Sticky Toffee Pudding: 15 Cozy Holiday Versions, From the Classic Date Cake to a 5-Minute Mug

Sticky toffee pudding is the dessert America is suddenly searching for, and it is not hard to see why. A soft, dark date cake soaked in hot toffee sauce is the coziest thing you can serve on a cold night. This week a sticky date and pecan pudding sits at number one on NYT Cooking’s most popular list, and Google Trends shows Breakout searches for no-date, self saucing and microwave versions. Nigella Lawson’s Christmas version on BBC Two has more than 1.4 million views on YouTube. Here is the classic plus easy twists for Thanksgiving and Christmas, each with a shopping list and simple steps. Warm up the sauce..

Classic Sticky Toffee Pudding With Hot Toffee Sauce

The dessert topping America’s recipe charts this week is not pie. It is a soft date cake soaked in hot toffee sauce, and it is easier than any pie you will make this year. Dates soaked in boiling water melt into the batter and make the cake moist and dark. See what everyone is cooking on NYT Cooking. Then start with this classic sticky toffee pudding..

You will need: 1 1/2 cups chopped pitted dates, 1 cup boiling water, 1 tsp baking soda, 1/2 cup soft butter, 3/4 cup dark brown sugar, 2 eggs, 1 tsp vanilla, 1 1/2 cups flour, 1 tsp baking powder, pinch of salt. Toffee sauce: 1/2 cup butter, 1 cup dark brown sugar, 1 cup heavy cream, pinch of salt. Vanilla ice cream

How to make it: 1. Soak the dates in boiling water with baking soda for 10 minutes, then mash. 2. Beat butter and sugar, then beat in eggs and vanilla. 3. Fold in flour, baking powder, salt and the dates. 4. Bake in a buttered 8×8 pan at 350 F for 30 to 35 minutes. 5. Simmer the sauce 3 minutes, pour over warm squares and add ice cream.

Date and Pecan Version, the Recipe Topping the Charts

This is the version sitting at number one on NYT Cooking’s most popular list this week: the classic date cake with toasted pecans folded in. The nuts add crunch and a buttery flavor that goes perfectly with the dark toffee sauce. Here is our own easy take. Serve it warm with vanilla ice cream melting on top. Pecans in, or no nuts at all?

You will need: 1 1/2 cups chopped pitted dates, 1 cup boiling water, 1 tsp baking soda, 1/2 cup soft butter, 3/4 cup dark brown sugar, 2 eggs, 1 1/2 cups flour, 1 tsp baking powder, 3/4 cup chopped toasted pecans. Toffee sauce: 1/2 cup butter, 1 cup dark brown sugar, 1 cup heavy cream, pinch of salt

How to make it: 1. Soak the dates in boiling water with baking soda for 10 minutes, then mash. 2. Beat butter and sugar, then beat in the eggs. 3. Fold in flour, baking powder, the dates and pecans. 4. Bake in a buttered 8×8 pan at 350 F for 30 to 35 minutes. 5. Simmer the sauce ingredients 3 minutes and pour over warm squares.

Pumpkin Sticky Toffee Pudding for Thanksgiving

Want a showstopper for the Thanksgiving dessert table that is not another pie? Add pumpkin puree and warm spices to the date batter and you get a moist, golden orange cake that soaks up toffee sauce like a sponge. Bake it the morning of the big day and warm the sauce right before serving. This sticky toffee pudding may steal the show from the pumpkin pie. Would your family try it?

You will need: 1 cup chopped dates, 3/4 cup boiling water, 1 tsp baking soda, 3/4 cup pumpkin puree, 1/2 cup butter, 3/4 cup brown sugar, 2 eggs, 1 3/4 cups flour, 1 tsp baking powder, 2 tsp pumpkin pie spice, pecans for topping. Toffee sauce: 1/2 cup butter, 1 cup dark brown sugar, 1 cup heavy cream, pinch of salt

How to make it: 1. Soak the dates with baking soda in boiling water 10 minutes and mash. 2. Beat butter and sugar, then add eggs and pumpkin. 3. Fold in flour, baking powder, spice and the dates. 4. Bake in a 9×9 pan at 350 F for 35 to 40 minutes. 5. Poke holes, pour on half the warm sauce and serve the rest on the side.

