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Nigella Lawson Sticky Toffee Pudding Recipe

Nigella Lawson Sticky Toffee Pudding

Nigella Lawson’s Sticky Toffee Pudding is a classic British dessert featuring a moist sponge cake made primarily with dates, topped with a decadent, buttery toffee sauce. It is baked to golden perfection and served warm, often with cream, ice cream, or custard. What sets Nigella’s version apart is her attention to balance: the pudding is deeply flavorful but not cloyingly sweet, and the sauce is rich but not overwhelming.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Dessert
Cuisine: British
Calories: 520
Ingredients Method Notes

Ingredients
  

For the pudding:
  • 200 g dried dates chopped
  • 250 ml boiling water
  • 1 teaspoon baking soda
  • 75 g unsalted butter softened
  • 100 g dark brown sugar
  • 2 large eggs
  • 175 g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
For the toffee sauce:
  • 200 g dark brown sugar
  • 200 g unsalted butter
  • 250 ml heavy cream
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 180°C (350°F). Grease and line a baking dish.
  2. Place the chopped dates in a bowl and pour over the boiling water. Stir in the baking soda and set aside to soak.
  3. Cream the softened butter and dark brown sugar together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Fold in the flour and baking powder gently.
  6. Stir the vanilla extract into the date mixture, then fold it into the batter.
  7. Pour the batter into the prepared baking dish and bake for about 30-35 minutes, or until a skewer inserted into the center comes out clean.
  8. While the pudding bakes, make the toffee sauce by melting the butter and dark brown sugar together in a saucepan over medium heat. Stir until the sugar dissolves.
  9. Add the heavy cream and vanilla extract, and simmer gently for 3-5 minutes until the sauce thickens slightly.
  10. Once the pudding is out of the oven, poke small holes over the top and pour some of the sauce over it, allowing it to soak in. Serve warm with extra toffee sauce.

Notes

My tips to make the best Nigella Lawson Sticky Toffee Pudding
  • Over the years, I’ve learned a few tricks to make this pudding even better.
  • Always chop the dates finely so they melt into the batter, creating a smoother texture.
  • Make sure not to overbake the sponge; it should be just cooked through to stay moist.
  • When making the toffee sauce, stir constantly to prevent it from burning, and use good-quality butter and cream for the best flavor.

Nutritional Value

Per serving (approximate):
Calories: 520 kcal
Fat: 30 g
Saturated Fat: 18 g
Carbohydrates: 60 g
Sugar: 47 g
Protein: 4 g
Fiber: 2 g
Sodium: 200 mg