Sticky toffee pudding without dates is your shortcut to indulgent British dessert heaven—without the fuss of chopping sticky fruit. This version delivers that classic caramel warmth, tender sponge texture, and rich toffee sauce, but skips the dates completely. Whether you’re out of them or just not a fan, you’ll still get every bit of that nostalgic, cozy flavor with ingredients you likely already have in your pantry. This simple bake is perfect for dinner parties, cozy nights in, or holiday celebrations—and no one will miss the dates, promise!
Table of Contents
Why You’ll Love This Recipe
- No dates, no problem – All the flavor, none of the stickiness.
- Quick & easy – From prep to plate in under 45 minutes.
- Pantry staples – Nothing fancy, just what you already own.
- Luscious toffee sauce – Made from scratch with real butter and cream.
- Freezer-friendly – Bake now, save some for later.
Ingredients
For the Pudding:
- 1½ cups plain (all-purpose) flour
- 1½ tsp baking powder
- 1 pinch salt
- ½ cup soft brown sugar
- 2 eggs (room temperature)
- ½ cup whole milk
- 2 tsp vanilla extract
- 6 tbsp unsalted butter (melted and slightly cooled)
For the Toffee Sauce:
- ½ cup soft brown sugar
- 5 tbsp unsalted butter
- ⅔ cup heavy cream
Instructions
- Preheat & prep:
Preheat oven to 350°F (180°C). Grease a 20×20 cm (8×8 inch) baking dish or line with parchment paper. - Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, salt, and brown sugar. - Mix wet ingredients:
In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter until lightly frothy. - Combine & bake:
Add wet ingredients to dry and stir gently until just combined—don’t overmix. Pour batter into the dish and bake for 25–30 minutes. The top should spring back when touched lightly. - Make the toffee sauce:
While the pudding bakes, combine brown sugar, butter, and cream in a saucepan. Cook over medium-low heat, stirring constantly until smooth and slightly thickened. Remove from heat and let cool slightly. - Serve:
Let the pudding cool for 10 minutes. Slice and serve warm with a generous pour of toffee sauce. Add ice cream or whipped cream if desired!
Recipe Details
Prep Time: 10–15 minutes
Cook Time: 25–30 minutes
Total Time: 35–45 minutes
Servings: 6–8
Difficulty: Easy
Nutrition Facts (Entire Recipe – Approximate)
Calories: 2700
Protein: 30g
Fat: 190g
Carbohydrates: 275g
Per serving: ~350–450 calories depending on portion size
Tips & Variations
- Don’t overmix – Stir until just combined to keep the cake soft and tender.
- Use dark brown sugar – For an extra-deep toffee flavor.
- Dairy-free? – Swap the milk and cream for oat or almond alternatives.
- Want a gluten-free version? – Use a 1:1 gluten-free baking mix.
- Top it off! – Serve with vanilla ice cream, whipped cream, or crème fraîche.
FAQs
Can I freeze sticky toffee pudding?
Yes! Slice and wrap individual portions, freeze for up to 3 months. Reheat with sauce when ready to enjoy.
How long does it keep in the fridge?
Store covered for up to 4 days. Keep the sauce separate for easy reheating.
Do I really not need dates?
Nope! The buttery brown sugar base and creamy sauce bring all the flavor you need—without the chewy bits.
How do I reheat it?
Microwave individual servings for 30–45 seconds or warm in the oven at 350°F for 10–15 minutes. Reheat sauce gently on the stove or in the microwave.
What to Serve With It
- A scoop of vanilla ice cream that melts into the warm sauce
- Lightly whipped cream or tangy crème fraîche
- A strong cup of coffee or black tea to balance the sweetness
Moist Sticky Toffee Pudding Without Dates
Equipment
- Mixing bowls
- Whisk
- – Baking dish (8×8″)
- Saucepan
Ingredients
- #### Pudding:
- – 1½ cups plain flour
- – 1½ tsp baking powder
- – 1 pinch salt
- – ½ cup soft brown sugar
- – 2 eggs room temp
- – ½ cup whole milk
- – 2 tsp vanilla extract
- – 6 tbsp unsalted butter melted
- #### Toffee Sauce:
- – ½ cup soft brown sugar
- – 5 tbsp unsalted butter
- – ⅔ cup heavy cream
Instructions
- Preheat oven to 350°F (180°C). Grease or line a square baking dish.
- In a bowl, mix flour, baking powder, salt, and sugar.
- In another bowl, whisk eggs, milk, vanilla, and melted butter until frothy.
- Combine wet and dry ingredients. Stir until just combined.
- Pour into dish and bake 25–30 mins, until the top is springy.
- For sauce: simmer sugar, butter, and cream until smooth and thickened.
- Let pudding cool 10 mins, slice, and serve warm with sauce.
Notes
– Sauce thickens as it cools
– Store leftovers separately for best reheating
Conclusion
This sticky toffee pudding without dates is the perfect solution for when you’re short on ingredients but still want to impress. It’s rich, moist, indulgent, and easy enough for beginners. One bite and you’ll forget it was ever missing anything at all.