Self Saucing Sticky Toffee Pudding

Searches for self saucing sticky toffee pudding jumped 850 percent this week, and once you try it you will see why. You pour hot water and brown sugar over the batter before baking, and in the oven the cake rises to the top while a rich toffee sauce forms underneath. No separate pot of sauce, no extra dishes. It feels a little like magic. Have you ever made a self saucing pudding?

You will need: 1 cup chopped dates, 3/4 cup boiling water, 1 tsp baking soda, 1/4 cup butter, 1/2 cup brown sugar, 1 egg, 1 cup flour, 1 tsp baking powder. Topping: 1 cup brown sugar, 2 tbsp butter, 1 3/4 cups boiling water

How to make it: 1. Soak and mash the dates with baking soda. 2. Beat butter, sugar and egg, then fold in flour, baking powder and dates. 3. Spread in a deep buttered baking dish. 4. Sprinkle the brown sugar over the top, then gently pour over the boiling water with the butter melted in it. 5. Bake at 350 F for 40 minutes and spoon the sauce from the bottom.

5 Minute Microwave Mug Sticky Toffee Pudding

Craving it right now? This single serving version cooks in a mug in about a minute and a half. Microwave versions are trending too, and Gordon Ramsay’s microwave sticky toffee pudding video has more than 950,000 views. Chop two dates very small so they melt into the batter, and make the sauce in a second mug. Top with cream and dig in. Is this your new late night treat?

You will need: 2 Medjool dates finely chopped, 2 tbsp hot water, 2 tbsp butter melted, 2 tbsp brown sugar, 1 egg yolk, 4 tbsp flour, 1/4 tsp baking powder, pinch of baking soda. Sauce: 1 tbsp butter, 1 tbsp brown sugar, 2 tbsp cream

How to make it: 1. Mash the dates with hot water in a big mug. 2. Stir in butter, sugar and egg yolk. 3. Mix in flour, baking powder and baking soda. 4. Microwave 70 to 90 seconds until risen and just set. 5. Microwave the sauce ingredients 30 seconds, stir and pour over.

Sticky Toffee Pudding Without Dates

Some people just do not like dates, and that is why “sticky toffee pudding recipe without dates” is a Breakout search right now. The good news: grated apple and a spoon of molasses give you the same moist, dark, caramel flavored cake. Nobody will miss the dates once the toffee sauce goes on. It is a great trick for picky eaters at the holiday table. Dates or no dates?

You will need: 2 apples peeled and grated, 1 tbsp molasses, 1/2 cup butter, 3/4 cup dark brown sugar, 2 eggs, 1 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1/3 cup milk. Toffee sauce: 1/2 cup butter, 1 cup dark brown sugar, 1 cup heavy cream, pinch of salt

How to make it: 1. Beat butter, sugar and molasses until fluffy. 2. Beat in the eggs. 3. Fold in flour, baking soda, baking powder and cinnamon with the milk. 4. Stir in the grated apple and bake in an 8×8 pan at 350 F for 30 to 35 minutes. 5. Cut into squares and drown in warm toffee sauce.

Muffin Tin Minis for a Crowd

Hosting a big group? Bake the batter in a muffin tin and every guest gets their own little pudding. They bake in about 20 minutes and look so cute on a dessert platter with a spoon of sauce and a small scoop of ice cream. They also freeze well, so you can bake them a week ahead. One recipe makes 12 mini sticky toffee pudding cakes. Would you serve these at Christmas?

You will need: 1 batch classic date batter (see slide 1), butter for the tin. Toffee sauce: 1/2 cup butter, 1 cup dark brown sugar, 1 cup heavy cream, pinch of salt. Vanilla or honeycomb ice cream for serving

How to make it: 1. Heat the oven to 350 F and butter a 12 cup muffin tin well. 2. Fill each cup two thirds full. 3. Bake 18 to 20 minutes until springy. 4. Cool 5 minutes, then turn them out. 5. Serve upside down with warm sauce and ice cream.

