Moist sticky toffee pudding without dates is the perfect solution when you’re craving a rich British dessert but don’t have—or don’t like—dates. This version delivers all the buttery, caramel-soaked goodness of the classic, with a soft sponge cake and luscious toffee sauce, all made from pantry staples. It’s quick, deeply satisfying, and ideal for holidays or cozy nights in. Whether you’re avoiding dates for dietary or personal reasons, you won’t miss a thing with this ultra-moist and indulgent version.
Table of Contents
Why You’ll Love This Recipe
- No dates needed – All the richness, none of the fruit.
- Ready in 45 minutes – Dessert in under an hour.
- Pantry-friendly – Uses common ingredients you likely have.
- Velvety toffee sauce – Made from butter, cream, and brown sugar.
- Make-ahead friendly – Great for storing or freezing in portions.
Ingredients
For the Pudding:
- 1½ cups plain flour (all-purpose works too)
- 1½ tsp baking powder
- 1 pinch salt
- ½ cup soft brown sugar
- 2 eggs (room temperature)
- ½ cup milk
- 2 tsp vanilla extract
- 6 tbsp melted butter (cooled slightly)
For the Toffee Sauce:
- ½ cup soft brown sugar
- 5 tbsp butter
- ⅔ cup heavy cream
Instructions
- Preheat & Prep
Preheat oven to 350°F (180°C). Grease a 20cm x 20cm baking dish or line with parchment. - Mix Dry Ingredients
In a bowl, combine flour, baking powder, salt, and brown sugar. Mix well. - Mix Wet Ingredients
In another bowl, whisk eggs, milk, vanilla, and melted butter until slightly frothy. - Combine & Bake
Pour wet mix into dry. Stir just until combined (don’t overmix). Pour into the baking dish and bake for 25–30 minutes. Check with a toothpick at 20 minutes. - Make Toffee Sauce
While the cake bakes, heat butter, brown sugar, and cream in a saucepan over medium heat. Stir constantly until thick and glossy. Remove from heat. - Serve
Let pudding cool for 10 minutes. Slice and drizzle with warm toffee sauce. Optional: Add a scoop of vanilla ice cream!
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–45 minutes
- Servings: 6–8
- Difficulty: Easy
Nutrition Facts (Whole Recipe)
- Calories: 2650–2850
- Protein: 28–34g
- Fat: 180–200g
- Carbs: 260–280g
Per serving (based on 8): ~335 calories
Note: Values vary based on ingredients/substitutions.
Tips & Variations
- Avoid overmixing – It makes the sponge dense instead of tender.
- Brown sugar swap – Mix white sugar + molasses if needed.
- Dairy-free option – Use oat milk & plant-based butter.
- Serving ideas – Vanilla ice cream, whipped cream, or crème fraîche.
FAQs
Can I freeze this pudding?
Yes! Wrap individual slices and freeze for up to 3 months. Reheat before serving.
Is this gluten-free?
Not as written, but you can use a 1:1 gluten-free flour blend.
What if I only have light brown sugar?
Light brown sugar works great and delivers a mild caramel flavor.
Can I use single cream?
You can, but the sauce will be thinner. Heavy cream is ideal.
Moist Sticky Toffee Pudding Without Dates
Equipment
- – Mixing bowls
- Whisk
- Baking dish (8×8 or similar)
- – Saucepan
Ingredients
- Pudding
- 1½ cups plain flour
- 1½ tsp baking powder
- 1 pinch salt
- ½ cup soft brown sugar
- 2 eggs
- ½ cup milk
- 2 tsp vanilla extract
- 6 tbsp melted butter
- Toffee Sauce
- ½ cup soft brown sugar
- 5 tbsp butter
- ⅔ cup heavy cream
Instructions
- Preheat oven to 350°F. Grease a baking dish.
- Mix flour, baking powder, salt, and sugar in a bowl.
- Whisk eggs, milk, vanilla, and butter in another.
- Combine both mixtures. Pour into the dish.
- Bake 25–30 minutes.
- For sauce: simmer brown sugar, butter, and cream until thick.
- Serve cake warm with sauce. Optional: Add ice cream.
Notes
Conclusion
This moist sticky toffee pudding without dates delivers everything you love about the classic: a buttery sponge, a warm, pourable toffee sauce, and indulgent comfort in every bite. No fancy ingredients or dried fruits—just straightforward, delicious dessert magic. Perfect for chilly evenings, dinner parties, or anytime you’re craving cozy decadence.