Back to community

Science Based Sticky Toffee Pudding

This science‑backed sticky toffee pudding delivers a moist, open crumb that soaks up a deep, dark toffee sauce. The combination of dates, muscovado sugar, and black treacle creates a rich, molasses‑like flavor that’s both sweet and comforting. Perfect for a cozy dessert that feels indulgent yet surprisingly light.

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

20 min

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

50 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

Instructions

  1. 1
    Preheat the oven to 356°F (350°F).
  2. 2
    Place the dates in a bowl, pour the boiling water over them, and add the bicarbonate of soda. Let the mixture soak for 10 minutes.
  3. 3
    In a separate bowl, cream the softened butter and dark muscovado sugar together for 4–5 minutes until light and fluffy.
  4. 4
    Beat in the eggs one at a time, then stir in the vanilla extract.
  5. 5
    Fold in the soaked dates and their liquid, then gently fold in the black treacle.
  6. 6
    Add the flour (if using) and fold just until the batter comes together, keeping it loose to maintain a tender crumb.
  7. 7
    Grease a 20 cm × 20 cm tin with extra butter and pour the batter in.
  8. 8
    Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out with moist crumbs.
  9. 9
    Remove from the oven and let the pudding rest for 10 minutes.
  10. 10
    While the pudding rests, prepare the toffee sauce by gently heating the black treacle and a splash of cream until smooth, then whisk in a pinch of flaky salt.
  11. 11
    Prick the warm pudding with a skewer, spoon the warm sauce over it, and serve immediately.

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 50 minutes in total: 20 minutes 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.