Slow Cooker Sticky Toffee Pudding

Your oven is full on a holiday? Let the slow cooker do the work. The pudding cooks gently for about 2 hours and comes out extra moist, almost like a steamed British pudding. Pour the toffee sauce right into the crock at the end so it soaks in. It is the lazy way to a perfect sticky toffee pudding and it stays warm until dessert time. Do you use your slow cooker for desserts?

You will need: 1 batch classic date batter (see slide 1), butter for the crock. Toffee sauce: 1/2 cup butter, 1 cup dark brown sugar, 1 cup heavy cream, pinch of salt

How to make it: 1. Butter the slow cooker insert well and line the bottom with parchment. 2. Pour in the batter. 3. Lay a clean kitchen towel under the lid to catch drips. 4. Cook on high 2 to 2 1/2 hours, until a skewer comes out clean. 5. Poke holes, pour on the warm sauce and keep on warm until serving.

Gingerbread Sticky Toffee Pudding for Christmas

Add ginger, cinnamon, cloves and a spoon of molasses to the batter and your pudding tastes like Christmas. Bake it in a Bundt pan for a party, or in a square pan for easy slices. Drizzle with toffee sauce and decorate with orange slices or a little candied ginger. It is one sticky toffee pudding idea that fits right on the Christmas dessert table. Gingerbread fan or not?

You will need: 1 cup chopped dates, 3/4 cup boiling water, 1 tsp baking soda, 1/2 cup butter, 3/4 cup dark brown sugar, 2 tbsp molasses, 2 eggs, 1 3/4 cups flour, 1 tsp baking powder, 2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp cloves. Toffee sauce: 1/2 cup butter, 1 cup dark brown sugar, 1 cup heavy cream, pinch of salt

How to make it: 1. Soak the dates with baking soda in boiling water and mash. 2. Beat butter, sugar and molasses, then add eggs. 3. Fold in flour, baking powder, spices and dates. 4. Bake in a buttered Bundt pan at 350 F for 40 to 45 minutes. 5. Cool 10 minutes, turn out and drizzle with sauce.

Banana Bread Meets Banoffee Pie

Banoffee pie fans, this one is for you. Swap half the dates for ripe mashed bananas, then top the warm cake with sliced bananas, toffee sauce and a cloud of whipped cream. It is a great way to use up spotty bananas and it tastes like a mix of banana bread and sticky toffee pudding. Kids love this one. Banana bread or banoffee pie: which do you like more?

You will need: 2 ripe bananas mashed, 1/2 cup chopped dates soaked in 1/2 cup boiling water with 1/2 tsp baking soda, 1/2 cup butter, 2/3 cup brown sugar, 2 eggs, 1 1/2 cups flour, 1 tsp baking powder, 2 sliced bananas, 1 cup whipped cream. Toffee sauce: 1/2 cup butter, 1 cup dark brown sugar, 1 cup heavy cream, pinch of salt

How to make it: 1. Beat butter and sugar, then add eggs. 2. Stir in the mashed bananas and the soaked dates. 3. Fold in flour and baking powder. 4. Bake in an 8×8 pan at 350 F for 35 minutes. 5. Top each square with banana slices, sauce and whipped cream.

Queen of Puddings, the Old British Favorite

Queen of Puddings is another Breakout search this week, and it is a lovely old British dessert. A soft custard set with breadcrumbs and lemon zest is spread with warm jam, then piled with meringue and baked until golden. It was a thrifty way to use up stale bread, and grandmothers in Britain still make it. Serve it next to your sticky toffee pudding for a true British dessert table. Have you ever tried it?

You will need: 2 1/2 cups milk, 2 tbsp butter, 1/4 cup sugar, zest of 1 lemon, 1 1/2 cups fresh breadcrumbs, 3 eggs separated, 1/3 cup raspberry jam warmed. Meringue: 3 egg whites, 2/3 cup sugar

How to make it: 1. Warm milk, butter, sugar and zest, then pour over the breadcrumbs and soak 10 minutes. 2. Beat in the egg yolks and pour into a buttered dish. 3. Bake at 350 F for 25 minutes until set. 4. Spread with warm jam. 5. Whip the whites with sugar to stiff peaks, pile on top and bake 15 minutes until golden.

