing it or letting it boil too hard. Keep it slow and steady — let the sugar fully dissolve before adding cream.

It sank in the middle. What now?
Honestly? Just call it rustic and drown it in sauce. No one will care once they taste it.

It’s too sweet!
This is sticky toffee pudding — it’s meant to be indulgent. Serve with something cool and creamy to balance it out.

Storage and Reheating

Fridge:
Cover and chill for up to 3 days. The sauce will thicken — reheat gently to loosen it again.

Freezer:
Wrap slices in cling film and pop in a freezer bag. Lasts 2–3 months. Defrost overnight and reheat before serving.

Microwave:
Best for single servings. Zap on medium heat in short bursts, drizzling over some sauce first.

Oven:
Cover the pudding with foil and warm at 160°C for about 15 minutes. Sauce goes in a saucepan — low heat, lots of stirring.

Frequently Asked Questions

Can I make it ahead of time?
Yes! It actually gets better after a day. Make it, cover it, reheat with extra sauce.

Can I swap the dates?
They’re kind of essential here, but prunes could work in a pinch. Still… the flavour won’t be quite the same.

Can I make this gluten-free?
Yes — just use a good plain GF flour and double-check your baking powder.

Is there a lighter version?
You could cut back a bit on the sugar or use single cream — but honestly, this isn’t meant to be diet food. Embrace the decadence.

Nutrition Facts (Per Serving):

• Calories: 420
• Fat: 15g
• Carbs: 40g
• Protein: 5g
• Sodium: 600mg
• Sugar: 30g

Try More Nigella Recipes:

• Nigella Date And Walnut Cake
• Nigella’s Sunken Amaretto Chocolate Cake
• Nigella Gluten-Free Chocolate Cake