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A sticky toffee pudding stack with salted caramel poured over top.
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5 from 4 votes

Salted Caramel Sticky Toffee Pudding

This salted caramel sticky toffee pudding is deliciously rich and comforting with a no-fail salted caramel sauce and the perfect Christmas dessert.
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 20 minutes
Total Time 1 hour 10 minutes
Servings 9 squares
Cost $10/ 7€


For the Sticky Toffee Pudding Cake

  • 200 g dates pitted, (1+½ cup roughly)
  • 310 g water (1 + ¼ cup)
  • 170 g self-rising flour (1 cup)
  • 180 g dark brown sugar (¾ cup)
  • 60 g butter Softened
  • 2 whole eggs
  • 1 tsp baking soda
  • tsp salt

For the Salted Caramel Sauce

  • 270 g cream 35%
  • 100 g butter unsalted
  • 100 g dark brown sugar
  • 170 g light corn syrup or honey
  • ¼ tsp sea salt
  • maldon sea salt for garnish


  • Place the dates and the water in a saucepan and bring to a boil.
    Boil for 5 minutes, then add the tsp of baking soda.
    Adding the baking soda to the dates.
  • Blitz the dates and the water together in a food processor until smooth. The date purée should weigh 365g when finished.
  • Set the oven to 350°F/ 170°C. Measure out the rest of the ingredients before you begin.
    All the ingredients ready for the sticky toffee pudding.
  • Sprinkle a splash of water onto the baking pan and add the parchment paper. The water helps the parchment paper to stick to the pan.
  • Cream the butter and sugar together over medium speed with the paddle attachment of the mixer for about 5 minutes or until fluffy.
    Creaming the butter and sugar together.
  • Add the eggs one at a time and mix until just combined. Add the date purée and mix until smooth.
  • Sift the flour into the mixture and fold in. Use a whisk to break up any lumps from the flour.
    Whisking the sticky toffee bater to remove any lumps
  • Add to the lined baking pan and bake for 35 minutes at 350°F/ 170°C.
    It's done when a toothpick inserted in the center comes out clean.
    The batter in the pan
  • Once it's baked let it cool for at least 20 minutes. Poke holes in so the caramel can seep inside the cake.
    Poking holes in the baked cake
  • Prepare the sauce by adding all the ingredients together in a small sauce pot and bringing it up to a boil over medium heat.
    Stir briefly to prevent the sugar from burning and once it boils stop stirring and turn down the heat to low. Cook for 5 minutes. Once finished let it cool in the pan.
    The finished salted caramel sauce in a small pan.
  • Pour half of the sauce over the cake and let cool.
    The sauce over the sticky toffee pudding.
  • Once the cake has cooled, cut into 9 squares. The sticky toffee pudding is perfect served room temperature with hot sauce over top.
    Garnish with a little sprinkling of crunchy malton salt.
    The finished sticky toffee pudding with salted caramel on the side.


Always be careful when making caramel as it gets extremely hot. Never walk away from a pot of caramel and always keep an eye on it.
If the sauce starts to split, try whisking it off the heat until it comes back together.
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