Sticky Toffee Pudding Bundt Cake

Turn the classic into a party cake. A Bundt pan gives you a tall, pretty ring that slices neatly for a crowd, and the grooves catch every drop of toffee sauce. Bake it a day ahead, wrap it well, and warm it gently before serving. Top with a few orange slices or toasted pecans for a holiday look. For more holiday baking ideas, see our Thanksgiving desserts that are not pie. Bundt or square pan?

You will need: 1 1/2 batches classic date batter (see slide 1), butter and flour for the pan. Toffee sauce: 1/2 cup butter, 1 cup dark brown sugar, 1 cup heavy cream, pinch of salt. Orange slices or toasted pecans to decorate

How to make it: 1. Butter and flour a 10 cup Bundt pan very well. 2. Pour in the batter and smooth the top. 3. Bake at 350 F for 45 to 50 minutes. 4. Cool 10 minutes, then turn out onto a plate. 5. Poke holes, spoon over warm sauce and decorate.

Date Cake Cheesecake Bars

Two holiday favorites in one: a layer of date cake, a layer of creamy cheesecake and a drizzle of toffee sauce on top. Bake them in a 9×13 pan and cut them into small squares for a party tray. They keep in the fridge for 4 days, so they are perfect for making ahead. These sticky toffee pudding bars disappear fast at cookie swaps. Cheesecake or cake: which layer is your favorite?

You will need: 1/2 batch classic date batter (see slide 1). Cheesecake: 16 oz cream cheese softened, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 cup sour cream. 1/2 cup toffee sauce for drizzling

How to make it: 1. Spread the date batter in a lined 9×13 pan and bake at 350 F for 12 minutes. 2. Beat cream cheese, sugar, eggs, vanilla and sour cream until smooth. 3. Pour over the warm cake layer. 4. Bake at 325 F for 25 to 30 minutes and chill 4 hours. 5. Drizzle with toffee sauce and cut into bars.

Sticky Toffee Pudding Cupcakes

Same flavor, easy to share. Bake the date batter in cupcake liners, fill each one with a spoon of toffee sauce, and top with a swirl of caramel frosting. They are perfect for class parties, bake sales and office potlucks where a gooey pudding is hard to serve. Make them a day ahead and keep them in a cool spot. Would you bring these to a holiday party?

You will need: 1 batch classic date batter (see slide 1), 1/2 cup toffee sauce. Frosting: 1/2 cup butter softened, 3 cups powdered sugar, 1/3 cup toffee sauce cooled, pinch of salt

How to make it: 1. Line a muffin tin with 14 liners and fill each two thirds full. 2. Bake at 350 F for 18 to 20 minutes and cool. 3. Poke a hole in each and spoon in toffee sauce. 4. Beat butter, powdered sugar, cooled sauce and salt into a frosting. 5. Pipe on top and drizzle with more sauce.

Make Ahead Tips and Homemade Gifts in Jars

Here is the secret to a stress free holiday: sticky toffee pudding gets better when you make it ahead. Bake the cake up to 2 days early, or freeze it for a month. The toffee sauce keeps in the fridge for 2 weeks. Pour it into small jars, tie on a ribbon and you have a homemade gift your neighbors will love. Warm the cake, warm the sauce, and dessert is done. Who is getting a jar from you this year?

You will need: 1 baked date cake, cooled. Double batch toffee sauce: 1 cup butter, 2 cups dark brown sugar, 2 cups heavy cream, 1/2 tsp salt, 1 tsp vanilla. Small clean glass jars with lids

How to make it: 1. Cool the cake completely, wrap in plastic and foil, and chill 2 days or freeze 1 month. 2. Simmer butter, sugar and cream 5 minutes, then stir in salt and vanilla. 3. Pour the hot sauce into clean jars and cool. 4. Keep in the fridge up to 2 weeks. 5. Warm the cake at 325 F for 15 minutes and serve with warm sauce.