Alton Brown Sticky Toffee Pudding

If you have ever had a proper British dessert, you know sticky toffee pudding is the one that sticks with you. Alton Brown Sticky Toffee Pudding brings a moist date cake together with a rich, buttery toffee sauce that soaks into every bite. Made with simple pantry staples like dates, brown sugar, and cream, this baked dessert delivers deep caramel flavor without any fuss.

Total time is 70 minutes, with 25 minutes of active prep and 45 minutes in the oven. The recipe sits at an intermediate level — not hard, but the toffee sauce needs your attention to avoid separating. This is the kind of dessert you make for company on a cold evening, when everyone wants something warm and sweet.

What are Alton Brown Sticky Toffee Pudding?

This is a classic British steamed cake turned American-baked. Chopped dates get boiled with water and baking soda, which softens them into a sweet paste that keeps the crumb tender. The cake itself is light and moist, almost like a date-studded sponge, while the toffee sauce is silky, buttery, and rich. Serve it warm, and you get that contrast of soft cake against a sticky, caramel-like pour.

Why You Should Try This Recipe

Here are a few reasons this version stands out from other sticky toffee pudding recipes.

• Packed with dates — The dates cook down with baking soda, making the cake incredibly tender without extra fat or sugar.
• The cake bakes rather than steams — This method saves time and gives you a golden-brown top while keeping the inside soft.
• Rich toffee sauce from scratch — Butter, cream, and brown sugar simmer together into a sauce that coats the back of a spoon. No shortcuts needed.
• Alton Brown — The method is tested and reliable, with clear steps for the baking soda reaction and the sauce temperature.
• The yield is just right for 4 — Not a giant cake that sits around. Perfect for a dinner party or a weekend treat for two with leftovers.

Ingredients Needed to Make Alton Brown Sticky Toffee Pudding

You will need a handful of basic baking ingredients. Most are likely already in your pantry.

For the Cake

• 8 ounces pitted dates (about 1 1/4 cups) — Coarsely chop them. Medjool or Deglet Noor both work, but Medjool give a sweeter, softer result.
• 1 cup water — Needed to boil the dates and activate the baking soda.
• 1/2 cup unsalted butter, softened — Creamed with the brown sugar for structure and flavor.
• 1 cup light brown sugar, firmly packed — Adds sweetness and moisture. Do not substitute dark brown sugar unless you want a stronger molasses taste.
• 2 large eggs — Room temperature eggs blend more smoothly into the creamed butter.
• 1 1/2 cups all-purpose flour — Standard AP flour works fine. No need for cake flour here.
• 1 teaspoon baking soda — Reacts with the hot date water to create a tender crumb.
• 1 teaspoon baking powder — Provides additional lift during baking.
• 1/2 teaspoon kosher salt — Balances the sweetness. Table salt can be used at half the amount.
• 1 teaspoon vanilla extract — Enhances the caramel notes of the brown sugar.

For the Toffee Sauce

• 1/2 cup unsalted butter — The base of the sauce. Use high-quality butter for the best flavor.
• 1 cup heavy cream — Gives the sauce its silky texture. Do not substitute half-and-half or milk.
• 1 cup light brown sugar, firmly packed — Same type as the cake. Pack it tightly for accurate measuring.
• 1/2 teaspoon kosher salt — Stirred in at the end to brighten the sweetness.
• 1 teaspoon vanilla extract — Added off heat to preserve its flavor.

Step by Step Instructions to Prepare Alton Brown Sticky Toffee Pudding

The process involves three main stages: prepping the dates, mixing the cake, and making the sauce. Each step builds on the last, so read through once before starting.

• Preheat and prep the pan — Set the oven to 350°F. Butter an 8×8-inch baking dish or a 9-inch round cake pan. Line the bottom with parchment paper if you want easy cleanup.
• Cook the dates — Combine the chopped dates and water in a small saucepan over medium-high heat. Bring to a boil, then remove from heat and stir in the baking soda. The mixture will foam and bubble vigorously. Let it stand for 15 minutes until the dates soften and the liquid cools slightly.
• Cream the butter and sugar — In a large bowl, beat 1/2 cup softened butter with 1 cup brown sugar using an electric mixer on medium speed for about 3 minutes. Scrape the bowl down halfway through. The mixture should look light and fluffy.
• Add the eggs and vanilla — Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Whisk the dry ingredients — In a separate medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
• Combine wet and dry — With the mixer on low, add half of the flour mixture, then pour in the cooled date mixture (including any liquid). Mix until just combined. Add the remaining flour and mix until no streaks remain. Do not overmix; the batter will be thick and slightly lumpy.
• Bake the cake — Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes. The cake is done when it is golden brown, pulls away from the pan sides, and a toothpick inserted in the center comes out clean. Let it cool in the pan on a wire rack for 15 minutes.
• Make the toffee sauce — While the cake bakes, combine 1/2 cup butter, 1 cup heavy cream, and 1 cup brown sugar in a medium saucepan over medium heat. Stir with a wooden spoon until the butter melts and the sugar dissolves completely.
• Simmer the sauce — Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes until the sauce thickens and turns a deep amber color. To test, dip a spoon into the sauce — it should coat the back of the spoon. Stir in 1/2 teaspoon kosher salt and 1 teaspoon vanilla extract, then remove from heat.
• Serve with the sauce — Cut the warm cake into 4 portions. Place each piece on a dessert plate or shallow bowl. Pour a generous amount of warm toffee sauce over each portion, letting it pool around the base.
• Add a topping — For extra indulgence, serve with a dollop of crème fraîche, lightly sweetened whipped cream, or vanilla ice cream. The hot sauce and cold cream create the classic contrast.
• Store leftovers separately — Any leftover cake and sauce go in separate airtight containers in the refrigerator for up to 5 days. The sauce will thicken when cold; reheat it gently in a saucepan or microwave.

