Back to community

Science Based Sticky Toffee Pudding

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.

Maker: Daniel Bui (Substack)

From: Instagram(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Science Based Sticky Toffee Pudding

Prep Time

1 hr

Cook Time

30 min

Servings

Tags

DessertBritishSticky Toffee PuddingVegetarian

Share this recipe

One recipe link, ready for anywhere

Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.

Publishing this recipe elsewhere? Add a visible credit link back to this page.

Publisher & backlink kit+

Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.

Download recipe cardCheck reuse with Lens

Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.

From Daniel Bui (Substack) on instagram.com · View the original →

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 30 min estimated total time for 8 servings.

Explore related saves

DessertBritishSticky Toffee PuddingVegetarian

Ingredients

  • 7 1/10 oz pitted Medjool dates
  • 0.85 cup boiling water
  • 1 tsp bicarbonate of soda
  • 3 oz unsalted butter
  • 5 3/10 oz dark muscovado sugar
  • 1 tbsp black treacle
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.35 oz extra butter

Instructions

  1. 1
    Preheat the oven to 356°F (350°F).
  2. 2
    In a bowl, combine the pitted dates, boiling water, and bicarbonate of soda; let soak for 10 minutes.
  3. 3
    While the dates soak, cream the softened butter and dark muscovado sugar together for 4–5 minutes until light and fluffy.
  4. 4
    Add the black treacle, eggs, and vanilla extract to the butter mixture, whisking until fully incorporated.
  5. 5
    Fold the soaked dates and their liquid into the butter mixture, then gently fold in the flour until just combined; avoid over‑mixing.
  6. 6
    Grease a baking tin with the extra butter, then pour the batter into the prepared tin, smoothing the top.
  7. 7
    Bake for 25–30 minutes, or until the top is dark brown and a toothpick inserted into the centre comes out clean.
  8. 8
    Remove the pudding from the oven and let it rest in the tin for 10 minutes before serving.
  9. 9
    Serve warm, optionally with a drizzle of additional toffee sauce or a scoop of vanilla ice cream.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.

Rate this recipe

This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.

Frequently asked questions

How long does it take to make Science Based Sticky Toffee Pudding?
About 1 hour 30 minutes in total: 1 hour of prep and 30 minutes of cooking.
How many servings does this Science Based Sticky Toffee Pudding recipe make?
This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
Where does this Science Based Sticky Toffee Pudding recipe come from?
It was shared by Daniel Bui (Substack) on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.