Science Based Sticky Toffee Pudding
- 1 hr 30 min
- Serves 8
- 9 ingredients
1 hour to prep, 30 minutes to cook. A moist, open‑crumb sticky toffee pudding that soaks up a deep, dark toffee sauce. Dates, muscovado sugar, and black treacle give it a rich, molasses‑like flavor that feels both classic and meticulously crafted.
See all 4 versions of sticky toffee pudding, compared
Free. No account needed.
Method
Preheat the oven to 350°F (350°F).
In a bowl, combine the pitted dates, boiling water, and bicarbonate of soda; let soak for 10 minutes.
Kitchen notes · Added by ReelsMeals: Dates have softened during soaking. Stir to keep the soda evenly distributed.
While the dates soak, cream the softened butter and dark muscovado sugar together for 4–5 minutes until light and fluffy.
Kitchen notes · Added by ReelsMeals: Butter and sugar are light and fluffy. Scrape the bowl sides as you cream.
Add the black treacle, eggs, and vanilla extract to the butter mixture, whisking until fully incorporated.
Fold the soaked dates and their liquid into the butter mixture, then gently fold in the flour until just combined; avoid over‑mixing.
Kitchen notes · Added by ReelsMeals: Batter is just combined. Stop folding once the flour disappears.
Grease a baking tin with the extra butter, then pour the batter into the prepared tin, smoothing the top.
Bake for 25–30 minutes, or until the top is dark brown and a toothpick inserted into the centre comes out clean.
Kitchen notes · Added by ReelsMeals: Top is dark brown and a toothpick comes out clean.
Remove the pudding from the oven and let it rest in the tin for 10 minutes before serving.
Serve warm, optionally with a drizzle of additional toffee sauce or a scoop of vanilla ice cream.
Tips while you cook
- Date soak timing
- Soak the pitted dates with boiling water and bicarbonate of soda for exactly 10 minutes before blending.
- Cream butter and sugar fully
- Cream the softened butter and dark muscovado sugar for 4–5 minutes until the mixture is light and fluffy.
- Rest before serving
- Allow the baked pudding to rest in the tin for 10 minutes after removing from the oven.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
Made it?
Tap a star to rate it. Ratings help other cooks decide what to make next.
Rate this recipe
Daniel Bui (Substack) made this.
The recipe comes from Daniel Bui (Substack)’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
Are you Daniel Bui (Substack) and want this changed? Email [email protected].
Share or print it
Credit or embed it on your own site
Sticky toffee pudding, 4 ways
Four creators posted their own. Most use brown sugar, eggs and vanilla extract.
- New York Times12 min12 ingr.Only this one uses dark brown sugar, medjool dates and ground cinnamon
- Daniel Bui (Substack)1 hr 30 min9 ingr.Only this one uses pitted medjool dates, dark muscovado sugar and black treacle
- Stewart Miller-White1 hr12 ingr.Only this one uses soft butter, self-raising flour and ice cream
- Desserts You’ll Actually Make55 min12 ingr.Only this one uses baking powder and toffee sauce
More dessert recipes
Darjeeling Sticky Toffee Pudding
Russell ClampHealthy Recipes · 1 hr 10 min
Sewai Cups with Custard Apple Rabdi
Nidhi Jain · 50 min
Japanese Coffee Jelly with Creamy Topping
Hesti · 25 min
Espresso Whipped Honey Topping
thefeedfeed · 5 min
Saved hundreds of reels like this one? ReelsMeals brings your whole Instagram saved folder into one cookbook. See how