Few desserts capture the essence of indulgence quite like Sticky Toffee Pudding with Vanilla Ice Cream. Originating in Britain, this dessert has become beloved worldwide for its soft, date-enriched sponge cake, paired with a buttery, caramel-like toffee sauce and topped with a scoop of cold vanilla ice cream. The contrast of warm and cold, sticky and creamy, makes it a showstopper on any dessert table.
In this blog post, we’ll walk through everything you need to know about making Sticky Toffee Pudding with Vanilla Ice Cream — from its history to ingredients, step-by-step preparation, variations, and tips for serving. By the end, you’ll be fully equipped to create this iconic dessert in your own kitchen.
The History of Sticky Toffee Pudding
Sticky Toffee Pudding is often regarded as one of Britain’s greatest dessert contributions. While its exact origins are debated, it is widely credited to Francis Coulson and Robert Lee, who served it at the Sharrow Bay Hotel in the Lake District in the 1970s. Its rich flavor and irresistible sauce quickly gained popularity, eventually becoming a staple on pub and restaurant menus across the UK and beyond.
The addition of vanilla ice cream is a more modern pairing, adding a refreshing contrast to the warm pudding. Traditionally, some versions were served with custard or cream, but ice cream has taken the spotlight in recent years due to its balance of hot and cold sensations.
Why You’ll Love Sticky Toffee Pudding with Vanilla Ice Cream
- Indulgent and comforting: The sponge is soft, moist, and rich in flavor, thanks to the natural sweetness of dates.
- Perfect flavor balance: The buttery toffee sauce combined with cold, creamy vanilla ice cream creates harmony in every bite.
- Impressive yet approachable: Though it feels like a restaurant-style dessert, it’s simple enough to make at home.
- Crowd-pleasing dessert: Ideal for dinner parties, holiday gatherings, or simply treating yourself to something special.
Ingredients You’ll Need
For the Pudding
- 200 g pitted dates (chopped)
- 250 ml boiling water
- 1 tsp baking soda
- 75 g unsalted butter (softened)
- 150 g brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 175 g all-purpose flour (sifted)
- 1 tsp baking powder
- ¼ tsp salt
For the Toffee Sauce
- 100 g unsalted butter
- 200 g brown sugar
- 200 ml heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For Serving
- Good quality vanilla ice cream (one scoop per serving)
- Optional: chopped pecans or walnuts for garnish
Step-by-Step Guide to Making Sticky Toffee Pudding with Vanilla Ice Cream
Step 1: Prepare the Dates
Chop the dates finely and place them in a heatproof bowl. Pour boiling water over them and stir in the baking soda. The baking soda helps soften the dates and prevents the pudding from becoming too dense. Let it sit for 10 minutes until the mixture thickens.
Step 2: Make the Batter
Cream the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Fold in the flour, baking powder, and salt, being careful not to overmix. Finally, stir in the softened date mixture until fully incorporated.
Step 3: Bake the Pudding
Preheat the oven to 180°C (350°F). Grease and line a 20×20 cm baking dish (or similar). Pour the batter into the dish and smooth the top. Bake for 35–40 minutes, or until a skewer inserted in the center comes out clean.
Step 4: Make the Toffee Sauce
In a saucepan over medium heat, melt the butter with brown sugar. Stir until fully dissolved, then slowly pour in the cream. Add vanilla extract and a pinch of salt. Simmer gently for 3–5 minutes until the sauce thickens and becomes glossy.
Step 5: Serve with Vanilla Ice Cream
Allow the pudding to cool for 10 minutes before slicing. Pour warm toffee sauce generously over each portion and serve with a scoop of vanilla ice cream on the side. Garnish with nuts for added texture if desired.
Tips for Success
- Don’t skip the dates: Even if you don’t usually enjoy dates, they melt into the sponge, giving moisture and sweetness without a noticeable fruity flavor.
- Serve warm: The pudding should be served slightly warm so the sauce melts into the sponge and contrasts with the cold ice cream.
