Sticky Toffee Pudding

Sticky Toffee Pudding with Dulce de Leche Ice Cream: A Dessert Worth Crossing Oceans

Sticky toffee pudding is one of those quintessential British desserts you’ll find on menus from cozy pubs in the countryside to fine dining rooms in London. It’s rich, sweet, and unapologetically decadent—and once you’ve had it done right, you’ll understand why it’s a national treasure. But our first taste didn’t come from across the pond—it came from the dramatic finale of a Hell’s Kitchen prix fixe menu in Las Vegas. And it stopped us in our tracks.

The warm, date-studded pudding—dense yet tender—was drenched in a luscious, dark toffee sauce that glistened as it hit the plate. As if that weren’t indulgent enough, it was crowned with a scoop of ultra-creamy dulce de leche ice cream that slowly melted into a golden pool of caramel bliss. Paired with a strong, freshly brewed cup of coffee, it was the kind of finish that turns a meal into a memory.

It left such an impression that I knew I had to recreate it at home. The magic of this dish lies in its contrast—the warm sponge soaked in buttery toffee, the cold sweetness of the ice cream, and the underlying earthy richness from the dates. It’s comfort food with elegance. Every time I make it, I’m transported back to incredible meals shared in Las Vegas and London—meals where this dessert stole the show.

Whether you’re cooking for a holiday gathering or just treating yourself on a rainy evening, this sticky toffee pudding is a showstopper. And if you’ve never tried pairing it with dulce de leche ice cream before, make it yourself—it’s next-level. Words still don’t do it justice, but maybe your first bite will.

Making the Sticky Toffee Pudding

This is a really easy recipe for the home cook from start to finish.  The key is using the correct amount of flour and that’s why it’s listed in grams. It’s very easy to pack a cup with flour and use too much, leading to a dry cake. It’s also important to sift your brown sugar to avoid the hard lumps that are difficult to mix with the butter. Last, but not least is understanding your oven and whether the temp runs hot or cold.

Trim off any remainder of a hard stem, pinch out and discard the pits.

Finely chop the dates and place them in a heat-proof measuring cup with the baking soda.

Cover with 1/3 cup of boiling water, press the dates until they are submerged and let stand for 10 minutes. Then puree with an immersion blender.

Combine the brown sugar and butter on high speed until fluffy.

Add the egg and mix on medium, scraping down the sides of the bowl until combined.

Add the flour, baking powder and salt, continuing to mix on low until combined.

Mix in the date puree on low speed until fully combined and stop.

Grease 6 compartments and lightly flour a muffin tin.

Divide and fill the cavities evenly

Bake 16-18 minutes and remove when a toothpick comes out “mostly” clean. Let them cool for 5 minutes before turning them out onto a plate.

Finished sticky toffee pudding cakes. Notice the dimples indicating a soft center!

With soft dulce de leche ice creamPrint