What Goes Well With Alton Brown Sticky Toffee Pudding

The warm, sticky cake pairs beautifully with cool, creamy sides and a few simple extras.

• Vanilla ice cream — The cold, creamy texture cuts through the richness of the toffee sauce and softens the sweetness.
• Crème fraîche — A dollop of tangy crème fraîche balances the brown sugar and butter beautifully.
• Whipped cream — Lightly sweetened heavy cream adds airiness to each bite without overwhelming the cake.
• A drizzle of extra sauce — Double down on the toffee by warming a little more sauce on the side for those who want an extra soak.
• A cup of strong black coffee — The bitterness of coffee contrasts the sweetness, making each forkful more interesting.
• A sprinkle of flaky sea salt — A tiny pinch on top before serving lifts all the flavors and reduces any cloying sweetness.

Essential Tips for Perfecting Alton Brown Sticky Toffee Pudding

A few small details can make the difference between a good pudding and a great one.

• Using soft dates — If your dates feel dry or hard, soak them in hot water for 10 minutes before chopping. Drier dates do not break down as well during the boiling step.
• Overmixing the batter — The batter is thick and lumpy on purpose. Overmixing develops gluten, which can make the cake tough instead of tender.
• Letting the cake cool in the pan — The 15-minute rest in the pan allows the crumb to set slightly so it holds together when sauced. Cutting it too early can cause it to fall apart.
Print


Alton Brown Sticky Toffee Pudding

• Author: Anabelle McLean
• Prep Time: 25
• Cook Time: 45
• Total Time: 70
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Print Recipe

Pin Recipe

---

Description

This classic British dessert features a moist date cake drenched in a rich, buttery toffee sauce. The dates are cooked with baking soda and water to create a tender crumb, then the cake is baked to golden perfection and served warm with the silky sauce poured over the top.

---

Ingredients

Scale 1x2x3x

• 8 ounces pitted dates (about 1 1/4 cups), coarsely chopped
• 1 cup water
• 1/2 cup plus 1/2 cup unsalted butter, softened (1 cup total, divided for cake and sauce)
• 1 cup plus 1 cup light brown sugar, firmly packed (2 cups total, divided for cake and sauce)
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 cup heavy cream

---

Instructions

1. Preheat the oven to 350°F (177°C). Butter an 8×8-inch baking dish or a 9-inch round cake pan. Place the chopped dates and water in a small saucepan over medium-high heat. Bring to a boil, then remove from heat and stir in the baking soda. The mixture will foam and bubble. Let stand for 15 minutes until the dates are soft and the mixture has cooled slightly.
2. In a large bowl, using an electric mixer, beat 1/2 cup of the softened unsalted butter with 1 cup of the packed light brown sugar until light and fluffy, about 3 minutes on medium speed. Scrape down the sides of the bowl as needed.
3. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
5. With the mixer on low speed, add half of the flour mixture to the butter mixture, then pour in the cooled date mixture (including any liquid) and mix until just combined. Add the remaining flour mixture and mix until no streaks remain. Do not overmix; the batter should be thick and slightly lumpy.
6. Pour the batter into the prepared baking dish and spread evenly. Bake for 30 to 35 minutes, until the cake is golden brown, pulls away from the sides of the pan, and a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool in the pan for 15 minutes.
7. While the cake bakes, make the toffee sauce. In a medium saucepan over medium heat, combine the remaining 1/2 cup unsalted butter, 1 cup heavy cream, and the remaining 1 cup packed light brown sugar. Stir with a wooden spoon until the butter melts and the sugar dissolves.
8. Bring the mixture to a gentle boil, then immediately reduce the heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes, until the sauce thickens slightly and turns a deep amber color. You can test by dipping a spoon; the sauce should coat the back of the spoon. Stir in 1/2 teaspoon kosher salt and 1 teaspoon vanilla extract. Remove from heat.
9. To serve, cut the warm cake into 4 portions. Place each portion on a dessert plate or shallow bowl. Pour a generous amount of the warm toffee sauce over each piece, allowing it to pool around the base.
10. For extra indulgence, serve with a dollop of crème fraîche, lightly sweetened whipped cream, or vanilla ice cream. The contrast of the hot sauce and cold cream is traditional.
11. Store any leftover cake and sauce separately in airtight containers in the refrigerator for up to 5 days. The sauce will thicken when cold; reheat gently in a saucepan or microwave.
12. To freeze, wrap individual cake portions tightly in plastic wrap then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F (177°C) oven for 10 minutes or microwave for 30 seconds before serving with warmed sauce.

---

Notes

Storage: store leftover pudding with sauce in an airtight container in the refrigerator for up to 5 days. Freezing: wrap individual portions tightly in plastic wrap then foil, freeze for up to 3 months. Reheat: thaw overnight in fridge, then reheat in a 350°F oven for 10-15 minutes or microwave individual portions for 30 seconds. The sauce will separate if boiled too vigorously; keep at a gentle simmer.

---

Nutrition

• Calories: 1395
• Sugar: 146g
• Sodium: 830mg
• Unsaturated Fat: 35g
• Trans Fat: 71g
• Carbohydrates: 188g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 257mg

Keywords: sticky toffee pudding, Alton Brown sticky toffee pudding, British dessert, date cake, toffee sauce, baked pudding, comfort dessert, holiday dessert, classic British pudding, caramel pudding, date pudding with toffee