a plate of Sticky Toffee Pudding from Belly Full

The Best Sticky Toffee Pudding Recipe

This traditional British Sticky Toffee Pudding from Belly Full gets a slight makeover with sweet California Prunes instead of dates. Tender sponge cake is coated in a buttery and luscious caramel sauce. Every bite is to die for!

a plate of Sticky Toffee Pudding from Belly Full

What is Sticky Toffee Pudding?

Sticky Toffee Pudding is a traditional British dessert that dates back to the 19th century. Original recipes were simple – leftover dates drizzled with a toffee sauce – but it has since evolved into more of a custard-like dish.

How does this dessert differ from the traditional recipe?

Our friends at Belly Full have come up with a delicious riff on this old-fashioned dessert – swapping dates for moist + delicious California prunes. If you’re looking for a show stopping holiday dessert, look no further!

Sticky Toffee Pudding in a baking dish and a bowl of prunes

For many older folks, old-fashioned desserts like Sticky Toffee pudding are nostalgic – reminding them of childhood holiday suppers. The younger crowd has been introduced to these authentic recipes courtesy of shows like The Great British Bake-Off and Master Chef. These desserts may ebb and flow in popularity, but they’re so steeped in tradition that they’re sure to stand the test of time.

a plate of Sticky Toffee Pudding with sauce and prunes

Sticky Toffee Pudding

Amy at Belly Full
This traditional British Sticky Toffee Pudding dessert gets a slight makeover with sweet California Prunes instead of dates. Tender sponge cake is coated in a buttery and luscious caramel sauce. Every bite is to die for!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dessert, Snack
Servings 6
Calories 664 kcal


For the Pudding:

  • 3 TBSP cold unsalted butter cut into cubes
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/3 cup plus 1 tsp Turbinado sugar
  • 1/3 cup plus 1 tsp dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 3/4 cup plus 2 TBSP flour
  • 1 cup prunes pitted and chopped
  • 1/2 cup hot water

For the Caramel Sauce

  • 1/2 cup unsalted butter
  • 3/4 cup heavy cream
  • 1 cup dark brown sugar
  • pinch of sea salt


  • Preheat oven to 375F (180C). Coat 6 individual-sized ramekins with nonstick cooking spray; place on a baking tray.
  • Place butter, baking soda, salt, both sugars, eggs, vanilla, and flour in a food processor; pulse until just combined. Add in the prunes and water; pulse until nearly smooth.
  • Spoon the mixture into the ramekins, about 2/3 way full. Bake for about 18 minutes, until just firm to the touch and springs back to the touch. Remove from the oven and allow to cool slightly.
  • Preheat the broiler, putting the rack 4 inches (10 cm) from the heat source.
  • In the meantime, make the caramel sauce, place butter, cream, brown sugar, and salt in a medium saucepan over medium-high heat, whisking continuously until the mixture bubbles gently. Reduce heat to medium-low and cook until the sauce thickens and coats the back of a wooden spoon, stirring often, about 3-4 minutes.
  • Remove cakes from the ramekins and slice in half horizontally; place the bottom halves back in the ramekins and drizzle with a little of the caramel sauce. Then place the cake tops back on and drizzle with a little more of the caramel sauce. Place the ramekins under the broiler for about 1-2 minutes (watch it closely) until it bubbles and looks sticky.
  • Turn out cakes onto individual plates and drizzle with a little bit more of the caramel sauce, and a dollop of whipped cream or a drizzle of heavy cream.


1. Soaked cakes and any remaining sauce can be made 1 day ahead; cover and place in the refrigerator. To reheat cakes, place in the oven for about 10 minutes at 300 F (150 C) degrees (or in the microwave on medium for about 1 minute.) Reheat the sauce in the microwave for about a minute.
2. Feeling lazy and don’t want to make the caramel sauce from scratch? You can cheat and buy it. Ghirardelli and Torani both make a great version.
3. Want to bake your toffee pudding in a baking dish, instead of ramekins? If you don’t have ramekins, don’t fret! Use a 9×9 inch (22×22 cm) pan and bake for 30 minutes at 350 F (180 C) degrees. Then poke holes all over the cake and pour the caramel sauce over the top; cut into squares to serve. Keep an eye on the pudding as cooking time may vary slightly with a larger pan.


Calories: 664kcalCarbohydrates: 90gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 144mgSodium: 370mgPotassium: 349mgFiber: 2gSugar: 71gVitamin A: 1391IUVitamin C: 0.4mgCalcium: 90mgIron: 1mg
Keyword British, christmas, Holiday, old-fashioned, toffee, traditional
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If you loved this Sticky Toffee Pudding recipe, try these Old-Fashioned Desserts next!

slices of Prue Leith’s Malt Loaf

Malt Loaf

Prue Leith made quite a splash on Season 12 of the Great British Bake-Off – especially with her incredible Malt Loaf recipe. She describes the old-fashioned dessert as “a richer, denser fruitcake”. We simply describe it as delicious.

a board with sugar plum candies and a bowl of sugar to coat the sugarplums

Traditional Sugar Plum Candy

Are you wondering if sugar plums are real? Our friend KC of  G-Free Foodie shared her recipe for Traditional Sugar Plum Candy.  For the record – all authentic sugar plum recipes contain prunes, or dried plums. Hence the name.

two loafs of Fruitcake from this Mess is ours surrounded by bowls of dried fruit


What’s the absolute best fruitcake recipe? Our friend Meg from This Mess is Ours put in some extensive research – and this recipe for fruitcake came out on top.

Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.

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