- Make ahead friendly: Bake the sponge a day in advance and reheat in the oven before serving. Keep the sauce in the fridge and reheat gently on the stovetop.
- Use real vanilla: A high-quality vanilla extract in both the sponge and the ice cream enhances the overall flavor.
Variations to Try
- Nutty Version: Add chopped pecans or walnuts into the batter for crunch.
- Lighter Sauce: Replace half of the cream with milk for a less rich sauce.
- Mini Puddings: Bake the mixture in muffin tins or ramekins for individual servings.
- Vegan Sticky Toffee Pudding: Use dairy-free butter, coconut cream for the sauce, and a vegan ice cream alternative.
Serving Suggestions
- Classic Style: Warm pudding, drizzled with sauce, and topped with ice cream.
- With Custard: Swap ice cream for a rich vanilla custard for a traditional British touch.
- Festive Twist: Add a sprinkle of cinnamon or nutmeg to the sauce for a holiday flavor.
- Elegant Presentation: Serve in individual ramekins with a drizzle of sauce over the top for dinner parties.
Storage and Reheating
- Refrigeration: Store pudding in an airtight container for up to 3 days.
- Freezing: Wrap portions tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm the pudding in the oven at 160°C (320°F) for 10–15 minutes. Reheat sauce separately on the stovetop.
Why Sticky Toffee Pudding with Vanilla Ice Cream Deserves a Place on Your Table
This dessert isn’t just a sweet treat — it’s an experience. The balance of flavors and textures makes it unforgettable: the richness of the sponge, the silky sweetness of the sauce, and the refreshing coolness of ice cream. Whether you’re serving it at a family gathering, a holiday party, or simply indulging on a cozy winter night, Sticky Toffee Pudding with Vanilla Ice Cream is guaranteed to impress.
Conclusion
Sticky Toffee Pudding with Vanilla Ice Cream is proof that simple ingredients can create extraordinary desserts. With its rich history, comforting flavors, and impressive presentation, it continues to hold its place as one of the most beloved desserts worldwide.
Sticky Toffee Pudding with Vanilla Ice Cream Recipe
Description
This Sticky Toffee Pudding with Vanilla Ice Cream is a classic British dessert featuring moist sponge cake made with dates, rich toffee sauce, and a scoop of creamy vanilla ice cream. Perfectly warm, sweet, and indulgent, this dessert makes a comforting winter treat or a luxurious ending to any meal.
Ingredients
For the Pudding
For the Toffee Sauce
For Serving
Instructions
Prepare the Dates
- Pour boiling water over the chopped dates in a bowl. Add baking soda, stir well, and set aside to soften for 10 minutes. The mixture will become mushy and thick.
Make the Batter
- In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by vanilla extract. Gently fold in the flour, baking powder, and salt until just combined. Stir in the softened date mixture.
Bake the Pudding
- Preheat oven to 180°C (350°F). Grease and line a rectangular or square baking dish (20x20 cm). Pour the batter into the dish and bake for 35–40 minutes, or until a skewer inserted in the center comes out clean.
Make the Toffee Sauce
- In a saucepan over medium heat, melt butter and brown sugar together. Stir until dissolved. Add heavy cream, vanilla extract, and a pinch of salt. Simmer for 3–5 minutes until the sauce thickens and becomes glossy.
Assemble & Serve
- Allow the pudding to cool for 10 minutes before slicing into portions. Pour warm toffee sauce generously over each serving and top with a scoop of vanilla ice cream. Garnish with chopped nuts if desired.
Note
Make Ahead: The pudding can be baked a day ahead and reheated in the oven. Keep the toffee sauce separate until serving.
Storage: Store leftovers in the fridge for up to 3 days. Reheat gently before serving.
Variations: Add chopped pecans or walnuts to the batter for crunch. For a lighter version, replace half the cream in the sauce with whole milk.
Serving Tip: Best enjoyed warm. The contrast between hot pudding and cold ice cream is what makes this dessert truly irresistible.
